cleaning, sanitation, food...

CLEANING,

SANITATION,

FOOD SAFETY

TITIS SARI KUSUMA

2

Assurance that food will not cause harm to the

consumer when it is prepared and / or eaten

according to its intended use

3

4

The Importance of

Food Safety in Hospital

Complication to patient

Affecting reputation of institution

Economical Lossess

Legal action by authority

5

6

REGULATIONUU no 18/2012 : PANGAN

PP no 28/2004 : KEAMANAN, MUTU, DAN GIZI PANGAN

UU no 36/2009 : KESEHATAN

PERMENKES no 1096/2011 : HIGIENE SANITASI JASA BOGA

PERMENKES no 2/2013 : KLB KERACUNAN PANGAN

7

UU no 33/2014 : JAMINAN PRODUK HALAL

SNI 99001 : 2016 : SISTEM MANAJEMEN HALAL

AKREDITASI KARS

AKREDITASI JCI

SANITATION

• to prevent contamination with

microorganisms that cause foodborne illness

• and to minimize the proliferation of food

spoilage microorganisms

8

Sanitation

9

Sanitation

Equipment

Food

Worker

Kitchen

SANITATION AND FOODBORNE ILLNESS

10

HOW FOOD BECOMES UNSAFE

11

Cleaning and

Sanitazing

12

POTENTIAL HAZARDS TO FOOD SAFETY

Physical

Chemical

Biological

13

Allergenic

Physical Hazards

• Hair• Fingernail • Jewelerry• Dirt• Metal staples• Broken glass• Bits of shell or bone• Pest dropping• fur

14

Chemical Hazards

• Pesticide residue

• Non-permitted Food additives

• Cleaning supplies

• Toxic metals

• Natural compound

15

Biological Hazards •Bacteria

•Viruses

•Parasites

16

ALLERGEN

milk eggs fish wheat

Tree nuts peanuts soybean crustacea

17

Bacteria

Bacteria are causative agents of foodborne illness in cases that require hospitalization.

18

PLACE

19

PERMENKES no 1096/2011 : HIGIENE SANITASI JASA BOGA

• Bersih, bebas dari sampah, bau, asap, kotoran, dan debu

• Bangunan : kokoh, mudah dipelihara, mudah dibersihkan

• Lantai : tidak licin, kedap air, sudut konus

• Dinding : tidak menyerap air (2 m)

• Langit-langit : tidak bocor, rata

• Penerangan cukup

• Ventilasi cukup

• Pintu buka arah luar

20

Contoh Dapur

Rumah Sakit

21

Sudut konus

22

Slippery foor is

very dangerous

23

Pest Control

24

Food

25

Food become unsafe

26

27

POTENTIALLY HAZARDOUS FOODS (PHF)

a food that requires

time/temperature control for

safety (TCS) to limit pathogenic

microorganism growth or toxin

formation

12/12/2017 28

Potentially Hazardous Foods

12/12/2017 29

Potentially Hazardous Foods

12/12/2017 30

Avoiding cross

contamination

• Use one cutting board

for fresh produce and

a separate board for

meats, fish and

poultry.

31

Set criteria for acceptance of raw and cooked ingredients

Accept Reject

32

Set criteria for acceptance of raw and cooked ingredients

Accept Reject

33

Raw Chicken

34

35

Raw Chicken

Cool foods safely

1 2

36

3 4

Storing food

safely• Potentially hazardous, ready-to-eat foods

prepared in-house can be stored at a maximum

of 7 days at 4 °C

37

Thaw frozen foods safely

1

3 4

2

38

Thawing

39

Food Temperature

40

41

Food Temperature

Internal Temperature42

43

Equipment

44

Clean and sanitize equipment

45

Storage

46

• The capacity and use • The volume • type of food products

stored

Worker

47

48

How foodhandlerscontaminate

food

• Scratching the scalp

• Running fingers through hair

• Wiping or touching the nose

• Rubbing an ear

49

How foodhandlers contaminate

food

• Touching a pimple or an open sore

• Wearing dirty uniform

• Coughing or sneezing

• Spitting in the establishment

50

51

Personal Hygiene

52

Personal Hygiene

53

54

Hand care for food handlers

55

Glove use

•Gloves must never be used in

place of handwashing.

56

Change Glove.....

• as soon as they become soiled or torn

• before beginning a different task

• at least every 4 hduring continual use

Safe food handlers?

57

58

Conclusion

59