Roy Sparringa Apkepi Raising Awareness Sent-1-1

FOOD SAFETY WEBINAR 2020
Challenges of Food Safety in Indonesia
Raising Awareness of Food Safety in Indonesia

Roy Sparringa
Chair of Indonesia Food Safety Professional Association (APKEPI)
Friday, 4 September 2020; 08.30 am –11.30 am
AGENDA
1 About Apkepi
2 Food safety and great opportunity during COVID-19
3 Perception and awareness of food safety
4 Raising food safety culture

5 Closing remarks
©RoySparringa-APKEPI
APKEPI FOOD SAFETY AND COVID-19 PERCEPTION & AWARENESS RAISING FOOD SAFETY CULTURE CLOSING REMARKS 2
ORGANIZATION PROFILE
PROGRAM KERJA :
Wadah professional keamanan pangan yang didirikan pada
tahun 2015, dengan dukungan dari : 1. Pengembangan profesi dan standardisasi kompetensi
keamanan pangan;
2. Pelatihan berbasis kompetensi SDM sektor pangan;
3. Percepatan sertifikasi kompetensi SDM sektor pangan
Dalam perjalanannya, APKEPI didukung juga oleh : (Pembentukan LSP dan Bundling Pelatihan-Sertifikasi).
4. Edukasi Masyarakat terkait keamanan pangan.
5. Peningkatan kapasitas UMKM Pangan.
6. Partisipasi aktif dalam pengembangan regulasi,
standar, dan penilaian kesesuaian terkait keamanan
Anggota APKEPI mayoritas terdiri dari Pakar dan Praktisi Keamanan
Pangan meliputi Quality Assurance; Quality Control; Regulatory pangan.
Affair; Food Safety Team; Food Safety Auditor; Food Safety Inspector;
Hygienist; Risk Management; Food Safety Consultant; Dosen; Trainer; APKEPI sejak 2015 memiliki LSP terlisensi di bidang
dan lainnya. jaminan mutu keamanan pangan, yaitu LSP JMKP yang
telah melakukan sertifikasi terhadap >35000 tenaga kerja
di sektor pangan.
Penguatan kerjasama APKEPI dengan mitra strategis
(1)1. Pelatihan berbasis kompetensi (SKKNI) divalidasi dengan uji kompetensi untuk
dosen dan mahasiswa
2. Pengembangan program pemagangan berbasis kompetensi bagi fresh
graduate untuk memberi portfolio kerja
 Perguruan Tinggi: Penyedia supply
 Apkepi: Program, kurikulum, pelatihan-sertifikasi, mentor
pemagangan
 Industri: Tempat magang atau pendampingan UMKM
Diarahkan untuk pemagangan:
 UMKM: Koordinator GMP, Inspektur GMP
 Food Service: Pengelola Higiene Sanitasi Pangan (HSP), Inspektur
HSP
 Ritel Pangan: Pengelola GRP, Inspektur GRP
APKEPI
 Pemda: Inspektur PERCEPTION
FOOD SAFETY AND COVID-19
HSP/GMP/GRP
& AWARENESS RAISING FOOD SAFETY CULTURE CLOSING REMARKS 4
Penguatan kerjasama APKEPI dengan mitra strategis
(2)
3. Pengembangan kurikukum berbasis kompetensi
4. Pengembangan tempat uji kompetensi mandiri
AGENDA
1 About Apkepi

5 Closing remarks
FOOD SAFETY
• The global challenges of food safety.
• Food safety is an integral part of the sustainable development goals.
• Unsafe food takes a huge toll on human health and the economy.
• Agriculture is under pressure, and food production is changing with
consequences for food safety.
• From production to consumption – food safety is a shared
responsibility.
• There is no food security without food safety, which is the base for
healthy diets and lives.
• Protecting health, facilitating trade.
• Good nutrition requires safe food.
• Modern food legislation is a key pillar for an effective food control
system.
• Food safety emergency preparedness saves lives.
Food safety is food security | Food safety is science centred |

