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FOOD HANDLING, PERSONAL HYGIENE
AND SANITATION PRACTICES AMONG CHEFS
AT XYZ HOTELS
By
Muhammad Rijaldi Adhiatmaka
ID No. 014201100138
A Skripsi Presented to The
Faculty of Business President University
in partial fulfillment of the requirements for
Bachelor Degree in Economics Major in Management
February 2015
i
PANEL OF EXAMINERS
APPROVAL SHEET
The Panel of Examiners declares that the skripsi entitled “FOOD
HANDLING, PERSONAL HYGIENE, AND SANITATION
PRACTICES AMONG CHEFS AT XYZ HOTELS” that was
submitted by Muhammad Rijaldi Adhiatmaka majoring in Management
from the Faculty of Business was assessed and approved to have passed
the Oral Examinations on February 26th
, 2015
Suresh Kumar, S.T., M.Si.
Chair – Panel of Examiners
Ir. Farida Komalasari G., M.Si.
Examiner 1
Filda Rahmiati, BBA., MBA.
Examiner 2
ii
DECLARATION OF ORIGINALITY
I declare that this Skripsi, entitled “FOOD HANDLING, PERSONAL
HYGIENE AND SANITATION PRACTICES AMONG CHEFS AT
XYZ HOTELS” is, to the best of my knowledge and beliefs, an original
piece of work that has not been submitted, either in a whole or in a part,
to another university to obtain a degree.
Cikarang, Indonesia, February 26th, 2015
Muhammad Rijaldi Adhiatmaka
ID No. 014201100138
iii
ABSTRACT
The purpose of this research is to observe the food safety practice regarding food
handling, personal hygiene, and sanitation among chefs in XYZ Hotels. The scope of
this research is kitchen department in XYZ Hotels with the limitation is focused to
practices food handling, personal hygiene, and sanitation regarding in the XYZ
Hotels. Food handling, personal hygiene, and sanitation practices are variables
influencing food safety. Food safety is the assurance that food will not cause harm to
the consumer when it is prepared and /or eaten according to its intended. The flow of
food in food handling, which is the path that food follows from receiving thorough
serving, is important and significant of food safety. Employee health and hygiene,
directly or indirectly, plays an important role in food safety and sanitation. Sanitation
is one of the parts in food safety that has definitely as how to maintenance of
hygienic to become food is safety. This study researcher using qualitative method to
describe the data finding, the research will present deeper information about all data
analysis, theory, finding, conclusion, and recommendation as the comprehensive
results. According to the result of this study are the practices of food handling,
personal hygiene, and sanitation in XYZ Hotels was improper, researcher found that
there are three factors that need to be improved. First is knowledge and awareness of
among the chefs, second is the facilities and equipment to support the operational of
the kitchen, the third is management control and planning to ensure the operational in
proper ways.
Keywords: Food Safety, Food Handling, Personal Hygiene, and Sanitation.
iv
ACKNOWLEDGEMENT
Praise is to Allah, Lord of the Universe. First of all, I want to express my gratitude to
Almighty God, Allah SWT who has blessed me through health, patient, and power to
struggling to finish the Skripsi. I believe that because of his blessings, I could do at
all my best to write Skripsi and finally finish this report. My deepest gratitude also
pleased to my parents, friends, and my pretty pet ―mbe‖ that's given me happiness.
I would especially like to express my respect and great appreciation to:
1. My parent mother and father that were supporting me with your care, financial
and prayer, without your blessing I am never could pass all of this. I am so proud
having you.
2. Thanks for your Advice Mrs. Filda Rahmiati BBA, MBA, without you maybe I
cannot conduct this Skripsi.
3. Thanks to all lectures of President University that was transferred knowledge to
me. Specifically, thanks to Mr. Roland A. Geaturelas that was taught Hygiene &
Sanitation Management and share the data.
4. Diverventure batch X: Muhammad Faizal, Faisal Faturrahman, Rizqi Mulya
Raya, Vonica Natalia, Novia Utami Suharnia, Rossy Octavia, Angga Mahatma,
Nur Azizah, Rudy Aunallah Bumi Satrio, Haris Syuhada you are the real families
in the nature adventures.
5. Thanks to all in President University, especially Tonny Winata and Dimas
6. Thanks to all friends Hotel and Tourism Management batch 2011.
7. All of staffs and institution of Grand XYZ Hotels JABABEKA that was help me
to support administration and answer all the questionnaire and interview
questions. I am so proud could joint with you, work and learn. Thank for your
opportunities that given to me it is truly developing my personality and skill
v
TABLE OF CONTENTS
PANEL OF EXAMINERS ........................................................................................... i
APPROVAL SHEET ................................................................................................... ii
ABSTRACT ................................................................................................................ iii
ACKNOWLEDGEMENT .......................................................................................... iv
TABLE OF CONTENTS .............................................................................................. v
LIST OF TABLES .................................................................................................... viii
LIST OF FIGURES .................................................................................................... ix
LIST OF APPENDICES ............................................................................................... x
LIST OF ACRONYMS .............................................................................................. xi
CHAPTER I .................................................................................................................. 1
INTRODUCTION ........................................................................................................ 1
1.1 Background of Study ...................................................................................... 1
1.2 Problem Identification .................................................................................... 2
1.3 Statement of the Problem ............................................................................... 3
1.4 Research Objective ......................................................................................... 3
1.5 Significance of the Study ............................................................................... 3
1.6 Scope and Limitation ..................................................................................... 4
1.7 Definitions of Term ........................................................................................ 4
CHAPTER II ................................................................................................................. 6
LITERATURE REVIEW ............................................................................................. 6
2.1 Theoretical Review ........................................................................................ 6
2.1.1 Food Industries in Indonesia (Hotels and Resturant) .............................. 6
2.1.2 Food Safety ............................................................................................. 6
2.1.3 Food Handling ........................................................................................ 9
2.1.4 Personal Hygiene .................................................................................. 17
vi
2.1.5 Sanitation .............................................................................................. 19
2.2 Previous Research ........................................................................................ 20
2.3 Theoretical Framework ................................................................................ 22
CHAPTER III ............................................................................................................. 24
RESEARCH METHODOLOGY ................................................................................ 24
3.1 Research Methods ........................................................................................ 24
3.1.1 Case Study ............................................................................................ 24
3.1.2 Triangulation ......................................................................................... 25
3.2 Sampling Design .......................................................................................... 25
3.2.1 Setting ................................................................................................... 25
3.2.3 Sample Design ...................................................................................... 26
3.3 Research Instruments ................................................................................... 26
3.4 Data Collection Procedures .......................................................................... 28
3.5 Operationalization of Variables ................................................................... 29
3.6 Data Analysis ............................................................................................... 31
3.7 Research Time and Place ............................................................................. 32
CHAPTER IV ............................................................................................................. 33
ANALYSIS AND INTERPRETATION .................................................................... 33
4.1 Company Profile ......................................................................................... 33
4.1.1 XYZ Hotels ........................................................................................... 33
4.1.2 Job Description ..................................................................................... 33
4.2 Data Analysis ............................................................................................... 38
4.2.1 Interview Result ................................................................................... 38
4.2.2 Observation ........................................................................................... 49
4.2.3 Documentation ...................................................................................... 61
4.3 Interpretation of Result ................................................................................. 61
4.3.1 Interpretation of Interview, Observation, and Documentation ............. 61
4.3.2 Cause and Effect Diagram .................................................................... 63
vii
CHAPTER V .............................................................................................................. 67
CONCLUSIONS AND RECOMMENDATIONS ..................................................... 67
5.1 Conclusions .................................................................................................. 67
5.2 Recommendations ........................................................................................ 68
REFERENCES ........................................................................................................... 70
APPENDICES ............................................................................................................ 73
viii
LIST OF TABLES
Table 1.1 Incident Regarding improper practices in XYZ Hotels ............................... 2
Table 2.1 Types way of Chemical Hazards .................................................................. 7
Table 2.2 Biological Hazards ........................................................................................ 8
Table 2.3 Control measures for ensuring food safety in food handling ...................... 10
Table 2.4 Temperatures in Receiving Products .......................................................... 13
Table 2.5 Temperature Manner of Storage ................................................................. 14
Table 3.1 Operational Variable ............................................................................................... 29
Table 4.1 Interview Details ......................................................................................... 38
Table 4.2 Observation of Receiving Process .............................................................. 50
Table 4.3 Observation of Storing Product .................................................................. 51
Table 4.4 Times and Bacteria Growth ........................................................................ 52
Table 4.5 Observation of Preparation Process ............................................................ 53
Table 4.6 Observation of Cooking Process ................................................................. 55
Table 4.7 Observation of Holding Process ................................................................. 55
Table 4.8 Observation of Employee Personal Health and Hygiene ............................ 57
Table 4.9 Observation of employee complemented uniform and accessories ............ 58
Table 4.10 Observation of Sanitation Environment.................................................... 59
Table 4.11 Observation of Sanitation Facilities .......................................................... 60
ix
LIST OF FIGURES
Figure 2.1 Food Process without Cook ......................................................................... 9
Figure 2.2 Food Process with Cook .............................................................................. 9
Figure 2.3 Complex Process Cooking ........................................................................ 10
Figure 2.4 Theoretical Framework............................................................................ 222
Figure 3.1 Research Framework ................................................................................. 29
Figure 3.2 Cause and Effect Diagram ......................................................................... 32
Figure 4.1 Cause and Effect Regarding Food Handling Problems ............................. 63
Figure 4.2 Cause and Effect in Food Handling Problems .......................................... 64
Figure 4.3 Cause and Effect in Food Handling Problems .......................................... 65
x
LIST OF APPENDICES
APPENDIX I - Documentation of Storing ................................................................. 73
APPENDIX II - Preparation ....................................................................................... 76
APPENDIX III - Personal Hygiene ............................................................................ 79
APPENDIX IV - Sanitation Environment .................................................................. 81
APPENDIX V - Chemical Hazards ............................................................................ 84
APPENDIX VI - Types of Chemical Toxin .............................................................. 86
APPENDIX VII - Factors Bacteria Growth ................................................................ 87
APPENDIX VIII - Types of Bacteria ........................................................................ 88
APPENDIX IX - Types of Virus ............................................................................... 90
APPENDIX X - Types of Parasite .............................................................................. 91
APPENDIX XI - Appropriate Products Time ............................................................ 92
APPENDIX XII - Temperature of Storage Products ................................................. 98
APPENDIX XIII - Criteria of Receiving Products ................................................... 100
APPENDIX XIV - Chemical Sanitation ................................................................... 103
APPENDIX XV - Documentation Equipment ......................................................... 104
APPENDIX XVI – Documentation of Facilities ...................................................... 109
APPENDIX XVII – Transcript Interviews ............................................................... 111
APPENDIX XVIII - BPOM Plastics Code Warning ................................................ 119
APPENDIX XIX - Company Confirmation Letter ................................................... 121
xi
LIST OF ACRONYMS
BPS : Badan Pusat Statistik
CAC : Codex Alimentarius Commission
FAO : Food Administration Organization
FDA : Food and Drug Administration
FIFO : Frist in Frist out
FSIS : Food Safety and Inspection Service
HACCP : Hazards Analysis and Critical Control Point
IFIC : International Food Information Council
NACMCF : National Advisory Committee on Microbiological Criteria for Foods
WHO : World Health Organization
1
CHAPTER I
INTRODUCTION
1.1 Background of Study
Nowadays, in 21st century food and beverage industries were rapidly growing up
without an exception in the hotels. As the second home hotels are responsible to
provide food and beverage to the guest to fill their primary needed, from that
statement food safety becomes an important thing and priority among food industries
to assure that all food they sell is safe to eat by the consumer. Defined of Food Safety
is a fundamental public health concern, and achieving a safe food supply poses major
challenges for national food safety officials (FAO and WHO, 2006) There are many
organizations in the world, government and independent organization's concern about
the issues of food safety.
