MERGING FOOD PRODUCTION QUALITY ASSESSMENT PARAMETERS ACCORDING TO THE CRITICAL POINT HALAL AND GOOD MANUFACTURING PRACTICES

MERGING FOOD PRODUCTION QUALITY ASSESSMENT PARAMETERS ACCORDING TO THE CRITICAL POINT HALAL AND GOOD MANUFACTURING PRACTICES

by Totok Pujianto, Dwi Purnomo, Seruni Rara Jingga

Department of Agro-Industrial Technology, Faculty of Agro-Industrial Technology

Universitas Padjadjaran, Jatinangor, Indonesia.

Email: totok.pujianto@unpad.ac.id

Abstract

Quality and safety of food products is an essential condition of the food consumed. Good Manufacturing Practices (GMP) is a food safety assurance standards recognized at international level. For Muslim consumers of these standards still need to be coupled with the assurance of halal. Halal quality assurance system is the concept of the highest of any other quality assurance such as GMP. Nevertheless it turns out there are a number of aspects or parameters in GMP are not covered in the assessment of halal and vice versa. This means that the application of halal assurance has yet to show its status as the highest quality standards. Attempts to draw up an assessment system that combines the two standards have been done, but there are still many things that need to be perfected. Imperfections can occur if on any parameter either of halal assurance standards as well as GMP unexplained in detail. This study aims at perfecting the incorporation of a quality assessment of food production by the standards of Halal and GMP. Completion of Halal-GMP is done by modifying the Halal-GMP assessment in accordance with the principles of good judgment. This study uses in-depth study of the results of previous research on quality assessment Halal-GMP. Analysis of the quality assessment of both the standard is based on the production process, and the entities involved. Afterwards performed grouping generally accepted valuation parameters separated with the applicable special. This study reinforced with field studies by taking the case of chicken meat processing, where previous studies using the case of beef processing. Mapping of field studies conducted on the level of difficulty in the production process to meet the requirements using the analytical hierarchy process. The results of the research embodied in the model parameter tabulation quality assessment of the halal standard, the standard of GMP and Halal-GMP. In the table are listed the number of parameters of quality requirements more concise to 83 points, and the parameter information requirements clearer.

 Keywords: Halal GMP Requirement, Assessment of Halal and GMP

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