Event Type : FSMS

Online Training via Zoom

Investasi:

Umum: Rp 800.000*/orang, Kolektif berlima: Rp 3.875.000*/5 orang
Mahasiswa: Rp 600.000*/orang, Kolektif berlima: Rp 2.875.000*/5 orang
*before PPN 11%

Training Content:

– The Concept of Food Safety Management System In-Depth HACCP Development based on Codex General Principles of Food Hygiene CXC 1-1969 Rev.6-2022
– Good Hygiene Practices
– HACCP System and Guidelines for Its Application
– Assemble HACCP Team and Identify Scope
– Describe Product
– Identify Intended Use and Users
– Construct Flow Diagram
– On-site Confirmation of Flow Diagram
– Hazard Analysis
– Critical Control Point Determination
– Validated Critical Limit
– Monitoring System
– Corrective Action
– Validation of HACCP Plan and Verification Procedures
– Documentation and Record Keeping
– Newest Version of Decision Tree
– Discussion

Online Training via Zoom

Investasi:

Umum: Rp 500.000*/orang, Kolektif berlima: Rp 2.375.000*/5 orang
Mahasiswa: Rp 300.000*/orang, Kolektif berlima: Rp 1.375.000*/5 orang
*before PPN 11%

Training Content:

➢ The Concept of Allergen Management
➢ Allergen Definition
➢ Allergies Reaction in Body
➢ Food Allergies versus Food Intolerance
➢ Allergen Material and Type
➢ Allergen Contamination Source
➢ Workshop: Allergen Identification and Allergen Risk Matrix
➢ Developing Allergen Management in Food Industries and Services
➢ Allergen Declaration
➢ Allergen Analysis for Validation and Verification
➢ Best Practices on Implementing Allergen Management
➢ Quiz and Discussion