Food safety is the assurance that food free from hazards. The National Advisory
Committee on Microbiological Criteria for Foods in 2014 was definitely hazards as
―biological, chemical, or physical agent that is reasonably likely to cause illness or
injury in the absence of its control. There are three variables that have influence in
food safety those are food handling, personal hygiene and sanitation. The flow of
food in food handling, which is the path that food follows from receiving thorough
serving, is important to determine where potentially significant food safety hazards
may occur (WHO, 2002). Employee health and hygiene, directly or indirectly, plays
an important role in food safety and sanitation. Sick employees and poor hygienic
practices are major causes of foodborne disease outbreaks (IFC, 2005). Sanitation
also is one of part food safety that has definitely as ―the creation and maintenance of
hygienic and healthful conditions to becomes food is safety‖ (Marriot and Gravani,
2006)
2
In Indonesia, the number of food contamination is considerately high food
contamination occurring in the hotel industry for about 33,3%, restaurant, outside
hotel in 31,3%, catering industry for 38,2%, food stall for 32,9% and food industry
21,3% (Toar, 2012). According to POM (2014), there are many incident food
poisoning that caused by consuming food unsafely, from January until March 2014
was recorded from restaurant/catering 10 cases with 559 victims were two from there
dies, 6 cases from home food with the victim are 225 where one person from the
incident is dying, and 6 cases from snacks and packaging with 111 victims.
1.2 Problem Identification
Food safety becomes an important thing in food industries to make sure their product
has a good quality, especially in hygienic and free from hazard. Therefore the
practices of food handling, personal hygiene, and sanitation are very important.
Researcher has several informations from chefs about complained regarding
improper practices in food handling, spersonal hygiene, and sanitation is following:
Table 1.1 Incident Regarding improper practices in XYZ Hotels
No Incident Observation Times Control Measures
1 Spoiled food in welcome fruits September 2014 Food Handling
2 Hair into food in breakfast December 2014 Sanitation, Food Handling,
Personal Hygiene
3 Part of broken steal in soup December 2014 Sanitation, Food Handling,
Personal Hygiene
4 Un fresh sashimi December 2012 Food Handling
5 Stomached after consume food August 2011 Personal Hygiene
Source: Chef in XYZ Hotels
3
Based on the problem identification objective, the title of study regard conducted:
―Food Handling, Personal Hygiene and Sanitation Practices among Chefs at XYZ
Hotels‖
1.3 Statement of the Problem
Food safety in food handling, personal hygiene, and sanitation practices has become
the most important thing in food industries. Related to this issue, these are the main
problems that appear in this study as following:
1. How the practices of food handling among chefs at XYZ Hotels.
2. How the practices of personal hygiene among chefs at XYZ Hotels.
3. How the pactices of sanitation among chefs at XYZ Hotels.
1.4 Research Objective
The research objectives in this study are specifically as follows:
1. To observe the practices of food handling among chefs at XYZ Hotels.
2. To observe the practices of personal hygiene among chef at XYZ Hotels.
3. To observe the practices of sanitation among chefs at XYZ Hotels
1.5 Significance of the Study
Though this research hopefully could expand knowledge, information, and
suggestion for:
1. Researcher
This study makes the researcher deeper understanding about food safety to practice in
the food industry in the future.
4
2. XYZ Hotels
The result of this study can be help XYZ Hotel especially kitchen department to
improve the quality of practices regarding food handling, personal hygiene, and
sanitation that can forces their business.
3. President University
Increasing literature of food safety in President University library and it can be as the
reference to the next researcher to study and understanding about food safety.
1.6 Scope and Limitation
The scopes of this research are kitchen department in XYZ Hotels Jababeka located
at Niaga Raya Kav AA-2 JABABEKA II Cikarang, Bekasi 17530, Indonesia. This
study is focusing on the practices in operational kitchen regarding food handling,
personal hygiene, and sanitation among chefs in the Kitchen Department at XYZ
Hotels Jababeka, Cikarang-Jawa Barat.
1.7 Definitions of Term
1. Contaminant: means any biological or chemical agent, foreign matter,
or other substances that may compromise food safety or suitability
(ANZFA, 2001).
2. Food Safety: is a scientific discipline describing handling, preparation,
and storage of food in ways that prevent foodborne illness (Kamanzi,
2013).
3. Food handling of food includes the making, manufacturing, producing,
collecting, extracting, processing, storing, transporting, delivering,
5
preparing, treating, preserving, packing, cooking, thawing, serving or
displaying of food (ANZFA, 2001).
4. Food handler: any person who directly handles packaged or unpackaged
food, food equipment and utensils, or food contact surfaces and is
therefore expected to comply with food hygiene requirements (ANZFA,
2001).
5. Food spoilage: Food that has decayed or decomposed. Rate of spoilage
depends on surrounding environmental factors such as temperature,
atmosphere and moisture (HITM, 2006).
6. Food-borne disease: means a disease that is likely to be transmitted
through consumption of contaminated food (ANZFA, 2001)..
7. Hazard Analysis and Critical Control Point (HACCP): is a system
design to identify, assess and control a significant danger to food safety
(FDA, 2001)
8. Hazards: means a biological, chemical or physical agent in, or condition
of, food that has the potential to causea n adverse health effect in humans
(ANZFA, 2001).
9. Hygiene: is the practice of keeping yourself and your surroundings clean,
especially in order to prevent the spread of disease (Marriot and Gravani,
2006)
10. Sanitation: is the hygienic means of promoting health through
prevention of human contact with the hazards of wastes as well as the
treatment and proper disposal of sewage wastewater (FDA, 2013).
11. Sanitize: Making a food surface safe from pathogenic microorganisms
for food contact (HITM, 2006).
12. Temperature Danger Zone: temperature range (41⁰F -140⁰F) food
borne bacteria grow and reproduce (Merie, 2014).
13. Personal Hygiene: Sanitary health habits that include keeping the body,
hair, teeth, clothes and washing hands regularly (Merie, 2014).
6
CHAPTER II
LITERATURE REVIEW
2.1 Theoretical Review
2.1.1 Food Industries in Indonesia (Hotels and Resturant)
Business of food and beverages in Indonesia was increased significant. According to
the Food and Beverage Association of Indonesia (Gapmmi), in 2012 the growth of
the food and beverage industry to reach 8% to 10%, an increase compared to the year
2011 the growth of 7% to 8%. Based on data from BPS, in the year 2007-2009, the
total growth of restaurants and eating houses in Indonesia has reached more than
59% (Manopol, 2011). Indonesian economy in 2013 grew by 5.78 percent compared
to the year 2012, where the all sectors of the economy experienced growth. The
highest growth occurred in the transport and communications sector which reached
10.19 percent, followed by the Financial Sector, Real Estate, and Business Services
7.56 percent, 6.57 percent in the Construction Sector, Sector Trade, Hotels and
Restaurants 5.93 percent, Sector electricity, Gas and Water Supply 5.58 percent, 5.56
percent Manufacturing Sector, services Sector 5.46 percent, 3.54 percent Agriculture,
and Mining and Drilling 1.34 percent (BPS, 2014). According in this statistic with
the growth of economic 5.93 percent in hotel and restaurant food safety practices
must implement properly.
2.1.2 Food Safety
Food safety is the assurance that food will not cause harm to the consumer when it is
prepared and /or eaten according to its intended use (WHO, 2008). The concept of
assurance that is food safety and management should be based on measures that are
7
in place to provide assurance that food is safe. In other word, food safety depends on
the conditions in which food is produced and prepared, and not on the result of the
end product testing, which for many contaminating cannot be a reliable method for
food safety assurance. The conditions for ensuring both safety and suitability are
referred by the CAC as ‗food hygiene‘ (Motarjemi, 2014). According to Food Safety
Handbook by Schmidt and Rodrick (2003) define safe food means food that has
been handled properly, including through washing fish and poultry that will cooked
and anything to be eaten raw. Safe food means food prepared on clean and sanitation
surface with utensil and dishes that also are cleaned and sanitized. Based on (Kaptan
& Zorba, 2011) as cited from their journal which titled ―Consumer Food Safety
Perceptions and Practices in a Turkish Community‖ defines food safety if free from
kind of hazard which is physical, chemical, biological, and any other kind of damage
that may occur in food. The National Advisory Committee on Microbiological
Criteria for Foods (NACMCF) in 2014 was definitely a hazard as ―biological,
chemical, or physical agent that is reasonably likely to cause illness or injury in the
absence of its control. Chemical hazards are usually classified as either naturally
occurring chemicals or added chemicals (Schmidt and Rodrick, 2003).
Table 2.1 Types way of Chemical Hazards
Types of Chemical Hazards
Locations Hazards
Raw Materials Pesticides, antibiotics, hormones, toxins,
fertilizers, fungicides, heavy metals,
PCBs
Color additives, inks, indirect additives,
packaging materials
Processing Direct food additives - preservatives
(e.g., nitrite), flavor enhancers, color
additives
Indirect food additives - boiler water
8
additives, peeling aids, deforming
agents
Building and Equipment Maintenance Lubricants, paints, coatings
Sanitation Pesticides, cleaners, sanitizers
Storage and Shipping All types of chemicals, cross
contamination
Source: FDA (2011)
Biological are microorganism that air, water, soil, animal, and even on human. There
are three types of microorganisms can contaminate food and cause foodborne illness
bacteria, virus, and parasites (FDA, 2005). Three types of foodborne illness as
following:
Table 2.2 Biological Hazards
Bacteria Virus Parasite
Bacillus Cereus Hepatitis A Cryptosporidium parvum
Escherichia Coli Norovirus Cyclospora cayetanensis
Salmonella Rotavirus Giardia duodenalis
Shigella Toxoplasma gondii
Staphylococcus Aureus Trichinella spiralis
Clostridium Botulinum
Source: FDA (2005)
Physical hazard is any physical material not normally found in a food which causes
illness or injury to the individual using the product. Physical hazards include a
variety of foreign materials or objects, such as glass, metal, and plastic (Schmidt and
Rodrick, 2003).
9
2.1.3 Food Handling
The flows of food is determines of food safety, according to Arduser and Brown
(2005).
