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THE ROLE OF VOCATIONAL INSTITUTION (CULINARY) AS THE MEDIATOR OF FOOD SAFETY
Rina Rifqie Mariana State University of Malang
Abstract Along with variation and quantity of food in society, control of quality has less consideration. Empiric data shows the rate of food poisoning increase significantly which is caused by the small industries in Indonesia. Therefore, the role of vocational institution (culinary) as the front-line should be able to be a good mediator in quality assurance to food safety. The implementation of the role reflects on the students as the consumers also the thoughtfulness of food problem in society. In a broader scale, the vocational institution (culinary) could do a preventive efforts which is will do a collaboration with government, industry and society to take relevant responsibility of food safety based on their consideration.
Introduction It is undeniable that almost all institutions have expectation of the alumnae to possess applicative skills, running well and also adaptability to rapid global changes in society. The quality of a study program really depends on the ability to build awareness of quality assurance. In the areas of vocational especially in culinary study program, reviewed in subject matter, this program has clear and detail competency, therefore it is applicable. The development of education is not a simple issue; it is a dynamic, complex, profound and broad. It is concern party, aspect and dimension. In another side, the rapid change of national policy place government and society proud to take part of new responsibility. Culinary study program is an applicative institution and has a clear objective, competency, skills, and users. The alumnae of vocational institution (vocational school, polytechnic, diploma program and undergraduate) are expected to give relevant contribution in work world whether as employee or entrepreneur. Food safety in the past decade has become a national and international issue. Food consumed by people is the basic component to be a good quality of human resources. Related to the food safety issue in school area, many researches result show that the condition of food safety in Indonesia is still bad. According to BPOM (2010), the data of poisoning cases in school area are caused by small industries (56, 52%). The system of observation and system analysis about the food trading in school area still become a big problem. The alternative is not always about technology, some of the issues need non-tech solution, such as policy of supporting or public education where school official take part to cope with this problem.
Discussion The Issue of Food Safety According to Rifqie (2011) stated that the food safety especially snacks traded in school area in Malang still below standard. The result from BPOM (2009), Whardani (2009), Radja Gukguk (2006) and Anita (2006) also shows the same result about the condition of food quality traded in school area. BPOM (2010) investigated that borax used in students favorite snack, B rhodamin in sausage (Rifqie, 2011), also pathogen indicated caused the food contaminated and poisoned. This should be a warning for all school officials and also hawkers to concern about this issue and increase their awareness to produce healthy food. INTERNATIONAL SEMINAR Reformulating the Paradigm of Technical and Vocational Education
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Rifqies (2011) show that the low secure of food at school is caused by 1) the hawkers; they tend to face low financial, no education, 2) the less awareness of consumers (students) to consume safe and healthy food because the limit of financial, 3) the safety management system is not applied well in a link (Good Manufacturing Process, Good Distribution Process, Good Catering Process) by small industries marketed around school areas, 4) unsupported law; authority, mandate, unclear information, 5) government policy and the implementation to manage food safety still low, because no collaboration intra agencies, no guarantee from independent institution or accountability system, the limit allocation of competent human resources and finance, marginalized of small industries by the government. Then, who will response this condition? The implementation of security system based on the regulation number 28 on 2004 describe as security food from farm to table, so the control in province level is under some agencies right. The concern agencies are BPOM, Disperindag, but where is vocational institution especially culinary take place in this issue? Imagine when there is no awareness of vocational institution dealing with this problem. Would we let this condition getting worse? Or just let it To Whom It May Concern? And ignore it?
