{"id":2100,"date":"2019-09-05T10:16:10","date_gmt":"2019-09-05T03:16:10","guid":{"rendered":"http:\/\/ap5i-indonesia-seafood.com\/indoap5i\/?p=2100"},"modified":"2019-09-05T10:16:10","modified_gmt":"2019-09-05T03:16:10","slug":"rapat-permasalahan-ekspor-paha-kodok-ke-ue-2-juli-2019","status":"publish","type":"post","link":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/2019\/09\/05\/rapat-permasalahan-ekspor-paha-kodok-ke-ue-2-juli-2019\/","title":{"rendered":"Rapat Permasalahan Ekspor Paha Kodok ke UE &#8211; 2 Juli 2019"},"content":{"rendered":"<p style=\"text-align: justify;\">Sehubungan dengan adanya informasi akan diberlakukannya pengetatan terhadap UPI yang memproduksi paha katak terkait <em>Slaughtering House<\/em> seperti tercantum pada <strong>Regulation ( EC ) No. 853\/2004 Annex III Section XI; Frogslegs and Snails<\/strong>, <strong>Badan Karantina Ikan, Pengendalian Mutu dan Keamanan Hasil Perikanan<\/strong> <strong>KKP <\/strong>mengadakan pertemuan dengan UPI pengolahan paha katak untuk mendapatkan masukan terkait informasi tersebut.\u00a0 Dalam hal ini dijelaskan katak harus dimatikan di perusahaan yang sudah dibangun, ditata dan dilengkapi peralatan sesuai tujuan. Perusahaan yang menyiapkan dan mengolah paha katak harus memiliki ruang untuk penyimpanan dan pencucian katak hidup, untuk <em>slaughtering<\/em> (pembantaian) dan <em>bleeding<\/em> (pendarahan) katak hidup. Ruangan ini harus terpisah secara fisik dari ruang persiapan. Katak dan siput harus dikenakan pemeriksaan organoleptik yang dilakukan melalui pengambilan sampel. Apabila pemeriksaan mengindikasikan bahwa katak terdapat adanya bahaya, maka keduanya tidak dapat digunakan untuk konsumsi manusia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sehubungan dengan adanya informasi akan diberlakukannya pengetatan terhadap UPI yang memproduksi paha katak terkait Slaughtering House seperti tercantum pada Regulation<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-2100","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/posts\/2100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/comments?post=2100"}],"version-history":[{"count":1,"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/posts\/2100\/revisions"}],"predecessor-version":[{"id":2102,"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/posts\/2100\/revisions\/2102"}],"wp:attachment":[{"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/media?parent=2100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/categories?post=2100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ap5i-indonesia-seafood.com\/indoap5i\/wp-json\/wp\/v2\/tags?post=2100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}