a guide to

healthy

food

Markets

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Why Healthy Food

Markets?

A Healthy Food Market is a setting in which

all stakeholders collaborate to provide safe

and nutritious food for the community.

At the same time, food markets can be a

major channel for spreading of disease

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Who benefits from a Healthy Food

Market?

For primary food producers :

Improved production practices;

Improved product quality and price;

Greater market access; and

Reduced costs due to recall/wastage of

food.

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For food market vendors,

Improved business and sales;

Improved product quality;

Reduced costs due to recall/wastage of food;

Safer working environment;

Greater empowerment;

Increased job satisfaction; and

Preserved customs and traditions, in contrast to

the increasing trend towardssupermarkets.

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For the adjacent community,

Improved source of safe and nutritious food;

Increased community health and safety;

Reduced community health care costs;

Increased knowledge levels (mainly but not restricted to food safety, general

hygiene, health and management); and

Improved involvement of women in community issues.

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For the food market manager,

Improved food market business;

Improved relations with vendors, contractors and

consumers;

Better understanding of health protection issues

– understanding what is applicable both within

and outside the market environs;

More attention to responsibility for safety and

health;

More effective systems in place; and

Less risk of fines and litigation.

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For the health authorities,

Reduced incidence of foodborne disease;

Improved nutritional status;

Reduced community health care costs;

and

Effective access to a broad range of

community members for health promotion

and protection activities.

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City and community leaders

Greater community awareness of leadership’s commitment to community health

and well-being;

Increased health and nutritional status of community population;

Reduced community health care costs;

Enhanced economy through better business and greater tourism; and

New income activities and improvement of socioeconomic and environmental standards.

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consumers patronizing the food

market

Access to safer and more nutritious food;

Better understanding of how to select safe and nutritious food;

Improved knowledge of food safety practices in the home;

A safe and healthy shopping environment;

Access to adequate hygiene facilities while shopping;

Exposure to other health promotion messages; and

Better health and nutritional status for themselves and their families.

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Improving Market

Environments

1. Infrastructure

Improvements in the physical infrastructure of the

food market contribute to the promotion of food

safety as well as occupational health.

An adequate water supply (safety, quantity and

pressure) should be available for cleaning and

food preparation needs.

Drainage should be appropriately designed to

meet the various needs across the food market.

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Improving Market

Environments

2. Operational environment

Market operations should be conducted in a manner that protects and promotes health.

The food market should have a functioning administrative system, including food

inspection and access to analytical services. Ideally,

the market operations should be zoned in order to more effectively protect selected commodities from cross-contamination.

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Improving Market

Environments

3. Health services

Local health services should collaborate with the Healthy Food Market project to provide

greater accessibility for vendors and employees to basic health services.

Health services personnel should be able to recognize possible foodborne diseases and take specimens for laboratory analysis.

Local health services should also establish the capacity to measure the incidence of foodborne diseases, including laboratory confirmation of the disease agent.

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Improving Market

Environments

4. Environmental health

- Public health measures should include pest

control programmes that are monitored and

evaluated.

- Water is one of the most important raw

materials in a market.

- Veterinary public health authorities should

provide appropriate monitoring and control of

live animals, including poultry in the market.

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Five Keys

to Safer Food

in Healthy Food Markets

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Key 1. Keep clean

Provide basic infrastructure to promote sanitation, such as toilet and hand washing facilities, safe water supplies, cleanable walls and floors, and drainage;

Ensure sanitation of stalls and equipment;

Ensure that all waste materials, including solid and liquid waste, are collected and disposed of regularly from the market, ideally at least once daily; and,

Protect market areas and food from environmental hazards, including rain, sun, dust, insects, rodents and other animals.

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Key 2. Avoid contamination

Separate clean and contaminated food areas as

much as possible.

Separate ready-to-eat food from food that is likely to be contaminated,

Use separate equipment and utensils, such as knives and cutting boards, for handling raw and cooked foods;

Promote proper personal hygiene by vendors, such as hand washing with soap after visiting the toilet; and,

Assure that displayed and stored raw and cooked foods are separated to avoid crosscontamination.

