19-23 January 2026
SEAMEO RECFON once again collaborated with the Health Polytechnic of Malang to organize the National Training on Hazard Analysis and Critical Control Point (HACCP), which was conducted virtually from 19 to 23 January 2026. This training marked the opening of SEAMEO RECFON’s training activities in 2026.
The HACCP training is a long-standing collaborative program between the Health Polytechnic of Malang and SEAMEO RECFON, which has been implemented continuously since 2000. In 2026, the training was attended by 30 participants representing the Nutrition Fulfillment Service Units (Satuan Pelayanan Pemenuhan Gizi/SPPG) of Ngawi Regency, differing from previous years that primarily involved final-year students and recent graduates. The participants represented SPPG as technical implementation units responsible for the provision of nutrition services
This program aims to enhance participants’ understanding and competence in implementing the Hazard Analysis and Critical Control Point (HACCP) system as a preventive approach to ensuring food safety. HACCP is one of the key standards in managing safe, high-quality food that complies with national and international regulations.
In this context, Dr. dr. Herqutanto, MPH., MARS., Sp.KKLP, Director of SEAMEO RECFON, emphasized in his opening remarks at the National Training on Hazard Analysis and Critical Control Point (HACCP) that the implementation of HACCP is a critical preventive approach to ensuring food safety. He further highlighted that effective implementation of HACCP requires a comprehensive understanding of both conceptual foundations and practical application to ensure consistent adoption in the field.
In her opening remarks, Afnani Toyibah, A.Per.Pen., M.Pd, Acting Director of Health Polytechnic of Malang, emphasized that the HACCP training reflects a concrete commitment to improving food safety and nutrition services, particularly in supporting the Free Nutritious Meals (MBG) program. She highlighted the importance of a structured and risk-based food safety system to prevent food safety incidents amid increasingly complex health and food service challenges, and expressed appreciation for the collaboration with SEAMEO RECFON in strengthening participants’ competencies through active and practical learning.
Furthermore, Dr. Dwi Nastiti Iswarawanti from SEAMEO RECFON, were also actively involved as lecturers in this training. The material included concepts and issues related to food safety, HACCP principles, food hazard risk analysis, and the practice of preparing HACCP design documents and action plans. The material was delivered through a conceptual approach and case studies to strengthen participants’ theoretical and practical understanding.
In general, several other speakers highlighted that food safety is an integrated system covering the control of biological and chemical risks, strengthened national policies, the use of food technology, the implementation of Good Manufacturing Practices (GMP) and Sanitation Standard Operating Procedures (SSOP), and compliance with national standards. They also emphasized the importance of emergency preparedness, integrity, and anti-corruption values in supporting effective and sustainable food safety management.
Through this training, SEAMEO RECFON expects participants to enhance their professional capacity and contribute to the implementation of improved food safety systems within their respective institutions and regions. The program concluded with a presentation of group assignments by 3 selected groups, participant testimonials reflecting their learning experiences, and the presentation of awards to the best-performing and most active participants. This collaborative initiative also underscores SEAMEO RECFON’s commitment to strengthening food and nutrition security through education, capacity building, research, and strategic partnerships.
