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1. HYGIENE & SANITATION YOU"RE PART IN FOOD SAFETY

2. YOU"RE PART IN FOOD SAFETY If you handle as part of your job, you are responsible for ensuring that you do not endanger the safety of food. This is a legal responsibility BENEFITS OF EFFECTIVE FOOD SANITATION COSTS OF POOR FOOD SANITATION

3. BENEFITS OF EFFECTIVE FOOD SANITATION Satisfied customers A good reputation Loyal customers Less food wastage and controlled running costs A pleasant place to work Compliance with food safety laws Better job security

4. COSTS OF POOR FOOD SANITATION Loss of customers and sales Loss of prestige and reputation Lawsuits resulting in lawyer and court fees Increased insurance premiums Lowered employee morale Employee absenteeism Need for retraining employees Embarrassment

5. QUESTION 1. Apa yang anda ketahaui tentang HACCP….? 2. K enapa sebagai seorang pengolah makanan harus mengikuti prosedur Hygiene & Sanitation…? 3. Jelaskan satu keuntungan menerapkan Hygiene & Sanitaion ..! 4. Jelaskan satu kerugian tidak menerapkan Hygiene & Sanitaion ..! 5. Apa yang dimaksud dengan Hygiene & Sanitation..?

6. Definition Providing Safe Food

7. The following is a listing of commonly used terms: Sanitary : Clean and free of harmful organisms. Sanitation : The creation and maintenance of healthful and hygienic conditions. Sanitize : The final step after washing and rinsing of equipment and utensils. this process reduces bacteria on food contact surfaces to a safe level .

8. The following is a listing of commonly used terms: Bacteria : Single-celled microorganisms that require food, moisture, and warmth to reproduce. Bacteria can cause foodborne infection and intoxication . Cleaning : Physical removal of residue of foods, ingredients and other soiling materials . Contamination : The unintended presence of harmful substance in food that cause injury or illness to the person who eats or tastes it.

9. Control Point : Any single step of the receiving, storage, preparation, holding, and serving process at which contamination or alteration of a product could occur . Cross-Contamination : The transfer of harmful substance from one food to another food either by employee handling or improperly cleaned and sanitized equipment. Expiration Date : The expiration of the shelf life for a product. It means that after (USE BY) that date it is not longer safe to eat the food. The expiration date may be expressed in MM/DD/YY (USA) or DD/MM/YY ( Europe).

10. Food : Any raw, cooked, or processed edible substance, ice, beverage, or ingredient, in whole or in part, used or intended for human consumption . Food borne Illness : A disease th a t is caused by eating contamination food. Food-contact Surfaces : The parts of equipment and utensils, which food comes in contact with durin g normal use. Holding Equipment : Equipment such as steam tables, hot cabinet, chafing dishes, steam kettles, heat lamps, cold counters and insulated food transport carriers, used to maintain foods at proper temperatures.

11. Hygiene : Practices necessary for establishing and maintaining good health and preventing the spread of illness. Leftover : Any unserved food remaining at the end of the meal period for which it is prepared. (examples : food remaining on the hot food table, unused or partially used meat, roasts, etc ). Microorganism : Small living cells , that are too small to see with the naked eye , included are” bacteria”. Non-food contact Surface : All exposed surfaces where no direct contact with food occurs.

12. Pathogen : Refers to a specific causative agent (as a bacterium or virus) of disease. Perishable Food : Any food of such type or in such condition that it may easily spoil unless maintained under adequate storage or serving conditions. Potentially Hazardous : Any perishable food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, crustacean, boiled or steamed potatoes, cooked rice, and refried beans that are capable of supporting the rapid growth of harmful microorganisms. Sanitizing Compounds : Chemical products, such as chlorine, iodine, and quaternary ammonium , used to reduce the number of bacteria on food or non food-contact surfaces to safe levels.

13. Shelf Life : The recommended time that a food item may be stored before it (BEST BEFORE) should be consumed. After that date it is still safe to eat a food, but it becomes of a poor quality. Toxic : poisonous Toxin : A poisonous substance of plant or animal origin. Virus : Microorganisms that do not multiply in foods, but can be transmitted to food by infected food workers and then to those who eat the food. Poor personal hygiene often contributes to the spread of the virus to foods.

14. QUESTION 1. Sebutkan 3 hal yang perlu kita diperhatikan sebagai bagian dari pengelola keselamatan makanan …! 2.Apa yang dimaksud dengan Food Contack Surfaces…? 3. Apa yang dimaksud Croos Contaimation jelaskan …! 4. Apa yang dimaksud Contamination dan sebutkan 2 contoh contamination yang anda ketahui …! 5. Jelaskan apa Yang dimaksud LeftOver …?