There are three types of food process as follow:
1. Food processing with no cook steps
Figure 2.1 Food Process without Cook
Receive Store Prepare Hold Serve
Source: Arduser and Brown (2005)
The important feature of this type of process is the absence of a cooking step.
Heating foods destroy bacteria, parasite, and viruses and is often a critical control
point (CCP). But since this particular food flow does not include cooking, there is no
step that will eliminate or kill bacteria, parasite or viruses.
2. Food preparation for same-day service
Figure 2.2 Food Process with Cook
Receive Store Prepare Hold Cook Serve
Source: Arduser and Brown (2005)
In this process, a food is prepared and served in the same day. The food will be
cooked and held hot until service. Generally, the food will pass through the
temperature danger zone only once before it is served to consumer, thus minimizing
the opportunity for bacteria growth.
10
3. Complex process.
Figure 2.3 Complex Process Cooking
Receive Store Prepare Cook Reheat Hot Hold Serve
Source: Arduser and Brown (2005)
There are eight standard steps in the flow of food that we will take a closer look at in
regard to food safety in the food handling as follows:
Table 2.3 Control measures for ensuring food safety in food handling
Step Hazard Action
Receiving Contaminants of high-risk
foods Control conditions of
transport (temperature and
time) with pathogens
Control conditions of
transport (temperature and
time).
Storing Further contamination Store foods wrapped or in a
closed container.
Control pests.
Growth of bacteria Control temperature and
duration of storage, rotate
stock.
Preparation Further contamination, via
hands, Wash hands before
handling food or in other
ways
Wash hands before handling
food.
Prevent cross-contamination
via surfaces, cooking utensils
Separate cooked foods from
11
raw foods.
Use boiled water, particularly
if the food is not subject to
subsequent cooking.
Growth of bacteria Limit time of exposure of
food to room temperature.
Cooking Survival of pathogens Make sure that food is cooked
thoroughly (i.e. All parts have
reached at least 70 °C,
particularly the thickest parts
and/or center).
Cooling and
cold holding
Growth of surviving bacteria
or their spores, production of
toxins
Cool food as quickly as
possible to temperatures
below 5°C, e.g. place foods in
shallow trays and cool to chill
temperatures.
Avoid overfilling the
refrigerator or cold storage
room. During long periods of
cold storage, monitor the
temperature fluctuations and,
when necessary, take
measures.
Contamination from various
sources
Cover food properly, avoid
direct or indirect contact with
raw foods and non-potable
water.
Use clean utensils to handle
cooked food.
12
Hot holding Growth of surviving bacteria
or their spores, production of
toxins
Ensure that food is kept hot
(i.e. Above 60 °C).
Reheating Survival of bacteria Ensure that the food is
thoroughly reheated.
Serving Growth of bacteria, spores,
production of toxins
Ensure that food is thoroughly
reheated.
Contamination Prevent contact with raw
foods, unclean utensils and
non-potable water.
Do not touch food with hands.
Serve food when it is still hot.
Source: FDA (2013)
The flow of food, which is the path that food follows from receiving thorough
serving, is important to determine where potentially significant food safety hazards
may occur. Many different things can happen at each stage to compromise food
safety. At each operational step in the flow, active management of food preparation
and process is an essential part of business operation (USDA, 2013).
1. Receiving
In the receiving food temperatures is very important to measure that raw
material in good condition. According to FDA in 2011, there is minimum
food temperatures received that acceptable for seafood, meat, poultry, and
eggs. Beside controls the temperature of product, in the receiving process also
must controls and check the criteria of foods. The standards of criteria and
temperature several of foods will explain as detail are following:
13
Table 2.4 Temperatures in Receiving Products
Name Temperatures
Beef and Pork 41⁰F or lower
Poultry 41⁰F or lower
Fish 41⁰F or lower
Shellfish 45⁰F or lower
Source: FDA (2011)
For more detail about the criteria reject and accept will be detail in appendix
XIII.
2. Storing
The type of storage facilities required will depend on the nature of the food;
actually there are two types of storage, dry storage and cold storage. In the
Cold storage divide with two classifications those are refrigerator and freezer,
the function of cold storage is to prevent the biological hazard especially
bacteria multiple and growth. foods at room temperature can cause bacteria
(such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli
O157:H7, and Campylobacter) to grow to dangerous levels that can cause
illness, bacteria grow most rapidly in the range of temperatures between 40 °F
and 140 °F Based on (FDA, 2013). Proper storing of food will help maintain
food quality and safety. Based on book of Food Safety in Food
Manufacturing (Wilmcow, 2012), past-dated foods will lose their quality and
sometimes become unsafe over time to prevent this, written procedures for
the storage of foods should be develop. FIFO ensures the proper rotation of
food during storage. Failure to adequately control food product temperature is
the one factor most commonly associated with food-borne illness. Foods
prepared in large volumes or advance for next-day service usually follow an
extended process. These foods are likely to pass through the temperature
14
danger zone several times. The key to managing the operational steps within
the process is to minimize the time food are at unsafe temperatures. Poor
temperature control of foods is a major cause of food poisoning (Evans,
2008). Food is a perishable product so it is important to store it at the
appropriate temperature for an important appropriate time.
Table 2.5 Temperature Manner of Storage
Types Temperature
Dry Storage 120 C until 18
0C
Cold Storage
Refrigerator 50 C or below
Freezer -180 C until -24
0 C
Source: FDA (2013)
These short but safe time limits for home-refrigerated foods will keep them from
spoiling or becoming dangerous to eat. The guidelines for freezer storage are for
quality only. Frozen foods remain safe indefinitely but for more detail of times
for the quality of product in the appendix XI.
3. Preparation
The key preparations of food are keep raw meat, poultry, fish, and their juices
away from other food (FDA, 2013). The function of separate of raw food is to
prevent the possibilities of contamination food. According to Meggitt (2003)
in the book of food hygiene and safety, contamination is the presence of
something harmful or objectionable in food or drink which creates a risk of
illness, injury and discomfort. Whereas that, cross contamination is the
transfer of harmful bacteria from one food to another. Harmful bacteria can
be transferred either from food to food, hand to food or equipment to food.
Based on Meggit there are several of avoid microorganism contaminate and
conduct cross contamination as follow:
15
1. Food to Food
Raw, contaminated ingredient may be added to foods, or fluids from raw
material may drip into foods that receive no further cooking. A common
mistake is to leave thawing meat on the top shelf in the refrigerator where it
can drip down onto prepared foods stored below.
2. Hand to Food
Bacteria are found throughout the body: in the hair; on the skin; in clothing;
in the mouth, nose and throat; in the intestinal tract; on the scabs and scars
from skin wound. These bacteria often end up on the hands where they can
easily spread to food. People can also pick bacteria by touching raw food,
then transfer it to cook or ready-to-eat food.
3. Equipment to Food
Bacteria may pass from equipment to food when the equipment that has
touched contaminated food is then used to prepare other food without proper
cleaning and sanitizing. Covering, such as plastic wrap and holding and
serving containers can also harbor bacteria that can spread to food.
4. Environment to food
The prevent and control contamination and cross-contamination are spread
food wit right classified do not storing or display raw food in the same place
if the food has different pathogenic, always maintain the personal sanitize,
using the different equipment to handle raw and cooked food. Using the good
quality of water is very important because poor quality of water can contain a
virus such as Escherichia Coli.
16
4. Cooking
Cooking is a critical control point or a point which reaching proper
temperatures can help ensure that a food is safe to eat (Wilmcow, 2012). Food
is safely cooked when it reaches a high enough internal temperature to kill the
harmful bacteria that cause illness (FDA, 2011). The detail about table safety
temperatures cooking see in appendix XI.
5. Holding
Holding or display is a critical control point, or a point at which maintaining
proper temperatures can help ensure that a food is safe to eat. Keep hot food
hot and cold food cold. Maintain hot foods at 630 C or higher and cold foods
50 C or lower, measure temperatures periodically (Wilmcow, 2012). Check
food temperatures with a clean, sanitized, and calibrated thermometer, insert
thermometer into the thickest of the food which usually is in the center.
6. Reheating
The function of reheating food is to kill the survival bacteria that can cause
illness (WHO, 2002). Bacteria can multiple faster in the temperature 60 C and
will be died if reheat in temperature minimum 630 C, that is according to
danger temperatures.
7. Serving
In the serving of food temperature should be consider to serve food according
types of food cold or hot, the purpose is to prevent bacteria growth (FDA,
2011). Besides that, before food serve to consumer should past the check for
selection prevent possibility physical hazards contaminate food and make
sure that all cutlery and crockery is clean and undamaged, physical hazards
associated with food processing, storage, and preparation is inherently broad
(Schmidt and Rodrick, 2003).
17
2.1.4 Personal Hygiene
People are potential sources of microorganisms that cause illness in other through the
transmission of viruses or through food poisoning. There are four factors that should
be consider to keep the personal hygine maintain properly those are personal helath
and hygiene as the general, helath status of employee, hand hygiene, and injuries
(Marriot and Gravani, 2006)
2.1.4.1 Personal Health and Hygiene
Employee health and hygiene, directly or indirectly, plays an important role in food
safety and sanitation using complemented uniform is requirement such as hat, clean
uniform, and appron. Sick employees and poor hygienic practices are major causes of
foodborne disease outbreaks (IFC, 2005). Direct employee sources of foodborne
disease organisms are the following:
a) Normal Flora
People normally carry some bacteria on or in their bodies that can cause
foodborne diseases. These are called "normal flora" and most people do not
know they are there. For example, on the average, almost two-thirds of the
populations are carriers of the bacteria that cause Clostridium perfringens
food poisoning and one out of every three persons has Staphylococcus aureus
in their nasal passages as normal flora. A simple act of touching the nose or
blowing the nose is sufficient to contaminate the hands with this important
disease-causing bacterium.
b) Transient Microorganisms
There are transient microorganisms that are found on the body, particularly
the hands, which are picked up during contact with food, utensils and other
sources that may be contaminated. The following illustration depicts how
hands can contribute to the contamination of food, utensils, equipment, etc.
18
2.1.4.2 Health Status
Man is subject to a number of communicable diseases that contribute to food
contamination Schemidt and Rodrick (2003). These are listed in Idaho Reportable
Diseases, which is a regulation of the Idaho Department of Health and Welfare for
the detail about table health status see in appendix.
2.1.4.3 Hand Hygiene
Hand hygiene is the most important and basic means reducing the spread of infection
in healthcare settings (Kirch, 2008). Hand hygiene is a general term that applies to
washing hand with running water used antiseptic, soap, or detergent for 20 seconds to
kill microorganism or you can used glove when handling the food but ensure that
glove change if you conduct the another activity like after handling meat and
handling fish. Besides that, nail cleanliness is very important that supposed to
minimize bacteria growth up.
