INTERNATIONAL SEMINAR

Reformulating the Paradigm of Technical and Vocational Education

137

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.
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Reformulating the Paradigm of Technical and Vocational Education

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Rifqie’s (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:










INTERNATIONAL SEMINAR
Reformulating the Paradigm of Technical and Vocational Education

139



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

INTERNATIONAL SEMINAR
Reformulating the Paradigm of Technical and Vocational Education

140

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
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