15. FOOD CONTAMINATION

16. Examples of physical contaminants: Stone , pips leaves or stalks from fruit and vegetable. Shell fragments from nuts, shellfish and eggs. Scales from fish, bone fragments from poultry and meat, feathers from poultry. Paper, string, plastic or staples from food packaging. Nuts, bolts and screws from machinery or equipment. Fragments of glass or chinaware. Jewellery , hair, fingernails, button and plasters.

17. Examples chemical poisoning Cleaning chemical Agricultural chemical Pesticides and pest bait

18. Example of natural poisoning: Poisonous mushroom Some fish are naturally poisonous Some meats are poisonous because the animal e at something poisonous

19. Examples of microbial contaminants: Molds Yeast Viruses Bacteria

20. Food Contamination

21. QUESTION 1. Pencemaran Makanan bisa digolongkan menjadi 3 sebutkan …! 2. Berikan Contoh pencemaran makanan yang tergolong Fisik dan jelaskan …! 3. Apa yang dimaksud jamur beracun atau poisonus Mushroom dan Yeast…? 4. Sebutkan dan jelaskan cara pencegahan Contamination…! 5. Apa yang dimaksud pencemaran Biologi …?

22. WHAT DO BACTERIA NEED TO LIVE AND GROW F-A-T-T-O-M B acteria grow in foods that are High in Protein & Moisture F ood

23. Potentially hazardous food is always above Ph 4.5. Acidity

24. TIME Most types of food poisoning bacteria take about 10-20 minutes to multiply.

25. Temperatur B acteria like to grow in is between 41⁰F to 140⁰F (5⁰C to 60⁰c).

26. Oxygen M ost bacteria need oxygen to live and reproduce aerobes and anaerobes

27. Moisture Foods without moisture are not potentially hazardous

28. Question . Bakteri berkembang membutuhkan waktu jelaskan …! 2. Bakteri berkembang membutuhkan Kelembaban jelaskan …! 3. jelaskan yang dimaksud Danger Zone…! 4. Apa yang Daimaksud FATTOM…? 5. Jelaskan Apa yang dimaksud Danger Zone…!

29. HOW DO BACTERIA GET INTO THE FOOD Dirty hands and fingernails Hair falling into the food Unprotected coughs and sneezes Dirty uniforms and work clothes Dirty utensils and equipment Pests like files, roaches and rats Naturally occurring in raw food Naturally occurring in unwashed fruit & vegetables

30. SOURCES MICROBIAL CONTAMINATION 1. Raw Food For examples; meat, poultry, fish and shellfish, eggs and vegetables, when animals are slaughtered, the skin and flesh maybe contaminated by pathogenic bacteria, which naturally present in the gut, when the flesh is than minced for instance for burgers, the bacteria could spread throughout the food, shellfish filter water as they feed, if the water is polluted, the shellfish may absorb harmful bacteria or others microorganisms.

31. 2. People Pathogenic bacteria can be found on human hands and in ears, throat, hair and also in cuts, spots and boils, you can spread bacteria by touching your face, hair or other parts of your body without wash hands than you handle the foods. Even clean and perfectly healthy people may carry pathogenic bacteria and viruses which can spread to food by poor personal hygiene habits. Coughing and sneezing can spread microorganism over a wide areas. Poor personal hygiene habits such as not washing hands after going toilet can spread food borne illness.

32. 3. Pets and Pest (Animals) Insects such as files, cok o roaches, and animals including mice, dog , cat, amphibian, and reptiles, may carry pathogenic bacteria on and in their bodies . 4. Air and Dust Air and dust carry million of microscopic particles of dead skins, food and other debris that carry pathogenic microorganisms which can settle on uncovered foods.

33. 5. Water Untreated and incorrectly treated sources of drinking, water, such as rivers, lakes and reservoirs, can carry pathogenic micro-organism that causes food borne illness. 6. Soils Unwashed fruits, vegetables, grain (such as rice) and pulses (such as chick peas and lentils) usually carry soil and dirt that may contaminate food. 7. Food Waste Bacteria from food waste or debris can contaminate food if the debris or waste is improperly disposed.

34. QUESTION 1. Sumber dari pencemaran adalah makanan mentah Jelaskan ….! 2. Sumber dari pencemaran adalah dari Manusia Jelaskan ….! 3. Sumber dari pencemaran adalah makanan dari udara dan debu Jelaskan ….! 4. Sebutkan 2 cara mencegah pencemaran dan jelaskan …! 5.Jelaskan apa yang dimaksud dengan Food Waste…!

35. HOW CONTAMINATION ACCURS Direct contamination : W hen raw food touches a ready to eat/cooked food.

36. Indirect contamination : W hen liquid or juice from raw food drip onto ready to eat/cooked food.

37. Cross contamination : W hen bacteria are carried, for instance by hands or utensils, from raw food to ready to eat/cooked food (high risk food ).

