lautnusantara.com Certification and traceability of fisheries in the context of the Indonesian fisheries processing industry play a crucial role in increasing added value, competitiveness, and consumer trust in Indonesian fisheries products in both domestic and international markets.
1. Transparency and Traceability:

• Strong Traceability System: Implementing a system that allows consumers to trace the origin of fisheries products, from capture/cultivation to the final product. This includes information on capture/cultivation location, method, date, and processing process.
• Clear and Informative Labeling: Presenting accurate, complete, and easy-to-understand product information on the packaging. This includes nutritional content, expiration date, ingredients, processing methods, and certification (if any).
• Use of Technology: Utilizing technology such as QR codes on packaging that consumers can scan to access detailed product information.

2. Food Quality and Safety Assurance:

• Implementation of Food Quality and Safety Standards: Implementing and complying with national and international standards such as HACCP, GMP, and SNI.
• Product Certification: Encourage business actors to obtain quality and food safety certification from trusted institutions. Include the certification logo on the packaging as a guarantee for consumers.
• Strict Quality Testing and Supervision: Conduct periodic and independent quality testing to ensure products meet the established standards. Increase supervision by related institutions.
• Hygienic Processing Practices: Educate and train business actors on the importance of good and hygienic processing practices.

3. Consumer Communication and Education:

• Education Campaign: Conduct a campaign to increase consumer awareness of the quality, safety, and benefits of Indonesian processed fishery products.
• Social Media and Digital Platform Engagement: Utilize social media and digital platforms to interact with consumers, answer questions, and provide accurate information.
• Collaboration with Influencers and Nutritionists: Collaborate with influencers and nutritionists to promote processed fishery products and educate consumers about their benefits.
• Participation in Exhibitions and Events: Participate in exhibitions and events to introduce products directly to consumers and build trust.

4. Social Responsibility and Sustainability:

• Responsible Fishing Practices: Supporting sustainable fishing and aquaculture practices to ensure the long-term availability of fisheries resources.
• Involvement in Local Communities: Demonstrating positive contributions to local communities and the surrounding environment.
• Transparency in the Supply Chain: Communicating the company's efforts to ensure ethical and sustainable practices throughout the supply chain.

5. Responding to Consumer Complaints and Feedback:

• Effective Complaint Handling Mechanism: Providing easily accessible communication channels for consumers to submit complaints and provide feedback.
• Quick and Solution-oriented Response: Responding to consumer complaints quickly and providing satisfactory solutions.
• Utilization of Feedback: Using consumer feedback as material for product and service evaluation and improvement.

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