Shangri-la Hotel Jakarta Implementasi ISO 22000 Shangri-la Hotel Jakarta Oleh : Zaenal Arifin June 2011
Sebuah hotel bintang 5 yang terletak kawasan pusat bisnis Jakarta Merupakan hotel chain yang berjumlah lebih dari 70 hotel di seluruh dunia Memiliki 660 kamar dan 5 restaurant serta function room ASEAN green hotel award 2010 Best 5 star hotel in Jakarta 2010 Favorite 5 star hotel 2010 - ITA
With a capacity of up to 3,000 people, the pillar-less 1,800 square meters BALLROOM is one of the largest in Jakarta, & a highly sought-after venue for wedding receptions, seminars & other large scale functions. BallRoom SPECIAL FEATURES: All of the conference & function rooms feature state-of-the-art audiovisual equipment, including the following: Wireless & wireless broad & Internet access. Slide projector, overhead projector, LCD projector & direct projector Satellite & teleconferencing
The ambience is elegantly contemporary, and at the same time intimate, warm and friendly. Combined with strong visual appeal, the sounds sizzle and aromas permeating from 12 interactive live cooking stations provide a stimulating sensory dining experience. The aroma of jamu begins to stimulate the senses Seating capacity is 430 seats Satoo OPENING HOURS : 24 hours (A La Carte) Buffet hours Breakfast: 06.00 am to 10.00 am (Weekend & Public Holiday until 10.30 am) Lunch : 12.00 am to 02:30 pm (Sunday & Public Holiday until 03.00 pm) Dinner : 06.00 pm to 10.30 pm (Friday & Saturday until 11.00 pm)
SHANG PALACE restaurant is a Cantonese style restaurant that offers superior food quality and service in a confirmable environment. Seating capacity is 108 seats at dining hall and 236 seats from total private room Shang Palace OPERATION HOURS: Sunday : 09.00 am ( Dim Sum breakfast – A La Carte) Sunday : 11:30 am to 02.30 pm (All you can eat and A La Carte menu) Lunch : 11.30 am to 02.30 pm (Monday to Saturday) Dinner : 06.00 pm to 10.30 pm
Seating capacity is 90 at dining hall and 40 at lounge ROSSO will be an exclusive restaurant-lounge, contemporary modern Italian restaurant in “Club Lounge atmosphere” offering the highest quality of food and beverages in a modern comfortable Seating capacity is 90 at dining hall and 40 at lounge ROSSO OPERATION HOURS: Lunch (daily) : 11:30 am to 02:30 pm Dinner (daily) : 06:30 pm to 10:30 pm Lounge (daily) : 11.00 am to 02:30 pm 05:30 pm to 01.00 am
Seating capacity is 152 seats The Lobby Lounge is the meeting place to be seen in Jakarta and a lot of customers will treat their guests, partners, families and friends in our Lobby in giving them face and respect as well as to show their status. Seating capacity is 152 seats Lobby Lounge OPERATION HOURS: Daily : 07:00 am to 01:00 am Hi-Tea (daily) : 03:00 pm to 06:00 pm
Represents the ambience of both traditional and modern Japanese eating places, Decorated with rice paper lanterns, black lacquer tables and natural stone pathways under the bamboo roofed aisle. At the restaurant’s lobby, every guest will bamboo trees and running waters. Seating capacity is 56 seats at dining hall and 65 seats from total private room NiShiMuRa OPERATION HOURS: Lunch (daily) : 11:30 am to 02:00 pm Dinner (daily) : 06:00 pm to 10:30 pm
