FM 2-K37-Food Safety.ppt

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FOOD SAFETY

Nutrition Department –

FK USU



Pangan adalah kebutuhan dasar manusia yang paling

HAKIKI yang harus dipenuhi setiap saat

Pangan adalah segala sesuatu yang

berasal dari sumber hayati dan air, baik

yang diolah maupun tidak diolah, yang

diperuntukkan sebagai makanan atau

minuman bagi konsumsi manusia,

termasuk bahan tambahan pangan,

bahan baku pangan, dan bahan lain

yang digunakan dalam proses

penyiapan, pengolahan, dan ataupembuatan makanan atau minuman

(UU No. 7,1996 tentang Pangan)



UU RI No. 7 Tahun 1996 tentang PANGAN

Pasal 3 : TUJUAN PENGATURAN, PEMBINAAN DAN PENGAWASAN

PANGAN ADALAH :

a) Tersedianya pangan yang memenuhi persyaratan keamanan,

mutu dan gizi bagi kepentingan kesehatan manusia

b) Terciptanya perdagangan pangan yang jujur dan bertanggung

jawab

c) Terwujudnya tingkat kecukupan pangan dengan harga yang

wajar dan terjangkau sesuai dengan kebutuhan masyarakat



TERJAMINNYA PERLINDUNGAN KONSUMEN ATAS KEAMANAN,

MUTU DAN MENINGKATNYA DAYA SAING PRODUK PANGANTujuan secaraNASIONAL

Resiko akibat

penggunaan produk dan

bahan berbahaya dapat

ditekan seminimal

mungkin

Produk pangan yang

beredar layak dan aman

untuk dikonsumsi

Keamanan Pangan, Produk dan

Bahan Berbahaya



PRODUK PANGAN DALAM NEGERI

PRODUK PANGAN IMPOR

PERLU DIKENDALIKAN

PANGAN HARUS LAYAK DAN AMAN

DIKONSUMSI



TUJUAN

1. Terjaminnya pangan yang bebas dari bahaya, baikbahaya biologis, kimia maupun fisik sertaditerimanya pangan oleh konsumen dalam keadaanlayak untuk dikonsumsi

2. Terlindungnya konsumen dari pangan yang tidaklayak dan tidak aman untuk dikonsumsi serta yangdipalsukan

3. Meningkatnya daya saing produk lokal melaluipeningkatan keamanan, mutu dan gizinya



Produksi

bahan

mentah

dan bahan

penolong

Pena-

nganan

bahan

mentah

Pengolahan Distribusi Pemasaran Konsumen

GAP/GFP GHP GMP GDP/GTP GRP GCP

HACCP HACCP HACCP

GAP Good Agricultural Practices GDP Good Distribution Practices

GFP Good Farming Practices GTP Good Transportation Practices

GHP Good Handling Practices GRP Good Retailing Practices

GMP Good Manufacturing Practices GCP Good Catering Practices

HACCP Hazard Analysis and Critical Control Point

SISTEM PENGAWASAN KEAMANAN PANGAN SECARA TOTAL

DARI PRODUSEN SAMPAI KONSUMEN



UNTUK MEMBANTU TERJAMINNYA KEAMANAN PANGAN

DI SELURUH MATA RANTAI PANGAN,

PEMERINTAH MENETAPKAN

PEDOMAN CARA YANG BAIK (GOOD PRACTICES)

