CANTEEN HYGIENE

 
CANTEEN HYGIENE

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.
a. Canteen Hazards Checklist
b. Making Canteen Safer
c. Hazard Identification and Control Worksheet
2. 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.
a. 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
b. Food Safety Control
• Professional Good Practice
• Management Matters
c. 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
d. Developing an action plan

VENUE : Kagum Group Hotel Bandung (Golden Flower, Banana Inn, Serela, Gino Feruci), Amaroossa Hotel, Noor Hotel, Grand Setiabudi Hotel, dll

TRAINING DURATION : 2 days

TRAINING TIME :

Januari 2025Februari 2025Maret 2025April 2025
2 - 3 Januari 20253 - 4 Februari 20253 - 4 Maret 20257 - 8 April 2025
6 - 7 Januari 202510 - 11 Februari 202510 - 11 Maret 202514 - 15 April 2025
13 - 14 Januari 202517 - 18 Februari 202517 - 18 Maret 202521 - 22 April 2025
20 - 21 Januari 202524 - 25 Februari 2025 28 - 29 April 2025
27 - 28 Januari 2025   
    
Mei 2025Juni 2025Juli 2025Agustus 2025
2 - 3 Mei 20252 - 3 Juni 20251 - 2 Juli 20251 - 2 Agustus 2025
5 - 6 Mei 20259 - 10 Juni 20257 - 8 Juli 20254 - 5 Agustus 2025
12 - 13 Mei 202516 - 17 Juni 202514 - 15 Juli 202511 - 12 Agustus 2025
19 - 20 Mei 202523 - 24 Juni 202521 - 22 Juli 202518 - 19 Agustus 2025
26 - 27 Mei 2025 28 - 29 Juli 202525 - 26 Agustus 2025
    
September 2025Oktober 2025November 2025Desember 2025
1 - 2 September 20251 - 2 Oktober 20253 - 4 November 20251 - 2 Desember 2025
8 - 9 September 20256 - 7 Oktober 202510 - 11 November 20258 - 9 Desember 2025
15 - 16 September 202513 - 14 Oktober 202517 - 18 November 202515 - 16 Desember 2025
22 - 23 September 202520 - 21 Oktober 202524 - 25 November 202522 - 23 Desember 2025
29 - 30 September 202527 - 28 Oktober 2025 29 - 30 Desember 2025

INVESTMENT PRICE/PERSON :
1. Rp. 4.950.000/person (full fare) or
2. Rp. 4.750.000/person (early bird, payment 1 week before training) or
3. Rp. 4.500.000/person (if there are 3 persons or more from the same company)

FACILITIES FOR PARTICIPANTS :
1. Training Module
2. Flash Disk contains training material
3. Certificate
4. Stationeries: NoteBook and Ballpoint
5. T-Shirt
6. Backpack
7. Training Photo
8. Training room with full AC facilities and multimedia
9. Lunch and twice coffeebreak everyday of training
10. Qualified instructor