In this era of globalization, hygiene and cleanliness are very important and even more crucial thing, especially in the food processing sector, for example in fish processing sector. That is also one of the reason that motivates PT Kelola Laut Nusantara, by always prioritizing the cleanliness with high standards, and it is proven by being certified by SKP and HACC . Which is a system of quality assurance and safety of fishery products that is carried out from pre-production to distribution to obtain quality and safe fishery products for human health.
Eligibility certificate processing (SKP) is a certificate given to UPI that has implemented Good Manufacturing Practice (GMP) and comply with the requirements of Sanitation Standard Operating Procedures (SSOP).
Hazard Analysis Critical Control Point (HACCP) certificate is a certificate given to UPI that implements a food safety management system based on the awareness that hazards can arise at any stage of the process, but can be controlled through preventive measures and control of critical points.
The main elements of the HACCP-system are :
a. Identify potential hazards (biological, physical and chemical hazards). Assess the risk (likelihood) of occurrence.
b. Determine the Critical Control Point (CCP) Determine steps that can be controlled to eliminate or minimize the hazards.
c. Establish the criteria (tolerances, target level) that must be met to ensure that CCP is under control.
d. Establish a monitoring system.
e. Establish the corrective action when CCP is not under control.
f. Establish procedures for verification.
g. Establish documentation and record keeping.
An effective HACCP system will eliminator reduce the risks toan acceptable level. A HACCP system is required to be implemented for all wholesale processors and distributors of seafood.
PT Kelola Laut Nusantara already has a food suitability certificate (SKP) and a HACCP certificate 5 scopes :
1. Frozen Shark (SKP No. 12651/33/SKP/BK/VIII/2019 dan HACCP no. 222/PM/HACCP/PB/10/19)
2. Frozen Cephalopoda (SKP no. 11014/33/SKP/BK/II/2019 dan HACCP 260/PM/HACCP/PB/03/10)
3. Frozen Demersal (SKP no. 11015/33/SKP/BK/II/2019 dan HACCP no. 261/PM/HACCP/PB/03/19)
4. Frozen Pelagic (SKP no. 11012/33/SKP/BK/II/2019 dan HACCP no. 263/PM/HACCP/PB/03/19)
5. frozen otoshimi (SKP no. 11013/SKP/BK/II/2019 dan HACCP no. 263/PM/HACCP/PB/03/19)
