Food Safety and HACCP (Hazard Analysis and Critical Control Points) on Covid-19 RECFON

Food Safety and HACCP (Hazard Analysis and Critical Control Points) on Covid-19

Pelatihan Food Safety and HACCP (Hazard Analysis and Critical Control Points) on Covid-19 ini diselenggarakan oleh SEAMEO RECFON, bertujuan untuk meningkatkan pemahaman peserta mengenai keamanan pangan, sistem HACCP, tindakan pengendalian terkait produksi pangan dalam masa tanggap darurat Covid-19, serta keterampilan dasar pengembangan dokumen HACCP. Dimana pelatihan ini ditujukan bagi Tenaga Pelaksana Gizi Puskesmas, Dinas Kesehatan Kabupaten/Kota, dan Ahli Gizi Rumah Sakit.

Pelatihan ini terdiri atas 7 section, dimana materi yang disajikan berupa video dan dokumen. Output yang diharapkan dalam kelas ini adalah, peserta mampu membuat dokumen Prinsip 1 HACCP (Identifikasi Bahaya dan Analisa Risiko).

Food Safety and HACCP (Hazard Analysis and Critical Control Points) on Covid-19

"The Food Safety and HACCP (Hazard Analysis and Critical Control Points) training on Covid-19, organized by SEAMEO RECFON, aims to increase participants' understanding of food safety, the HACCP system, control measures related to food production during the Covid-19 emergency response, as well as skills basic document development HACCP.

Where this training is intended for Puskesmas Nutrition Implementers, District / City Health Offices, and Hospital Nutritionists. This training consists of 7 sections, where the material presented is in the form of videos and documents. The expected output in this class is that participants are able to make HACCP Principle 1 documents (Hazard Identification and Risk Analysis). "