38. VEHICLES OF CONTAMINATION Bacteria can move, but they cannot travel far on their own, anything that enables bacteria to travel is referred to as Vehicles of contamination. People, Animals, Equipment and utensils are the most usual vehicles of contamination, in particular: Hands Work surfaces, Containers , Crockery and Cutlery Food contact surfaces that has not been cleaned properly between uses Utensils and Equipment such as chopping board, etc.

39. PREVENTING BACTERIAL CONTAMINATION Raw and high risk foods are kept apart at all times, including period of storage, transport, preparation and display. All surfaces that come into contact with raw foods are thoroughly cleaned and sanitized after each uses.

40. Every food handlers has legal responsibility to avoid foods harm, these tasks involved: Keep foods covered until use Use utensils, such as forks, tongs and slices to move foods, do not touch food with your bare or unwashed hands or wear disposable plastic hand gloves. Ensure that you wearing suitable clean uniform Follow strict personal hygiene habits, including: 1. Keeping yourself clean and wearing suitable clean uniform 2. Washing your hands frequently 3. Keeping any cuts, boils or similar skin problems covered

41. Do not smoke, eat , drinking (only at water fountain provided) or c h ew gum in food areas, you could transfer bacteria from mouth to your hands then to foods. Separate raw and cooked foods at all times, including storage, transport, preparation and point of sale (such as a chilled display counter) Use separate equipment and utensils for preparation of raw meats and poultry and other foods if possible. Undo packaging in an area away from food. Wash all raw vegetables, fruit and rice before use. Keep food areas clean, clean and sanitized all equipment, utensils and other food contact surfaces after every task involving food.

42. Remove food waste or debris frequently throughout the day and dispose of it safely and hygienically and no pests. Store cleaning chemical in secure, clearly labeled containers well away from food. Follow manufacturer’s instructions for cleaning chemicals. Use the correct chemical for the job and follow the methods and quantities specified. Maintain safe holding food temperature.

43. QUESTION 1. Jelaskan apa yang dimaksud Pencemaran Langsung dan berikan contohny ..! 2. Jelaskan apa yang dimaksud Pencemaran Tidak Langsung dan berikan contohnya ..! 3. Sebutkan apa saja yang sarana yang menyebabkan terjadinya pencemaran …? 4. S ebutkan 5 jhal yang tidak boleh diklakukan agar menghindari pencemaran …! 5. J elaskan kenapa makanan harus ditutup saat pengolahan atau setelah pengolahan …!

44. PERSONAL HYGIENE

45. Personal Hygiene contents : Following hygiene hand practices. Maintaining personal cleanliness . Wearing clean and appropriate uniform and following dress codes. Avoiding unsanitary habits and action. Maintaining good health. Reporting illness

46. HAND WASHING Immediately before going on duty After interruption on duty After using the rest room After handling raw meat (before and after) After touching the hair, face or body After sneezing, coughing, or using handkerchief or tissue Ater smoking, drinking, eating or chewing gum or tobacco After handling chemical that might effect the safety of food

47. After taking out of garbage or trash After clearing table or busing dirty dishes After touching clothing or aprons After touching anything else that might contaminate hands such as unsanitized equipment, work surface, or wash cloths Whenever dirty After chance of contamination

48. USE GLOVES For the food handlers who work with ready to eat food. Gloves must never be used in place hand washing. Hand must be washed before putting in gloves when changing to a fresh air. Gloves used to handle food are for single use only and should never be washed and reused

49. Food handlers should change their gloves when necessary. Gloves should be changed: 1. As soon as they become soiled or torn 2. Before beginning a different task 3. At least every four hours during continual use 4. After handling raw meat and before handling cooked or ready to eat food.

50. Other good personal hygiene practice: Clean short finger nails Clean uniform No jewelry No nail polish Proper food testing process No eating, drinking, smoking while working Never spit in the establishment Report illness or injury

51. Question 1. Jelaskan bagaimana proses mencuci tangan yang baik ..! 2. Apa pentingnya Hand Gloves…? 3. kapan kita harus mengganti Hand Gloves…? 4. Apa yang dimaksud Personal Hygiene jelaskan ..! 5 . Sebutkan apa saja tyang termasuk dari Personal Hygiene

52. THE FOOD PROTECTION PLAN DRY FOOD STORAGE PRACTICE

53. Rules : 1. Do not store food items under exposed sewer or water lines, or next to sweating bulkheads 2. Store all food items at least 6 inches (15 cm) above the deck . 3. Keep shelving and decks clean and dry at all times . 4. Transfer all open packages of food into labeled containers with tight fitting lids . 5. Use the first in, first out method to rotate all food items . 6. Keep chemicals, insecticides and other dangerous materials away from dry food storage areas.

