ALLERGEN MANAGEMENT FOR FOOD SAFETY sertifikasi katering minimal 2 tahun

minimal 2 tahun

Pelatihan Food Handler untuk 5 peserta

prosedur sertifikasi

Standar Kompetensi :  SKKNI No 618 Tahun 2016 & SKKNI 217 Tahun 2009

ALLERGEN MANAGEMENT FOR FOOD SAFETY sertifikasi katering minimal 2 tahunThe need to manage potential risks from allergenic foods in a food production environment is universally accepted by all stakeholders in the food supply chain. This responsibility may be met in several different ways, for instance, via a Prerequisite Programme and then via integration in a business HACCP Programme. Allergen management in food businesses should be seen as an integral part of existing food safety management rather than a completely new