Académique Documents
Professionnel Documents
Culture Documents
References :
1. Principle Of Food Sanitation (Norman G Marriot)
2. Sanitasi Dalam Industri Pangan (Betty Sri Laksmi Jenie)
INTRODUCTION
THE FOOD INDUSTRY IS COMPLEX
THAT BEGIN
PRODUCT OF RAW
ORCHADS RANCHES AQUACULTURE CATCHING
MATERIAL
SOLD TO
RETAIL MERCHANDISED PREPARED
CONSUMER
BIOSECURITY
SANITATION
WHAT SANITATION?
The word sanitation is derived from the Latin word sanitas, meaning health.
Effective sanitation refers to all the procedures that help accomplish these goals.
Sanitation: An Applied Science
Done properly it can improve the aesthetic qualities and hygienic condi- tions
of commercial operations, public facilities, and homes.
Also, applied sanitary science can improve waste disposal (see Chapter 12),
which results in less pollution and an improved ecological balance.
BECAUSE
1. Inspection is becoming more stringent because inspectors are using the Hazard
Analysis Critical Control Point (HACCP) concept to establish compliance.
HACCP-based inspections focus on the items critical to the safety of foods.
Thus, an effective sanitation program is essential.
2. Foodborne illness can be controlled when sanitation is properly implemented
in all food operations. Common problems caused by poor sanitation are food
spoilage through offodor and flavor. Spoiled foods are objectionable to
consumers and cause reduced sales, increased consumer complaints, and
increased claims. Off-condition products convey the lack of an effective
sanitation program. When consumers think that they have become ill from
food, they notify regulatory authorities and often seek compensation for their
illness and inconvenience.
3. An effective sanitation program can improve product quality and shelf life
because the microbial population can be reduced. Increased labor, product loss,
packaging costs, and reduced product value due to poor sanitation can cause a
decrease of 5% to 10% of profit of meat operations in a supermarket. A well
developed and well maintained
PRINCIPLES OF FOOD SANITATION
RUANG Sanitasi
Polusi LINGKUP Air
Sanitasi
Lingkungan
Pentingnya sanitasi
Aplikasi atau
Pangan, Kosmetika, obat
penerapan
AMDAL
KEAMANAN DAN
KESEHATAN
Kontaminasi Dan Sumber
Kontaminasi
Personal Hygiene
Pengelolaan Limbah
Sanitasi
Industri
Bangunan
KONTAMINASI DAN SUMBERNYA
Mikroorganisme Dan 1.Peranan mikroorganisme dalam
Hubungannya Dengan sanitasi
Sanitasi 2. Faktor penyebab pembusukan
3. Efek degradasi mikroorganisme
4.Efek mikroorganisme dalam
Foodborne Illness
5.Penghancuran mikroorganisme
6. Penahanan pertumbuhan
mikroorganisme
7. Identifikasi kepadatan
mikroorganisme
8.Pengujian Test
Sumber Kontaminasi :
1. Transmisi kontaminasi
mikroba
2. Kontaminasi Pangan
3. Sumber kontaminasi
lainnya
4. Kewaspadaan terhadap
bahaya kontaminasi
PERSONAL HYGIENE
Beberapa Faktor
Personal Hygiene :
1.Hygiene Pekerja Metode Perpindahan penyakit :
2. Kulit 1.Secara Langsung
3.Organ Eksresi 2. Secara Tidak Langsung
4. Pembersihan Tangan
5. Kebiasaan (Habitual)
Manajemen
Pengendalian
Terintegrasi
AIR DAN SANITASI
Penanganan Air Untuk Industri Pangan
Strategi Penanganan
Limbah
Meliputi Proses
Bioteknologi Dan
Ekstraksi
Fermentasi
TUGAS BACA :
1. MENCARI REFERENCE BAIK DALAM BENTUK JURNAL ATAU BOOK YANG
BERKAITAN DENGAN SLIDE 1 SAMPAI 4