54. REFRIGERATOR STORAGE PRACTICES

55. Rules : 1. The inside temperature of refrigerator should be 40⁰F (4⁰C) or less at all times ! 2. Check the temperature in each refrigerator often. A thermometer must be inside all refrigerator for this purpose . 3. Open the refrigerator doors only when necessary. 4. Do not overload refrigerators or stack containers of food on top of others .

56. 5. Store cooked food and raw food in different refrigerators or in separate section of the same refrigerator . 6. Keep food covered while in storage 7. Refrigerator shelves should not be covered with paper, foil, cardboard or plastic.

57. Question 1. Jelaskan apa pentingnya merencanakan perlindungan bahan makanan …! 2. Apa sja yang perlu dilakukan agar makan tetap terjaga …? 3. A pa saja yang perlu diperhatikan dalam penyimpanan bahan makanan Kering …? 4. Apa saja yang perlu diperhatikan dalam penyimpanan bahan makanan Basah …? 5. S ebutkan suhu yang baik untuk Refrigerator dan Freezer…!

58. SAFE FOOD PREPARATION

59. Cooking Temperature Ground Beef/Pork 71°C (well) Poultry (Chicken/Turkey…) 80°C (well) Beef, Lamb, Veal –Roast & Steak 48°C rare 54°C medium 60°C well Pork Chops/roasts/fresh cured ham 71°C (well) Egg Dishes / Casseroles 71°C Re-Heating 74°C

60. HANDLING & STORING FOOD IN THE GALLEY Wash your hands thoroughly before starting to work . Use only knives, spoons, cutting boards, pots and pans that have been properly washed, rinsed and sanitized. Use Only Clean and sanitize Equipment And Utensils Thoroughly wash all fruits and vegetables to remove the dirt, insects, chemicals, pesticides and some of the bacteria. Properly thaw all frozen foods.

61. Keep all potentially hazardous food refrigerated and covered until it is needed for preparation . Bacteria can start growing as soon as the temperature enters the danger zone. All equipment and utensils used in the preparation of raw food must be properly cleaned and sanitized before being used in the preparation of cooked foods. Disposable plastic gloves should be worn when handling cooked or ready-to-serve food items.

62. Carefully read the labels on all containers if items used in the preparation of food. Follow the rules of personal hygiene at all times when working in the galleys Use a clean spoon or testing dish when sampling or tasting a food item.

63. Qusestion 1. Sebutkan dan jelaskan food temperature untuk Poultry…! 2. Jelaskan apa yang dimaksud dengan Reheating Food..! 3. Sebutkan Hal – Hal apa saja yang perlu diperhatikan saat mengolah Makanan di Kitchen…? 4. Jelaskan The Best way Defrosting Food Inggredients ….! 5. Sebutkan Hal – Hal apa sja yang perlu diperhatikan saat Menggunakan Plastik Gloves…!

64. CLEANING AND SANITIZING Cleaning a work surface Protect food from contamination Remove any loose dirt Wash surface with hot water and appropriate detergent , using cloth or a scoirer Rinse with hot water and a clean cloth Use a chemical disinfectant, follow the manufacturer’s instructions. Don’t forget the contact time. Rinse with clean water Air dry or use a disposable paper towel

65. Washing Red Bucket with Hot Soap Water And Green Pad With this we loosen grease, dirt and Food debris

66. RINSE Grey Bucket – filled with hot clear water With this we remove soap and leftover food debris from the surface

67. SANITIZE White Bucket with Sanitizing Solution 50 – 200 PPM PPm – means Part per Million In this way we reduce the amount of Bacteria to a acceptable level

68. Sanitizing is the step that destroys/reduce the harmful bacteria to save level Heat Sanitizing uses hot water to kill bacteria and other members of the Invisible Enemy. The water must be 170⁰F (77⁰C) or greater to properly sanitize an item. Minimun time 15 secon for Sanitizing, Chemical Sanitizing uses a chemical to kill the bacteria. The most common chemical sanitizer is chlorine bleach. The bleach is always mixed with warm water before it is used. To be sanitized, an object must be covered with a mixture of 50-200 p.p.m chlorine (100PPm standard)

69. Question 1.Sebagai seorang pengolah makanan hal apa saja yang perlu diperhatikan agar makanan selalu dalam keadaan aman dn sehat ..? 2. Bagimana cara menjaga Utensil selalu dalam keadaan bersih dan Sanitize…? 3. A pa yang dimaksud Disposible Plastik Gloves…? 4. S ebutkan beberapa Temperatur yang aman dalam memasak Daging dan unggas …! 5. Sebutkan dan jelaskan apa yang dimaksud Danger Zone…!