Study on Development of Food Safety Standard and Regulation in Indonesia
Kajian Perumusan Standar dan Peraturan Keamanan Pangan di Indonesia
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Our study found that the incompliance of the principles of good standard and regulation development in Indonesia were the most frequently cited by stakeholders as the main factor hindering standard implementation. Specifically; we indentified factors hindering standard implementation are lack of (i) information regarding regulation preparation, (ii) intensive discussions to consider the interests and active participation of all stakeholders; especially industrial stakeholders, (iii) relevancy of the established standards and regulations with the objective of consumer protection and existing condition of Indonesia food product, (iv) readiness of business and supporting element such as laboratory test. Our survey; coupled with focus discussion group involving standard stakeholders suggest that there is gap of perception between food industry and government regulatory agencies; especially on (i) transparency and (ii) effectivity and relevancy aspect of standard formulation and development. Improvement of transparency of formulation and development of food safety standards and regulations should be done by (i) publishing the standards in the website, (ii) providing access to SMEs and local institution to channel their opinions, and (iii) applying the current consensus standard-setting procedure established by National Standardization Agency (BSN). Moreover, improvement of effectivity and relevancy can be done by (i) conducting a base-line study to get the real picture of the existing condition of the products and industrial practices; especially with factors or parameters associated with the proposed standard, (ii) considering the readiness of the infrastructures (laboratories, human resources, etc.) needed to support the implementation of the proposed standard, (iii) considering national development dimensions; especially associated with (a) the readiness of SMEs, (b) the development of local foods, and (c) the competitiveness of Indonesian food products.