Online Class Food Safety Management and Soft Launch Ethnofood Design
[Blog II : Repa Kustipia]
The pandemic changes all mobility, but does not become an obstacle to increase knowledge and experience, especially those based on science, especially in processing and utilizing the potential of Non-Timber Forest Products (NTFP) in the food category that has many risks, therefore this Online Class discusses food safety. , which contributes to Food Defense's explanation which describes that food and beverage security guarantees and their supply chains have a deliberate threat or danger for contamination or supply failure, especially food commodities from forest products, so this should be a concern for food designers in understanding Threats Analysis Critical Control Points. An understanding of Food Defense is in the Food Safety System Certification (FSSC 22000) document.
After attending an online course on food design and food safety management, as a contribution to the public, an ethnofood design guide was prepared that was adapted to local commodities. Ethnofood Design that will be developed must have several principles including, according to food design thinking, such as:
Expand Reference
References from the field or wild forest or gardens on ethnofood commodities should be detailed in as much detail as possible starting from the plants, the results to
Commodity Exploration
This exploration is thinking about and planning cultivation, because people who are close to the ethnofood mapping location must participate in maintaining, caring for them so that they can be utilized and improve economic stability after being processed.
Evaluation of Creativity
References and literacy about food processing or systems must be observant and detailed because this will result in creativity that will be implemented in a product, especially this product is enjoyed by consuming it.
Have a Discussion
The discussion here is defined to obtain additional information about the potential of commodities to be processed or conceptualized in ethnofood design. Discussions can be held with the Indigenous Community who know about the previous use of ethnofood commodities.
Try Experimenting
Food Tasting is an organoleptic method after planning concepts and exploring references and literacy, then the practice of processing and designing ethnofood offerings with food design principles must be started.
Start Execution
After experimenting, it's time for the Eating Experience as Research Consumer and Impression because the attention of food tasters is important to be the next study in terms of designing Future food that comes from ethnofood.
This is a guide to designing ethnofood from local commodities with the aim of increasing documentation and creativity in serving a variety of food, snacks, and commodities that are easy to consume and have the identity and benefits of food forest potential and can add references in processing botanical cuisine, especially for indigenous communities who daily processing of forest products and returning to farming, gardening, and looking for food in the forest because that is their ecology even though the times have developed and advanced, local wisdom and the sustainability of nature depend on the creatures that inhabit it and cultivate it as wisely as possible. And this is the contribution of food for the planet from the ethnofood design which is not only widely discussed in developed countries, but locations where communal and rural communities can process it.
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