Food safety requires shared solutions | Food safety in emergencies
©RoySparringa-APKEPI FAO (2019)
8©RoySparrin
ga
If it isn’t safe, it isn’t food
1. Working from the beginning with local
food producers
2. Setting global standards
3. Making sure that countries have strong
regulatory control systems
4. Encouraging safer food practices at
home
5. Assessing the science behind food
safety
6. Promoting food safety emergency
preparedness and response
http://www.fao.org/fao- stories/article/en/c/1179647/?
utm_source=twitter&utm_medium=social+media &utm_campaign=fao Accessed
RoySparringa-APKEPI
©
23 Aug 2020
CLOSING REMARKS 8
©9
RoySparringa Global Burden of Foodborne Diseases in
2010 (Havelaar, 2018)*
Foodborne Illness Foodborne death Foodborne DALYs*

Hazard Group (millions) (thousands) (millions)
All 600 420 33
Diarrhea 549 230 18
Invasive 36 117 8
Helminths 13 45 6
Chemicals 0.2 19 0.9
DALYs* : Disability Adjusted Life Years = YLD + YLL; YLD=Years Lived with Disability; YLL = Years of Life Lost
RoySparringa-APKEPI
©
Ranking of foodborne hazard-global DALYs for 31 hazards contributing to the global
burden of foodborne disease 2010 (Havelaar, 2018)
Foodborne Disability-Adjusted Life Year
RoySparringa-APKEPI
© DALYs* : Disability Adjusted Life Years = YLD + YLL; YLD=Years Lived with Disability; YLL = Years of Life Lost
PERCEPTION & AWARENESS CLOSING REMARKS 10
1©1RoySparri
nga
Separuh lebih kasus demam tifoid
dan Hepatitis A global berada di
Asia Tenggara
Foodborne diseases in the WHO South-East Asia

Region
• Bangladesh
• Bhutan
• Democratic People’s Republic of
Korea
• India
• Indonesia
• Maldives
• Myanmar
• Nepal
• Sri Lanka
• Thailand
• Timor-Leste
https://www.who.int/foodsafety/areas_work/foodborne-
RoySparringa-APKEPI
©
diseases/infographics_sear_en.pdf?ua=1 Accessed 28 Jun 2020
Rejection notification of food exported from Indonesia,
2016 for rejection
Reason Food / Product ∑ notification
No health certificate Nutmeg 12
Insufficient health certificate Nutmeg 1
Aflatoxins Nutmeg, sambal pecel 10
Ochratoxins Nutmeg 2
Unpermitted food additives (cyclamate, sulfite, Chips, potato chips, peanut, biscuits, sweet roll 5
azorubin) chocolate
Mercury Swordfish 4
Cadmium Frozen red-tailed goby 1
Labelling (undeclared allergen, colour, sulfite) chocolate bars, fruit snacks, frozen octopus 3
Filthy Spices 1
afety
Insect Nutmeg
o d s 1
Benzopyrene, PAH Chocolate
by fo 1
Salmonella Frozen frog leg
ated 1
Bacillus cereus Cinnamon
om in n c ern 1
Vibrio Shrimp D co 1
Unregistered low acid canned food Chili sauces 1
Sulfite Desiccated coconut 1
Insufficient cold chain temperature control Tuna fish 1
Migration of food contact materials Gloves 1
48
RoySparringa-APKEPI
BPOM (2019)
©
Rejection notification of food exported from Indonesia,
2018
Food / product Reason for rejection ∑ notification
Enamel cookware Cadmium migration 1
Chocolate cake Benzopyrene. PAH 1
Chocolate crackers Saccharine 1
Cream Nougat with coconut sugar Metal flakes 1
Cream chocolate wafer Saccharine 1
Shallot Pesticide residues (chlorpyriphos, triazophos, endosulfan, 3
cypermethrin, methiocarb, ethion)
Dragon fruit Pesticide residues (carbofuran, chlorpyrifos, cypermethrin, 2
isoprothiolane)
Dessicated coconut Salmonella 1
Candlenut Ochratoxin A
afety 1
Black pepper Ochratoxin A o d s 1
by fo
Nutmeg Ochratoxin A, aflatoxins)
ated 3
Palm kernel expeller Salmonella
om in n c ern 1
Frozen shrimp (Litopenaeus vannemei)
Frozen shrimp (Penaeus monodon)
Poor temperature control
Vibrio vulnificus
D co 1
1
Frozen fish (Xiphias gladius) Cadmium, mercury 7
Smoked fish (Xiphias gladius) Salmonella 1
Frozen fish (Katsuwonis pelamis) Poor temperature control 1
Yellow Fin Tuna Poor temperature control, histamin, CO treatment 3
Total 31
RoySparringa-APKEPI
BPOM (2019)
©
Food safety in Indonesia contributes to the health of the
community and the national economy
On and Rahayu. 2017. Estimates for the burden and costs

of foodborne diarrhoeal illness in Indonesia. Asia-Pacific
Economic lost in Indonesia 5.4-17 billion
Journal of Food Safety and Security. p 3-16.
USD (7.5 T – 238 T; 1 USD = Rp14.000,-)
Foodborne disease Trend of suspected foods causing FBD
outbreaks in Indonesia, 2012-2016
2016 50% 20% 15% 15% 0% N:62
2015 41% 23% 15% 21% 0% N:61

