Ministry of Industry equips SPPG operators with a food safety system

Jakarta (ANTARA) - The Ministry of Industry (Kemenperin) provided training for managers of the Satuan Pelayanan Pemenuhan Gizi (SPPG) with a food safety system through the Technical Guidance on the Introduction and Understanding of Hazard Analysis Critical Control Point (HACCP). The training was conducted through the Balai Standardisation and Industrial Services (BSPJI) Pontianak as part of efforts to support the provision of safe, hygienic, and quality food for the public. In a statement confirmed in Jakarta on Thursday, the Minister of Industry (Menperin) Agus Gumiwang Kartasasmita emphasised that the application of standardisation and quality assurance systems is a key factor in maintaining the quality of food products while also increasing public confidence in nutrition fulfilment services. “Applying standardisation and product quality assurance is a key factor in boosting market confidence and strengthening the competitiveness of the national industry,” said the Minister. Through the technical guidance, participants gain an understanding of the application of a HACCP-based food safety system, ranging from the identification of potential food hazards, controlling critical points, to the importance of consistently implementing food safety procedures in the food provision process. In line with strengthening standardisation and quality assurance across the industrial sector, Emmy Suryandari, head of the Agency for Standardisation and Industrial Service Policy (BSKJI) of the Ministry of Industry, stressed that the implementation of a food safety system is an important aspect in ensuring product quality and protecting consumers. “Standardisation and quality assurance must be reinforced so that products meet safety and quality aspects and can enhance public trust,” Emmy said. “Through this activity, we hope that SPPG managers will understand the importance of implementing a comprehensive food safety system, so that the quality of nutrition fulfilment services provided to the public can be maintained,” she added.