FOOD SAFETY

Event

September 24 – 26, 2013 | Rp 5.000.000,- /participant at Hotel Ibis Malioboro, Yogyakarta
October 16 – 18, 2013 | Rp 5.000.000,- /participant at Hotel Ibis Malioboro, Yogyakarta
November 26 – 28, 2013 | Rp 5.000.000,- /participant at Hotel Ibis Malioboro, Yogyakarta
December 17 – 19, 2013 | Rp 5.000.000,- /participant at Hotel Ibis Malioboro, Yogyakarta

TRAINING DESCRIPTION FOOD SAFETY

Handling and control of food in the company of unfavorable labor productivity can lead to disorders which impact on the company’s losses. One such case is that of food poisoning occurred in employees, this can lead to health problems that are expensive, the production being hampered because some workers sick and would not want the company should split his concentration to overcome it as a form of accountability to employees. Because if this is not addressed soon, will cause problems and other losses for the company itself, such as the emergence of a lawsuit from poisoning victims or families of victims whose impact can reduce a company’s reputation.

Accordingly, efforts to prevent such should be an important concern, one way to improve the skills and knowledge for implementing renderers or supervisors or managers of food (food handler) which in this case acts as the spearhead.

COURSE CONTENT FOOD SAFETY

1. Introduction to Food Safety
2. Related legislation: Act No. 23/1992 on Health & Kepmenkes No. 715/Menkes/SK/V/2003 of sanitary jasa boga hygiene requirements
3. Pollutants Food
4. Pollution prevention in food
5. Foodborne illness
6. Principles of Sanitation Hygiene (Sanitary Food & Beverage, Personal Hygiene, Sanitation Hygiene Food Processing Place (TPM), Maintenance of Environmental Cleanliness
7. Aspects of food handler hygiene & Health
8. The process of cooking food
9. The process of food preparation
10. Food surveillance system with the implementation of the Quality Control Self / HACCP
11.  Canteen Supervision and Outbreak Investigation (MERP)
12. Audivisual: Food Safety active protection system (fire extinguisher, hydrant, etc.)

COURSE PARTICIPANTS FOOD SAFETY

• HRD Manager
• HSE Department personnel
• Doctors / Paramedics in the Company
• General Services
• Chief / Chef Company, or especially those involved and responsible for food service employees, including cafeteria workers and supervisors at the companies / institutions, which will be directly applied in the enterprise.

TRAINING METHODS FOOD SAFETY

• Presentation
• Discuss
• Case Study
• Evaluation
• Simulation

TRAINING INSTRUCTOR FOOD SAFETY

H. Heru Subaris Kasjono, SKM, M.Kes. & Team

• The instructor is a practitioner in the field of Industrial Health, particularly in the matter of food processing, handling and direct supervision on food safety in the company.
• Active became an instructor in training and seminars on Industrial Health, Industrial Health & Sanitation, Handling and Supervision of Food Safety, etc.

TIME & VENUE

• Batch 5 :  September 24 – 26, 2013
• Batch 6 :  October 16 – 18, 2013
• Batch 7 : November 26 – 28, 2013
• Batch 8 :  December 17 – 19, 2013
• 08.00 – 16.00 WIB
• Hotel Ibis Malioboro Yogyakarta

In House Training : Depend on request

TUTION FEE

Rp 5.000.000,- /participant (non residensial)*

Special Rate:

Rp 4.500.000,- (min 4 participants from the same company)

TRAINING FACILITIES FOOD SAFETY

• Meeting Room di Hotel
• Module/Materi (hard & soft copy)
• Training Kit
• Coffe Break & Lunch
• Souvenir
• Sertifikat
• Airport pick up services
• Transportation during training

 FOOD SAFETY TRAINING

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