Society is responsible for culinary in food safety Guideline for Strengthening a National Food Safety Program established by WHO (1996) stated that all stakeholders; government, industries, consumers are responsible in food safety (WHO, 1996). Lots instruments of regulations established by the government but the implementation often not match with the rules of bureaucracy. To enhance the food safety institution work system, other agencies, officials should be integrated and involved to arrange the program, procedures, development, and the policy of concern agencies. Does culinary have expertise to deal with this problem? Moreover with the food poisoning issue in school area. Generally, the causes of food safety in small industries have been discovered. Some other causes related to the control of food safety is that the role of school health unit is still not maximal (Rifqie, 2011). Many party involved to a school predicate championship and awards. They keep the cafeteria as clean as possible when the championship is held. Unfortunately, after the judging phase, the ignorance is back. They ignore what they have built. Even though there are still some schools who have strong commitment to keep the responsibility. It seems that culinary can take part in this situation, develop healthy cafeteria in school in elementary to university. Many things could do by culinary to play actively cope with this food safety. The correlation within the concept of food is that it is the government, industry and society. Rifqie (2011) recommend to put independent agency and school health unit to work together in a collaborative way as describe below:
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The Implementation Of Quality Assurance On Food Safety Of Snacks Government *) Producers/ *) Hawkers Consumers/ *) Society Schools/ School health unit Intermediary institution The strategy management and rules based on need analysis and population cencus The implementation of collaborative program with relevant agency. Policy socialization Supervision and low enforcement Technology and research development Human resouchers development (food supervision, espionage, and industry) Information center for society Investigate the case of quality deviation and food safety. The implementation of quality assurance system and food safety (GDP, GMP, GCP based on HACCP, ISO 9000, ISO 14000 etc) Quality assurance and food safety supervision The proper applicable technology (secure, eco- friendly, etc) Responsible to products in marketed Human resourches development Participate and awareness of society to quality assurance and food safety Increase human understandi ng about the concept of food safety Socialize the consumer to be aware of healthy and hygiene food
Responsible to the hawkers and food in school area Include Food Safety in school curriculum Human resources development (socialize to hawkers, cafeteria, and students) Establish school policy of healthy food Heath service Environment development
Center of academics, industries, government, and consumers cooperation to work on national food quality Access information from any research result Publish the research result trough media and social event Increase self awareness of producers / hawkers through socialization Arrange the rules of donate to school society Cooperate with non-government organization or another relevant agencies Mediate to gain finance for public modal Together Responsibility
Source: Rifqie M (2011) Figure 1: The correlation between government, agencies, consumers, school and intermediary institution responsibility and the implementation of food safety system of snacks.
QUALI TY ASSURANCE OF FOOD SAFETY PADA MAKANAN JAJANAN
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Intermediary institution is the place of nutritionist to apply their relevant knowledge on culinary.
Ideas Implementation Several suggestions are recommended by academics to develop the intermediary institution to bridge cooperation among government, industries, and society. Those are based on the deviation of food safety control by small industries. The intermediary institutions are aims to: 1. Become cooperation center of government, industries, academics, and consumers to built national food quality standard by develop infrastructure and software needed in the implementation of food safety program. 2. Access information from any research result 3. Publish the research result trough media and social event 4. Increase self awareness of producers / hawkers through socialization 5. Arrange the rules of donate to school society 6. Cooperate with non-government organization or another relevant agencies 7. Mediate to gain finance for public modal
Conclusion In this campus autonomy era, the role of culinary should be oriented to the human resources preparation as the asset of government, high competent entrepreneur and aware of knowledge development on culinary. The vulnerable of food safety in society should be on the list of consideration and need immediately coordination and preventive effort to avoid the spread of food poisoning in children as the next generation.
References Anita, 2006. Analisis Keamanan Pangan Jajanan dan Upaya Peningkatan Mutunya (Studi Kasus Produk Cilok di Kecamatan Darmaga Kabupaten Bogor). Laporan Hasil Penelitian IPB. Bogor BPOM, 2010. Analisis Kondisi Keamanan Pangan di Indonesia dan Kebutuhan Komunikasinya. Laporan Kegiatan konsultasi nasional. Direktorat Surveilan dan Penyuluhan Keamanan Pangan, BPOM. Raja Gukguk.,J.A. 2006. Penggunaan Bahan Tambahan Makanan Kimia Dalam Rangka Pengembangan Industri Pangan. Risalah Seminar Bahan Tambahan Kimiawi. Pusan Antar Universitas Pangan dan Gizi Bogor. Rifqie.R.M. 2010. Investigasi Sosial Budaya Keamanan Pangan pada Makanan Jajanan di Lingkungan SD di Kota Malang. Universitas Negeri Malang. Rifqie.R.M. 2011. Situation Analisys of Food Safety to Formulate Policy of Food Safety Operatinal for Food Street Vendors in Malang, Indonesia.1(10). Journal of Agriculture & Food Technology (JAFT,USA) Rifqie.R.M, 2012. Strategi Pengembangan Kebijakan Keamanan Pangan pada Makanan Jajanan di Lingkungan Sekolah Kota Malang. Disertasi Universitas Brawijaya. Whardani (1999). Hubungan Konsumsi Rhodamin B Dalam makanan jajanan dengan Kelainan Faal hati Siswa SDN Madyopuro 2, Thesis PPS Unair. WHO,1996. (Worl Health Organization) Food Safety Safer Foodborn llness Fact Sheet
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