The Evaluation of Has-23000 Implementation in Sate Bandeng Industry Certified of Halal
- DOI
- 10.2991/absr.k.210304.017How to use a DOI?
- Keywords
- HAS-23000, Sate Bandeng, Halal
- Abstract
The requirement for HAS-23000 is an obligation for all companies that have obtained halal product certification by LPPOM MUI. The purpose of this application is to ensure that work procedures are maintained as part of completing the criteria and procedures for handling halal products. Milkfish satay is generally produced on a home industry scale. It was found in the field that there is no industry on a large scale that uses fish into satay milkfish, so based on the database in LPPOM MUI Banten Province there are 9 halal certified Small and Medium Industries (SMI). This study aims to determine the level of application of HAS-23000 in halal certified milkfish satay industry in Banten Province, so that in the end this data is used for basic policy making to help local governments to intervene in the program. This research method is in the form of exploration design. Observations were made directly and in-depth interviews were conducted with company management or employee representatives who worked for at least 6 months. The results showed that the implementation of HAS-23000 had been carried out by producers in the form of a) training and education, b) product names and c) the use of production facilities. While the HAS-23000 criteria that have not been carried out by the company are a) halal policies, b) the establishment of halal management teams, c) written procedures for critical activities, d) traceability, e) SOPs for critical criteria products, f) internal audits and g) management review. The company needs to increase the 11 criteria contained in the HAS-23000 so that the guarantee of halal products is maintained and the SJH manual can be prepared in accordance with the provisions.
- Copyright
- © 2021, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Mirajiani AU - Wahyu Susihono PY - 2021 DA - 2021/03/04 TI - The Evaluation of Has-23000 Implementation in Sate Bandeng Industry Certified of Halal BT - Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019) PB - Atlantis Press SP - 94 EP - 99 SN - 2468-5747 UR - https://doi.org/10.2991/absr.k.210304.017 DO - 10.2991/absr.k.210304.017 ID - 2021 ER -