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Implementasi ISO 22000

Implementasi ISO 22000. Shangri-la Hotel Jakarta. Oleh : Zaenal Arifin June 2011. Sebuah hotel bintang 5 yang terletak kawasan pusat bisnis Jakarta Merupakan hotel chain yang berjumlah lebih dari 70 hotel di seluruh dunia

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Implementasi ISO 22000

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  1. Implementasi ISO 22000 Shangri-la Hotel Jakarta Oleh : Zaenal Arifin June 2011

  2. Sebuah hotel bintang 5 yang terletak kawasan pusat bisnis Jakarta • Merupakan hotel chain yang berjumlah lebih dari 70 hotel di seluruh dunia • Memiliki 660 kamar dan 5 restaurant serta function room • ASEAN green hotel award 2010 • Best 5 star hotel in Jakarta 2010 • Favorite 5 star hotel 2010 - ITA

  3. With a capacity of up to 3,000 people, the pillar-less 1,800 square meters BALLROOM is one of the largest in Jakarta, & a highly sought-after venue for wedding receptions, seminars & other large scale functions. BallRoom SPECIAL FEATURES: All of the conference & function rooms feature state-of-the-art audiovisual equipment, including the following: Wireless & wireless broad & Internet access. Slide projector, overhead projector, LCD projector & direct projector  Satellite & teleconferencing

  4. The ambience is elegantly contemporary, and at the same time intimate, warm and friendly. Combined with strong visual appeal, the sounds sizzle and aromas permeating from 12 interactive live cooking stations provide a stimulating sensory dining experience. The aroma of jamu begins to stimulate the senses Seating capacity is 430 seats Satoo OPENING HOURS : 24 hours (A La Carte) Buffet hours Breakfast: 06.00 am to 10.00 am (Weekend & Public Holiday until 10.30 am) Lunch : 12.00 am to 02:30 pm (Sunday & Public Holiday until 03.00 pm) Dinner : 06.00 pm to 10.30 pm (Friday & Saturday until 11.00 pm)

  5. SHANG PALACE restaurant is a Cantonese style restaurant that offers superior food quality and service in a confirmable environment. Seating capacity is 108 seats at dining hall and 236 seats from total private room Shang Palace OPERATION HOURS: Sunday : 09.00 am ( Dim Sum breakfast – A La Carte) Sunday : 11:30 am to 02.30 pm (All you can eat and A La Carte menu) Lunch : 11.30 am to 02.30 pm (Monday to Saturday) Dinner : 06.00 pm to 10.30 pm

  6. ROSSO will be an exclusive restaurant-lounge, contemporary modern Italian restaurant in “Club Lounge atmosphere” offering the highest quality of food and beverages in a modern comfortable Seating capacity is 90 at dining hall and 40 at lounge ROSSO OPERATION HOURS: Lunch (daily) : 11:30 am to 02:30 pm Dinner (daily) : 06:30 pm to 10:30 pm Lounge (daily) : 11.00 am to 02:30 pm 05:30 pm to 01.00 am

  7. The Lobby Lounge is the meeting place to be seen in Jakarta and a lot of customers will treat their guests, partners, families and friends in our Lobby in giving them face and respect as well as to show their status. Seating capacity is 152 seats Lobby Lounge OPERATION HOURS: Daily : 07:00 am to 01:00 am Hi-Tea (daily) : 03:00 pm to 06:00 pm

  8. Represents the ambience of both traditional and modern Japanese eating places, Decorated with rice paper lanterns, black lacquer tables and natural stone pathways under the bamboo roofed aisle. At the restaurant’s lobby, every guest will bamboo trees and running waters. Seating capacity is 56 seats at dining hall and 65 seats from total private room NiShiMuRa OPERATION HOURS: Lunch (daily) : 11:30 am to 02:00 pm Dinner (daily) : 06:00 pm to 10:30 pm

