Over 2 Years Kosher Certificate (SH) issued Institute for Food Drug, and Cosmetic Indonesian Ulema Council (MUI LPPOM) apply two years. So, how the agency ensures that certified products remain lawful during the validity period? Frequently Asked Questions community is delivered back by the Deputy Director of MUI LPPOM Ir. Muti Arintawati, M.Sc. He spoke while training Halal Assurance System (HAS), 2-4 September 2014, in Building the Global Halal Centre, Bogor. question was raised as an external agency company MUI. In addition, MUI can not oversee the company for 24 hours, 7 days a week, to oversee the production process. Therefore, LPPOM MUI develop SJH which include Total Quality Management. So, kosher rules must be understood by all elements of the company, ranging from owners, top management, to the executor. The company must also fully committed to implement the provisions given in accordance SJH LPPOM MUI. “So, SH does not stand alone, but must be equipped HAS to be implemented by the company with full commitment,” said Muti. SJH made under the supervision of LPPOM MUI. companies compile them in form manually by writing down all the principles that will be done and do all the regulations that have been written. Thus, monitoring and assessment can be made measurable. Dr. Ir. Aji Jumiono, M.Sc., Chairman of the Training Committee SJH LPPOM MUI, grateful to see many companies SJH enthusiastic training. “To meet the demand, we intensify the implementation of the training. Ended in the third week of August, now LPPOM MUI organize it again, “he told the site Halal.
SJH latest Training participated by 26 participants from companies that are filed or has obtained the SH of MUI. They come from diverse backgrounds and positions in corporate positions, respectively, from the Quality Control, Quality Assurance, Supervisor, Manager, up to management level. There’s even the messenger of the Japanese food industry consultant. Besides the theoretical SJH, participants also actively involved in the practice of manual drafting and presentation of HAS. His mentor is a team of professional instructors who are experienced in the field, including Prof.Ir. H. Khaswar Syamsu, M.Sc., Dr.Ir.Hj. Mulyorini R., MS, and others.
Originally published on food.detik.com
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