Traceability data management for food chains

Folinas, Dimitris; Manikas, Ioannis; Manos, Basil

doi:10.1108/00070700610682319

Cited by 230 publications

(161 citation statements)

References 8 publications

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“…Makanan merupakan salah satu bagian yang penting untuk kesehatan manusia mengingat setiap saat dapat terjadi penyakit-penyakit yang diakibatkan oleh makanan (Folinas et al 2006;Mcmeekin et al 2006;Andik & Annisa 2012). Pengelolaan higienis sanitasi makanan yang baik harus memerhatikan beberapa faktor, yaitu higienis sanitasi tempat, peralatan, penjamah, dan makanan yang terdiri dari enam prinsip, yaitu pemilihan, penyimpanan, pengolahan bahan makanan, penyimpanan makanan masak, pengangkutan makanan atau distribusi, dan pemasaran (Regattieri et al 2007;Poritosh 2009;Blengini & Busto 2009).…”

Section: Pendahuluanunclassified

Peningkatan Kualitas Ikan Teri Kering di Desa Sathean, Kecamatan Kei Kecil, Kabupaten Maluku Tenggara

Ohoiwutun¹,

Ohoiwutun²,

Hasyim³

2017

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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ABSTRAKBisnis pengolahan ikan teri kering di Desa Sathean Kei Kecil Southeast Maluku tergolong usaha skala rumah tangga dengan metode pengeringan terbuka yang bersifat tradisional dan berpotensi buruk terhadap higienis dan sanitasi maupun menejemen produk, pencatatan dan penjualan. Untuk mengatasi masalah ini tim pengabdian masyarakat Perikanan Negeri Tual melakukan kegiatan alih ilmu pengetahuan dan teknologi yang difokuskan pada peningkatan kapasitas administrasi bisnis secara sederhana maupun pengembangan alat pengolahan dan teknik pengeringan ikan teri. Terdapat empat aktivitas program yang dilaksanakan, meliputi: 1) Inisasi edukasi dan pengabdian masyarakat; 2) Penyuluhan higienis dan sanitasi peralatan pengeringan teri; 3) Penyuluhan manajemen usaha dan pembukuan bisnis secara sederhana; dan 4) Pelatihan pembuatan alat pengering dan kegunaannya, produksi, serta kapasitas alat pengering teri. Keluaran diukur berdasarkan capaian implementasi program kegiatan, yaitu sebagai berikut: 1) Peningkatan pemahaman mitra terhadap bisnis pengolahan ikan teri; 2) Kemampuan membuat dua peralatan pengering ikan teri ukuran p x l x t = 308 x 208 x 250 cm, 3) Kapasitas memproduksi 35-40 kg teri kering dengan proses produksi yang higienis; serta 4) Keterampilan dalam mengelola administrasi bisnis secara sederhana.Kata kunci: Desa Sathean, higienis, ikan teri kering ABSTRACTThe business of dry anchovy processing in Sathean Village, Kei Kecil Southeast Maluku was considered as a household scale with traditional open drying methods that potentially lack of hygiene and sanitation, as well as management product, recording and marketing. To overcome this problem, the Perikanan Negeri Tual team of community services was implementing transfer science and technology focusing on building capacity in simple business administration as well as developing manufacture equipment and technique of drying anchovies. There were four program's activities that conducted, included 1) Initial community education and service; 2) Counseling on hygiene and sanitation of anchovy drying equipment; 3) Extension on simple management of business administration; and 4) Training on manufacturing and technique of anchovy dryer and its production capacity. The output was measured by the achievement of program implementation, and the result was described as follows: 1) The understanding improvement of partners on dry fish processing business, 2) The ability to make a manufacture equipment of anchovy dryers that proved by constructing two dry anchovy dryers with the size p x l x t = 308 x 208 x 250 cm, 3) The capacity to produce 35-40 kg of dried anchovy with hygienic production process, and 4) The skill to manage simple business administration.Keywords: dried anchovy, hygienic, Sathean Village PENDAHULUANIkan teri (Stolephorus spp) mengandung protein, mineral, vitamin, dan zat gizi lainnya yang sangat bermanfaat untuk kesehatan dan kecerdasan manusia. Protein teri tersusun atas beberapa macam asam amino esensial. Adanya variasi dalam komposisi kimia maupun kom...

