{"id":22740,"date":"2021-04-26T17:19:54","date_gmt":"2021-04-26T10:19:54","guid":{"rendered":"https:\/\/sgu.ac.id\/?p=22740"},"modified":"2021-12-15T14:23:41","modified_gmt":"2021-12-15T07:23:41","slug":"the-standards-you-need-to-have-in-culinary-industry","status":"publish","type":"post","link":"https:\/\/sgu.ac.id\/id\/the-standards-you-need-to-have-in-culinary-industry\/","title":{"rendered":"The Standards You Need To Have in Culinary Industry"},"content":{"rendered":"

Food industry standards play an important role in helping food businesses consistently produce safe food products that are compliant with legislation. Here are some of the standards that required to have in order to build your culinary business as a trustworthy partner for your customer.\u00a0<\/p>\r\n

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  1. ISO 22000<\/strong><\/li>\r\n<\/ol>\r\n

    (Food Safety Management System)<\/strong><\/p>\r\n

    Established in 2005, ISO 22000 is an international standard, which specifies the requirements for food safety management systems. You will know all the processes and policies needed to mitigate risks and enhance accountability and transparency. By obtaining an ISO 22000 certification, you will prove your dedication to food safety to your customers and stakeholders.\u00a0<\/strong><\/p>\r\n

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    1. FSSC 22000<\/strong><\/li>\r\n<\/ol>\r\n

      (Food Safety Systems Certification)<\/strong><\/p>\r\n

      FSSC 22000 is a Food Safety Management Certification Scheme. It is is a Global Food Safety Initiative (GFSI) benchmarked food safety standard. The Food Safety Certification requirements provide a rigorous system to manage food safety risks and provide safe products for use by companies in the food industry. FSSC 22000 can be applied to organizations of any size or complexity in the food\/feed supply chain.<\/p>\r\n

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      1. HACCP<\/strong><\/li>\r\n<\/ol>\r\n

        (Hazard Analysis Critical Control Point)<\/strong><\/p>\r\n

        HACCP certification is an international standard defining the requirements for effective control of food safety. Proper implementation of a HACCP program helps reduce the likelihood of customer complaints or a recall by identifying and controlling potential hazards which may come from raw materials, facility processes, and human error.<\/strong><\/p>\r\n

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        1. GMP<\/strong><\/li>\r\n<\/ol>\r\n

          (Good Manufacturing Practice)<\/strong><\/p>\r\n

          Good Manufacturing Practice (GMP) is a system for ensuring that products are consistently produced and controlled according to quality standards. It covers all aspects of production from the starting materials, premises, and equipment to the training and personal hygiene of staff. It also provide guidance for manufacturing, testing, and quality assurance in order to ensure that a food or drug product is safe for human consumption.<\/p>\r\n

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          Read More:<\/em><\/p>\r\n\r\n\r\n\r\n

          <\/i>International Culinary Business: Your First Step to be the Next Culinary Entrepreneur<\/em><\/strong><\/a><\/p>\r\n<\/div>\r\n<\/div>\r\n\r\n

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          There is still a lot of standard that required in food industry, to achieve that you need to have broad knowledge about the industry. If you find that hard to start on your own, then SGU International Culinary Business is the right place to start. SGU International Culinary Business will be suitable for those who really want to focus on building a career as a culinary entrepreneur.<\/p>\r\n

          SGU offers accredited degrees with international exposure in Switzerland through our partner university (International Management Institute Switzerland). Our partnership with prominent associations (Association of Culinary Professionals, PT Langgeng Makmur Kencana, and others) within the culinary industry also allows our students to learn directly from industry professionals.<\/p>\r\n

          SGU is the first and only to offer a double degree program in Culinary Business in Indonesia. Through this program, every student is required to go to Switzerland and study at the International Management Institute.<\/p>\r\n

          The program consists of culinary courses taught by experienced SGU lecturers in Indonesia and world-class European culinary courses in Switzerland. You will continue to expand your skills and knowledge towards advanced skills. In the final semesters, entrepreneurial skills will equip you to become future owners\/operators in the culinary industry.<\/p>\r\n

          Every SGU International Culinary Business student will be required to participate in two internships: in Indonesia and abroad. In their first internship in Indonesia, students will be usually directed to hot kitchens (a kitchen that supports the use of heat in cooking all sorts of ingredients, whether by boiling, steaming, frying, stir-frying, stewing, or roasting, etc.). Students will usually be directed to take the cold kitchens (a kitchen that supports cooking processes that do not require heat).<\/p>\r\n

          These two internship programs are formed so that students can gain advanced culinary skills. Those who want to be chefs or entrepreneurs can be more focused. Students will also be further nurtured through the 5 Days Culinary Preneur program, an additional program special for International Culinary Business students that allows them to make a culinary business plan with experienced mentors.<\/p>\r\n

          SGU International Culinary Business graduates will be equipped with the knowledge and skills needed to succeed in managerial positions within the culinary industry, in addition to potential owners of future culinary establishments. The following are some career prospects for those of you who study International Culinary Business at SGU:<\/p>\r\n