Banyumas Culinary Businesses Boost Food Safety Standards Through Training

Culinary business players in Banyumas and surrounding areas are improving their understanding of food safety through a Food Safety Class held by Intisari Purwokerto. The initiative aims to strengthen the implementation of food safety standards in the food and beverage sector.

Intisari Purwokerto founder Eddy Setio stated that the training is crucial for improving business quality and raising awareness among entrepreneurs about the importance of consistently applying food safety measures. “When business players understand food safety principles and apply them consistently, the risk of complaints, damaged products, returns, and even food poisoning can be minimised, while customer trust and business competitiveness increase,” he said.

According to Eddy, food safety has become a fundamental necessity for all food business operators, ranging from hotels, restaurants, and cafes to catering services, bakeries, and micro, small, and medium enterprises (MSMEs). The event featured national culinary expert Stefu Santoso, who has extensive experience in the hospitality and restaurant industry and is a Worldchefs Certified Continental Judge.

Eddy added that the activity is part of a collaboration with the Association of Culinary Professionals (ACP) to improve the competence of human resources in the culinary sector. Since its establishment in 1981, Intisari Purwokerto has evolved from a baking ingredients shop and food business partner into a provider of educational programmes and capacity-building training for local culinary entrepreneurs.

National culinary expert Stefu Santoso said the workshop aimed to increase business owners’ awareness of the importance of food safety in food and beverage operations. “Today we are holding a food safety workshop with Intisari to provide understanding to business players in Purwokerto and surrounding areas, so it can help them run their F&B businesses better,” he explained. He emphasised that food safety is one of the key factors determining the sustainability of a food and beverage business, as consistent application can reduce complaints, product damage, and potential food poisoning while boosting customer trust and competitiveness.