Food Safety Training: A Series of CHSE Implementation in PT TWC Environment 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.

Jamaludin Mawardi, General Manager of Manohara Unit and Borobudur Unit, representing PT TWC, gave a speech and officially opened the training. Food Safety.

“Facing new habits New Normal This, not only destination managers have implemented CHSE, but restaurant managers have also implemented it. This training is very good for refreshing the implementation of Health Protocols and CHSE in the field Food Safety in particular, so that we are always consistent in implementing. Moreover, currently one of the demands and needs of consumers is how the implementation of the Health Protocol and CHSE is carried out to serve them," said Jamaludin Mawardi.

Furthermore, Jamaludin Mawardi expressed his gratitude and gave his appreciation to Association of Culinary Professionals (ACP) Indonesia and i-Clean, for their good cooperation in organizing this activity.

"We are proud to be able to participate as resource persons in this training. With the current pandemic conditions, Food Safety become one of the important sectors that must be considered. The hope is that in the future this collaboration can continue to be established, so that the CHSE program at TWC can be implemented continuously and sustainably," said Rafael Triloko Basanto, President Association of Culinary Professionals (ACP) Indonesia.

"I wish you good luck in participating in the training. Food Safety to all participants, hopefully it will be useful and gain additional experience and knowledge in the field Food Safety. This is a special opportunity for competency improvement,” said Jamaludin Mawardi.

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.