When to wash hands, the following list can serve as a guide for when to wash the
hands:
a) Immediately prior to engaging in food establishment operations
b) After using the toilet
c) Before handling food, clean food-contact surfaces of equipment or utensils
d) Before putting on gloves to work with food
e) After eating, drinking, using tobacco, coughing, sneezing, touching the mouth,
touching the nose, or touching the hair
f) After handling raw meat, poultry and seafood when cross-contamination can
occur
g) After handling garbage, dirty dishes or soiled equipment
h) After handling personal belongings (street clothing, purses, cosmetics, etc.)
i) At any other time during the work hours as necessary to keep hands clean.
19
2.1.4.4 Injuries
According to IFC (2005), Injuries on the hands and lower portions of the arms such
as cuts, abrasions, burns and even a hangnail must be cleaned and treated
immediately. Often these injuries become infected. As a result, they can contribute to
the contamination of food and equipment with disease-causing organisms. Finger and
surface bandages also contribute to contamination. Such bandages are commonly lost
and become incorporated in food. A recent complaint was a result of a finger
bandage being found in a donut (the complaint was made by the attorney of the
consumer). To prevent food and surface contamination from an infected injury or
bandage, wear a rubber or plastic glove until the injury is healed.
2.1.5 Sanitation
The word sanitation is derived from the Latin word sanitas, meaning ―health‖.
Sanitation applications refer to hygeneic practices designed to maintain a clean and
wholesome environment for food production, processing, preparation and storage
(Marriot and Gravani, 2006). Layout of the kitchen should be properly designed to
prevent hazardous especialy in storage room and waste disposal issue (Hui, 2003).
a) Building(s) and Grounds
The interior and exterior of the building should be maintained is such a
manner as to eliminate or reduce pest entry. On the interior building, be
certain that there is no damage to the structure that allows pests or rodent
enters the building while for the external building, the property should be
maintained so that no harbor ages exist up alongside of the building (Hui,
2003). Storage structures should have good roofs and ventilation. Bags must
not lie directly on the floor—pallets, boards, heavy branches, bricks, or clean,
dry plastic bags or sheets should be placed underneath them. Products should
be kept at least 40 centimeters from walls and 10 centimeters from the floor
(Walker, 1992)
20
b) Waste Disposal
According to Roday (1999) in the book Food Hygiene and Sanitation,
adequate treatment and proper disposal of all wastes arising from the food
industry is directly or indirectly the responsibility of the management. The
management should ideally ensure that wastes are disposed without causing
any danger to human life, without damaging plant and animal life and without
polluting any part of our environment. In food industry, wastes must be
disposed of regularly and efficiently to prevent contamination any food
product. Wastes arising from food industry establishments are broadly
classified into three groups: solid wastes (garbage and refuse), liquid wastes
(sewage), and gaseous wastes (smoke and fumes).
2.2 Previous Research
Some previous research has been conducted regarding to food safety, following:
1. Food Handling, Hygiene, and Sanitation Practice in the Child-Care
Environment in North Carolina and South Carolina.
Xi Chen (2013). The title of this study is Food Handling, Hygiene, and Sanitation
Practice in the Child-Care Environment in North Carolina and South Carolina. The
background of this study is between 2001 and 2006; diarrheal episodes each year
caused hospitalizations in 50 per 10,000 U.S. young children (younger than five
years of age), emergency room visits in 180 per 10,000 young children, and
outpatient visits in 1,332 per 10,000 young children (Cortes et al., 2009). The
purpose of this research is to analyze the problem of diarrheal. The method that using
is a convenience sample of CCF‘s where people North Carolina and South Carolina
as the respondent. The result of this study is Forty (40) CCFs (31 child-care centers
and 9 day-care homes) participated in the study of 10,134 hand-touch events
observed in 51 classrooms, 4,563 occurred on porous surfaces; 4,024 occurred on
21
nonporous surfaces; and 1,547 occurred on bare-skin with average of 198.7 hand-
touch events per provider. Improvement in maintaining temperature of refrigerator at
41° F or lower is needed. Sanitation practices varied among facilities, which may
indicate a need of universal hygiene and sanitation standards for CCFs.
2. An Analysis of Restaurant Food Safety Violations: Human Factors, Non-
Human Factors, And Food-Borne Illness.
Jai Choung (2009). The title of this study is An Analysis of Restaurant Food Safety
Violations: Human Factors, Non-Human Factors, and Food-Borne Illness. The
purpose of this research is to analyze the causes of violations in terms of both human
and non-human factors, recommend employee training in proper sanitation
procedures, and establish the need for continuing education aimed at reducing food-
borne illness. This study is using survey in the method of collecting data toward 734
restaurants. Total of 734 violations from first-time health inspection were categorized
into human causes and non-human causes. Furthermore, the human factors were
divided into three sub-categories: cross-contamination, personal hygiene, and time-
temperature abuse. Only, environmental causes belong to non-human factors. The
results show that 461 out of 734 violations (62.8%) are related to human factors
(time/temperature abuse, personal hygiene or cross-contamination) and 273 out of
734 violations (37.2%) were related to the non-human factors (environmental). It is
clear that the human factors are more significant than non-human factors in food
safety practices. Twenty-four establishments out of 734 restaurants in Las Vegas
were immediately closed for serious violations. However, 177 out of 734
establishments (24.1%) were given 30-day notices to correct their violations. The
other 533 establishments received B grades, which they can upgrade to an A grade by
requesting re-inspection.
22
3. Safety and Sanitation Practices of AA Bbq Restaurant at Bulacao, Pardo-
Cebu City
Daryl M. Abella, Gennieva L. Bermoy, Diore M. Cabiles, April Joy A. Dela Cruz,
Angeline R. Pardillo, Joe Flor Marie M. Rivera (2012). Title of the research is
―Safety and Sanitation Practices of AA Bbq Restaurant at Bulacao, Pardo-Cebu
City‖. Purpose of this research is the study aimed to determine the safety and
sanitation practices of the AA BBQ and Grill at Bulacao Pardo, Cebu City and was
evaluated by the clients in order to design an improvement of the existing safety and
sanitation practices. Based on the findings of the study, the safety and Sanitation
Practices of AA BBQ Bulacao Branch, Cebu City were generally assessed to be very
good level based on the study result conducted at AA BBQ Bulacao Branch, Cebu
City and there was no serious problem associated with the safety and sanitation
practices.
2.3 Theoretical Framework
Figure 2.4 Theoretical Framework
23
Practices of food handling, personal hygiene, and sanitation is very important to
measure food have proper handle to become safety and healthier. Food safety mean
food was free from kind of hazard; the National Advisory Committee on
Microbiological Criteria for Foods in 2014 was definitely hazards as ―biological,
chemical, or physical agent that is reasonably likely to cause illness or injury in the
absence of its control. The flow of food in food handling, which is the path that food
follows from receiving thorough serving, is important to determine where potentially
significant food safety hazards may occur (WHO, 2008). People are potential sources
of microorganisms that cause illness in other through the transmission of viruses or
through food poisoning (Marriot and Gravani, 2006) Sanitation applications refer to
hygienic practices designed to maintain a clean and wholesome environment for food
production, processing, preparation and storage. (Marriot and Gravani, 2006)).
24
CHAPTER III
RESEARCH METHODOLOGY
3.1 Research Methods
Qualitative researchers are interested in understanding the meaning people have
constructed, that is, how people make sense of their world and the experiences they
have in the world (Merriam, 2009). The qualitative method usually gathered from
observations, interviews or focus groups and the data is also gathered from written
documents and through case studies. There are five major types of qualitative
research: phenomenology, ethnography, case study research, grounded theory, and
historical research. All of the approaches are similar in that they are qualitative
approaches (Harwell, 2011). In this study, researcher using qualitative (Descriptive
analysis) method with the approach is case study to analysis the practice and find out
the problem of food safety regarding food handling, personal hygiene, and sanitation
in XYZ Hotels.
3.1.1 Case Study
In this study researcher try to analyzing the practices of food safety in the kitchen at
XYZ Hotel. A case study is a research approach that is used to generate an in-depth,
multi-faceted understanding of a complex issue in its real-life context. It is an
established research design that is used extensively in a wide variety of disciplines,
particularly in the social sciences (Ann Robertson, 2011).
25
3.1.2 Triangulation
The function of triangulation is to be validity of this research, where the description
of analysis will be compared with theories and evidences. Qualitative research uses
triangulation among the data sources to progress research accuracy. Triangulation is
the strengthen process of data from different individuals (such lecturer and student),
the type of data (such as field observation, interview) in description and themes in
qualitative research. In this research, the researcher experiments every single
information, facts, and finding to support a theme. It is guaranteed that the conducted
study is exactly because the information comes from different sources, individual, or
process. In this study, the researcher pressed on to develop an accurate and credible
report. According to Berg (2009) by combining several lines of sight, the researcher
obtains a better, more substantive picture of reality; a richer, more complete array of
symbols and theoretical concepts; and a means of verifying many of these elements.
The use of multiple lines of sights is called triangulation. In this research, the
researcher using the premiere data interview, observation, and documentation to
collect the information or data as the reference.
3.2 Sampling Design
Sampling is the process of selection some elements from a population to represent
that population (Cooper and Schindler, 2006). The sampling design is a fundamental
part of data collection in scientifically based decision making. In this study
researcher using non-probability samplings design in interviewing chef.
3.2.1 Setting
There are there 14 people of employee in the kitchen at XYZ Hotel that can
possible as the informant regard analyzing of food handling, personal
hygiene, and sanitation practices.
26
3.2.3 Sample Design
In this study researcher was used sample non-probability in the interview
session to determine the informants. Based on the previous questionnaires the
result the employees that have qualified regarding food handling practices,
personal hygiene, and sanitation in the food safety are seven people, but there
is a problem for four employees because their was out. According that
problem, researcher will conduct the interview session to three chefs that
have qualified in food safety practices regarding food handling, personal
hygiene, and sanitation.
3.3 Research Instruments
Research Instrument is the tool that used to answer the research questions that stated
in the previous chapter. In the qualitative research wrote primary methods of
gathering the information are: (1) participating in the setting, (2) observing directly,
(3) interviewing in depth, and (4) analyzing documents and material cultures
(Marshall & Rossman, 2011). Data can be obtained from primary or secondary data,
Primary data refers to information obtained first-hand by the researcher on the
variables of interest for the specific purpose of the study and secondary data refer to
information gathered from sources that already exist. The primary resources as the
original works of research or raw data without interpretation or pronouncement
sources were defined as the interpretation on the primary data (Cooper and Schindler,
2006). Primary data are the specific information collected by the person who is doing
the research. It can be obtained through clinical trials, case studies, true experiments
and randomized controlled studies. In this study, researcher gathered data from
interview, observation, and documentation for the primary data resource.