Year
2014 36% 26% 11% 27% 0% N:47
2013 48% 17% 15% 17% 3% N:48
2012 27% 27% 12% 23% 11% N:84
0% 20% 40% 60% 80% 100%

BPOM (2017) Masakan rumah tanga Jajanan/ siap saji Pangan olahan
Pangan jasaboga Tidak diketahui
Foodborne disease Trend of causative agents of FBD
Outbreaks in Indonesia, 2012-2016
2016 32% 13% 55%
N:62
2015 45% 11% 44%

N:61
YEAR 2014 66% 17% 17%

N:47
2013 65% 23% 12%

N:48
2012 43% 17% 40%

N:84
0% 20% 40% 60% 80% 100%
Mikrobiologi Kimia Tidak diketahui
BPOM (2017)
Foodborne disease Causative agents of foodborne diseases
in Indonesia, 2018
Unknown
23%
Suspected
Suspected
pathogens chemicals11%
61% N=56
Confirmed pathogen 5%
BPOM (2017)
Universal food-borne disease risk
factors (FAO/WHO 2008) Faktor risiko universal penyebab
• Cross contamination (e.g. from a raw to a keracunan pangan
ready-to-eat product).
• Food from unsafe sources 1. Kontaminasi silang (misalnya kontaminasi
• Inadequate cooking dari bahan mentah ke pangan siap saji)
• Improper holding temperatures 2. Pangan yang berasal dari sumber yang
• Contaminated equipment
tidak aman
3. Pemasakan yang kurang matang
• Poor personal hygiene
4. Suhu penyimpanan pangan tidak
• Food handlers’ health status.
sesuai
• Water quality. 5. Peralatan tercemar
• Presence of pests. 6. Kebersihan karyawan buruk
7. Status kesehatan karyawan
buruk Banyak terjadi di
8. Mutu air buruk industri pangan
9. Hama siap saji
Global Food Security Index in ASEAN in
100.0 Global Food Security Index in ASEAN 2019
2019
90.0
80.0
INDONESIA
70.0
60.0
50.0
40.0
30.0
20.0
10.0
0.0
Singapura Malaysia Thailand Vietnam Myanmar Filipina Indonesia Laos Kamboja
Total score of Food Security Food Safety and quality score
The Economist Intelligence Unit 2019 Indonesia pada posisi ke 7 di ASEAN untuk
keamanan dan mutu pangan
https://foodsecurityindex.eiu.com/Index 19
Accessed 19 Aug 2020
Several roots of the food safety problems in Indonesia
need to be addressed (Sparringa, 2018)
• Poor hygiene and sanitation • Poor capacity to enforce regulation.

• Lack of safe drinking water • Inadequate scientific and technical resources
• Lack of clean for washing food and utensils for inspection and compliance
• Lack of infrastructure • Multiple organizations with overlapping
• Lack of cold chain system mandates.
• Use of animal waste for horticulture production • Lack of harmonization and alignment of
• Heterogenous and fragmented food systems standards
• Inadequate policy and legislation
• Large numbers of actors, mainly small-scale
actors with limited education. • Limited civil society involvement
• Limited incentive and enforcement
• Large informal sectors and relatively little
organization which are difficult to monitor. • Lack of education
• Food safety culture
• Lack of leadership of central and local
government • Poverty
PROFIL KOMPETENSI SDM FOOD SERVICE
Food Handler
Competence Rate Pengelola

• 64% (2017) Hygiene Sanitasi
• 56% (2018) Inspektur
• 84% (2019) Hygiene Sanitasi
 Peserta berasal dari industri hotel, restoran, katering, dapur rumah sakit, UMKM
Pangan.
 Mayoritas peserta dari rumah sakit merupakan personel katering pihak ketiga.
 Entri sertifikasi mayoritas melalui pengalaman kerja.
 Tahun 2019, terjadi peningkatan kelulusan uji kompetensi karena peserta berasal
dari industri pangan siap saji yang telah menerapkan Food Safety Management
System.
Laporan Sertifikasi Kompetensi LSP
©RoySparringa-APKEPI JMKP (2019)
PROFIL KOMPETENSI FOOD HANDLER
Tingkat Kelulusan Food Handler
• Penerapan Food Safety System di industri
pangan siap saji berdampak pada kompetensi 12%
food handler dan sebaliknya.

