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	<title>Konsultan ISO - Proxsis - Quality - OHSAS - TL 9000 - Food - Safety - Six Sigma Indonesia &#187; TRAINING ISO 22000</title>
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	<description>Group Konsultan terdepan di Indonesia untuk implementasi dan sertifikasi sistem manajemen dan proses bisnis</description>
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		<title>IMPLEMENTATION OF FSMS BASED ON ISO 22000:2005  IN CONJUCTION WITH ISO 9000 (Jakarta, Week 7-8 Oktober 2010  2010)</title>
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		<pubDate>Sat, 28 Aug 2010 02:55:00 +0000</pubDate>
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		<description><![CDATA[Food Safety Management System  (FSMS) berkembang cukup pesat, dimana dimulai dari munculnya HACCP (Hazard Analysis Critical Control Ponit)  dan pada bulan oktober 2005  ISO (International Organitation for Standaritation) menerbitkan standar sistem manajemen kemananan pangan ISO 22000.
FSMS ISO 22000 dapat  diterapkan untuk seluruh rantai penyediaan makanan mulai dari primary producer sampai final consumer termasuk pendukungnya seperti [...]]]></description>
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		<title>IMPLEMENTATION OF   FOOD SAFETY MANAGEMENT SYSTEM BASED ON ISO 22000:2005   IN CONJUCTION WITH ISO 9000 (Surabaya, July 14-15 2010)</title>
		<link>http://www.proxsis.com/implementation-of-food-safety-management-system-based-on-iso-220002005-in-conjuction-with-iso-9000-surabaya-july-14-15-2010/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=implementation-of-food-safety-management-system-based-on-iso-220002005-in-conjuction-with-iso-9000-surabaya-july-14-15-2010</link>
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		<pubDate>Wed, 16 Jun 2010 04:42:22 +0000</pubDate>
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				<category><![CDATA[TRAINING ISO 22000]]></category>

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		<description><![CDATA[Food Safety Management System ( FSMS) berkembang pesat, dimana tahun 2005 terbit Standar Internasionalnya ISO 22000.  Dibutuhkan pemahaman yang baik tentang standar ini agar dapat menerapkan  secara efektif dalam suatu organisasi, termasuk juga keterkaitannya dengan Sistem Manajemen Mutu ISO 9000.
FSMS bertujuan menjamin produk yang dihasilkan aman untuk di konsumsi dan dapat di terapkan [...]]]></description>
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		<title>Hygiene Dan Sanitasi Bagi Penjamah Makanan</title>
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		<pubDate>Thu, 24 Dec 2009 02:20:46 +0000</pubDate>
		<dc:creator>marketing</dc:creator>
				<category><![CDATA[TRAINING ISO]]></category>
		<category><![CDATA[TRAINING ISO 22000]]></category>
		<category><![CDATA[food hygiene]]></category>
		<category><![CDATA[Food Safety Management System]]></category>
		<category><![CDATA[hygiene]]></category>
		<category><![CDATA[ISO 22000]]></category>
		<category><![CDATA[sanitasi]]></category>

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		<description><![CDATA[Hygiene dan sanitasi merupakan fondasi awal bagi industri Catering , Restaurant dan Café untuk menghasilkan produk makanan yang aman di konsumsi. Penerapan hygiene dan sanitasi dilakukan untuk keseluruhan proses pengolahan makanan  baik pada bahan baku yang digunakan, selama proses pengolahan, sampai pada proses penyajian  termasuk didalamnya, karyawan dan  lingkungan proses pengolahan makanan.
Penerapan hygiene dan sanitasi [...]]]></description>
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		<title>Total Quality Assurance in Food Services</title>
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		<pubDate>Tue, 22 Dec 2009 12:11:19 +0000</pubDate>
		<dc:creator>marketing</dc:creator>
				<category><![CDATA[TRAINING ISO]]></category>
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		<category><![CDATA[food]]></category>
		<category><![CDATA[ISO 22000]]></category>
		<category><![CDATA[training]]></category>

		<guid isPermaLink="false">http://www.synergysolusi.com/?p=244</guid>
		<description><![CDATA[Mutu merupakan aspek yang sangat penting untuk mencapai kepuasan pelanggan, dan bagi pelanggan merupakan  tujuan nomer “Wahid” (satu). Untuk mencapai mutu yang diharapkan diperlukan kegiatan yang sistematis mulai dari pemahaman persyaratan pelanggan,  disain persyaratan pelanggan menjadi parameter proses dan produk, penentuan sistem mutu dan dokumentasi serta penerapan secara efektif. Industri makanan cepat saji seperti: Restaurant, [...]]]></description>
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		<title>BRC VERSION 5 TRAINING</title>
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		<comments>http://www.proxsis.com/brc-version-5-training/#comments</comments>
		<pubDate>Thu, 17 Jul 2008 17:09:41 +0000</pubDate>
		<dc:creator>marketing</dc:creator>
				<category><![CDATA[TRAINING ISO]]></category>
		<category><![CDATA[TRAINING ISO 22000]]></category>
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		<category><![CDATA[food]]></category>
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		<description><![CDATA[Keep up-to-date with the new BRC Global Standard for food safetyVersion 5 byAttending a one-day seminar. This Training aims to provide an understanding and working knowledge of the new BRC Global Standard and provides a practical understanding of the Standard’s Requirements, together with an understanding of the certification process.
What’s Changed?

The changes to the standard include:
Greater [...]]]></description>
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		<title>One Day Seminar: Food Hygiene In catering, restaurant &amp; cafe</title>
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		<comments>http://www.proxsis.com/one-day-seminar-food-hygiene-in-catering-restaurant-and-cafe/#comments</comments>
		<pubDate>Tue, 25 Mar 2008 17:08:48 +0000</pubDate>
		<dc:creator>marketing</dc:creator>
				<category><![CDATA[TRAINING ISO]]></category>
		<category><![CDATA[TRAINING ISO 22000]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food hygiene]]></category>
		<category><![CDATA[ISO 22000]]></category>
		<category><![CDATA[seminar]]></category>
		<category><![CDATA[training]]></category>

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		<description><![CDATA[Keracunan makanan merupakan kasus yang banyak terjadi di industri catering, restaurant ataupun café dibandingkan dengan industri makanan lain baik di negara berkembang atapun negara maju sekalipun. Untuk menghasilkan produk makanan yang aman industri pengolahan makanan harus menerapkan prinsip-prinsip food hygiene, baik pada bahan baku yang digunakan, selama proses pengolahan, sampai pada proses penyajian termasuk didalamnya, karyawan dan [...]]]></description>
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