Food Safety Training, a Series of CHSE Program Implementations at PT Taman Wisata Candi Borobudur, Prambanan & Ratu Boko (Persero) Towards the Revival of the Tourism World
PT Taman Wisata Candi Borobudur, Prambanan & Ratu Boko (Persero) is always committed to continuing to implement health protocols and CHSE (Cleanliness, Health, Safety & Environmental Sustainability) in each destination and managed business unit, in order to realize Quality Tourism (Quality Tourism). One of the efforts made is to implement CHSE-based health protocols, both in terms of products and services. The result of TWC's consistency is that all destinations and business units managed have received CHSE certification from the Ministry of Tourism of the Republic of Indonesia. TWC destinations and business units that have received CHSE certification (CHSE Certified) namely Borobudur Temple Tourism Park, Manohara Resto, Prambanan Temple Tourism Park, Pentas Theater Unit, Rama Shinta Garden Resto, Ratu Boko Tourism Park, Andrawina Resto and The Manohara Hotel Yogyakarta.
In order to improve the competence of Human Resources while implementing a series of CHSE program activities, PT TWC is holding training Food Safety for TWC employees in the culinary and restaurant management fields. In collaboration with Association of Culinary Professionals (ACP) Indonesia and i-Clean, PT TWC held a Training Food Safety on 23-24 August 2021, at Manohara Borobudur, Magelang, Central Java. By continuing to implement health protocols and implementing government recommendations to avoid crowds, the Training Food Safety implemented with participants offline on a limited basis, the rest is done through online online.
Marketing & Service Director PT Taman Wisata Candi Borobudur, Prambanan & Ratu Boko (Persero), Hetty Herawati said that all tourism people are waiting for the momentum of the revival of the tourism world, one of which is TWC.
"Besides products, another thing we're preparing is to continue improving health protocols. These health protocols are key, a fundamental essential for accelerating tourism recovery. Tourism is the sector with the most stakeholders, with the most community elements involved. This pandemic shouldn't stop all our economic activities; we must manage this situation as best we can. One way we can do this is by holding this training, together with TWC." Association of Culinary Professionals (ACP) Indonesia and i-Clean, who really understand about Food Safety. Food Safety This is part of the health protocol that we will be refining. This training is very important for us, as it is a moment to Refreshing Food Safety What is the right thing to do? Health protocols are important to implement, because they can reassure the public and build trust. trust, that our company always has improvement We are working towards improvement, so that our destination is truly ready to welcome tourists and usher in a period of tourism revival. We hope that the destination we manage can deliver its best and become a pioneering example of how to implement standards. Food Safety and health protocols can be implemented properly.
Food Safety as an inseparable factor from CHSE. In fact, it's a requirement that tourism operators must implement when providing services to guests. This includes ensuring the safety and health of the food served meets existing standards. In this training, participants are provided with knowledge about the ins and outs of CHSE. Food SafetyThere was positive interaction between the presenter and the participants, allowing them to gain learning and insight that could assist them in implementing their daily tasks of providing maximum service to guests. Food Safety This does not only end in the classroom, but can also continue in the field, implemented in services and products for better standardization.
Furthermore, Hetty Herawati expressed her gratitude and appreciation to Association of Culinary Professionals (ACP) Indonesia and i-Clean, for their excellent collaboration in organizing this activity. ACP Indonesia President, Rafael Triloko Basanto, expressed his appreciation for ACP Indonesia's collaboration with TWC in organizing this Food Safety Training.
"Thank you for the opportunity to share our knowledge about food safety with our colleagues at TWC, which can then serve as the foundation for better education and service. Essentially, we strive to foster good habits related to food hygiene and safety. This opportunity serves as a refresher and a reminder. Training like this should be conducted periodically and repeatedly so that these good habits can be implemented in daily operations," said Rafael Triloko Basanto.
Training Food Safety This provides benefits for participants, as expressed by one of the training participants, Stevy Yola.
"Training Food Safety This is very good, because it can increase the knowledge and insight of tourism actors, especially for sectors operating in the field of Food and Beverages service. So that later we can directly apply it in each unit, so that the quality of the food safety that we serve is better maintained," said Stevy Yola.