* Penyediaan prosedur kerja 88%
* Pelatihan higiene sanitasi berkelanjutan

Kompeten Belum Kompeten
* Budaya kerja
• Food handler pada street food/ makanan Tingkat Kelulusan Food Handler
jajanan memerlukan pembinaan secara Street Food di DKI Jakarta
5%
intensif dan berkesinambungan.
95%
Laporan Sertifikasi Kompetensi LSP JMKP (2019)

Kompeten Belum Kompeten
GAP KOMPETENSI YANG PERLU
DITINGKATKAN PENGELOLA HIGIENE INSPEKTUR HIGIENE
FOOD HANDLER SANITASI MAKANAN SANITASI MAKANAN
• Basic Personal Hygiene • Temperature Control. • Food Safety Hazard
(Cuci Tangan; Kebersihan • Food Safety Hazard Analysis.
kuku; kebiasaan menutup Analysis. • Non Conformance Report
rambut; dan pemakaian • Food safety (Metode PLOR /Problem
aksesoris). documentation and Location Objective
• Temperature Control. record. Reference)
• Cross Contamination • Verifikasi Efektivitas
selama penanganan (Corrective and Preventive
makanan . Action /CAPA).
• Pembersihan dan sanitasi
peralatan kerja.
Apa yang terkait dengan COVID-19?

2©4RoySparri
nga
The fall and the rise of food and beverage business in Indonesia
Food safety
challenges
increased
• Ghost kitchen
• Dark kitchen
• Cloud Cooks /
Cloud Kitchen-like
• Food trucks
• Food deliveries
• Start up /
incubator food
business
• Food vloggers
• Creative
horeca
• Etc?
RoySparringa-APKEPI
©
(Yuswohady et al, 2020)

Sejauh ini belum ada bukti bahwa Virus SARS-CoV-2 penyebab
penyakit COVID-19 ditularkan melalui pangan
= FOOD = PUBLIC HEALTH

SAFETY Human to human transmission
REFERENSI
• BPOM: https://online.flipbuilder.com/tbog/vinh/mobile/index.html
• WHO: https://apps.who.int/iris/rest/bitstreams/1274400/retrieve
• FAO: http://www.fao.org/2019-ncov/q-and-a/food-safety/en/
• US FDA: https://www.fda.gov/emergency-preparedness-and-response/coronavirus-disease-2019-covid-19/coronavirus-disease-2019-covid-19-frequently-
asked-questions
• Otoritas Keamanan Pangan Eropa (EFSA): http://www.efsa.europa.eu/en/news/coronavirus-no-evidence-food-source-or-transmission-route
• Badan Pengawas Kanada (CFIA): https://www.canada.ca/en/public-health/services/diseases/2019-novel-coronavirus-infection/prevention-
risks.html?topic=ex-col-faq#h
• Standar Keamanan Pangan Australia dan New Zealand (FSANZ): https://www.foodstandards.gov.au/consumer/safety/Pages/NOVEL-CORONAVIRUS-AND-
FOOD-SAFETY.aspx
Implemantasi keamanan
pangan Era New normal
1. JAGA JARAK
• Pengaturan ulang Jadwal Kerja
• Pembatasan jarak fisik antar Personel
Pertanian/ Industri
• Pembagian kelompok kerja / tim kecil
Perikanan/ Pangan
• Sirkulasi ruangan baik UMKM
Peternakan Distributor
2. HIGIENE PERSONEL Pangan Pangan
• Praktik Higiene Personel
• Pengendalian Kesehatan Personel USAHA SEPANJANG
• Penggunaan Masker & APD
lainnya yang sesuai
RANTAI PANGAN Ritel Pangan
(Toko Modern & Pasar
• Kantin
Tradisional)
3. SANITASI PANGAN Sekolah
• Penerapan Good Practices • Kantin
• Cleaning Gedung
• Pujasera • Restoran
• Disinfeksi • Hotel
• • PKL
Pengolahan limbah yang • Katering
Pangan
aman
Saatnya memperkuat keamanan pangan di Indonesia!
The Seventy-third World Health Assembly (2020)
Strengthening efforts on food safety
(10)to promote the use of food safety management

