Event Type : Management

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:

– Requirements of Environmental Monitoring Program
– Objective and Benefit of Environmental Monitoring Program
– GFSI and FSSC 22000 version 6.0 Requirements of EMP
– Implementation Step of Environmental Monitoring Program
– Develop EMP Team – Conduct EMP Risk Assessment
– Determine Microbiological Hazard and Risk Zone
– Determine Monitoring Technique
– EMP Non-Conformity Handling
– EMP Verification and Monitoring
– WORKSHOP: Develop Effective Environmental Monitoring Program
– Best Practices on Implementing Environmental Monitoring Program
– 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

Offline Public Training

Investasi:

Rp 2.200.000*/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 800.000*/orang, Kolektif ber-5 Rp 3.875.000*/5 orang
Mahasiswa: Rp 600.000*/orang, Kolektif ber-5 Rp 2.875.000*/5 orang
*before PPN 11%

Training Content:

– The Concept of Calibration based on ISO/IEC 17025:2017
– The Theory of Calibration
– The Theory of Uncertainty Measurement
– Calibration and Uncertainty Measurement for Mass
– Calibration and Uncertainty Measurement for Dimension
– Calibration and Uncertainty Measurement for Temperature
– Best Practices on Implementing Calibration Management System

Offline Public Training

Investasi:

Rp 3.500.000*/orang
*before PPN 11%

Syarat Peserta:

1. Memiliki kualifikasi paling rendah setara dengan Diploma II bidang Keamanan Pangan, farmasi, kimia, biologi, pertanian, perikanan, peternakan, kesehatan, kesehatan masyarakat veteriner, atau bidang lain terkait dengan Keamanan Pangan; atau
2. Memiliki pengalaman dalam pelaksanaan tugas di bidang penyuluhan Keamanan Pangan Olahan paling sedikit 3 (tiga) tahun.

Materi Pelatihan:

– (C.100000.028.02) Mendesain Cara Produksi Pangan Olahan yang Baik (CPPOB) / Good Manufacturing Practices (GMP) dan Sanitation Standard Operating Procedures (SSOP)
– (C.100000.032.01) Melakukan Pelatihan Keamanan Pangan
– (C.100000.009.01) Menyediakan Informasi Pekerjaan

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 Food Safety Management System based on ISO 22000:2018
– Background and Benefit of Food Safety Management System based on ISO 22000:2018
– The Requirements of Food Safety Management System ISO 22000:2018
– Pre Requisite Programs based on ISO/TS 22002-1:2009
– Hazard Analysis and Critical Control Point (HACCP) based on ISO 22000:2018
– Best Practices on Implementing ISO 22000:2018
– Discussion