Riau

• Dumai - a bustling port, with ferries regularly departing for Melaka (Malaysia) three times each day. From Dumai, ferries also travel to and from Pulau Batam, Pulau Bintan and Jakarta.

• Natuna Islands - an isolated group of islands, which are quite tricky to actually reach. The Natuna Islands are most famous for their basket-weave cloth, as well as their displays of traditional dancing. Pulau Natuna Besar is one of the more interesting of the Natuna Islands. 

• Pekanbaru - a busy, modern city, which has become the wealthy oil capital of Indonesia. Pekanbaru's population is now close to 800,000 people and facilities here are excellent, with banks, shops, restaurants and hotels lining the main thoroughfare of Jalan Sudirman. Also most tourists come to Pekanbaru for its good ferry connections with Singapore and there are a handful of notable attractions, such as the Malay exhibits at the Balai Adat Daerah Riau, the 18th-century Grand Mosque (Mesjid Raya), and the seasonal performances and events at the Riau Cultural Park. 

• Riau Islands - spread across the South China Sea and numbering around 700 in total The Riau Islands tend to be regarded as quite separate to Sumatra, with both the islands of Pulau Batam and Pulau Bintan being so close to Singapore that they are almost suburbs. Other noteworthy islands within the Riau archipelago include those of Anambas, Karimun, Lingga, Natuna, Penuba, Singkep and also Tambelan

Bandar Lampung

• Bandar Lampung- enjoying an elevated setting and great views across Teluk Lampung. Bandar Lampung is the region's largest city, Sumatra's fourth biggest, and also serves as the administrative capital. Attractions in Bandar Lampung are in reasonable supply and tourists will find that the most visited include the Krakatau Monument and the Lampung Provincial Museum. 

• Gunung Krakatau - known to many as Mount Krakatoa, this volcano is perhaps the most famous on the planet. The eruptions of theKrakatoa volcano have been well documented. Today, visitors can take a boat trip around the island and only imagine the spewing lava, clouds of ash, and the devastation that this volcano has been responsible for. Kalianda - a peaceful and charming small town, with good vistas of Teluk Lampung, which is situated around 30 km / 19 miles away and to the north. Just a short excursion from Kalianda is a selection of pristine beaches and characterful fishing villages.

• Kalianda has now become a popular weekend break destination with Jakarta locals looking for an alternative to Bali. Also close to Kalianda is the Gunung Rajabasa volcano, Wartawan Beach and its hot springs, and the islands of Pulau Sebesi and Pulau Sebuku, both of which boast great swimming and snorkelling opportunities.

• Way Kambas National Park - a vast reserve and one of Indonesia's oldest national parks, with groups of Sumatran elephants, small numbers of the endangered Sumatran rhinos and tigers. Visitors to the Way Kambas National Park are able to join safaris, where you are led through the tropical foliage on the back of a friendly elephant. Alternatively, you can take a canoe down the meandering Sungai Way Kana, passing various riverside attractions and guest houses along the way.

Tips On Food Handling

• Avoid cross contamination.  Wash your hands every time before coming into contact with food.  Wash hands/utensils after handling raw meat, fish, or poultry.  

• Wash your hands often.  Use soap and water to wash, and paper towels or clean cloth towels to dry your hands.  Research has proven that frequent hand washing is the most effective way to prevent food-borne illnesses.

• Keep perishable foods refrigerated or frozen until they are used.  Thaw frozen items in the refrigerator, under cold running water, or a microwave (as part of the continuing cooking process).  Marinate food in the refrigerator.

• Make sure the temperature in your refrigerator is below 40 degrees F.  Keep a thermometer in the refrigerator and check it often.  Adjust the thermostat to a cooler setting if necessary.

• Examine foods and all date labeling.  Buy foods with the longest period to the expiration date.  Don't buy food items if the packaging is damaged.  Throw away foods that don’t look and smell fresh.  A change in the odor or appearance of foods is often a sign of spoilage.  Throw away eggs with cracked shells.

• Be sure cutting boards and knives are thoroughly scrubbed and washed with soapy water after each use.  These items can easily transfer disease-causing bacteria from raw meats and poultry to vegetables, fruit, or cooked meat.  Use different cutting boards for raw and ready-to-eat foods.