tools among food business operators at all levels,
including small-scale producers, and to
encourage private sector investment in safe and
sustainable production and supply chains;
(11) to recognize that consumers also have a role
in managing food safety risks under their control
and
that, where relevant, they should be provided with
information on how to achieve this, through the
promotion of a culture of food safety by means of
education and training in communities and
https://apps.who.int/gb//ebwha/pdf_files/EB146/B146_R9-en.pdf schools in order to foster dialogue and inspire
Accessed 19 Aug 2020 actions that enhance public awareness of food
safety and that are aimed at increasing public
confidence
AGENDA
1 About Apkepi

5 Closing remarks
@29RAS_2911
16
1
Consumers’ top food safety (risks) concern
Food poisoning such as Salmonella and E.coli (43%), Storage times
of foods sold as ‘fresh’ (47.6%), The safety of imported foods
(38.2%), Food safety/hygiene (37.6%)
(Consumer Attitudes Survey 2007, FSANZ)
Antibiotic, hormone, or steroid residues in meats (55%), food

additive (50%), environmental pollutants in fish, meat and dairy
(47%), pesticide residues in food (38%),
microplastics in food (37%), food hygiene (34%)
(EU barometer - Food safety in the EU, 2019)
RoySparringa-APKEPI
©
Consumers’ top food safety (risks) concern
In your opinion, What are the top food safety issues today?
2019 2020
• COVID-19 was the top food safety issue for 24% of
Americans, over the top four food safety issues:
foodborne illness, chemicals in food, carcinogens
in food and pesticides/pesticide residues.
• Transforms the way they shop, eat and think about
food. Among the 85% who have made changes, cook
at home more often (60%), washing fresh produce
more often (30%), snacking more frequently (32%)
and think more about food than usual (27%).
Food & Health Survey (IFIC, Food & Health Survey (IFIC,
©
2019)
RoySparringa-APKEPI
2020)
C onsumer
3 1
perception
2013
Apa keprihatinan masyarakat Indonesia terhadap
keamanan pangan di Indonesia?*
• Penyalahgunaan bahan berbahaya dalam

pangan (94%)
• Kejadian Luar Biasa (KLB) Keracunan Pangan
(83%)
• Residu pestisida (77%)
*Indonesia Survey on Consumer’s Awareness on Food Safety in Household Level (BPOM, 2013)
RoySparringa-APKEPI
©
Risk Communication Gap - Scientist – Consumer
Disconnection
Consumer, public
Scientist, expert
feels, believes
knows, thinks
Value based: consequences,
Fact based: The vacuum value
hazard, probability
News, ‘cocktail party’
Technical docs, scientific conversation, advocacy group
journal, govt. reports reports
Risk Assessment Expert Public Risk Perceptions

©33RoySparri
nga Risk Communication Gap - Scientist – Consumer
Disconnection
Risk Assessment Expert Public risk perception
Risk Manager
HOAX
• “No comment”, or weak responses from the regulators • Distorted information in conventional media and
and food scientists often creates a vacuum that is filled social media, misinformation, miss-truths,
with speculation, misinformation and rumours overamplification of the risks, weaken consumer
RoySparringa-APKEPI
© confidence
Mengapa harus menggunakan masker?
Perubahan perilaku efektif

Bersin 1x
terjadi jika:
Nyanyi
1 menit • Seseorang tahu manfaatnya
(Butuh edukasi)
Bicara
• Ada role model, penerapan
1 menit
rewards (reinforcing factor)
Batuk • Masker tersedia (enabling
2x factor)
TANPA MASKER + MASKER
Davis (2020)
Faktor yang berpengaruh terhadap perubahan perilaku individu
untuk mengurangi COVID-19?
Sistem Nilai &
REINFORCING
Kepercayaan FACTORS Faktor-faktor yang
mengikuti perilaku,
PERILAKU ada role model dan
penerapan reward
and punishment
Pengetahuan Sikap Budaya situasi
Kepribadian ENABLING FACTORS

