Grinding Stone And Penetrating Liquid Inventory Optimization Using Period Order Quantity
Optimasi Persediaan Batu Gerinda Dan Cairan Penetrating Menggunakan Period Order Quantity
DOI:
https://doi.org/10.21070/pels.v10i1.1820Keywords:
food safety, GMP, HACCP, Mayumi, PT Ajinomoto, production processAbstract
The implementation of food safety standards is an important aspect in the food industry to ensure that the products produced are safe for consumers. This study aims to examine the implementation of food safety standards in the Mayumi production process at PT Ajinomoto Indonesia, Mojokerto Factory. The methods used include direct observation, interviews with related parties, and document studies on the food safety standards applied, such as Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP). The results of the study indicate that PT Ajinomoto has implemented strict procedures in every stage of Mayumi production, from the selection of raw materials to the distribution of the final product. The food safety system implemented has been proven to minimize the risk of physical, chemical, and microbiological contamination, so that product quality is maintained. By implementing this standard, PT Ajinomoto not only complies with national and international regulations, but also increases consumer confidence in the products produced.
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