• Don’t use marinades that have come into contact with raw meat or poultry as dips or for basting.  If you want to use the marinade for these purposes, boil it first or prepare a separate portion for that use.

• Store raw meat, poultry, and fish in the meat drawer of your refrigerator or in tightly sealed plastic bags to prevent juices from leaking onto other foods.  Thaw frozen meats, fish and poultry in a pan on the lowest shelf so that juices won't drip on other foods.

• Cover ready-to-eat foods in the fridge to protect them from cross-contamination by raw meats or unclean surfaces.

• Use effective and protective plastics for freezing foods.

• Use a meat thermometer to be sure meats are thoroughly cooked, especially ground meats from combined sources, like hamburger.  Beef, lamb and pork should reach an internal temperature of at least 160 degrees F.  Juices should run clear and there should be no sign of pink inside the meat.  Poultry should reach an internal temperature of 170 (breasts) to 180 (whole birds and thighs) degrees F.  The US Department of Agriculture (USDA) has a safe cooking temperature chart on their website. (exit DHS)

• Cook all seafood.  Avoid eating raw fish, raw clams, oysters, and mussels.  The US Food and Drug Administration recommends cooking seafood to an internal temperature of 145 degrees F for 15 seconds.

• Cook eggs until the whites are firm and the yolks begin to harden.  Don’t eat foods that contain raw eggs such as cookie dough, egg dressings, eggnog, or homemade mayonnaise.  Pasteurized egg products are available that can be used safely to prepare these foods.

• Keep hot foods hot and cold foods cold until they are served.  To prevent illness hot foods should be held at 140 degrees F or higher and cold foods should be held at 40 degrees F or lower until they are served.

• Cool foods rapidly before storage.  If you are preparing large quantities of food for later use, cool the food rapidly.  Some methods include: placing the container in an ice-water bath, dividing the food into several small containers before refrigerating, including ice as an ingredient, stirring with an ice wand, and providing greater air circulation around the product container.

House Keeping

Many harmful germs can survive for severalhours on kitchen surfaces.  Reduce your risk of illness by keeping cuttingboards, counter tops, utensils, dishcloths, and towels clean.  Don’t usesponges in the kitchen.  They tend to collect small food particles and aredifficult to clean.

Use a weak chlorine bleach solution (2teaspoons of bleach per quart of water) as a kitchen sanitizer.  You maywant to keep a supply of this solution in a spray bottle near the sink.

Tips on Housekeeping

• Clean and disinfect bathroom toilet bowls and seat, sinks, counters and tubs at least weekly.

• Disinfect cutting boards.  Clean cutting boards in hot, soapy water using a scrub brush to remove food particles and germs that are lodged in the tiny crevices and cuts.  Then spray the boards with a weak chlorine bleach solution, rinse, and allow them to air dry.

• Keep sink disposals and dishwashers free of food debris.  Keep counters and table tops clean.  Clean counters and tabletops after they are used for food preparation.  A weak bleach solution can be used to sanitize these surfaces.

• Start each cooking session with a clean dishcloth and towel.  Damp sponges and dishcloths can harbor millions of germs.  Avoid using sponges in the kitchen and launder dishcloths and towels frequently. 

• Remove trash/rubbish each day to discourage insects and other pests from entering your home.

• Use disposable paper towels to wipe up juices from raw meat, poultry, or fish.

• Wipe up spills in the refrigerator immediately.

Docks ( Non-Forklift )

• When stocking shelves by hand, position the materials to be shelved slightly in front of you, so you do not have to twist when lifting and stacking materials

• Visually inspect for sharp objects or other hazards before reaching into containers such as garbage cans, boxes, bags or sinks

• Remove or bend nails and staples from crates before unpacking the crates

• When cutting shrink wrap with a blade, always cut away from you and your co-workers

• Do not try to kick objects out of pathways; push or carry them out of the way

• Do not let items overhang from shelves into walkways

• Move slowly when approaching blind corners

• Place heavier loads on the lower or middle shelves

• Remove one object at a time from shelves

• Place items on shelves so that they lie flat and do not wobble