B.A.T.S., a New York style entertainment centre and restaurant is located in the basement of Shangri-La, Jakarta. The operating philosophy of B.A.T.S. is to provide dynamic entertainment, over-sized food portions and generous drinks at competitive prices. The staff are friendly and the service is casual Seating capacity is 40 seats at Bar-level 1, 120 seats at Main Bar-level B1 and 92 seats at Restaurant-level B1 B.A.T.S OPERATION HOURS: Daily : 05:00 pm to 02:00 am (Friday & Saturday till 03:00 am) Dinner : 07:00 pm to 10:00 pm Night Owl : 10:30 pm to 00:45 am
Mengapa FS penting ? Untuk memberikan makanan yang aman dan berkualitas pada pelanggan Banyaknya kasus keracunan makanan yang terjadi, yang bisa menyebabkan kematian Masalah keamanan pangan terjadi di seluruh dunia, baik negara berkembang maupun maju
KASUS KERACUNAN Puluhan Warga di Kediri Keracunan Makanan 31 May 11 Liputan6 :: 13,5 Persen Jajanan Anak Sumbang Kasus Keracunan 20 Apr 11 - health.detik 122 Orang Serentak Keracunan Makanan 24 Apr 11 Bandung. Regional KOMPAS.com Puluhan Warga Keracunan Makanan 08 May 11 - Buleleng KOMPAS.com 26 Guru SMA 81 Keracunan Makanan 25 May 11 - VIVAnews – METRO 300 Orang di China Keracunan Makanan 25 Apr 11 - Sindikasi international.okezone.com Seratusan Warga Ciamis Keracunan Makanan 24 Apr 11 - ANTARA News Keracunan Makanan Paling Banyak dari Masakan Rumah Tangga 28 Apr 11 - health.detik Puluhan Pengungsi Keracunan 14 Apr 11 - Liputan6 :: Ratusan Anggota AMPG Keracunan Makanan 28 May 11 Mediaindonesia.com
Tujuan Penerapan Sistem Keamanan Pangan mencapai “zero complaint” kasus keracunan makanan pada tamu dan karyawan
Keuntungan penerapan sistem keamanan pangan Maintain kualitas dan keamanan produk Maintain fasilitas hotel Investasi bisnis Efisiensi / saving cost Edukasi people – karyawan, suplier dan tamu Safe our bisnis Maintain kebersihan dan standar higiene Memenuhi persyaratan standar yang diakui secara internasional
food service vs food manufacture konsumsi tidak langsung produksi masal Jenis produk relatif sama BTM penunjang shelf life Bisa disimpan lebih lama Kemasan komplek Nilai gizi turun Distribusi luas >< konsumsi langsung Jumlah batch lebih kecil Jenis produk beragam Pemakaian BTM rendah Kebanyakan tidak awet Kemasan sederhana Nilai gizi lebih bisa dipertahankan Jangkauan distribusi terbatas
Shangri-la dan Food Safety SLIM bekerjasama dengan sebuah konsultan menyusun SFSMS 2001 2002 Penerapan SFSMS dan audit external di hotel Shangri-la Shangri-la Jakarta memperoleh sertifikat HACCP dari LRQA 2008 Shangri-la Jakarta memperoleh sertifikat ISO 22000 dari LRQA 2011
Shangri-la dan Food Safety ISO 22000 ; 2005 HACCP Hazard Analytical Critical Control Point SFSMS Shangri-la Food Safety Management System
Shangri-la Food Safety Management System Berupa kebijakan Management Shangri-la berkaitan dengan keamanan pangan Didesain secara fleksibel untuk mengakomodasi menu-menu baru Spesifik untuk staff dan departemen yang ada Didisain untuk digunakan dalam industri hospitality dengan berbagai outlet dan makanan yang bervariasi Kebijakan ini bersifat sederhana sehingga lebih mudah diterapkan Dibagi ke dalam beberapa kategori – High, medium dan low risk Merupakan pre requisite program untuk implementasi sistem keamana pangan