  9. B.A.T.S., a New York style entertainment centre and restaurant is located in the basement of Shangri-La, Jakarta. The operating philosophy of B.A.T.S. is to provide dynamic entertainment, over-sized food portions and generous drinks at competitive prices. The staff are friendly and the service is casual Seating capacity is 40 seats at Bar-level 1, 120 seats at Main Bar-level B1 and 92 seats at Restaurant-level B1 B.A.T.S OPERATION HOURS: Daily : 05:00 pm to 02:00 am (Friday & Saturday till 03:00 am) Dinner : 07:00 pm to 10:00 pm Night Owl : 10:30 pm to 00:45 am

  10. Mengapa FS penting ? • Untuk memberikan makanan yang aman dan berkualitas pada pelanggan • Banyaknya kasus keracunan makanan yang terjadi, yang bisa menyebabkan kematian • Masalah keamanan pangan terjadi di seluruh dunia, baik negara berkembang maupun maju

  11. KASUS KERACUNAN • Puluhan Warga di Kediri Keracunan Makanan • 31 May 11 Liputan6 :: • 13,5 Persen Jajanan Anak Sumbang Kasus Keracunan • 20 Apr 11 - health.detik • 122 Orang Serentak Keracunan Makanan • 24 Apr 11 Bandung. Regional KOMPAS.com • Puluhan Warga Keracunan Makanan • 08 May 11 - Buleleng KOMPAS.com • 26 Guru SMA 81 Keracunan Makanan • 25 May 11 - VIVAnews – METRO • 300 Orang di China Keracunan Makanan • 25 Apr 11 - Sindikasi international.okezone.com • Seratusan Warga Ciamis Keracunan Makanan • 24 Apr 11 - ANTARA News • Keracunan Makanan Paling Banyak dari Masakan Rumah Tangga • 28 Apr 11 - health.detik • Puluhan Pengungsi Keracunan • 14 Apr 11 - Liputan6 :: • Ratusan Anggota AMPG Keracunan Makanan • 28 May 11 Mediaindonesia.com

  12. Tujuan Penerapan Sistem Keamanan Pangan mencapai “zero complaint” kasus keracunan makanan pada tamu dan karyawan

  13. Keuntungan penerapan sistem keamanan pangan • Maintain kualitas dan keamanan produk • Maintain fasilitas hotel • Investasi bisnis • Efisiensi / saving cost • Edukasi people – karyawan, suplier dan tamu • Safe our bisnis • Maintain kebersihan dan standar higiene • Memenuhi persyaratan standar yang diakui secara internasional

  14. food service vs food manufacture >< • konsumsi langsung • Jumlah batch lebih kecil • Jenis produk beragam • Pemakaian BTM rendah • Kebanyakan tidak awet • Kemasan sederhana • Nilai gizi lebih bisa dipertahankan • Jangkauan distribusi terbatas konsumsi tidak langsung produksi masal Jenis produk relatif sama BTM penunjang shelf life Bisa disimpan lebih lama Kemasan komplek Nilai gizi turun Distribusi luas

  15. Shangri-la dan Food Safety SLIM bekerjasama dengan sebuah konsultan menyusun SFSMS 2001 2002 Penerapan SFSMS dan audit external di hotel Shangri-la Shangri-la Jakarta memperoleh sertifikat HACCP dari LRQA 2008 Shangri-la Jakarta memperoleh sertifikat ISO 22000 dari LRQA 2011

  16. Shangri-la dan Food Safety ISO 22000 ; 2005 HACCP Hazard Analytical Critical Control Point SFSMS Shangri-la Food Safety Management System

  17. Shangri-la Food Safety Management System • Berupa kebijakan Management Shangri-la berkaitan dengan keamanan pangan • Didesain secara fleksibel untuk mengakomodasi menu-menu baru • Spesifik untuk staff dan departemen yang ada • Didisain untuk digunakan dalam industri hospitality dengan berbagai outlet dan makanan yang bervariasi • Kebijakan ini bersifat sederhana sehingga lebih mudah diterapkan • Dibagi ke dalam beberapa kategori – High, medium dan low risk • Merupakan pre requisite program untuk implementasi sistem keamana pangan

