Food Hygiene Sanitation & Monitoring

OUTLINE MATERI

1. Peraturan Perundangan Berkaitan dengan Sanitasi Makanan(Legislation related to Food Sanitation)
2. Dasar – dasar Sanitasi Makanan (Basics of Food Sanitation)
3. Bahan Pencemar Makanan (Food Pollutants)
4. Penyakit Bawaan Makanan (Food Born Diseases)
5. Sanitasi Lingkungan Kerja Pengelolaan Makanan (Work Environment Food Sanitation Management)
6. Menghadapi Wabah Keracunan Makanan (Facing Food Poisoning Outbreak )
7. Proses Memasak Makanan (Cooking Process)
8. Canteen Hygiene Policy
9. Pengendalian Mutu Mandiri/ HACCP (Independent Quality Control/HACCP)
10. Pengelolaan Aspek Medik para Penjamah Makanan (Management of The Medical Aspects for Food Handlers )
11. Supervisi Kegiatan Kantin (Supervision of Canteen Activities)
12. Evaluasi (Pre Test dan Post Test) (Evaluation (Pre Test and Post Test))

TRAINING METHODE Presentation Discussion Case Study Evaluation   FACILITY Training Kit Handout Certificate Lunch + 2x Coffee Break Souvenir Pick Up Participant (Yogyakarta)