What is competence certification on HACCP? and why?
Food safety is progressively important with the increasing awareness of relationship between food and health. Improved status of food safety will result in healthier human resources and more competitive food industries. Food safety is also important globally due to the use of this issue as a non-tariff barrier in international food trade. Most imported countries require food industries to implement the production standard in food safety, such as Hazard Analysis Critical Control Point (HACCP) Plan, in order to guarantee that food products are safe for consumers. Therefore, producers should ensure that the food products are free from potential hazards, such as non-food grade ingredients, pathogenic bacteria (such as Salmonella), heavy metals, hazardous storage insect pests, rodents, and storage fungi metabolites (such as aflatoxin), etc.
The Department of Food Science and Technology has a long experience involved in food safety program, either through conducting food safety regular courses in all educational level (D3/S1/S2/S3), research and outreach in the form of training and consultation service. Department has also a lot of collaboration program in food safety with National Agency of Drug and Food Control (NA-DFC/BPOM) in form of research, training, development of concept, etc.
Our graduates as future professionals need to be equipped with competence certificates in the food safety areas. The competence certification program will increase the competence and competitiveness of graduates in job markets, especially in the area of food safety. The program can also be participated byprofessionals from food industries and government officers.
What is the objective of the program?
The competence certification program is aimed to provide human resources equipped with knowledge and skill on designing and developing HACCP Plan for specific food industry. Through this program, the graduates will have competency certificates in addition to graduate certificates.
What competency unit of HACCP Plan?
The area of competence on HACCP Plan is developed by adopting the national and international competency standard on HACCP. There are numerous areas of competence related to food safety covered by national and international standard agency. According to the standard competence on HACCP from National Standard (the Agency of Profession Certificate in Agroindustry and the National Competency Standard in Commodity/Food Product Quality Analysis), there are two units of Competency Standards, related to HACCP that can be adopted. These competencies are: (a) “Participating in Development of HACCP Plan” (FQCCORFQM052A.A); and (b) “Implementation of HACCP Development Plan” (FQCCORFQM062C.A). Meanwhile, according to the International Standard (Australian National Training Authority and the National Training Information Service, Australia), the competence units in HACCP Plan are (a) “Participate in a HACCP Team” (FDFOPTHCP3A); and (b) “Implement the Food Safety Program and Procedures” (FDFCORFSY2A).
Based on the above national and international standard competence, the CBE program in HACCP is objected to develop competence in ‘Participating in a HACCP Plan Team', which covers the competence in designing HACCP Plan for a specific food industry. This integrated competence from both national and international standard is considered to meet the industrial qualification of the employee competence in HACCP Plan.
How to obtain the knowledge and competence certificate?
The execution of competence-based education for students is integrated with relevant regular courses (HACCP Application in Food Industry (TPG 421) or integrated practical class) or training. The training Program on HACCP is held under the coordination of Technology Business Office (TBO).
The competence certificate is awarded to participants individually after they pass the competence assessment. The procedure to enroll in the competency assessment is as follows (see figure).
In the assessment of competency, an assessor or examiner actually has no right to conduct a test privately but conduct it under the auspice of a legal program or a certified agency. Due to the unavailability of an certified agency specializing in competency assessment in “Designing and development of HACCP Plan” in Indonesia, Department establishes assessment team consiting of competent stakeholder, such as PATPI, GAPMMI, and Association of Indonesian Food Microbiologist. related or have concern on food safety. These professionals have been recognized by food industries; hence the certificate released by the Department is acceptable by stakeholders in Indonesia. The certificate is awarded by Department after the participant or student passes the competency assessment test by the evaluation team.
The assessment method to measure individual or group competency consists of:
Interview on how HACCP plan is prepared
Observation through presentation
Giving test (written and oral about HACCP and its Implementation)
Project assignment including HACCP Plant for a food industry
The competency assessment is completed with forms needed for the competency evaluation or test:
Demonstration of practical skills in the workplace or simulated situation which completed with minimum assessment equipments.
Assessment of essential knowledge in form of standard oral and written questions.
- Workplace competency assessment, especially for participant from food industry.
Who can joint the program?
Participants for competency test can be individual or in group. Individual participant is an individual i.e. student of DFTHN or other department or client from industry, who wants to participate in an examination to measure her/his competence according a competence standard for particular competency.
The requirements for individual participants are as follows:
- Possess skill and knowledge to be tested that can be obtained by self learning, experience gained through working, or by other method of learning
- Enroll for the test
- Fulfill the required administration
- Participate in all procedures stated
Group participant is a group of person who wants to participate in an examination to measure their competence according a competence standard for particular competency as a part of education or training program. For the group participant of competence test, the requirements are as follow:
Registered as students in regular courses relevant to HACCP or HACCP training according to the program planned
Possess skill and knowledge to be tested that can be obtained by self learning, experience gained through working, or by other method of learning
Fulfill the required administration
- Participate in all procedures stated
Who is the assessor?
Assessor is an individual that has right to conduct a competency test. Examiner or competency test assessor criteria, including several requirement mentioned below:
- Minimal posses education and training one level higher than the competency requirement level being tested
- Mastering the competencies being tested, including (a) having the capacity to take the exams, covering preparation, implementation and report writing; and (b) capable of choosing the best testing method in materials and fields of HACCP.
Please contact Department of Food Science and Technology for detail of the program or application (contact person: Ir. Sutrisno Koswara,MS). Phone/fax : 62-0251-624546. E-mail: firstname.lastname@example.org