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Key 3. Destroy hazards when

possible

Cook food thoroughly, especially meat,

poultry, eggs and seafood, to at least

70°C;

Bring foods like soups and stews to boiling

to make sure that they have reached

70°C.

Reheat cooked food thoroughly.

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Key 4. Minimize growth of

microorganisms in food

Promote cooling of all raw meats, fish and

poultry through refrigeration, storage on ice or at least protection from sunlight and heat;

Do not leave cooked food at room temperature for more than 2 hours, or rather refrigerate promptly all cooked and perishable food (preferably below 5°C);

Keep cooked food steaming hot (more than 60°C) prior to serving for immediate consumption; and,

Do not store food too long even in the refrigerator, and do not thaw frozen food at room temperature.

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Key 5. Use safe water and

raw materials

Use safe water, or treat it to make it safe;

Ensure that supplied food is from safe and reliable sources;

Select sound and undamaged fresh foods, as well as foods processed for safety, such

as pasteurized milk;

Wash (and peel if applicable) fruits and vegetables, especially if eaten raw; and,

Do not sell, buy or use perishable food beyond its expiry date.

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Gambaran Umum Pasar

Tradisional

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TUJUAN DAN SASARAN Umum Terwujudnya kondisi pasar yang bersih, aman, nyaman,

dan sehat oleh masyarakat secara mandiri

Khusus

- Tersedia infrastruktur pasar yang memenuhi syarat

kesehatan

- Terselenggaranya Pengelolaan pasar yang baik dan

berkesinambungan

- Pengelola pasar, pemasok, penjual, pekerja pasar

berperilaku bersih dan sehat

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DI PASAR

Pengelola Pasar : Pelaksanaan

penyelenggaraan pasar sehat

Pedagang : Penerapan penyelenggaraan pasar

sehat

Asosiasi pedagang pasar: Pembinaan dan

fasilitasi pedagang

Pengunjung : Penerapan penyelenggaraan

pasar sehat, berperilaku Higienis

Pemasok : Penerapan penyelenggaraan pasar

sehat

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TINGKAT KABUPATEN/KOTA(LOKAL)

Pemda Regulasi : koordinasi & pembinaan kelembagaan

Dinas PU : Koordinasi & pembinaan di bidang sarana &

prasarana

Dinas Perdagangan/Perindustrian: Koordinasi &

pembinaan distribusi komoditi perdagangan & industri

Dinas Pertanian : Koordinasi & pembinaan komoditi

pertanian & peternakan

Dinas Kesehatan : Pengawasan kualitas kesehatan

lingkungan Pengawasan kualitas makanan & bahan

pangan

Promosi Hygiene Sanitasi : Pelatihan sanitasi

Dinas Kebersihan : Pelayanan kebersihan

PDAM :Pelayanan penyediaan Air Minum

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TINGKAT KABUPATEN/KOTA(LOKAL)

Dinas Pasar : Pembinaan & fasilitasi Pasar

Asosiasi Pasar : Pembinaan & fasilitasi

penyelenggaraan Pasar

YLKI setempat : Perlindungan & pemberdayaan

konsumen

Asosiasi Perunggasan : Pembinaan supply unggas

Dinas Pemadam kebakaran : Pembinaan dan pelayanan

pencegahan dan penanggulangan kebakaran

Dinas Tramtib : Pelayanan ketentraman, keamanan dan

ketertiban

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TINGKAT PUSAT

Dept PU :Regulasi dan standar sarana prasarana

Dept Perdagangan/Perindustrian : Regulasi dan standar

komoditi perdagangan dan industri

Dept Pertanian :Regulasi dan standar komoditi pertanian

dan peternakan

Dept Kesehatan :Regulasi dan standar kesehatan

Dept Dalam Negeri :Regulasi dan standar kelembagaan

BPOM Regulasi dan standar pengawasan makanan dan

bahan pangan

Asosiasi Pasar :Pembinaan penyelenggaraan Pasar

YLKI : Perlindungan dan pemberdayaan

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Faktor Pendukung Fisik Pasar Modern

Sirkulasi Udara Pencahayaan

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Saluran air kotor Saluran Air Bersih

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Dukungan Fasilitas

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