27
a) Interviewing
Interview session will conducting with Chef, Interviewing is the central
resource through which contemporary social science and society
engages with issues that concern it. There are three types of interview:
unstructured interview, semi structured interview, and structured
interview (Cooper and Schindler, 2006). The definition of structured
interview is aimed to maximize comparisons across responses to
interview questions. Semi-structured interview describes this continuum
as representing the amount of control the researcher tries to exercise
over people‘s responses Unstructured interview are usefully seen as
‗conversations with a purpose‘: occasions when teacher researchers are
chatting with student, teachers, parents or other, with one ear directed
toward the goal and purpose of the study, but without turning the
conversation into an interrogation. In this study researcher used the semi
unstructured interview as the tool in collecting the data.
b) Observation
Observation will conduct with the purpose of experiencing the reality
about the operational of the kitchen at XYZ Hotels to get validation of
evidence of what being found through in the reality. In this research,
observation will focus on practices in operation of food handling,
personal Hygiene, and sanitation.
c) Documentation
The supposed of documentation is as a supported evidence of the
observation. These records are aimed to be the validation of the
observation since company documentation is an authentic evidence of
the kitchen operational activities.
28
Secondary data are the data that have been already collected by and readily available
from other sources. Secondary data generally collected governments, research
institutions, and in some cases, agencies, provide researchers with readily available
data resources to examine characteristic of the population or particular hypothesis
(Vartanian, 2010). Secondary data on this research is the literature studies. Literature
studies are a technique of data collection based on information gathered from books,
journals, and article that has related to the research discussion.
3.4 Data Collection Procedures
The main topic of this research is to analyze the practices and find out the problem of
food safety regarding food handling, personal hygiene, and sanitation. In this study,
researcher will focus on the variables food handling, personal hygiene, and sanitation
and find out the problem those of that. Observation conducted by the researcher
during took an internship program period between Junes until November 2014. As
long as conducted observation researcher obtained the complaint about spoiled food
and finding of physical hazards. This encouraged the researcher‘s curiosity to
analyzing the food safety practice regarding food handling, personal hygiene, and
sanitation. Furthermore, the problem statement was constructed as the basic view of
the topic. To support the problem statement, theories and opinions are explored. All
these findings are expressed in Chapter II of Literature Review. Interviewing,
observation, and documentation are tools of research that researcher using in this
study. Interviewing is a part of intended to collected more information about food
safety practice regarding food handling, personal hygiene, and sanitation. The aim of
observation is to help researcher analysis the facts of finding and documentation
purposes as the validity of evidence in work field.
29
Figure 3.1 Research Framework
3.5 Operationalization of Variables
Table 3.1 Operational Variable
Variable Definition Dimension Indicators
Food
Handling
The flows of food is
determines of food
safety (Arduser and
Brown, 2005).
Receiving How about the
process of receiving
product in this
Hotels, is there
30
quality control
regarding food
safety?
Storing How the size of
storage in this hotel?
a. Dry Storage
b. Walk-in
Refrigerator
c. Walk-in Freezer
Preparation How about the
equipment to support
food safety in here?
What is the problem
for insufficient
equipment?
Cooking
Holding
Reheating
Serving How about the
serving process of
food in this hotel, is
there checking
before food
presented to ensure
food is safety?
Personal Hygiene People are potential
sources of
microorganisms that
causes illness in
other through the
transmission of
viruses or through
food poisoning
(Marriot and
Health status If you feel little bit
flu or cough, did you
still working? Why?
Hand Hygiene 1. How you
maintenance the
personal cleanliness?
2. How often you
washing your hand?
3. Are you using
31
Gravani, 2006) accessories such as
watch or ring?
4. How about the
facilities to support
sanitize in here?
Sanitation Sanitation
applications refer to
hygienic practices
designed to maintain
a clean and
wholesome
environment for food
production,
processing,
preparation and
storage. (Marriot
and Gravani, 2006)
Environment How about the
dumpster in here?
How about the
quantity
3.6 Data Analysis
Data analyzed will conduct with matching the theoretical and finding of evidence
from interviews, observations, documentations in the kitchen at XYZ Hotels. The
result will shape an essay or descriptive analysis the results will be present in chapter
four and become the reference for conclusion and recommendation. The result from
this research can be a reference to improve the implementation of food safety
practice in the kitchen of XYZ Hotels. Data analysis also will present in the cause
and effect diagram. Cause and effect diagram is referred to as the Ishikawa diagram,
the cause and effect diagram are problem factors in the practices of food handling,
personal hygiene, and sanitation that have influence toward food safety. In here
researcher using cause and effect diagram to describes the problem finding.
32
Figure 3.2 Cause and Effect Diagram
Source: Mahadevan (2010)
3.7 Research Time and Place
The research of analyzing food safety practice regarding food handling, personal
hygiene, and sanitation conducted in XYZ Hotels during the period of November
2014 until Februari 2015.
33
CHAPTER IV
ANALYSIS AND INTERPRETATION
4.1 Company Profile
4.1.1 XYZ Hotels
XYZ was established on March 26th
, 2010 that located at Niaga Raya Kav AA-2
JABABEKA II Cikarang, Bekasi 17530, Indonesia. XYZ Hotels is four star hotels
that focusing on business guest who work in a JABABEKA Industry park, with
average rate 75% per month XYZ Hotels is a leader in the hotel industry at
JABABEKA XYZ Hotels has several facilities such as 6 meeting rooms, spa,
restaurant, lounge, gym, bar, night club, swimming pool, billiard, parking area, WI-
Fi, etc. There are 129 total rooms with five type‘s rooms that offered by XYZ Hotels
such as superior, deluxe, deluxe corner, junior suite, and a presidential suite.
4.1.2 Job Description
1. Executive Chef
As the person responsible for all kitchen produce, to co-ordinate the distribution of
tasks amongst his or her teams ensuring that the work progresses as it should within
the time available.
To prepare all the menus in co-operation with the Restaurant Manager and check
customer satisfaction levels by exercising a presence in the restaurant at meal times.
There are several keys responsibilities of Executive Chef as follow:
34
a) To ensure that production is correctly executed and that products comply with
the technical sheets
b) To ensure the quality levels of products and services
c) To manage his or her staff: training, motivating and structuring the team. He or
she also ensures a good working atmosphere
d) To provide rigorous management: controlling raw material stocks, especially in
terms of their cost
2. Chef de Partie
Totally customer focused by consistently delivering excellent customer service with
an informed, friendly and effective approach and responsible for the preparation and
presentation of all dishes in allocated area, ensuring that all guests receive efficient
service and high quality dishes. To gain experience in all sections of the kitchen and
ensure company and legal requirements are maintained at all times.
There are several key responsibilities of Chef de Partie as follow:
a) To be fully aware of the preparation and service of all dishes on the hotel
menus.
b) To prepare and present dishes on hotel menus according to customer
requirements.
c) To ensure mise en place is carried out in your allocated area of work to meet
forecasted demand.
d) To maintain portion control guidelines in order to ensure the profitability of
kitchen is maintained.
e) To record temperature checks on food and in storage areas as directed to
ensure statutory requirements are met and report any variances are rectified
immediately.
35
f) To ensure food materials are stored correctly and rotated to meet company
and legal requirements.
g) To keep food wastage to a minimum.
h) To maintain high standards of working practices in terms of personal
appearance and safe and hygienic working practices.
i) To assist with the training and supervise other members of the kitchen
brigade.
j) To assist with quality control and menu planning where appropriate.
k) To practice the correct and safe use and care of all items of equipment.
l) To report all damage, hazards and wear and tear occurring within your areas
of work.
m) To ensure all security and control procedures laid down are strictly adhered
to.
n) To assist with various cleaning duties as required.
o) To be aware of product cost and kitchen gross profit targets.
p) To assist with the ordering of food materials as required following company
procedures.
q) To consistently deliver superior customer service through our Customer
Service Programmed
r) To be fully aware of and strictly observe Food Safety regulations and
requirements.
s) To attend training when required.
t) To be fully aware of and strictly observe Health & Safety and fire procedures.
u) To be fully aware of and comply with hotel and company rules and
regulations as identified in the team member handbook.
36
3. Pastry Chef
To co-ordinate the distribution of tasks amongst his or her team and ensure that the
work progresses as it should within the time available. In the restaurant, he or she
helps to prepare the dessert menu.
There are several key responsibilities of Pastry Chef as follow:
1. To ensure that health and safety standards are applied and respected
(especially HACCP)
2. To recruit, motivate and train the members of his or her team
3. To ensure that products are correctly prepared and comply with technical
sheets
4. To ensure the quality levels of products and services
5. To provide rigorous management: controlling raw material stocks, especially
in terms of their cost
6. To keep the various departments informed of the applicable procedures
4. Chef
Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,
vegetables, desserts, or other foods. Plan and price menu items, orders supplies, and
keep records and accounts. Supervises and participate in cooking and baking and the
preparation of foods. Write weekly schedules according to business and projected
goals for labor dollars or percentages. Uses labor dollars and menu costing programs
to price labor and food cost percentages. The chef must participate in checking of all
purchased supplies for quality and accountability for each delivered item.
5. Assistant Chef (Commis)
The main job description of assistant chef is to assist the cook or section chef in
preparing meals.
37
Depending on his or her length of experience (beginner or confirmed), the Commis
Chef may carry out the following tasks:
a) Looking after the area allocated to him or her
b) Food preparation tasks (mincing, garnishes, etc.)
c) Hot and cold cooking tasks (simple cooking, seasoning, etc.)
d) Cleaning and tidying the area allocated to him or her
e) The Commis Chef may be required to stand in for his or her superior (Section
Chef or Head Chef) when the latter is absent on leave
There are several key responsibilities of Pastry Chef as follow:
a) To ensure that health and safety rules are applied and respected (especially
HACCP)
b) To look after his or her own area
c) To ensure the cleanliness and tidiness of working areas (floors, equipment,
tables, etc.)
6. Stewards
To be responsible for washing the restaurant dishes and all the kitchen utensils, as
well as cleaning all the larger items of kitchen equipment and the food production
areas
There is a key responsibility of Steward as follows:
a) To ensure the long life and cleanliness of the equipment he or she is provided
with.
38
4.2 Data Analysis
The data analyses were collected from three sources such as interviewing,
observation, and documentation. The full analysis of practices in food safety consists
of food handling, personal hygiene, and sanitation will be present by researcher in
this section.
4.2.1 Interview Result
In the interview session, the researcher tries to dig the informations with some
questions to chef regarding food safety practices in food handling, personal hygiene,
and sanitation. The purpose of this interview is to dig the information of contdition
operational kitchen in the practice of food safety regarding food handling, personal
hygiene, and sanitation. Interview session was conducted as following:
Table 4.1 Interview Details
No Informants Name Time Place Date
1 Dwi Irianto 11:43 p.m. XYZ Hotels February 16th
, 2015
2 Dian 11:27 p.m. XYZ Hotels February 16th
, 2015
3 Ishmaudin 07:14 p.m. XYZ Hotels February 16th
, 2015
1. How about the process of receiving product in this Hotels, is there quality
control regarding food safety? When I conduct the observation, I was found
worm inside of vegetable. How could it happen, what is the problem?
