scholarly journals Perubahan Sistem Pelayanan Makanan pada Usaha Kuliner Selama Masa Pandemi COVID-19 dan Era Kebiasaan Baru di Kota Makassar

2020 ◽  
Vol 6 (Khusus) ◽  
pp. 61
Author(s):  
Nurbaya Nurbaya ◽  
Wahyu Chandra ◽  
Ansar Ansar
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Food Packaging ◽  
Service System ◽  
Food Service ◽  
Processing System ◽  
Safety Standards ◽  
Safety And Health ◽  
Health Standards ◽  
Food Safety Standards

Food safety is one of the people's concerns in buying and consuming food during the Covid-19 pandemic. This requires culinary entrepreneurs to meet food safety standards in the food processing system. This study aims to determine the food service system carried out by culinary entrepreneurs during the Covid-19 pandemic and in the era of new normal in Makassar City. With a qualitative approach, 33 informants were selected purposively to be involved in this study which was distributed into 17 in-depth interviews and 3 FGDs. Data analysis was carried out in three stages, namely data reduction, data presentation, and conclusion or verification. This research found that culinary entrepreneurs applied health standards in their restaurants by providing handwashing facilities, barrier plastic, keeping tables/chairs apart, and requiring consumers to wear masks. Food processing requires food processors to use disposable plastic gloves and masks as well as tighter food packaging. It is concluded that culinary entrepreneurs have implemented safety and health standards in the food service system both in food processing and food packaging. It is highly recommended that culinary entrepreneurs perform routine cleaning and disinfecting at their restaurants so that efforts to prevent Covid-19 can be maximized, especially in the culinary business sector.

Control of invasive Liriomyza leafminer species and compliance with food safety standards by small scale snow pea farmers in Kenya

2010 ◽  
Vol 29 (12) ◽  
pp. 1472-1477 ◽  
Author(s):  
Zachary Maina Gitonga ◽  
Adenirin Chabi-Olaye ◽  
Dagmar Mithöfer ◽  
Julius Juma Okello ◽  
Cecilia Nyawira Ritho
Keyword(s):  
Food Safety ◽  
Small Scale ◽  
Safety Standards ◽  
Food Safety Standards

scholarly journals Fluoride content of powdered infant formula meets Australian Food Safety Standards

2009 ◽  
Vol 33 (6) ◽  
pp. 573-576 ◽  
Author(s):  
Helen Clifford ◽  
Henry Olszowy ◽  
Megan Young ◽  
John Hegarty ◽  
Matthew Cross
Keyword(s):  
Food Safety ◽  
Infant Formula ◽  
Fluoride Content ◽  
Powdered Infant Formula ◽  
Safety Standards ◽  
Food Safety Standards

scholarly journals Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005

2019 ◽  
Vol 8 (2S9) ◽  
pp. 187-190
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
International Standards ◽  
Control Measures ◽  
Control Points ◽  
Safety Standards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety Standards

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.

scholarly journals PENGARUH STANDAR KEAMANAN PANGAN TERHADAP EKSPOR PRODUK BIOFARMAKA INDONESIA

2018 ◽  
Vol 6 (1) ◽  
pp. 41-57
Author(s):  
Purwono Nugroho ◽  
Muhammad Firdaus ◽  
Alla Asmara
Keyword(s):  
Food Safety ◽  
Medicinal Plant ◽  
Gravity Model ◽  
Agricultural Trade ◽  
Safety Standards ◽  
Plant Products ◽  
Real Gdp ◽  
Economic Distance ◽  
Production Economic ◽  
Food Safety Standards

There have been growing concerns about the effects of food safety standards on agricultural trade throughout the world. One of the food safety standards applied in international trade is the adoption of maximum residue limits of pesticides. This research uses panel gravity model to analyze the effect of maximum residual limit (MRL) of pesticides imposed by importing countries on export of Indonesia’s medicinal plant products. The results show that stringent food safety standards imposed by importing countries have a negative and statistically significant effect on Indonesia’s export of medicinal plant products. The results also show that volume of Indonesia’s medicinal plant products exports are influenced by real GDP of exporter and importer, population, production, economic distance, and ad valorem tariff. Keywords: food safety standard, Gravity model, Panel data, Medicinal plant products.

scholarly journals OLAHAN RUMPUT LAUT DI PULAU POTERAN

2018 ◽  
Vol 1 (1) ◽  
pp. 6-10
Author(s):  
Isdiantoni Isdiantoni ◽  
Ika Fatmawati ◽  
Sayyida Sayyida
Keyword(s):  
Food Safety ◽  
Positive Reaction ◽  
Value Added ◽  
Total Production ◽  
Domestic Industry ◽  
Safety Standards ◽  
On Demand ◽  
A Value ◽  
Seaweed Production ◽  
Food Safety Standards

Island Poteran one of the islands in Sumenep regency which has significant potential in the fisheries sector. In the year 2013, seaweed production amounted to 58027.61 kg with a value of 97,969,555 rupiah annually. But the use of seaweed in Pulau Poteran far only sold in fresh form. Though there are lots of processed plant that has a high sales value so that it can provide value added  The products that can be produced very diverse as seaweed ready though, jellies, candied kelp, and nata de seaweed. Total production is minimal and dependent on demand. Such products cannot penetrate the supermarket because there is no food safety certificate from the ministry of health and the consent of the industry. Packaging products do not meet food safety standards. Through the science and technology to the Community on KWT Putri Tani and KWT Permata District of Talango, then the outcomes expected are as follows: (1) skilled for on KWT Putri Tani and KWT Permata District of Talango in making jelly, candied and nata de seaweed in attractive packaging, (2) the resulting product is the product of jelly, candied and nata de seaweed in beautiful packaging (marketable), (3) Increased sales jelly, candied and nata de seaweed. KWT members apresiasif response and confident enough. The positive reaction was apparent from the members to continue the business of processed plant for domestic industry. After members of the training, participants are motivated to produce and begin to be marketed in the neighborhood. The production of nata de seaweed, dodol and sweets in a sale at some stores around the island Poteran and part of Sumenep.

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