Kondisi lingkungan yang memungkinkan motivasi
PREDISPOSING FACTORS
terwujud, misalnya: ketersediaan dan akses cuci
Faktor pendahulunya terhadap perilaku yang
tangan, air bersih mengalir, ventilasi udara, ruangan
memberikan motivasi berperilaku, seperti
memadai, dan terjangkau untuk mewujudkannya.
pengetahuan, kepribadian, sistem nilai &
kepercayaan, dan sikap Sparringa (2020) adapted from WHO (2000) & Illuminate (2020)
AGENDA
1 About Apkepi

5 Closing remarks
Food safety culture?
• Food safety culture is shared values, beliefs and norms that affect
mindset and behavior toward food safety in, across and throughout an
organization (GFSI, 2019).
• Scientific knowledge and policies are not enough to achieve food
safety sustainably in an organization. Measures that raise individual
awareness and lead to actual behavior changes are required from the
perspective of social-behavioral sciences (Yiannas, 2020).
• There are 6 steps in the food safety culture model: (1). Expectations,
(2). Education/Training, (3). Communication, (4). Goals/Accountability,
(5). Measurement, and (6). Reinforcement (GFSI Japan, 2020)
Critical Component of Food Safety Culture
Vision & Hazard & Risk

People Consistency Adaptability
Mission Awareness
https://mygfsi.com/wp-
content/uploads/2019/09/GFSI-Food-Safety-
Culture-Full.pdf Accessed 18 Aug 2020
GFSI (2019)
People Elements Maturity Model*
• Governance • Metrics (standards for
• Supply Chain measurement or evaluation
• External Stakeholders of efficiency, performance,
MATURITY LEVEL
• progress or quality of a plan
Teamwork and
or process).
collaboration
Education and Training •
Empowerment • Resources, funding &
Maturity Model* •
Community Investment.
• • Behavioral science.
Performance
• Competency (job tasks,
• Senior Management •
Motivation, commitment
& engagement. work instructions,
• Middle management, knowledge, skills,
Supervisors •
Responsibility &
accountability behaviors.
• Frontline employees • • Management
Regionality and
cultural Support and
fit oversight/
* Categorized as maturity model phase and its characteristics (1 – 5) accountability.
• Communications.GFSI (2019)
APKEPI FOOD SAFETY AND COVID-19 PERCEPTION & AWARENESS
• HumanCLOSING REMARKS
RAISING FOOD SAFETY CULTURE 39
Knowing your employee capabilities: Their understanding and confidence
Immediate action
GFSI (2019)
How to build food safety culture in strategic communities in Indonesia
Supplier
Government / Wet Market

Fishermen Farmer Group
Local Govt. Fish auction
Group
Street vendor
Academia
Hotel
School Retailer
Hospital
Extension officer Consumer

Food Industry / SMEs
Food handler
Food inspector/
auditor Professional association 41 Restaurant/
Food safety volunteer / NGO
©RoySparringa Food service
Kunci sukses budaya keamanan pangan
• Komitmen pemimpin komunitas strategis
dan jajarannya di sepanjang rantai pangan.
• Pendidikan dan pelatihan, komunikasi terus
menerus, konsisten, target yang terukur, role
model, akuntabilitas pribadi, dan reinforcing
FOOD SAFETY system.
• Ketrampilan beradaptasi, memahami praktik
CULTURE keamanan pangan yang baik, sadar
mengenai bahaya dan risiko keamanan
pangan.
 Food Safety Education Resources for
Families
 Fight BAC Curricula and Programs for
K-12
 Food Safe Families Activity Book and
Brochure
 Let Me Tell You How Dad Got Sick!
 Other Educational Resources About
Food Safety
• Because I Care, I Wash My Hands
https://handwashing.nmsu.edu
• Fight BAC K-3 Food Safety Game and
activities & Your Game Plan for Food Safety
https://epublication.fda.gov/epub/
• Handwashing: Clean Hands Save Lives
https://www.cdc.gov/handwashing/posters.html
• Ninja Kitchen
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/teach-others/download- https://ninjakitchengame.org
materials/for-kids-and-teens
Accessed 18 Aug 2020
https://www.cdc.gov/handwashing/posters.html
©RoySparringa-APKEPI Accessed 28 Aug 2020
AGENDA
1 About Apkepi

