Halal-haccp food safety competency development for the 2019 sea games

Abstract

Knowledge-practice competency building was developed and evaluated through the use of the Centers for Disease Control and Prevention (CDC) training of trainers (TOT) framework utilizing subject matter experts (SMEs) as master trainers to create a pool of trained trainers who then implement the needed training of industry (TOI). The efficacy of the tested framework indicated that the results of the TOT and TOI competency self-evaluations, before and immediately after the respective training, improved from deficient to basic competency ratings of participants. The walk-through audit conducted by the trained trainers attested to their capability to identify compliance indicators for Halal, HACCP, and its prerequisite programs during the audit in the provision and service of food in games and accommodation sites of the 2019 SEA Games. The learnings established in the building of knowledge-practice competency during the 2019 SEA Games were recommended to be a useful case study in the formulation of a best practice for general sports event management that requires the implementation of the Halal-Hazard Analysis Critical Control Point Food Safety System (HHACCP FSS).