BIOLOGICAL HAZARD CHEMICAL HAZARD

FISICAL HAZARD SAFE

Safety food and

Free products of

Hazardous

Safety food and

Free products of

Hazardous

SMK N 1 PACET - CIANJUR

VARIOUS TYPES OF DANGER / POLLUTION (BIOLOGICAL , CHEMICAL AND PHYSICAL)

AND HOW OVERCOME

Hazard because it causes food

Hazard because it causes food

BIOLOGICAL HAZARD

SAFE

FOOD SAFEFOOD SAFE

(1)(1)

HAZARD CHEMICAL

(2)(2)

FISICAL HAZARD

(3)(3)

SMK NEGERI 1 PACET, CIANJUR

CONTAMINASI Food Ingredients: :CONTAMINASI Food Ingredients: :

FOOD POLLUTION :A situation or condition there is contamination of food material in food that do not happen because, not because of ignorance or deliberate

FOOD POLLUTION :A situation or condition there is contamination of food material in food that do not happen because, not because of ignorance or deliberate

SMK NEGERI 1 PACET, CIANJUR

Foreign materials that do not want her in the food, except that naturally found in the amount of food in a slightly

BAHAYA BIOLOGIS•Mikroba (Bakteri, kapang, kamir)

•Binatang pengerat (tikus)

•Serangga (lalat, dan lain-lain)

•Dan lain-lain

MICROBES HAZARD

SMK NEGERI 1 PACET, CIANJUR

Dangerous microbes that contaminate food can be brought by:

Water contaminant   Dust    Fly    Pets    Equipment and dirty hands are dirty    Food vendors that are not healthy    Raw food etc..

Bakteri berbahayaBakteri berbahaya

SMK NEGERI 1 PACET , CIANJUR

Bacteria patogen : cause diseaselike :

• Typhus

• Diarrhea

• Fever

Salmonella sp.

SMK NEGERI 1 PACET

Diseases caused by this bacteria cause symptoms such as fever enterik, watery diarrhea, constipation, fever, stomach pain, dizziness, nausea, sluggish

There in, eggs, chicken, fish, milk, ice cream, water contaminasi

Escherichia coli

2 group :

Cause diarhee:

SMK NEGERI 1 PACET , CIAJUR

characteristics of contaminan of the human or animal feces

•Does not cause disease •Cause disease

The main source of contamination E. coli:• Human faeces • Animal dung

Cause :

Symptoms: nausea, vomiting, stomach cramps, diarrhea

There are on the skin and respiratory tract

Always washing hand

SMK NEGERI 1 PACET , CIANJUR

Staphylococcus aureus

acute infection

Animal rat

• Jump: dirt brought

• Physical damage (eaten and damaged)

Insect

Jump: dirt brought Physical damage such as the infestation of rice that can perforate the rice

TOXICATION FROM NATURAL MATERIALS Cassava toxicity

Poisons produced by microbes

•Toxication heavy metals Textile Dyes Smoke Kendaraan BT prohibited

Toxication NITRIT

Pesticide residues

TOXICATION FROM NATURAL MATERIALS Cassava toxicity

Poisons produced by microbes

•Toxication heavy metals Textile Dyes Smoke Kendaraan BT prohibited

Toxication NITRIT

Pesticide residues

HAZARD CHEMICALHAZARD CHEMICAL

SMK NEGERI ! PACET, CIANJUR

Toxin

• MIKOTOKSIN :poisons produced kapang

Aflatoksin, deoksinivvalenol, ergot alkaloid,patulin, sterigmatosistin, zearolenon. Okratoksin A

SMK NEGERI 1 PACET, CIANJUR

Heavy Metal Cause anemia, high blood, testis damage There are in the drink, which leaves Vegetables tercemar by factory waste

Hazard fisycal

Contaminan foreign substances

Land, Paku, Bulu, brooch, Hair, gravel, dislocat

Bump or fall, Result of bruised / damaged Accelerate the decomposition

SMK NEGERI ! PACET, CIANJUR

AVOID CHEMICAL DANGER

•Always choose a good material

•Using pesticides according to the rules

•Always wash the food before consumption, or processed

•Using masks / gloves when handling hazardous

•Dispose of industrial waste to the rules Avoid cooking equipment from heavy metals

SMK NEGERI 1 PACET, CIANJUR

• AVOID MIKROBIOLOGIS DANGER

• Choose foods processed

• Cooking with both:> 700C

• Immediate consumption of food during summer

• We recommend storage temperatures of food cooked

• under the temperature above 50C or 600C

• The return must be done correctly

• Do not leave cooked cuisine close to the raw material

• Wash hands each holding food

• Keep equipment and kitchen equipment is always clean

• Protect food from animal contaminan Use clean water SMK NEGERI ! PACET< CIANJUR

AVOID PHISYCAL DANGER

• Materials that will be processed sortasi / selected to avoid the foreign object place food / packed well in order to secure the transport and distribution

• During the work, workers should use food headgear, gloves and regularly cut the hair and nails

• For food industry workers should avoid the use of jewelry or moneychangers out of the metal

• Abylity store food in a closed container / protected

SMK NEGERI 1 PACET, CIANJUR

When it occurred Pollution FOOD When it occurred Pollution FOOD

1. Before the Food Processing

Pre-harvest stage, and harvesting Harvest stage, storage

1. Before the Food Processing

Pre-harvest stage, and harvesting Harvest stage, storage

2. Phase Processing, Storage and Transport food 2. Phase Processing, Storage and Transport food

SMK NEGERI 1 PACET, CIANJUR

POLLUTION FOOD PREVENTION IN EACH PHASE

PROCESSES FOOD

POLLUTION FOOD PREVENTION IN EACH PHASE

PROCESSES FOOD

1. At the election of

2. At the storage material

3. At the stage of food processing :

a. Washing USAGE food The process of cooking Use of additional food

a. Washing USAGE food The process of cooking Use of additional food

4 At the storage of food 5. At the stage carriage 6. Serving

Ten principal PRINCIPLES WORLD HEALTH ORGANIZATION (WHO)

FOR FOOD SECURITY

Ten principal PRINCIPLES WORLD HEALTH ORGANIZATION (WHO)

FOR FOOD SECURITY

1 Choose foods that are processed 2. Cooking food thoroughly 3. Santap food immediately 4. Keep cooked food properly 5. Panasi back with the correct food 6. Prevent contact with food raw materials 7. Wash hands as often as possible 8. Keep kitchen surfaces secermat hygiene may 9. Protect food from insects, rodents and other animals 10. Use clean water

SMK NEGERI 1 PACET, CIANJUR