Review of standard regulations on the processing of fishery products in Indonesia

Abstract

Standards for processing fishery products are intended to provide quality assurance and safety for fishery products. The implementation of standards involves various parties, including the governments, business actors, and consumers. Regulation on the application of standards need to be issued so that it can provide optimal benefits in accordance with the objectives of the standard. This study aimed to review the regulations regarding the application of standards governing the implementation of a quality assurance system and food safety in fishery products. This study is a policy review on legal and documents related to processed fish products. The application of standards is to provide an understanding of the methods, to practices how to produce fishery products in accordance with the requirements and food safety concerns, as well as to meet the regulatory requirements. The standards for fishery processing products include regulations in several ministries which include SKP, PMMT/HACCP, Distribution License, Halal, and SNI. The standards are enforced by some institutions that have the potential for over-regulation and duplication. The regulations need to be simplified and integrated to hinder fishery business yet improving the business ecosystem. The Government stipulated the CK Law and its derivative regulations to simplify the regulations without ignoring the food safety requirements and ensuring a conducive business environment. After being fully implemented, the effectiveness of the CK Law needs to be reviewed for improving the implementation of regulations, particularly for fish and fishery products in the future.