Informants Results Indicators
1 Ada. Tapi terkadang tidak maksimal 1. Improper of
quality control
(employees less
awareness)
2 Ada. Kurang teliti
3 Ada. Kurang teliti. Kekurangan pegawai
39
2. Less of
employees
(management
lack of planning)
This question is purpose to dig information about operating in the practice of
receiving process in the XYZ Hotel. According from three informants, they
said that there is check about quality control regarding food safety such check
temperatures, physic, and texture of raw material. For the question regarding
worm that researcher found in the vegetables during observation can conclude
that sometimes they are not properly in the checking process. Receiving
process should be conducted properly by the employee to minimalize the
product come with have bad quality like broken, spoiled, out of date, or the
other case in not standard especially for meat, chicken, fish and seafood.
2. How the size of storage in this hotel?
a. Dry Storage
b. Walk-in Refrigerator
c. Walk-in Freezer
Informants Results Indicators
1 Menurut saya kalo untuk ukuran hotel ini
masih cukup.
1. Several of
informants
complain about
size of storage
(isufficient of
equipment)
Lemari pendingin si sebenernya mencukupi,
tapi untuk ukuran bintang 4 sebener nya
tidak cukup.
Kadang cukup-cukup aja jadi ya harus di
maksimalkan.
2 Secara ukuran sudah cukup besar.
40
Untuk ukuran refrigerator termasuk kecil
tidak mencukupi.
Ukuran freezer termasuk kecil tidak
mencukupi
3 Untuk penyimpanan kering sudah
mencukupi.
Untuk lemari pendingin masih sangat
kurang.
Frezzer juga sangat kurang karena
ukurannya kecil.
This question is purpose to dig information about the capacity of storage in
XYZ Hotels, capacity of storage has any influence toward storing product.
According from three informants for the dry storage all of them said that dry
storage of XYZ Hotels was sufficient to storing product. In the walk-in
refrigerator one of the informant answer is sufficient, because is depend on
event if there is no event so our storage will be enough. In the other informant
said that walk in refrigerator is insufficient because the size too small. Small
storage make we cannot separate food properly like meat, chicken, fish with
vegetable or fruit in this case potentially of contamination is increasing.
Forces to still storing product in small storage can be increase the temperature
and make the temperature not ideal to saving food. High temperature can
cause bacteria growth and make food is not safety to consume.
3. How about the equipment to support food safety in here? What is the
problem for insufficient equipment?
Informants Result Indicators
1 Engga memadai, barang-barang yang harus 1. Insufficient
41
diganti tapi tidak diganti contohnya sepatula
yang terbuat dari besi jadi ada karatnya
masih kita pakai. Penyebab utamanya dari
pihak management
equipment (all
the informants
complain about
the equipment to
support the
operational of
the practices in
food handlng)
2. Several
broken
equipment still
using in the
practices
3. Management
lack of palnning
to provide the
safety equipment
2 Sangat tidak mencukupi peralatan disini.
Permasalahan nya dari anggaran pembelian.
3 Peralatan disini sangat kurang memadai.
anggaran dari management
This question is purpose to dig the information about the equipment to
support operational in regarding food safety. According the interview session
all the informant has the same answer that equipment to support food safety
practice is insufficient and the varieties reason of the factor why equipment
insufficient are from budget and management. The equipment to support the
operational in the practice of food safety is very important, such as change the
broken equipment necessary conducted to prevent hazards or provide the
equipment that has relation with food safety like thermometer to check
temperatures of food.
42
4. How about the serving process of food in this hotel, is there checking before
food presented to ensure food is safety? I was hearing the complaint from
consumer about spoiled snake fruit, how can that happening?
Informants Result Indicators
1 Ada, contohnya pengecekan kemungkinan
adanya kontaminasi benda asing. Pengecekan
yang tidak teliti.
1. Improper in
quality control of
serving food.
(less of control
from employees
& management)
2 Ada, dari segi penataan makanan, pengujian
rasa, kuantitas. Dipengecekan rasa kita biasa
tau basi atau engga dan juga dari segi
penantaan biasa tercek apa ada benda asing
atau tidak. Ketidak sengajaan saja.
3 Ada, jadi ada satu supervisor yang mengecek
apakah makanan ini sudah benar dan layak.
Terkadang aktivitas hotel itu sangat sibuk
sehingga tidak terkonttrol dengan baik.
This question is purpose to dig information about last checking before food
serve to consumer to ensure food is safety. According the interviewing
session all the informants said that was conducted last checking before food
serve to consumer but sometimes they said sometimes we was improper in
last checking. The case of checking should be conducted properly to prevent
and minimize hazards into the food. There are several hazards can we identify
easier such as physical hazards because we can see that or spoiled product
with the taster before, but however an indefinable hazard such as bacteria or
virus is hard to identified.
43
5. How about the dumpster in here? How about the quantity? I also was found
lot of dumpster there is no have cover, how about that?
Informants Result Indicators
1 Jumlah tempat samapah sangat kurang,
semua jenis sampah juga di satukan di dalam
satu tempat sampah. Sebetulnya tempat
sampah yang tidak ada tutupnya juga sangat
mungkin menyebabkan kontaminasi seperti
bakteri.
1. Total of
dumpster is not
sufficient (Lack
of facility)
2. Management
lack of planning 2 Untuk saat ini memadai namun masih
disatukan sampah basah dan kering
seharusnya itu dipisahkan. Seharusnya
memang ditutup tapi karena memang yang
ada itu jadi kita pakai saja.
3 Kurang memadai. Harusnya memang ditutup
tapi kembali lagi masalah anggaran sehingga
akhirnya kita menggunakan barang yang ada.
This question is purpose to dig the information about the facility of sanitation
one of which is the dumpster to support the operational in the practice of
sanitation regarding food safety. According the interviewing session only two
of informants said that quantity of dumpster is insufficient, but from question
of my observation about there is no cover of dumpster all of the informants
said it should be have cover to prevent biological hazards. Dumpster is a
place to throw the waste disposal, with the fact that there is cover in every
dumpster biological hazards can contaminate in the way of practice or in
processing handling a food. Separation of wet and dry disposal also is very
important to classify that treatment.
44
6. How about the facilities to support sanitizer tools in here?
Informants Result Indicators
1 Kurang sekali menurut saya seharusnya ada
di setiap tempat seperti tempat pencuci
tangan, pintu masuk, dan toilet.
1. Both of
informants
compalin regard
the sanitizer
tools
(Insufficient of
sanitizer)
2. Management
lack of planning
to provide the
facility of
snitizer to
support the
practices of
personal
hygiene.
2 Menurut saya sudah mencukupi.
3 Kurang memadai, harusnya setiap tempat
pencucitangan ada dan juga harus nya ada
lap yang bersih
The question is purpose to dig the information about facility of sanitize to
support personal hygiene regarding food safety. According the interviewing
session two of informants said that is insufficient and one of them said it is
sufficient. Sanitation in the personal hygiene is very important to prevent of
biological hazards, bacteria or virus can eliminate with detergent so if
facilities of sanitation is insufficient the practices of sanitation will not
running well and the effect is low of practice.
45
7. How you maintenance the personal cleanliness? How often you washing
your hand?
Informants Result Indicators
1 Untuk pemeliharaan kebersihan pribadi
pertama kita harus rapih aja. Cukup sering.
1. Good
(following the
standard) 2 Saya menjaga kebersihan pribadi dengan
cara menjaga kerapihan selama saya bekerja.
saya cuci tangan 20 menit sekali
menggunakan sabun.
3 Pakaian yang bersih dan rapih. Saya mencuci
tangan ketika baru datang, habis istirahat,
dan sebelum pulang.
This question is purpose to dig the information about the practice of personal
hygiene. According the interviewing session all of the informants was correct
in the action or practice in personal hygiene regarding personal cleanliness
and hygiene. Actually when we work in the kitchen we should washing hand
periodically in every 20 minute or in the several conditions like before and
after handling food, after break or from toilet, etc. personal hygiene help the
employee to be healthier and also ensure the food is safety free from hazards.
8. If you feel little bit flu or cough, did you still working? Why?
Informants Result Indicators
1 Tetap kerja, tapi pake masker. Karna ini
tanggung jawab jd saya harus kerja.
1. Still working
even they got
sick (Employee
less of
2 Tetap masuk karena kondisi personil yang
terbatas juga jadi kalo memang sedikit saya
46
masuk. awareness)
2. Employee less
of training
(Virus is not
enough protected
by the masker)
3 Tetap bekerja, tapi menggunakan masker dan
tidak bertemu konsumen.
This question is purpose to dig the information about the awareness of
employee in the practice of personal hygiene. According the interview session
all the informants answer that he still working even have a little bit flu or
cough, the reason is he feel safety as long as he using masker and not face
directly consumer. The other informant answer because is about responsible
because XYZ Hotels has limited employee so as long as he can work, I will
work. Actually in the practice to prevent hazards and ensure food always
safety if we got sick we did not permit to handle a food. In this case the
awareness of the employee is still low, bacteria or viruses are thing that
invisible that really dangerous if transferred to food.
9. Are you using accessories such as watch or ring?
Informants Result Indicators
1 Tidak pakai, karna itu bisa menyebabkan
kontaminasi.
1. Good
(following the
standard) 2 Tidak saya tidak pakai, tidak diperbolehkan
karena akan menyebabkan kontaminasi.
3 Tidak, itu tidak baik karna biasa menjadi
sumber bakteri.
47
This question is purpose to dig the information about the practice to prevent
hazard regarding food safety. According the interview session all the
informant is not using any accessories. All the informants said using
accessories during work can increase the potentially of contamination
especially from biological and physical hazards.
10. Is there a SOP regarding food safety in here?
Informants Result Indicators
1 Ada, hanya tidak dijalankan mungkin karena
tidak memahami keamanan pangan dan
memang dari pihak management sendiri tidak
begitu mengkontrol itu jadi kurang kesadaran
di setiap karyawannya.
1. There is SOP
but management
improper to
Socialized SOP
well
2 Ada, tapi hanya sebatas pembahasan.
3 Ada, hanya belum semua karyawan tahu
karena dari management belum memberikan.
This question is purpose to dig the information about SOP regarding food
safety in XYZ hotel. According interview session all the informants said there
is SOP but no implemented, not followed, and not all employees know about
the standard operational procedure regarding food safety. One of informant
said that the SOP was not followed because less of control from management
regarding food safety. In this case there are two problems, first is from the
employee because not following and implemented and the second is from
management because low of controlling. To solve this problem is
management should be serious to control about the practice of food handling,
personal hygiene and sanitation to prevent some fatal incident.
48
11. Have you ever received training regarding food safety here?
Informants Result Indicators
1 Belum pernah, management sendiri tidak
memberi, pelatihan harusnya itu sebulan
sekali.
1. Management
lack of planning
to give
periodically
training regard
food safety in
food handling,
personal hygine,
and sanitation
2 Pernah, 2 minggu yang alu, sebulan yang
lalu, dan setahun yang lalu.
3 Saya belum pernah mendapatkan training
disini.
This question is purpose to dig the information about training in practices of
food handling, personal hygiene, and sanitation regarding of food safety.
