Impact freeze yogurt of globalization of food trade of agricultural products has begun expanding to

Impact freeze yogurt of globalization of food trade of agricultural products has begun expanding to various countries, and its presence can not be avoided. Judging from the aspect of food safety, globalization can increase the likelihood of harm contained in the food that will be consumed and disseminate globally danger anyway. Therefore, the recent food safety assurance demands will continue to grow in line with increasing public awareness about the importance of health food to be consumed.
Consumers have realized freeze yogurt that quality, especially food safety of agricultural products can not be guaranteed only by the results freeze yogurt of laboratory testing of the final product, the product is safe for consumption derived from good raw materials, properly handled, and processed and distributed well so that in the end produced good product. In this connection, it would require an "effective and integrated food safety system" freeze yogurt to ensure freeze yogurt a safe product that will be consumed from the potential freeze yogurt danger of contamination originating from physical, chemical, and biological.
Today, the global freeze yogurt food industry sees the need to implement a system of "Hazard Analysis freeze yogurt Critical Control Point / HACCP" (Hazard Analysis and Critical Control freeze yogurt Point). HACCP is a system of quality assurance (food safety) freeze yogurt are recognized internationally through the forum of Codex Alimentarius Commission (CAC) which is based on the awareness of the public, especially freeze yogurt consumers, that danger freeze yogurt will arise at different points or stages of production. Codex Alimentarius Commission (CAC) is an agency freeze yogurt under the auspices of the Food and Agricultural Organization (FAO) and the World Health Organization (WHO) in charge of food standards, so that prevention and control of such hazards can be implemented. freeze yogurt
This system should be applied in the food production chain from raw materials of food (agriculture), handling, processing, distribution, marketing, up to the end user. In other words, HACCP work proactively along the production chain.
Basic requirements of the program is a good way of food production (Good Manufacturing Practice, GMP) or good hygiene practices (Good Hygiene Practice, GHP) which will be adhered to by all food businesses, which have a good reputation to ensure that the food given to the consumer is healthy and safe food. The quality management system serves as a frame of reference within which each activity can be managed process, including the HACCP system.
Any process that is done can not be separated freeze yogurt from the mechanical aspects of the processing machines are there. So that the performance and power of these tools affect the processing of meat products is produced.
The company's reputation can be determined by the company's ability to control the quality of products produced and by the ability to serve the desires of consumers. So it is clear the quality is very important role in maintaining the good name of the company and in developing a business (Soewarno, 1990). 2. Company Overview
PT Indonesian Canning Products (PT CIP) is a producer of canned food until recently operating in Indonesia. The company was originally founded during the Japanese freeze yogurt occupation in 1942 during World War II.
The purpose of establishing this factory is to make canned freeze yogurt food (canned food), frozen meat (frozen meat), and marinated pork (bacon) for the Japanese naval supplies in the war against the allies at sea. Establishment of selected plant locations on the island by several considerations, among others: the ease of obtaining good-quality raw materials, freeze yogurt availability of sufficient labor and adequate means of transportation at that time.
After the war, the factory in a messy condition, then privatized and re-established in 1948 by notarial deed No. 80 Sie Khwan Djioe. The founders are: Liem Tjiang Sam (Sam Liman) / Bandung Sie Hiem Kham / Malang freeze yogurt Kwie Soen Tik (Pratignyo Dipokusuma) / Malang
Establishment on behalf of NV CIP. Products made only frozen meat products (frozen freeze yogurt meat) and the production of pork (bacon), because it only uses the old machines Japanese heritage. This lasted until 1953. Then do the rejuvenation and expansion of the plant, so the plant began producing canned food brand "CIP" apart from products that have been there before. The products made at the time was Corned Beef, Beef Sausage, Pork Sausage, Beef and Pork Liver Paste, Hament freeze yogurt Worst of Pig, Pig Ketchup, and Fish Sardines in a tin.