CLEANING,

SANITATION,

FOOD SAFETY

TITIS SARI KUSUMA

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Assurance that food will not cause harm to the

consumer when it is prepared and / or eaten

according to its intended use

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The Importance of

Food Safety in Hospital

Complication to patient

Affecting reputation of institution

Economical Lossess

Legal action by authority

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REGULATIONUU no 18/2012 : PANGAN

PP no 28/2004 : KEAMANAN, MUTU, DAN GIZI PANGAN

UU no 36/2009 : KESEHATAN

PERMENKES no 1096/2011 : HIGIENE SANITASI JASA BOGA

PERMENKES no 2/2013 : KLB KERACUNAN PANGAN

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UU no 33/2014 : JAMINAN PRODUK HALAL

SNI 99001 : 2016 : SISTEM MANAJEMEN HALAL

AKREDITASI KARS

AKREDITASI JCI

SANITATION

• to prevent contamination with

microorganisms that cause foodborne illness

• and to minimize the proliferation of food

spoilage microorganisms

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Sanitation

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Sanitation

Equipment

Food

Worker

Kitchen

SANITATION AND FOODBORNE ILLNESS

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HOW FOOD BECOMES UNSAFE

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Cleaning and

Sanitazing

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POTENTIAL HAZARDS TO FOOD SAFETY

Physical

Chemical

Biological

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Allergenic

Physical Hazards

• Hair• Fingernail • Jewelerry• Dirt• Metal staples• Broken glass• Bits of shell or bone• Pest dropping• fur

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Chemical Hazards

• Pesticide residue

• Non-permitted Food additives

• Cleaning supplies

• Toxic metals

• Natural compound

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Biological Hazards •Bacteria

•Viruses

•Parasites

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ALLERGEN

milk eggs fish wheat

Tree nuts peanuts soybean crustacea

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Bacteria

Bacteria are causative agents of foodborne illness in cases that require hospitalization.

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PLACE

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PERMENKES no 1096/2011 : HIGIENE SANITASI JASA BOGA

• Bersih, bebas dari sampah, bau, asap, kotoran, dan debu

• Bangunan : kokoh, mudah dipelihara, mudah dibersihkan

• Lantai : tidak licin, kedap air, sudut konus

• Dinding : tidak menyerap air (2 m)

• Langit-langit : tidak bocor, rata

• Penerangan cukup

• Ventilasi cukup

• Pintu buka arah luar

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Contoh Dapur

Rumah Sakit

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Sudut konus

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Slippery foor is

very dangerous

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Pest Control

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Food

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Food become unsafe

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POTENTIALLY HAZARDOUS FOODS (PHF)

a food that requires

time/temperature control for

safety (TCS) to limit pathogenic

microorganism growth or toxin

formation

12/12/2017 28

Potentially Hazardous Foods

12/12/2017 29

Potentially Hazardous Foods

12/12/2017 30

Avoiding cross

contamination

• Use one cutting board

for fresh produce and

a separate board for

meats, fish and

poultry.

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Set criteria for acceptance of raw and cooked ingredients

Accept Reject

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Set criteria for acceptance of raw and cooked ingredients

Accept Reject

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Raw Chicken

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Raw Chicken

Cool foods safely

1 2

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3 4

Storing food

safely• Potentially hazardous, ready-to-eat foods

prepared in-house can be stored at a maximum

of 7 days at 4 °C

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Thaw frozen foods safely

1

3 4

2

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Thawing

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Food Temperature

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Food Temperature

Internal Temperature42

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Equipment

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Clean and sanitize equipment

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Storage

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• The capacity and use • The volume • type of food products

stored

Worker

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How foodhandlerscontaminate

food

• Scratching the scalp

• Running fingers through hair

• Wiping or touching the nose

• Rubbing an ear

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How foodhandlers contaminate

food

• Touching a pimple or an open sore

• Wearing dirty uniform

• Coughing or sneezing

• Spitting in the establishment

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Personal Hygiene

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Personal Hygiene

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Hand care for food handlers

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Glove use

•Gloves must never be used in

place of handwashing.

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Change Glove.....

• as soon as they become soiled or torn

• before beginning a different task

• at least every 4 hduring continual use

Safe food handlers?

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Conclusion

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