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Section: Pendahuluanunclassified

Peningkatan Kualitas Ikan Teri Kering di Desa Sathean, Kecamatan Kei Kecil, Kabupaten Maluku Tenggara

Ohoiwutun¹,

Ohoiwutun²,

Hasyim³

2017

Agrokreatif. J. Ilm. Pengabdi. Kpd. Masy.

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“…Problems of preparing and modeling logistical decisi ons in the system of agrarian as well as the fruit and ve getable business can be found in works of such scientists as Eastwood et al (2004); Folinas et al (2006); Hall et al (2004); Kramar et al (2013); Kristal et al (1997); Li et al (2012); Lobo, Conte 2011;Manikas et al (2011); Montigaud et al (1995); Shufeng et al (2010) and others.…”

Section: Introductionmentioning

confidence: 99%

Integrated Modeling of Solutions in the System of Distributing Logistics of a Fruit and Vegetable Cooperative

Velychko

2014

Business: Theory and Practice

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A mechanism of preparing rationalistic solutions in the system of distributing logistics of a fruit and vegetable cooperative has been studied considering possible alternatives and existing limitations. Belonging of separate operations of the fruit and vegetable cooperative to technological, logistical or marketing business processes has been identified. Expediency of the integrated use of logistical concept DRP, decision tree method and linear programming in management of the cooperative has been grounded. The model for preparing decisions on organizing sales of vegetables and fruit which is focused on minimization of costs of cooperative services and maximization of profits for members of the cooperation has been developed. The necessity to consider integrated model of differentiation on levels of post gathering processing and logistical service has been revealed. Methodology of representation in the economical-mathematical model of probabilities in the tree of decisions concerning the expected amount of sales and margin for members of the cooperative using different channels has been processed. A formula which enables scientists to describe limitations in linear programming concerning critical duration of providing harvest of vegetables and fruit after gathering towards a customer has been suggested.

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“…Folinas [17], Regattieri [18], and Wu et al [19] claimed that due to the emergence of Bovine Spongiform Encephalopathy, traceability has become an essential tool for food safety, quality, and tracking within the meat supply chain. Moreover, product quality improvement, need for healthy consumption, reducing risk rate and liability, and brand name protection are among the most common driving forces for traceability system implementation [20].…”

Section: The Emergence Of Food Traceability Concept and Potential Benmentioning

confidence: 99%

Food Safety Traceability Systems in the Maritime Catering Logistics

Boutros¹,

Hewedi²,

Roberts³

et al. 2014

FNS

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This paper aims to explore food safety traceability in the onboard food and beverage operations on cruise ships through a case study approach. Semi-structured interviews were conducted with galley and foodservice staff. Additionally, a self-administered questionnaire was designed and distributed to logistics managers and employees of three Egyptian cruise companies. Results indicated that cruise ships in this study use paper-based and manually-entered (electronically stored) data traceability systems. Managing food safety by effective product recall, complying with legislation, and improving product quality are among the most important perceived benefits identified by foodservice staff. Maintaining a good reputation, ensuring food safety, reducing foodborne illnesses, suppliers' commitment to quality specifications, and maintaining guest confidence are considered the most important benefits from implementing a food traceability system. The results also depicted that the challenges managers face implementing or improving a food traceability system included high cost, absence of unified traceability standards between cruise companies and food suppliers, shortage of skilled staff, and lack of knowledge and satisfaction with current foodservice operation systems onboard cruise ships. Other findings elucidated that the critical success factors for implementing traceability included strict food traceability legislation, ensuring the adequacy and correctness of traceability information, adopting a food traceability system by the cruise company management, the standardization of food traceability information identification, and technology support for food traceability systems implementation from government. Other factors were reported of less importance. This research concluded the urgent need for more cooperation between cruise companies, food suppliers, and relevant governmental authorities to adopt food traceability systems and the need of authorizing and setting compulsory standards and regulations. B. A. S. Boutros et al.1448

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Traceability data management for food chains

Cited by 230 publications

References 8 publications

Peningkatan Kualitas Ikan Teri Kering di Desa Sathean, Kecamatan Kei Kecil, Kabupaten Maluku Tenggara

Peningkatan Kualitas Ikan Teri Kering di Desa Sathean, Kecamatan Kei Kecil, Kabupaten Maluku Tenggara

Integrated Modeling of Solutions in the System of Distributing Logistics of a Fruit and Vegetable Cooperative

Food Safety Traceability Systems in the Maritime Catering Logistics

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