KASUS KERACUNAN NASIONAL 2010

Sb: http://ik.pom.go.id/ (12/03/2012) - dg modifikasi

50
11
1
8

Rumah Tangga
PKL
Makanan Kemasan

17

Campuran makanan
Makanan Segar

36

204

Jasa Boga
Tidak Diketahui

BPOM, 2012 (unpublished)

TRADITIONAL FOOD SAFETY

ASSURANCE SYSTEM

GMP/GHP
for safe food
production

end-product
testing

MODERN FOOD SAFETY

ASSURANCE SYSTEM

FARM

Traditonal food
safety assurance
(GMP/GHP) + end
product testing is
not sufficient

GMP/GHP
for safe food
production

+
HACCP
from "farm to fork"
FORK

Yohanes, 8/32

Regulasi

Sertifikasi

HACCP
S
S
O
P

S
O
P
GMP/GHP

GAP, GDP,
GRP, pedoman
cara yang baik
lainnya

KOMPONEN GMP UTAMA JASA BOGA

1.
2.
3.
4.
5.
6.
7.
8.
9.

Kualitas dan kuantitas air

Karyawan: kesehatan, kebersihan, kebiasaan
Sumber dan mutu bahan baku
Perlindungan makanan
Fasilitas sanitasi
Perlindungan bahan berbahaya (racun, pestisida)
Pengendalian serangga dan pes
Penanganan makanan & suhu penyimpanan
Penghawaan atau sirkulasi udara
Yohanes, 10/29

MONITORING &
TINDAKAN
KOREKSI

UPAYA
PEMBERSIHAN

DISAIN & TATA

LETAK

PEMELIHARAAN LINGKUNGAN DIMULAI DARI DISAIN

MANAJEMEN HIGIENE PERSONAL

Financial means

Management is
responsible for
providing

Clear guidance

CULTURE

Hygiene culture

Personal Hygiene in Food Production

Slide 15

Controlled access and instantly visible

signalling support personal hygiene behaviour

Personal Hygiene in Food Production

Slide 16

Adequate behavior must be taught and

controlled

Training

Controls

Training starts on day one and needs

regular repeating
date of
hiring

frequent training will lead to high levels

of personal hygiene

good hygiene

repeat
trainings

infrequent training will lead to low

levels of personal hygiene

time

Personal Hygiene in Food Production

bad hygiene
Slide 18

Correct people BUT ALSO give praise

A personal thank-you from a supervisor for correct behaviour
works wonders.

Hygiene management of personnel

starts from day one

Ask about:
last illness with diarrhea or vomiting
skin trouble anywhere on body
discharges from eye, ear, mouth
digestion problems
medical history re typhoid/paratyphoid
Personal Hygiene in Food Production

Slide 20

What is Personal Hygiene?

Regular Routine of Personal Care
Washing & Grooming of
Hair
Face & Skin
Teeth
Ears
Hands
Nails
Feet

Personal hygiene
Food handlers should report illnesses with the following
symptoms to their employer

Bacteria and Temperature

100

HIGH
Campylobacter
Minimum
Growth
Temp.

Cl botulinum A&B

Staph aureus
E. coli
Salmonella

Cl perfringens

Listeria

Cl botulinum E
Bacillus cereus

LOW
LOW

HIGH

Bacteria die if heated

for a sufficient time.
The longer the time, the
greater the destruction
63
40
38

Heat resistance

Pathogenic bacteria grow best at human body

temperature 37C. However the majority will grow
between 15-45C
Non-sporing cells of bacteria are killed at
temperatures above 60C. The length of time
ranges depending on the organism
Boiling kills living cells, but will not kill all
bacterial spores
Fridges should be set below 5C. Some bacteria such
as Listeria monocytogenes can grow at refrigeration
temperatures

Bacteria
grow
quickly

Bacteria
grow

Bacteria
Grow
at slower
rate

36
15

Bacteria stop growing,

but do not die

International Scientific Forum on Hygiene

Bacterial Growth
Typical bacterial growth rate
in optimum conditions
Time

N of bacteria

20 mins

2 hours

64

6 hours

262,144

8 hours

16,777,216

Bacteria divide
by binary fission

Log10 viable organisms/ml

Typical growth curve

for a bacteria population
8.0
6.0
4.0
2.0

and so on ...
Lag

Log

Stationary

Death

Time

International Scientific Forum on Hygiene

Pastikan suhu dg ALAT

BEST: In a refrigerator, at 41F (5C) or lower

the food out of the Temperature Danger Zone

In a microwave oven, if the food will be

cooked immediately after thawing

Submerged under running

potable water, at a temperature
of 70F (21C) or lower

As part of the cooking process

Proper Holding

TEKNOLOGI TEPAT GUNA PEMBASMIAN HAMA

http://www.bottlebiology.org/investigations/fruit_fly_trap.html

KESIMPULAN
Pengendalian mutu makanan jasa boga dpt dilakukan dengan dua
pendekatan: tradisonal & modern
Pendekatan tradisional menggunakan peningkatan implementasi GMP
Peningkatan implementasi GMP dilakukan berdasar analisis laik fisik
Komponen GMP yg mudah diperbaiki: personal, pengendalian proses,
pembasmian hama
Upaya peningkatan GMP perlu mempertimbangkan sumber daya lokal