Silabus bahasa indonesia ⇒ Training Food Safety Management System: ISO 22000-2005
Descriptions
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
-
- Introduction to Food Safety
- Related Legislation: Act No. 23/1992 on Health & Kepmenkes No. 715/Menkes/SK/V/2003 of Sanitary Jasa Boga Hygiene Requirements
- Pollutants Food
- Pollution Prevention in Food
- Foodborne illness
- Principles of Sanitation Hygiene (Sanitary Food & Beverage, Personal Hygiene, Sanitation Hygiene Food Processing Place (TPM), Maintenance of Environmental Cleanliness
- Aspects of Food Handler Hygiene & Health
- The Process of Cooking Food
- The Process of Food Preparation
- Food Surveillance System with the Implementation of the Quality Control Self / HACCP
- Canteen Supervision and Outbreak Investigation (MERP)
- Audivisual: Food Safety Active Protection System (Fire Extinguisher, Hydrant, etc.)
Participants
-
- 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.
Method
-
- Presentation
- Discussion
- Case Study
- Evaluation
Place
-
- Ibis Style Hotel Yogyakarta
- Gino Feruci Hotel Bandung
- Sofyan Betawi Menteng Hotel Jakarta
- Ibis Style Kuta Circle Hotel Bali
- In House Training*
The Facility and investment
-
- The facility: Hard Copy Material, USB Flash disk, Training Kits, Coffee Break & Lunch, Certificate, Souvenir
- Investment of Rp. 6.000.000,- (Six million rupiah) per participants
E-Learning
-
- Using the Zoom Application
- The facility: Hard & Soft Copy File, USB Flashdisk, Training Kits, Certificate, Souvenir
- Investment of 4.000.000,- (four million rupiah) per participants
*For more information, please contact customer service
Or fill in the form below
