Food safety and HACCP training for nutrisionist

The presence in the community nutritionists increasingly felt in the midst of its speed the development of food industry both as a catering manager and as a member of the developer product teams. Demand for nutrition staff from various agencies generally require the knowledge and skills of good quality management, which includes in-depth mastery of the GMP (Good Manufacturing Practice), HACCP (Hazard Analysis and Critical Control Point) and ISO system for food security.

In order to respond to those needs,Health Polytechnic Kemenkes Malang in collaboration with SEAMEO RECFON (Regional Centre for Food and Nutrition) and the Industry Council for Development (ICD) entered the field of Food Safety Training & HACCP for polytechnic students Kemenkes Ternate Nutrition Programs.

Training conducted for 4 days, starting February 28 - March 3, 2011 at the polytechnic Kemenkes Malang. Training attended by 51 participants. The training was opened by the Assistant Director of Academic, Ir. AAG Anom Aswin, MPS and closed by the Chairman of the Department of Nutrition IDN Supariasa, MPS on behalf of the Director of the polytechnic Kemenkes Malang. Training materials have been prepared on the module WHO / ICD, with weight 42-45 Hours Training (JP) covering 22 JP theory, 18 JP discussions and excercise, 6 JP Field visit. Fielf visit made to the catering industry in the city of Malang in the framework of understanding and skills of the participants in making the design of HACCP.

According to organizers of the training aims to (1) provide knowledge and skills to a nutritionist in terms of principles and how to conduct quality control by implementing the strategy of food production methods that are good for food and HACCP, and (2) equip participants with knowledge of the ISO system and application of HACCP for the catering industry. For this training nutritionists have an advantage because:

   1. Training packages tailored to the needs of nutritionists in running competence (Kes.AG.02.28.01: Monitors / supervise the safety and sanitation problems in the administration of food).
   2. Training module WHO / ICD training manual (in collaboration with SEAMEO and GTZ) and the Food Hygiene Codex standards.
   3. The training modules are also adapted to the materials that need to be controlled by a job applicant in the field of food and nutrition industry.
   4. Certificates issued by the ICD / SEAMEO Cooperative programs, which are internationally recognized along with the polytechnic Kemenkes Malang.

Facilitator training is a team of instructors who have been trained and appointed by the SEAMEO RECFON, namely Lina Rospita, MSc, Annasari Mustafa, M. Sc, Yohanes Kristianto, MFT, and Diah Febriyanti, SGz. During the execution of the participants followed the entire event with the enthusiasm for the learning method used varies with the interlude game-motivation from the trainers.