OPTIMIZATION OF FOOD SAFETY CONTROL EFFORTS TO IMPROVE PUBLIC HEALTH STATUS

Abstract

Food as a basic human need and fulfillment are part of human rights so that it is
constitutionally protected, which implies the emergence of state obligations to
provide safe food for its citizens. The complexity of the provision of safe food still
occurs after the reformation, one of which is the field of food safety control on the
circulation of food that is not feasible. The method of research in this paper using the
type of normative legal research, with a juridical approach supported data types used
in this study are secondary data consisting of Primary Legal Material, Secondary Legal
Material, and material of Tertiary Law. The results showed that the field of food safety
control is an important aspect in the provision of a safe food for the community. This
shows that food safety issues for public health are still limited to procedural issues
and have not addressed substantial issues. Food safety can not be separated with
good food quality. Foods that meet safety standards and quality standards will
certainly improve the health status of the community, to achieve this, the food safety
control must be optimized.