Shangri-la Food Safety Management System Mencuci tangan Tempat mencuci tangan Persyaratan suhu pemasakan dan pemanasan makanan kembali Kebersihan dan kebiasaan pribadi Komitmen management Pemeliharaan chiller dan freezer Pencairan makanan beku
Food display ; cold and hot Food Chain Approve supplier only Delivery Cooling truck needed Food display ; cold and hot preparation Dry – chill - frozen
Tahapan Kritis Penerapan Sistem Keamanan Pangan Komitmen Management Penyiapan Dokumen Kesiapan Fasilitas infrastruktur Kesiapan Karyawan Pre requisite Program Konsistensi Penerapan Sistem / Pemeliharaan Sistem
Komitmen Management Ketersediaan : Human Resource COST of I Infrastruktur COST of I NVESTMENT Peralatan dan Mesin
Komitmen Management Investasi : SDM, mesin, fasilitas Tim FSMS Team Meeting Program Pelatihan Preventive Maintenance Program Internal Audit & Corrective Action
Persyaratan Dokumen ; 7 Klausul yang didokumentasikan : Penyusunan Dokumen Persyaratan Dokumen ; 7 Klausul yang didokumentasikan : Kontrol Dokumen Kontrol Catatan / Record Koreksi Tindakan Perbaikan Penanganan Produk Tidak Sesuai Internal Audit Produk Recall / Withdrawal
Penyusunan Dokumen Deskripsi Produk Air Pastry dan Bakery Sayuran dan Buah-buahan Barang Kering Susu dan produk susu Daging dan Unggas Ikan dan Makanan Laut
Kesiapan Infrastruktur Eksternal : Lokasi Struktur gedung Perimeter
Kesiapan Infrastruktur Internal : Dinding dan partisi Lantai Langit-langit Layout dan zoning Pintu Permukaan kerja Drainase
Kesiapan Infrastruktur Internal : Pencahayaan AC dan ventilasi Suhu Utility Peralatan Penyimpanan Fasilitas lain
Kesiapan Karyawan Kompetensi Education Training Skill Experience Existing Staff Daily Worker Trainee New Hire Kompetensi
Kesiapan Karyawan Program Training Overview untuk seluruh karyawan baru Training untuk new hire Refresher training existing staff Evaluasi training Penggunaan Video
PRP – Pre Requisite Program GMP & SSOP Pest Control Cleaning & Sanitation Water Treatment Maintenance Product shelf life Storage & Transport Allergen Control Calibration Vendor Evaluation Incoming Inspection SFSMS
Konsistensi Penerapan Auditing – internal (1 3 5), 2nd party (unannounced – yearly), 3rd party (bi yearly) Team Walkthrough Verifikasi dan validasi Review Catatan Keeping Up to date
Tantangan Internal Karyawan Penerapan sistem / paper work Identifikasi Produk dan kemampuan telusur Kontinuitas
Karyawan Kompetensi karyawan yang beragam Kebiasaan kerja / Personal habit Turnover karyawan Manning Peak season / Low season
Tantangan Eksternal Pelanggan Supplier Regulatory
Pelanggan SUBYEKTIF
Supplier Perusahaan Besar Perusahaan Menengah Perusahaan Kecil / IRT Standar tidak bisa diseragamkan Fasilitas berbeda jauh Kualitas produk ???
Supplier No Jenis Usaha Jumlah Ber NKV 1 Importir BAH 51 2 Distributor Daging 37 13 3 Toko Daging / Swalayan 162 82 4 Usaha Pengolahan 6 5 RPH / RPU
Pemenuhan Pesryaratan Hygiene Penerapan Praktek Hygiene Pembinaan Penerapan Jaminan Keamanan Pangan Sertifikat HACCP System HACCP NKV Pemenuhan Pesryaratan Hygiene Pembinaan HS Penerapan Praktek Hygiene
Supplier
Regulatory Sosialisasi Standar / Peraturan Pemerintah ke Industri Besar / Kecil Inspeksi Mendadak / Pengawasan Pelaku Usaha Reward and Punishment Peningkatan Daya saing Produk Indonesia
Terima Kasih ....