[{"_1":2,"_93":-5,"_94":-5},"loaderData",{"_3":4,"_24":25,"_26":27},"root",{"_5":6,"_7":-5,"_8":9},"locale","en","session","ENV",{"_10":11,"_12":13,"_14":15,"_16":17,"_18":19,"_20":21,"_22":23},"APP_ENV","production","APP_URL","https://veritask.ai","GA_MEASUREMENT_ID","G-X1BV3QBZEM","META_PIXEL_ID","4698743733686194","CLARITY_PROJECT_ID","wn9rn7xb4l","MIDTRANS_CLIENT_KEY","Mid-client-hwjEU5pmwAKVMbIA","MIDTRANS_SNAP_URL","https://app.midtrans.com/snap/snap.js","routes/$locale",{"_5":6},"routes/$locale.search-engine.regulation.$regulationId",{"_28":29,"_30":31},"regulationId","d3e21039-ea98-46d4-921f-e8d21a5f21a7","regulationData",{"_32":29,"_33":34,"_89":90,"_91":92},"regulation_id","overview",{"_35":36,"_37":38,"_39":-5,"_40":41,"_42":43,"_44":-5,"_45":46,"_47":48,"_54":55,"_56":57,"_61":62,"_66":-5,"_67":-5,"_68":-5,"_69":-5,"_70":-5,"_71":72,"_73":74,"_75":76,"_77":78,"_79":80,"_81":-5,"_82":-5,"_83":-5,"_84":-5,"_85":-5,"_86":-5,"_87":88},"title","Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2019 tentang Batas Maksimal Cemaran Mikroba dalam Pangan Olahan","short_title","Peraturan Badan Pengawas Obat dan Makanan Nomor 13 Tahun 2019","number","year","2019","published_date","2019-07-05","effective_date","status_id","3611a577-44a0-41ad-986d-7457e14f52ff","status",{"_49":46,"_50":51,"_52":53},"id","name","Berlaku","description","Peraturan yang masih berlaku dan memiliki kekuatan hukum yang mengikat","type_id","6f5779f5-e2ea-448d-8bb0-b22517233239","type",{"_49":55,"_50":58,"_59":60},"Peraturan Badan Pengawas Obat dan Makanan","short_name","Peraturan BPOM","subjects",[63],{"_49":64,"_50":65,"_52":-5},"6877f1f6-2942-47dd-b925-a9cc3eacf157","Pangan, Pertanian dan Peternakan","location","place_of_enactment","theme","subject_matter","abstract","regulatory_relationship","Peraturan ini mencabut:\n1. Peraturan Kepala Badan Pengawas Obat dan Makanan Nomor 16 Tahun 2016 tentang Kriteria Mikrobiologi dalam Pangan Olahan.","scope_and_parties","","policy_content","

Peraturan ini ditetapkan untuk menyesuaikan standar keamanan pangan dengan perkembangan ilmu pengetahuan dan teknologi, khususnya terkait batas maksimal cemaran mikroba dalam pangan olahan. Kebijakan ini bertujuan untuk mencegah pangan dari kemungkinan cemaran biologis yang dapat membahayakan kesehatan manusia.

Setiap orang yang memproduksi, memasukkan, dan/atau mengedarkan pangan olahan ke wilayah Indonesia wajib memenuhi persyaratan keamanan, mutu, dan gizi pangan yang diwujudkan dalam bentuk batas maksimal cemaran mikroba atau Kriteria Mikrobiologi. Kriteria ini mencakup jenis pangan olahan, parameter uji mikroba, batas mikroba (m dan M), rencana sampling (n dan c), serta metode analisis yang digunakan. Ketentuan ini berlaku bagi seluruh pangan olahan, kecuali untuk Pangan Steril Komersial.

Kriteria Mikrobiologi yang ditetapkan berfungsi sebagai acuan untuk memenuhi persyaratan batas maksimal cemaran, mengevaluasi mutu suatu lot/batch pangan olahan, serta memverifikasi kinerja sistem pengendalian keamanan pangan di sepanjang rantai pangan. Dalam hal metode analisis tidak tercantum dalam lampiran peraturan, pelaku usaha dapat menggunakan metode lain yang setara dan telah divalidasi atau diverifikasi.

","transitional_provisions","1. Setiap Orang yang memproduksi dan mengedarkan Pangan Olahan sebelum Peraturan Badan ini berlaku wajib menyesuaikan dengan ketentuan dalam Peraturan ini paling lambat 12 (dua belas) bulan sejak Peraturan Badan ini diundangkan.","sanctions","1. Pelanggaran terhadap ketentuan Pasal 2 ayat (1) dikenai sanksi administratif berupa peringatan tertulis, larangan mengedarkan sementara waktu, perintah penarikan kembali, perintah pemusnahan atau re-ekspor, penghentian sementara kegiatan produksi/peredaran, dan/atau pencabutan izin edar.","revoked_by","partially_revoked_by","revokes","amended_by","amends","constitutional_review","is_verified",false,"english_excerpt","

REGULATION OF THE INDONESIAN FOOD AND DRUG AUTHORITY NUMBER 13 OF 2019 CONCERNING MAXIMUM LIMITS FOR MICROBIAL CONTAMINATION IN PROCESSED FOOD

BY THE GRACE OF THE ONE ALMIGHTY GOD

HEAD OF THE INDONESIAN FOOD AND DRUG AUTHORITY,

Considering :

that Regulation of the Head of the Indonesian Food and Drug Authority Number 16 of 2016 concerning Microbiological Criteria in Processed Food needs to be adjusted to the development of science and technology in the food sector, thus it needs to be replaced;
that based on the considerations as referred to in letter a, it is necessary to establish a Regulation of the Indonesian Food and Drug Authority concerning Maximum Limits for Microbial Contamination in Processed Food;

In view of :

Law Number 18 of 2012 concerning Food (State Gazette of the Republic of Indonesia of 2012 Number 227, Supplement to State Gazette of the Republic of Indonesia Number 5360);
Government Regulation Number 28 of 2004 concerning Food Safety, Quality, and Nutrition (State Gazette of the Republic of Indonesia of 2004 Number 107, Supplement to State Gazette of the Republic of Indonesia Number 4424);
Presidential Regulation Number 80 of 2017 concerning the Indonesian Food and Drug Authority (State Gazette of the Republic of Indonesia of 2017 Number 180);
Regulation of the Head of the Indonesian Food and Drug Authority Number 21 of 2016 concerning Food Categories (State Gazette of the Republic of Indonesia of 2016 Number 1220);
Regulation of the Indonesian Food and Drug Authority Number 26 of 2017 concerning the Organization and Work Procedure of the Indonesian Food and Drug Authority (State Gazette of the Republic of Indonesia of 2017 Number 1745);
Regulation of the Indonesian Food and Drug Authority Number 12 of 2018 concerning the Organization and Work Procedure of Technical Implementation Units within the Indonesian Food and Drug Authority (State Gazette of the Republic of Indonesia of 2018 Number 784);

DECIDES:

To establish :

REGULATION OF THE INDONESIAN FOOD AND DRUG AUTHORITY CONCERNING MAXIMUM LIMITS FOR MICROBIAL CONTAMINATION IN PROCESSED FOOD.

Article 1

In this Authority Regulation, what is meant by:

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