TRAINING CANTEEN HYGIENE DI JAKARTA

TRAINING KEBERSIHAN KANTIN DI JAKARTA

TRAINING TIME AND TEMPERATURE CONTROL DI JAKARTA

BACKGROUND:
There  are  hazards  in  any  workplace that can cause injuries and/or
illnesses for the people who work there. Injuries and illnesses on the
job are costly and damaging, both for the individual employee who gets
hurt  and  for your canteen as a business. Job injuries and illnessess
contribute to high turnover, absenteeism, higher workers’ compensation
costs,  and  unhappy,  less  productive  staff.  In a catering, common
injuries  include  cuts,  burns,  falls,  and strains and sprains from
lifting.There  are  also  repetitive motion injuries and injuries from
robberies  and  assaults.  One  of  the best strategies to prevent job
injuries  and  illnesses  is  regular  health  and safety training for
employees.  Regular  training  helps  employees  learn  how  to  avoid
hazards,  keeps  lines  of  communication  open  between  you and your
employees  about  hazards  you may not be aware of, and lets employees
know  that  you  are serious about promoting sound safety policies and
work practices in your catering activity.

TRAINING OBJECTIVES:
This  training program is designed to help you work together with your
staff  to  design  a  creative, simple health and safety plan for your
canteen.  Involving your staff in identifying potential problems is an
effective  way  to  get  employee  buy-in  regarding the importance of
health  and  safety.  This training can also help you meet some of the
requirements of OSHA’s Injury and Illness Prevention Program standard.
In  addition  to  training, part of your plan should be regular safety
meetings to discuss the hazards in your canteen and generate ideas for
correcting them.

TRAINING MATERIAL OUTLINE:
1. Identifying  Hazards.  Employees  will use a checklist to identify
key  hazards  in  your  canteen.  They  will mark the hazards with
Post-it notes during a walk-through of the canteen activity.
2. Canteen Hazards Checklist
3. Making Canteen Safer
4. Hazard Identification and Control Worksheet
5. Controlling   Hazards.  Emplopairs,  they  will  “brainstorm”  and
discuss  concrete  steps  that  can  be  taken to correct the most
significant  hazards  they  identified  before.  These  steps will
include  both  changes  that can be made by management and changes
they can make themselves in doing their work.
1. Preventing Foodborne Illness

* Personal Hygiene
* Time and Temperature Control
* Receiving and Storing Food
* Preparing and Presenting Food
* Cleaning and Sanitizing
* Integrated Pest Management
* Designed for Food Safety
1. Food Safety Control
* Professional Good Practice
* Management Matters
1. Working to address Hazards
* Preventing Burns from Hot Stuff
* Preventing Cuts from Sharp Stuff
* Preventing Injuries from Slips and Falls
* Preventing Injuries from Ergonomic Hazards
* Preventing Injuries from Robberies and Assaults
* Planning for Emergencies on the Job
* Dealing with Injuries on the Job
1. Developing an action plan

Lokasi Pelatihan Tahun 2021 :

Yogyakarta, Hotel Dafam Seturan

Jakarta, Hotel Amaris La Codefin Kemang

Bandung, Hotel Grand Serela Setiabudhi

Bali, Hotel Ibis Kuta

Lombok, Hotel Jayakarta

Catatan :

• Waktu pelatihan Dua+1* hari dengan Biaya tersedia untuk Perorangan, Group, dan Inhouse Training, belum termasuk akomodasi/penginapan.
• Untuk biaya dan jadwal training harap menghubungi marketing kembali

Investasi training:

Investasi pelatihan selama dua hari tersebut menyesuaikan dengan jumlah peserta (on call). *Please feel free to contact us.

Apabila perusahaan membutuhkan paket in house training, anggaran investasi pelatihan dapat menyesuaikan dengan anggaran perusahaan.

Fasilitas training:

Free Penjemputan dari bandara ke hotel*.

Modul / Handout.

Flashdisk*.

Certificate of attendance.

FREE Bag or bagpacker.

Training Kit (Photo Documentation, Blocknote, ATK, etc).

2x Coffe Break & 1 Lunch.

Souvenir .