On Sunday (06/11/2022), the Food Safety Internal Auditor Training Based on ISO 19011 and HACCP was held for students of the Food Technology Study Program of the Sumatra Institute of Technology (PSTP ITERA), conducted via the Zoom platform from 09.00 WIB to 15.00 WIB. This activity was a collaboration between Ibeza Consulting, the ITERA Food Technology Study Program, and the ITERA Food Technology Students Association.
The program was held with the aim of increasing students’ knowledge of ISO 19011 and HACCP in order to develop students’ knowledge and competence. The activity was attended by 63 participants consisting of ITERA Food Technology students, ITERA students, and students from outside ITERA. According to Ilham Marvie, a lecturer of the ITERA Food Technology Study Program, this activity is very beneficial for students to become familiar with activities in the food industry, namely audits conducted both internally and externally. This training is expected to equip students to prepare their competence as food safety auditors and later obtain appropriate competency certification to face competition in the post-campus world.
The training series was divided into 2 sessions. The first session was held from 09.00 to 12.25 WIB and consisted of material delivered by Mr. Edwin Ardiansyah on Management System Auditing ISO 19011:2018 and HACCP. In this first session, training participants were first asked to complete a pretest to find out how well they understood management system audits and HACCP. The material delivered covered the audit scope, audit plan and criteria, managing the audit program, audit implementation, through to audit final result methods, along with the HACCP Standard. The second session began at 13.00 and ended at 15.00 WIB. This session featured a HACCP-based food safety internal auditor simulation delivered by Mr. Ibnu Riyanto. In the second session, the material delivered consisted of HACCP audits and case studies on problems that frequently occur in companies, namely contamination hazards from chemical, microbiological, and physical aspects.
The series of events proceeded in an orderly manner and was closed with a quiz to assess how well participants understood the material delivered. Collaboration between the Study Program, the student association, and various training institutions is expected to continue to be developed to improve the competence of graduates and alumni of the ITERA Food Technology Study Program.
