{"id":663,"date":"2026-08-22T07:43:35","date_gmt":"2026-08-22T07:43:35","guid":{"rendered":"https:\/\/umkmfusion.com\/?p=663"},"modified":"2026-08-22T07:43:36","modified_gmt":"2026-08-22T07:43:36","slug":"pelatihan-daring-fusion-menempatkan-keamanan-pangan-dan-operasional-berkelanjutan-sebagai-bagian-penting-kesiapan-umkm","status":"publish","type":"post","link":"https:\/\/umkmfusion.com\/en\/pelatihan-daring-fusion-menempatkan-keamanan-pangan-dan-operasional-berkelanjutan-sebagai-bagian-penting-kesiapan-umkm\/","title":{"rendered":"FUSION Online Training Puts Food Safety and Sustainable Operations at the Centre of MSME Readiness"},"content":{"rendered":"

Online | 12 and 13 May 2026 | Kitchen Operations, Food Safety and Circular Economy<\/p>\n\n\n\n

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Participants during the FUSION online module on kitchen operations, food safety and circular economy<\/em><\/p>\n\n\n\n

On 12 and 13 May 2026, FUSION delivered the final technical online module in its training series, focusing on Kitchen Operations, Food Safety and Circular Economy. The sessions addressed areas that become especially important when MSMEs seek to supply institutional food markets, where compliance and operational consistency are more demanding.<\/p>\n\n\n\n

Participants explored food-contamination risks, personal hygiene and sanitation, HACCP, Critical Control Points, cold-chain management and kitchen workflows. The module also addressed food-waste management and circular-economy practices, encouraging businesses to consider how resource efficiency and waste reduction can become part of stronger operational systems.<\/p>\n\n\n\n

The discussions were grounded in practical constraints faced by participants. The report records exchanges on kitchen infrastructure, worker discipline, contamination risks and waste handling. These issues illustrated that food-safety readiness depends not only on technical knowledge, but also on consistent implementation within everyday business operations.<\/p>\n\n\n\n

Participants were expected to apply the material through practical outputs, including food-safety assessments, kitchen operational checklists, waste-management action plans and initial circular-economy initiatives. These products were intended to help businesses identify gaps and continue improvement during the mentoring phase.<\/p>\n\n\n\n

Attendance records show 16 participants on the first day and 13 on the second. The module closed the formal training sequence by linking technical compliance, operational discipline and sustainability to the broader objective of preparing MSMEs for institutional supply chains.<\/p>\n\n\n\n

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Read Module 4<\/div><\/a><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Online | 12 and 13 May 2026 | Kitchen Operations, Food Safety and Circular Economy Participants during the FUSION online […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-663","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t