According the interview session with three informants, two of their said he
never received training regarding of food safety, only one the informant said
was received the training. However, training session minimum should be
given by management at list every month because food safety is very
complicated employee should be able to identified types of hazards chemical,
biological and physical should be have knowledge to prevent hazards so he
can have good practice.
12. How about the total employee to support the operational in the kitchen?
Informants Result Indicators
1 Engga memadai, idealnya sekitar 12 orang. 1. Less of
employee 2 Kurang mencukupi, sebetulnya itu tergantung
dari ramai atau tidak nya hotel.
49
3 Belum cukupi, idealnya nya 16 orang. 2. Management
lack of planning
to hiring the
employees
This question is purpose to dig the information about the correlation in the
operational total of employee and the effectiveness in the practice of food
handling, hygiene and sanitation regarding food safety. According the
interview session the informants said that total of employee is not enough,
actually it is progressive right of management to hiring the employee but with
this condition our operational is not effective. This is the basic problem, root
of the many problems in the practice of food handling, hygiene and sanitation
in XYZ Hotels is less of employee.
4.2.2 Observation
The researcher has conducted observation about practices in food safety issues during
got an internship program in the kitchen at XYZ Hotels and find out several issues
that should be consider to improve in prevented of food hazards for minimize food
illness.
1. Food Handling
The flows of food is determines of food safety (Arduser and Brown, 2005).
According to USDA in 2013, there are eight steps of food handling covers receving,
storing, preparation, cooking, holding hot and cold, reheating, and serving.
a) Receiving
Receiving is the process of receive raw material or food from the supplier. In then
receiving process should have checking the order regarding quantity and quality.
50
Based on my observation, in the receiving of raw material in XYZ Hotels are
following:
Table 4.2 Observation of Receiving Process
Finding Result Requirement Indicators
Ineffective quality
control when
receiving raw
material to kitchen.
Several products
received with low
quality such as out
date product, not
fresh fish, and
worm inside
vegetables.
Must have quality
control to measure
that every product
is good.
1. Employee
less awareness
2. Management
improper to
socialized SOP
3. Management
less of control
Source: Observation on September 2014
According to FDA in 201, there is minimum food temperatures received that
acceptable for seafood, meat, poultry, and eggs. Beside controls the temperature
of product, in the receiving process also must controls and check the criteria of
foods.
b) Storing
Storing is the process of put raw material or food after receiving to storage according
the qualification of requirement in food safety. Basically there are two types of
storage those are dry and cold storage, for the cold storages are divide with two type
freezer and refrigerator. The good room temperatures should be maintenance in 200 C
until 250 C and for the refrigerator and freezer the temperatures should be
maintenance 50
C or below for refrigerator and -180
C for the freezer. Based on
observation in storing of food in XYZ Hotels are following:
51
Table 4.3 Observation of Storing Product
Finding Result Requirement Indicators
Small dry storage
(5 X 2 m2)
Several products
were put on the
floor.
There is no
product put on the
floor.
1. Management
less awareness
Small walk-in
refrigerator (1.5 X 1
m2)
Several products
were put on the
floor.
There is no
product put on the
floor.
1. Management
less awareness
Small walk-in
freezer (1.5 X 1
m2)
Several products
were put on the
floor.
There is no
product put on the
floor.
1. Management
less awareness
Not separate the raw
material such as
meat, fish, and
chicken with fruits or
vegetable.
Cross-
Contamination of
bacteria (Increasing
possibility of food
poisoning).
Separate the raw
material to
prevent cross-
contamination of
bacteria.
1. Employee
less training
2. Management
awareness
3. Management
less of control
High temperatures of
box refrigerator
Bacteria will
multiple (see the
appendix)
Storing food or
raw material in
safety
temperatures
1. Management
awareness
2. Management
less of control
Dangerous of plastic
containers (broken
and unknown
material). There is
broken container and
I found lot of plastic
1. Broken plastic
can be a physical
hazard.
2. Using unsafe
plastic container
can cause cancer.
1. Using the
safety container
such as stainless.
2. Using the
safety plastic
container that
1. Management
awareness
52
container that no has
food code to saving
food.
have license to
saving food. (see
in appendix)
Source: Observation on September 2014
Small storage makes the capacity to saving food or raw material very limited. Putting
the raw material or food on the floor can be dangerous because some insect may
growth without identified and become the problem in the next time, besides that the
cross-contamination is very likely to happen either from food to food or people to
food. Products should be kept at least 40 centimeters from walls and 10 centimeters
from the floor (Walker, 1992). A dangerous temperature (danger zone) is the
condition where the Bactria can multiple faster than before into the food, the range of
danger zone is from 60
C until 600 C.
Table 4.4 Times and Bacteria Growth
Number of cells 1 2 4 16 >1000 >1 million
Time 0 15/min 30/min 1/h 3/h 5/h
Source: Linton (2009)
Based on Food Drug and Administration Food Code in 2014 the one of example in
physical hazard is plastic, with the using broken plastic container that can increase
the contamination of physical hazard into the food. Besides that using the plastic
container that does not have license to saving direct contact with food can cause
cancer because solution of chemical substances contaminates food. The details
documentation of pictures evidence sees in appendix page.
c) Preparation
Preparation is the process to prepare several raw materials before going to cooking
process. In the process of preparation equipment is the important thing in the practice
of implementation of food safety. Cutting board, knife, pan, stove, oven, mixer, etc.
53
those are several example of equipment in the kitchen, the point is every equipment
must has a good quality to measure that in process of operational is not dangerous for
chef and the result of food itself. Based on observation toward preparation process in
XYZ Hotels are following:
Table 4.5 Observation of Preparation Process
Finding Result Requirement Result
Bad manner of
thawing
Cause of food
poisoning
There are 3 ways in
the thawing process
using refrigerator,
running water, and
microwave.
1. Employee less
of training
2. Management
less of control
3. Management
improper to
socialized SOP
There is no butcher
section
Cause of
contamination
biological hazards
Must have butcher
section because
every raw material
has a foodborne
bacteria or virus.
(see the appendix)
1. Management
less of awareness
Not separate the raw
material
Cause of
dissemination
biological hazards
Separate the raw
material to prevent
cross-contamination
of bacteria.
1. Employee less
of awareness
2. Employee less
of training
3. Management
less of control
Using the same
cutting board in
Cause of cross-
contamination
Every cutting board
has different
1. Employee less
54
every preparation function and was
classified with
different color.
of training
2. Employee less
of awareness
3. Management
less of control
Using pan with
broken non-stick
coating
Can causing
cancer
Using the safety pan 1. Management
less of awareness
Source: Observation on September 2014
There are three ways to thaw or defrost frozen food such as using running water,
microwave, and refrigerator (Thornes, 2001). I found the employee thaw the frozen
squirt in the static and dirty water, it is dangerous because dirty water can
contaminate the squirt and cause the food poisoning besides that I also found the
process of thawing in the room temperatures and near with rack of clean kitchen
equipment, the bacteria of food will transfer to clean equipment and contaminate the
other food. Meat, chicken, fish or seafood has a different foodborne bacteria with
there is no butcher section and all the preparation in the same place of course can
increasing the cross-contamination from food to food. The details of pictures
evidence read appendix I.
d) Cooking
Cooking is the process to cook raw material to become a food and cooking is one of
the step to kill several bacteria inside of raw material, with reach the minimum
standard temperature of fire in the process of cooking bacteria will be eliminate.
Based on observation toward cooking process in XYZ Hotels as follow:
55
Table 4.6 Observation of Cooking Process
Finding Result Requirement Indicators
There is no
thermometer to
check fire
temperature
Fire of cooking may
not appropriate with
the standard
requirement
Using the thermometer
to check the
temperature in the
process of cooking.
For the appropriate
temperatures in every
food see in the
appendix page.
1. Insufficient of
equipment
2. Management
less of awareness
Source: Observation on September 2014
In the cooking process to prevent food hazards from bacteria is not based on the
texture or appearance of food was cooked or not, but from the standard hot
temperature that can eliminate of bacteria.
e) Holding
Holding is process to hold the food after cooking before serve to consumer. Based on
observation toward holding process in XYZ Hotels as follows:
Table 4.7 Observation of Holding Process
Finding Result Requirement Indicators
Not separate food
properly
Cause of cross-
contamination
Separate food to
prevent food
hazards.
1. Employee less
of awareness
2. Employee less
of training
3. Management
less of control
56
Put the food on the
floor
Cause of cross-
contamination
Put in safe place to
prevent food
hazards
1. Employee less
of awareness
2. Employee less
of training
2. Management
less of control
4. Management
less of awareness
Source: Observation on September 2014
Not separate food properly and put on the floor will be making the possibility of
cross-contamination bacteria increase and can causing the food poisoning. The
details of evidences see in appendix.
f) Reheating
Reheating is the process to reheat again the food cooked for minimize or eliminated
some of bacteria before to become food is safety to consume. Based on my finding
when I was conduct the observation, the problem about reheating food in the XYZ
Hotels is same with cooking process there is no thermometer to check the
temperatures when he reheat the food and the indicator is management less of
awareness because not provide the equipment.
g) Serving
Serving is the end of process in the food handling. Based on my observation in the
serving researcher found problem and need more improvement in the quality control
before several foods serve to consumer, especially for food that has shell such as
snake fruit, so there is complain from consumer after open the shell of snake fruit and
he found that fruit was spoiled. The indicators of this problem are employee less of
awareness and management less of control.
57
2. Personal Hygiene
People are potential sources of microorganisms that cause illness in other through the
transmission of viruses or through food poisoning. There are four factors that should
be consider to keep the personal hygine maintain properly those are personal helath
and hygiene as the general, helath status of employee, hand hygiene, and injuries
(Marriot and Gravani, 2006)
a) Personal Health and hygiene
Employee health and hygiene, directly or indirectly, plays an important role in food
safety and sanitation. Sick employees and poor hygienic practices are major causes of
foodborne disease outbreaks. Based on observation in personal health and hygiene
are follows:
Table 4.8 Observation of Employee Personal Health and Hygiene
Finding Result Requirement Indicators
Employee working
in not good condition
is like when have
little bit flu and
cough illness
Virus is one of
biological hazard
that can causing
illness.
Breaks and
absence from
work.
1. Employee less
of awareness
2. Management
lack of control
Rarely to washing
hand with soap
Hand is part that has
many bacteria with
did not often to
washing hand will
be contaminate food
and causing food
poisoning.
Washing hand as
long as handling
food or in
operational
kitchen. For more
detail see in
chapter II about
personal hygiene.