5 Closing remarks
KESIMPULAN & SARAN
• Pandemi COVID-19 adalah peluang emas untuk memperkuat keamanan pangan antara
lain perilaku hidup bersih dan sehat (PHBS).
• Praktik keamanan pangan yang baik mengurangi risiko penyebaran COVID-19.
• Peningkatan keamanan pangan akan berdampak positif terhadap kesehatan masyarakat,
ketahanan pangan dan ekonomi nasional.
• Penguatan keamanan pangan tidak cukup dengan meningkatkan kesadaran keamanan
pangan, harus mampu mengubah perilaku dan menyentuh budaya keamanan pangan.
• Budaya keamanan pangan adalah nilai, keyakinan, dan norma bersama yang
memengaruhi pola pikir dan perilaku terhadap keamanan pangan di dalam dan di
seluruh organisasi.
• Budaya keamanan pangan harus dibangun di setiap komunitas.
• Prioritaskan komunitas strategis!
• APKEPI siap bekerja sama dengan mitra strategis untuk membangun keamanan pagan
nasional
Terima
Kasih
sparringa@gmail.com
@RoySparringa
rsparringa
Informasi lebih lanjut ASOSIASI PROFESI KEAMANAN PANGAN INDONESIA
• Jakarta: Ariobimo Sentral, Annex Building,

Jl H. R. Rasuna Said No 5, Kuningan Timur,
Jakarta Selatan 12950
Email: sekretariat@apkepi.or.id
Tel: 0817 0337 4386
• Bogor: Komplek Perniagaan Bukit

Cimanggu City Blok C3 No 7, Sholeh
Iskandar Bogor 16166 sekretariat@apkepi.or.id
Tel: +62 251 7592270
• Yogyakarta: Gedung PAU - Universitas @apkepi_2020

Gadjah Mada JL. Teknika Utara, Barek,
Kocoran, Caturtunggal, Kec. Depok, Asosiasi Profesi Keamanan Pangan Indonesia
Kabupaten Sleman, Yogyakarta
Tel: +62 85643219449
www.apkepi.or.id

Roy Sparringa Apkepi Raising Awareness Sent-1-1

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FOOD SAFETY WEBINAR 2020

Challenges of Food Safety in Indonesia

Raising Awareness of Food Safety in Indonesia

4 Raising food safety culture

4. Pengembangan tempat uji kompetensi mandiri

4 Raising food safety culture

Food safety is food security | Food safety is science centred |

Foodborne Illness Foodborne death Foodborne DALYs*

All 600 420 33

Diarrhea 549 230 18

Chemicals 0.2 19 0.9

Foodborne Disability-Adjusted Life Year

Foodborne diseases in the WHO South-East Asia

On and Rahayu. 2017. Estimates for the burden and costs

2016 50% 20% 15% 15% 0% N:62

2015 41% 23% 15% 21% 0% N:61

2013 48% 17% 15% 17% 3% N:48

2012 27% 27% 12% 23% 11% N:84

0% 20% 40% 60% 80% 100%

2015 45% 11% 44%

YEAR 2014 66% 17% 17%

2013 65% 23% 12%

2012 43% 17% 40%

Total score of Food Security Food Safety and quality score

• Poor hygiene and sanitation • Poor capacity to enforce regulation.

Competence Rate Pengelola

food handler dan sebaliknya.

* Pelatihan higiene sanitasi berkelanjutan

Laporan Sertifikasi Kompetensi LSP JMKP (2019)

Apa yang terkait dengan COVID-19?

(Yuswohady et al, 2020)

= FOOD = PUBLIC HEALTH

The Seventy-third World Health Assembly (2020)

Strengthening efforts on food safety

(10)to promote the use of food safety management

4 Raising food safety culture

Antibiotic, hormone, or steroid residues in meats (55%), food

• Penyalahgunaan bahan berbahaya dalam

Risk Assessment Expert Public Risk Perceptions

Risk Assessment Expert Public risk perception

Perubahan perilaku efektif

Kepribadian ENABLING FACTORS

4 Raising food safety culture

Vision & Hazard & Risk

Government / Wet Market

Extension officer Consumer

4 Raising food safety culture

• Jakarta: Ariobimo Sentral, Annex Building,

• Bogor: Komplek Perniagaan Bukit

• Yogyakarta: Gedung PAU - Universitas @apkepi_2020

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