PANGAN SEGAR,

PANGAN

OLAHAN DAN

PANGAN SIAPSAJI

PANGAN SIAP

SAJI

CARA RITEL

PANGAN

YANG BAIK

CARA

PRODUKSI

PANGAN SIAP

SAJI YANG

BAIK

CARA DISTRIBUSI

PANGAN YANG

BAIK

KONSUMSEN

CARA

BUDIDAYA

YANG BAIK

CARA

PRODUKSI

PANGAN

SEGAR YANG

BAIK

PANGAN SEGAR

DIKONSUMSI BAHAN BAKU

LANGSUNG PENGOLAHAN

PANGAN

OLAHAN

CARA PRODUKSI

PANGAN

OLAHAN YANG

BAIK

Departemen Perindustrian

Departemen Kelautan dan Perikanan

Badan POM

Departemen Pertanian

Departemen Kelautan dan Perikanan

Badan POM

Badan POM

Departemen Kesehatan



KEWENANGAN PEMERIKSAAN DALAM HAL TERDAPAT

DUGAAN TERJADINYA PELANGGARAN HUKUM DI

BIDANG PANGAN

PANGAN SEGAR,

PANGAN

OLAHAN DAN

PANGAN SIAP

SAJI

PANGAN SIAP

SAJI

KONSUMSEN

CORNBEEF

Kepala BadanPOM (panganolahan MD, ML)

Bupati/Walikota(pangan olahan I

RT)

Bupati/Walikota(pangan siap saji)

Gubernur dan

atau

Bupati/Walikota

(pangan segar)



Sistem Keamanan Pangan Terpadu

FOOD INTELLIGENCE – Jejaring yang menghimpun informasi kegiatan pengkajian resiko

keamanan pangan dari lembaga terkait

– Data surveilan, inspeksi, riset keamanan pangan

FOOD SAFETY CONTROL

– Jejaring kerjasama antar lembaga dalam kegiatan yang terkaitdengan pengawasan keamanan pangan

– Standarisasi dan legislasi pangan, inspeksi dan sertifikasi pangan, pengujian laboratorium, ekspor impor

FOOD SAFETY PROMOTION

– Jejaring keamanan pangan, meliputi pengembangan bahanpromosi (poster, brosur) dan kegiatan pendidikan, pelatihan, danpenyuluhan keamanan pangan untuk industri pangan, pengawaskeamanan pangan dan konsumen



FOODBORNE ILLNESS

Food Poisoning

Eating contaminated food

Cause – Intrinsic hazard

• Natural toxin

• Non nutrient

– Extrinsic hazard

•

Chemical contaminant• Biological contaminant

– Physical hazard

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Possible Causes of Foodborne Illness

Pathogenic Agent Examples

Bacteria Food poisoning

Viruses Viral food poisoning

Viral disease

Protozoa Amoebic dysentery

Giardia

Fungi Fungal poisoning

Helminthic worms Tape worms

Liver flukes

Algae Paralytic shellfish poisoning

Chemical Natural toxins in foods

Contamination



Symptom of Foodborne Illness

Fatigue

Chills

A mild fever

Dizziness

Dehydration

Severe cramps Vision problems

Death



The way people react to foodbornebacteria and contaminated food DIFFER

Depend on – The type of bacteria or toxin

– How extensively the food was contaminated

– How much food was eaten

– The person’s susceptibility to the bacteria



BACTERIA

E. coli



Most cases of foodborne illness

To survive and multiply → need time and right condition

– Food, thrive on protein

– Moisture

–

Warm temperature : 400

F – 1400

F• > 1600 F, destroy bacteria

• < 400 F, slows their growth

– Oxygen

The worst troublemakers

Salmonel la, Staphylo coc cus aureus , Campy lobacter jejuni,Clost r id ium per f ringens, Clost r id ium botu l inum, Escher ich ia col i ,

L ister ia monocytes, Shigel la, Vibr io vu lni f icu s, Y. enterocol i t ica



Salmonella spp.

Mostly found in raw or undercookedpoultry, meat, eggs, fish andunpasteurized milk

Environmental sources of the organisminclude water, soil, insects, factory

surfaces, kitchen surfaces, animal feces,raw meats, raw poultry, and rawseafoods

Acute symptoms -- nausea, vomiting,abdominal cramps, minal diarrhea, fever,and headache

Chronic consequences -- arthritic

symptoms may follow 3-4 weeks afteronset of acute symptoms

Cooking food s thoroug hly, keepingfood c lean and consuming on lypasteur ized milk



Camphylobacter jejuni

Can be transferred to raw andundercooked poultry and meat,unpasteurized milk and untreatedwater

Causes diarrhea, which may bewatery or sticky and can containblood (usually occult) and fecalleukocytes (white cells)