  18. Shangri-la Food Safety Management System • Mencuci tangan • Tempat mencuci tangan • Persyaratan suhu pemasakan dan pemanasan makanan kembali • Kebersihan dan kebiasaan pribadi • Komitmen management • Pemeliharaan chiller dan freezer • Pencairan makanan beku

  19. Food Chain Delivery Approve supplier only Cooling truck needed Food display ; cold and hot preparation Dry – chill - frozen

  20. Tahapan Kritis Penerapan Sistem Keamanan Pangan Komitmen Management Penyiapan Dokumen Kesiapan Fasilitas infrastruktur Kesiapan Karyawan Pre requisite Program Konsistensi Penerapan Sistem / Pemeliharaan Sistem

  21. Komitmen Management Ketersediaan : Human Resource Infrastruktur COST of I NVESTMENT Peralatan dan Mesin

  22. Komitmen Management • Investasi : SDM, mesin, fasilitas • Tim FSMS • Team Meeting • Program Pelatihan • Preventive Maintenance Program • Internal Audit & Corrective Action

  23. Penyusunan Dokumen Persyaratan Dokumen ; 7 Klausul yang didokumentasikan : • Kontrol Dokumen • Kontrol Catatan / Record • Koreksi • Tindakan Perbaikan • Penanganan Produk Tidak Sesuai • Internal Audit • Produk Recall / Withdrawal

  24. Penyusunan Dokumen Deskripsi Produk • Air • Pastry dan Bakery • Sayuran dan Buah-buahan • Barang Kering • Susu dan produk susu • Daging dan Unggas • Ikan dan Makanan Laut

  25. Kesiapan Infrastruktur • Lokasi • Struktur gedung • Perimeter Eksternal :

  26. Kesiapan Infrastruktur • Internal : • Dinding dan partisi • Lantai • Langit-langit • Layout dan zoning • Pintu • Permukaan kerja • Drainase

  27. Kesiapan Infrastruktur • Internal : • Pencahayaan • AC dan ventilasi • Suhu • Utility • Peralatan • Penyimpanan • Fasilitas lain

  28. Kesiapan Karyawan • Education • Training • Skill • Experience Existing Staff Daily Worker Trainee New Hire Kompetensi

  29. Kesiapan Karyawan Program Training • Overview untuk seluruh karyawan baru • Training untuk new hire • Refresher training existing staff • Evaluasi training • Penggunaan Video

  30. PRP – Pre Requisite Program • Pest Control • Cleaning & Sanitation • Water Treatment • Maintenance • Product shelf life • Storage & Transport • Allergen Control • Calibration • Vendor Evaluation • Incoming Inspection SFSMS GMP & SSOP

  31. Konsistensi Penerapan • Auditing – internal (1 3 5), 2nd party (unannounced – yearly), 3rd party (bi yearly) • Team Walkthrough • Verifikasi dan validasi • Review Catatan • Keeping Up to date

  32. Tantangan Internal • Karyawan • Penerapan sistem / paper work • Identifikasi Produk dan kemampuan telusur • Kontinuitas

  33. Karyawan Kompetensi karyawan yang beragam Kebiasaan kerja / Personal habit Turnover karyawan Manning Peak season / Low season

  34. Tantangan Eksternal • Pelanggan • Supplier • Regulatory

  35. Pelanggan SUBYEKTIF

  36. Supplier Standar tidak bisa diseragamkan Fasilitas berbeda jauh Kualitas produk ??? Perusahaan Besar Perusahaan Menengah Perusahaan Kecil / IRT

  37. Supplier

  38. Pembinaan Penerapan Jaminan Keamanan Pangan Sertifikat HACCP System HACCP NKV Pemenuhan Pesryaratan Hygiene Pembinaan HS Penerapan Praktek Hygiene

  39. Supplier

  40. Regulatory Sosialisasi Standar / Peraturan Pemerintah ke Industri Besar / Kecil Inspeksi Mendadak / Pengawasan Pelaku Usaha Reward and Punishment Peningkatan Daya saing Produk Indonesia

  41. Terima Kasih ....

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