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Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries.
Indonesia was the fourth-largest producer of coffee in the world in 2014.Tea is one of the many agricultural crops grown in Indonesia. Besides being sent abroad, their products are also distributed domestically.
Kripik is closely related to krupuk since it is popularly considered as a smaller sized krupuk.
Sambal is an Indonesian chili sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.
Kue is an Indonesian bite-sized snack or dessert food. Kue is a fairly broad term in Indonesian to describe a wide variety of snacks; cakes, cookies, fritters, pies, scones, and patisserie.
Eating home cooking is indeed the most ideal choice. Besides being cheaper, hygiene and health are more guaranteed than buying outside.Majority of Indonesian traditional foods are packaged in ready-to-eat and contemporary forms
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According to WHO, Hazard Analysis and Critical Control Points (HACCP) are defined as a scientific, rational, and systematic approach to identifying, assessing and controlling hazards. Initially, the HACCP principle was made for the safety of food hazards, but this system could eventually be applied more broadly and cover other industries. HACCP applications, especially those intended for food, are carried out based on several guidelines, namely the general principles of food hygiene, Codex, Codex in accordance with codes of practice, and appropriate food safety laws.
In Indonesia, the application of HACCP is still focused in certain business sectors, such as certified food manufacturing, star hotels, restaurants and hospitals. In fact, the potential application can also be used for the production of middle-class food depot classes, for example small restaurants and food stalls. If done, it can contribute a lot in maintaining the health of processed foods in the community in general. HACCP provides certainty for customers that a plate of food served on its table has gone through a high standard health inspection process.
Good Manufacturing Practices which in Indonesian can be translated into Cara Produksi yang Baik (CPB) applied by industries whose products are consumed and / or used by consumers with moderate to high risk such as: pharmaceutical products, food products, cosmetic products, household appliances products, and all industries related to the production of these products.
The application of GMP can refer to various references, but so far there are no official international standards such as ISO standards. Therefore, various countries can develop their own GMP standards, such as in Indonesia there are various GMP standards published by the BPOM (Drug and Food Control Agency) according to the type of product produced.
ISO 9001 Quality Management System is a management system to control and direct the organization in relation to quality.
One of the Business Management Systems, which is recognized worldwide is ISO 9001, which is the most well-known Business Management Standard in the world. The ISO 9001 approach provides a comprehensive framework to provide a platform for processes that help to ensure the achievement of key business objectives.
ISO 9001 has gained wide international recognition because it has issued nearly a million certificates worldwide. ISO 9001 has been applied in all kinds of industries, from manufacturing organizations to professional services.
Halal Product Guarantee Agency (abbreviated as BPJPH) is one of the supporting elements in the Ministry of Religion of the Republic of Indonesia which is under and is responsible to the Minister of Religion in charge of carrying out the implementation of halal product guarantee in accordance with statutory provisions. The Agency for Policy Research and Development is led by the Head of the Agency At present, Indonesia's halal certification process involves two parties: MUI (ndonesian Ulema Council) and BPOM (Food and Drug Supervisory Agency). In addition, under the supervision of the MUI there is the LPPOM-MUI (Food, Drugs, and MUI Research Institute) which protects Muslim consumers from several types of food, medicine, and cosmetics.
As of October 2019, all products must be clearly classified, halal or non-halal.
The FSSC 22000 standard is recognized by the Global Food Safety Initiative (GFSI) and is widely accepted in international trade as well as in the processing industry. This certification is suitable for producers who supply food to international retail chains and large sellers and producers of animal and vegetable products, products with a long shelf life, and food ingredients (eg vitamins, biological cultures, enzymes). FSSC 22000 is relevant for a variety of company sizes.
To market organic products to the European Union; applicants [manufacturers, processors and exporters] must meet European Union EC regulations N ° 834/2007 and EC N ° 889/2008 and be certified organic by an organic certification body recognized by the European Union Commission.
For European organic certification, applicants must meet ACT Organic Standards and be certified by ACT. When it meets the requirements, clients can use European organic labels on product packaging and other promotional materials.
BRC (The British Consortium) is the leading retail trade association in the UK. But now it has been recognized globally throughout the world.
This standard is recognized as Food Safety which has been accepted by 8 major international retailers: Carrefour, Tesco, ICA, Metro, Migros, Ahold, Walmart and Delhaize. Markets in English speaking language often require the BRC Global Standards for food certification, which was developed by the BRC and has been recognized by the Global Food Safety Initiative (GFSI).
This industry relevant Kosher certification process delivers a global solution that is practical to implement, comparable in standard and quality to other recognized food schemes. It will help you to meet demand for authentic and safe Kosher certified food.
Kosher symbols on food are increasingly common sight. An estimated one million products are Kosher certified, and consumers spend over USD 200 billion annually on them. Kosher food certification gives you access to a market that has grown more than 15% in recent years and continues to expand.
A fair trade certification is a product certification within the market-based movement fair trade. The most widely used fair trade certification is FLO International's, the International Fairtrade Certification Mark, used in Europe, Africa, Asia, Australia and New Zealand. Fair Trade Certified Mark is the North American equivalent of the International Fairtrade Certification Mark. As of January 2011, there were over 1000 companies certified to the FLO International's certification and a further 1000 or so certified to other ethical and fairtrade certification schemes around the world.
The Fairtrade International certification system covers a wide range of products, including banana, coffee, cocoa, cotton, cane sugar, flowers and plants, honey, dried fruit, fruit juices, herbs, spices, tea, nuts and vegetables. These commodities have different locations of production and number of farmers and workers covered for production and distribution.
The IFS Food Standard is a GFSI (Global Food Safety Initiative) recognized standard for auditing food manufacturers. The focus is on food safety and the quality of processes and products. It concerns food processing companies and companies that pack loose food products.
IFS Food applies when products are “processed” or when there is a hazard for product contamination during primary packing. The Standard is important for all food manufacturers, especially for those producing private labels, as it contains many requirements related to the compliance with customer specifications.
The Standard supports the production and marketing departments in their efforts for brand safety and quality. IFS Food has been developed with full and active involvement of certification bodies, retailers, food industry and food service companies.
The US Government through the National Oceanic and Atmospheric Administration (NOAA) issued a new regulation related to dolphin safe labeling for tuna fish products circulating in the US effective since March 23, 2016.
In general, this regulation is the addition of a number of provisions in the form of tracking and verification programs for tuna in order to ensure that no trawl or other fishing gear is intentionally distributed to surround dolphins during tuna fishing and that no dolphins are available. killed or seriously injured in fishing nets or other fishing equipment used to catch tuna
ISO 22000: 2018 is a food safety standard for businesses in the global food chain. The International Organization for Standardization (ISO) develops the ISO 22000: 2018 standard, Food safety management systems - Requirements for each organization in the food chain standard. ISO 22000 provides requirements for a food safety management system and specifies what requirements an organization must meet to be able to control food safety hazards. Industries using ISO 22000 can obtain certification according to the standard. ISO 22000 covers organizations throughout the food chain, from agriculture to the table. This standard is designed to ensure fair competition and provide communication within and between organizations along the food chain.
This standard combines and complements the main elements of ISO 9001, standards for quality management systems, as well as hazard analysis and critical control points (HACCP), preventive approaches to food safety.