Other symptoms often present arefever, abdominal pain, nausea,headache and muscle pain

The illness usually occurs 2-5days after ingestion of thecontaminated food or water

http://www.cfsan.fda.gov/cgi-bin/bbbglos?Leukocytes

http://www.cfsan.fda.gov/cgi-bin/bbbglos?Leukocytes



Destroyed easily by

Safe food handling

Water treatment system

Cook food thoroughly

Avoid cross contamination bywashing utensils, cuttingboard, and hands afterhandling raw poultry and meat

Avoid raw, unpasteurized milk

If going to camp, always treatwater from streams or lakes



Staphylococcus aureus

Meat and meat products; poultryand egg products; salads such asegg, tuna, chicken, potato, andmacaroni; bakery products suchas cream-filled pastries, creampies and chocolate eclairs;

sandwich fillings and milk anddairy products

Exist in air, dust, sewage, water,milk, and food or on foodequipment, environmentalsurfaces, humans, and animals

The most common symptoms arenausea, vomiting, retching,abdominal cramping andprostration



Clostridium botulinum

Onset of symptoms in foodborne botulism is usually 18 to36 hours after ingestion of the food containing the toxin,although cases have varied from 4 hours to 8 days

Early signs of intoxication consist of marked lassitude,weakness and vertigo, usually followed by double visionand progressive difficulty in speaking and swallowing

Botulinal toxin has been demonstrated in a considerablevariety of foods, such as canned corn, peppers, green

beans, soups, beets, asparagus, mushrooms, ripe olives,spinach, tuna fish, chicken and chicken livers and liverpate, and luncheon meats, ham, sausage, stuffed eggplant,lobster, and smoked and salted fish



Escherichia coli

The most frequent clinical syndrome of infection includeswatery diarrhea, abdominal cramps, low-grade fever, nauseaand malaise

Contamination of water with human sewage may lead tocontamination of foods

Infected food handlers may also contaminate foods

These organisms are infrequently isolated from dairy products

such as semi-soft cheeses

Infants and travelers to underdeveloped countries are most at-risk of infection



Who is at High Risk for Foodborne Illness?

Pregnant women

Young children

Older adults

People with weakened

immune systems orcertain chronic illnesses



Take Control of Home Food Safety

Wash hands often

Keep raw meats and

ready-to-eat foodsseparate

Cook to proper

temperature

Refrigerate promptly

below 400 F



Checklist for A Clean Kitchen

Hands

Work surfaces

Utensils

Towels and dishcloths

Appliances



Wash Your Hands More Often

Before you

Handle or prepare food Eat meals

Feed children



After you

Prepare food

Touch raw food, especially meatsand poultry

Switch food preparation tasks

Touch eggs and egg-rich foods

Use the rest room Change a diaper

Clean an appliance

Handle garbage or dirty dishes

Smoke a cigarette

Pet animals and scoop animal feces

Use the phone or computer

Touch face, hair, body and otherpeople

Touch a cut or a sore, cough orsneeze

Clean or touch dirty laundry



1 Golden Rules for Safe Food Preparation

1. Choose foods processed for safety

2. Cook food thoroughly

3. Eat cooked foods immediately

4. Store cooked foods carefully5. Reheat cooked foods thoroughly

6. Avoid contact between raw foods and cookedfoods

7. Wash hands repeatedly

8. Keep all kitchen surfaces meticulously clean9. Protect food from insect, rodents and other

animals

10. Use safe water



Should you call your doctor?

When diarrhea is bloody

When diarrhea or vomiting is excessive

When these three symptoms all appear (stiff neck,

severe headache and fever) When you suspect illness from C. botulinum or

V. vulnificus

When the victim is at high risk (a young child, an

elderly person, someone whose immune system iscompromised due to illness)

When symptoms persist longer than three days



What do you do if you suspect

foodborne il lness?

Call or see a medical professional

Report the incident to your localhealth department

If you are reporting the incident, try

to preserve the suspected food

FM 2-K37-Food Safety.ppt

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