1. Employee less
of awareness
2. Management
lack of planning
to provide the
sanitizer tools
(less of facility)
Source: Observation on September 2014
58
Virus is the smallest of the microorganisms that can cause foodborne illness. Unlike
bacteria, Virus cannot eliminate with cooking process or in hot temperatures (FDA,
2005). Hand hygiene is the most important and basic means reducing the spread of
infection in healthcare settings (Kirch, 2008). Hand hygiene is a general term that
applies to washing hand with running water used antiseptic, soap, or detergent for 20
seconds to kill microorganism.
b) Uniform and Accessories
The function of uniform in the kitchen is to prevent possibility of hazard such as
using hat or glove during operational. XYZ Hotels provide the complete uniform
starting from safety shoes, pants, clothes, apron, until the hat. Based on observation
to employee complemented uniform and accessories are follows:
Table 4.9 Observation of employee complemented uniform and accessories
Finding Result Requirement Indicators
Employee not using hat
during work.
Cause physical
hazards.
Using hat during
handle the
operational of the
kitchen.
1. Employee less
of awareness
2. Management
less of control
Using accessories such
as ring, bracelet, or
watch during work in
operational.
Accessories can be
source of bacteria
growth.
Do not using some
accessories during
working.
1. Employee less
of awareness
2. Management
less of control
Source: Observation on September 2014
Really important to always maintenance our uniform still clean and using the
complemented of uniform such hat during work to prevent physical hazards and do
not using any accessories during working because accessories can be resources from
any bacteria. The details of evidence see in the appendix II.
59
3. Sanitation
The word sanitation is derived from the Latin word sanitas, meaning ―health‖.
Sanitation applications refer to hygeneic practices designed to maintain a clean and
wholesome environment for food production, processing, preparation and storage
(Marriot and Gravani, 2006). Layout of the kitchen should be properly designed to
prevent such as storage room and waste disposal (Hui, 2003).
a) Environment
Kitchen Environment is a place where the operational of the kitchen going on.
Therefore, the sanitation of environment is really important to always maintenance in
cleanliness condition. Based on observation in sanitation environments my finding is
follow:
Table 4.10 Observation of Sanitation Environment
Finding Result Requirement Indicators
Dirty environment Source of many
bacteria and can
contaminate the
other food
Keep clean the
environment every
times
1. Employee less
of awareness
2. Management
less of control
Source: Observation on September 2014
I found dirty of sanitation of environment after handling some event, they cannot
maintenance the cleanliness of environment because should work faster and handle
too many job. Dirty environment can causing contamination of biological, physical,
and chemical hazards that can harm for our healthy.
60
2.1 Facilities
Facility in sanitation is equipment covers machine of washing, chemical washing,
towel, dump, sink, water waste disposal and ventilation for air circulation. Based on
my observation in sanitation facilities are following:
Table 4.11 Observation of Sanitation Facilities
Finding Result Requirement Indicators
There is no cover for
dumpster
Open dumpster can
causing bacteria
cross to the food
There is cover of
the dumpster
1. Insufficient of
equipment
2. Management
lack of planning
to provide good
dumpster
Only there are two
sanitizer machine
Ineffective to
washing hand
Put more of
sanitizer machine
1. Management
lack of planning
to provide
sanitizer tools
2. Insufficient of
equipment
Dirty towel Cause
contamination of
bacteria because not
clean
Using the clean
towel to clear up
everything
1. Management
lack of planning
to provide the
clean towel
Source: Observation on September 2014
There three main sections of the kitchen in cooking process those are A la Carte,
main kitchen, and pastry room but I found only two sanitize machine in main kitchen
and pastry room. A la Carte is the kitchen room that very busy to handle order from
61
restaurant but there is no sanitize machine, in this problem is chef should be go to the
other room to washing hand using sanitizer or may washing hand without sanitizer
and the problem is bacteria will not eliminate if not using any chemical agent such
sanitizer besides ineffective this condition is really dangerous, whereas their not
maintenance the personal hygiene properly. The details of evidences see in
appendix.
4.2.3 Documentation
The purpose of documentation of this research is to support data observation as the
evidences. The documents collected about analysis the practices of food safety
regarding food handling, personal hygiene, and sanitation. The researcher has
documented several finding regarding food handling, personal hygiene, and
sanitation practice and for more details of documentation researcher put in the
appendices.
4.3 Interpretation of Result
4.3.1 Interpretation of Interview, Observation, and Documentation
Based on the interview, observation and documentation of food handling practices,
researcher found several problems starting from receiving until serving seuch as
improper of control quality as well food received or out (serving). Actually in XYZ
Hotels employees was conducted quality control to food, but in several cases there is
improper of control that cause worm inside of vegetables received or there is hazards
in food. In the interview session chefs complain about size of storage of dry and cold,
their said the size is not sufficient and based on the observation and documentation
researcher found several foods storing in unsafe place and not separate properly,
management should have good planning to solve this problem to prevent dangerous
incident regarding food safety in their business. Besides that, based on the interview,
62
observation, and documentation the equipment to support the practices of food
handling is not sufficient and unsafe. There is no thermometer to check the
appropriate of temperature in the cooking process can make the bacteria not elimeted
properly.
Based on the interview, observation, and documentation of personal hygiene
practices, researcher found several problems that need to improve to ensure food is
safety to consume. Based on the interview and observation researcher found some
chefs work in not good condition such as flu and cough, of course it is dangerous
because virus can contaminate food and make food is harmfull to consume. Beside
that, based on observation researcher found rarely of chef s washing hand with
detergent chemical to eliminate bacteries, wahing hand is step to prevent of food
ileness in this case awreness of chefs is really lower. Management should control
properly the operational of kitchen and have good planning to support the personal
hygiene because based on the observation researcher only found two sanitaizer tools
of course it is not sufficient to support the personal hygiene practices.
Based on the interview, observation, and documentation of sanitation practoces,
researcher found several problems that need to improve in the sanitation of practices
such as cleanliness of environment and facility to support the sanitation practices.
Based on the observation reseacher found dirty environment in main kitchen,
awareness regarding cleanliness should be have and maintained properly by all the
chefs to prevent the bacteria or virus contaminate food. Beside that, management
should be have a good planning to support the sanitation practices because based on
observation and documentation researcher found all the garbage can with no cover, in
this case bacteria can easier to contaminate food in the process of handling food.
63
4.3.2 Cause and Effect Diagram
Based on the interviews result and observation, researcher was found several
problems regarding food handling, personal hygiene, and sanitation practices
according food safety in the operational kitchen at XYZ Hotels. The finding of
problem will be presented using cause and effect diagram as following:
1.Food Handling Practices
Figure 4.1 Cause and Effect Regarding Food Handling Problems
Source: Analysis from Interview and Observation
Based on the interviewing and observation researcher was found three causes factor
as the main problem in the practices of food handling according food safety, those
are people, equipment, and management. According the interviewing and observation
less of training cause several foods handle by wrong treatment such as not separation
food properly, storing food in high temperature, unhygienic in the process of
thawing, improper in the way to checking and control foods, etc. less of employees
make the operational of the kitchen did not properly handled ten causing the
employee improper practices in the working. In the problem of equipment, based on
the interviewing and observation there are many equipment found in broken
64
condition but still used because there is no choice. Besides that, insufficient of
equipment make the operational did not running well, make practices of food
handling iproper for example there is no thermometer to check the standard
temperature, actually in every food has different cooking temperatures and wrong
handling in cooking temperatures can make food is not safety. In this problem
management lack of planning to provide and change the equipment, hire the
employees to support operational and give the training to improve knowledge about
food safety. Management must give the information about SOP regarding food safety
properly to employees and control the practices of food handling to become food are
safety.
2. Personal Hygiene Practices
Figure 4.2 Cause and Effect in Food Handling Problems
Source: Analysis from Interview and Observation
Based on the interviewing and observation researcher was found three causes factor
as the main problem in the practices of personal hygiene according food safety, those
are people, facilities, and management. According the interviewing and observation
researcher found the employees have flu and cough but still working, they not aware
65
about health condition, actually their action is really dangerous because can
contaminate food. Employee knowledge to identify food hazards especially in
microorganism is really poor and the effect is careless action in the practices of
personal hygiene. Virus is invisible microorganisms, using masker during handling
food is not protected the contamination of virus. Training is very important to
improve their knowledge about the food hazards. Facilities to support the practices of
personal hygiene need improvment to help the employee in the operational of the
kithen, there are only two sanitizer tools in the kitchen to ensure hands free from
biological hazards. Management in this problem was lake of palnning to give the
training and provide the facilities also less in the control of personal hygiene because
researcher was found chefs working without using hat in the kitchen during
operational time.
3. Sanitation Practices
Figure 4.3 Cause and Effect in Food Handling Problems
Source: Analysis from Interview and Observation
Based on the interviewing and observation researcher was found three causes factor
as the main problem in the practices of sanitation according food safety, those are
66
people, facilities/equipemnt, and management. According observation researcher was
found less of awareness employee in sanitation environment because researcher
found dirty environment after cooking. In the interviewing researcher was found
other factor, less of employee make the operational is not running well so cause the
dirty environment is the employee should working faster in limit capacity and make
less of awareness toward sanitation practice. Facility is the problem in the sanitation
practice because according the observation researcher found small and uncover
dumpster, uncover dumpster can increase the possibility of cross contamination
biological hazards. In here management was lake of planning to provide the facilities
and control the operational kitchen.
67
CHAPTER V
CONCLUSIONS AND RECOMMENDATIONS
5.1 Conclusions
Based on interview and observation, overall the conclusion of this research about
food handling, personal hygiene, and sanitation practice are need some improvement.
The details of conclusion will be explained by researcher as follows.
1. Conclusion Practices of Food Handling among Chefs in XYZ Hotels.
In the practices of food handling, researcher still found lot of food handled in unsafe
ways like not separation food, storing (meat, chicken, and fish) in danger zone, and
unsafe thawing process. Therefore, handled food properly is requiring in every
practice of food handling. Not implemented the standard treatment according food
safety can make food is not safety to consume. Besides that, the several equipment is
not standard like broken pan make employee can practice well. In here, management
should support the operational to provide new equipment, training, and intensive
control to ensure all the practice is according food safety.
2. Conclusion Practices of Personal Hygiene among Chefs in XYZ Hotels.
In the practice of personal hygiene, researcher found less awareness of employee in
the action to prevent food hazards. Based on the interviewing, employee still working
even he got little bit flu or cough. Facility of sanitizer also is not supported the Chefs
to implemented practice of food safety in the case personal hygiene. In here,
management has responsible to give the training and provide the facility to support
the practice in hygiene is according food safety.
68
3. Conclusion Practices of Sanitation among Chefs in XYZ Hotels.
In the practice of sanitation, researcher found less awareness during the operational
in the case of environment. Based on the observation researcher was found dirty
environment in the main kitchen after cooking. Facility of dumpster is not standard
because there is cover and some dumpster is small so not support the practice of
sanitation. Dumpster without cover can be transfer the bacteria to food, so food
become not safety. In this case, management has responsible to conduct the intensive
control to ensure that environment is clean every time and provide the good facility
to support practice of food safety.
5.2 Recommendations
Improper way in the practices of food safety regarding food handling, personal
hygiene, and sanitation will give a negative impact for the existence of business in
the future. Therefore, there is requiring in action to prevent dangerous problem
according food safety. The researcher has listed several recommendations to Chefs
and Management of XYZ Hotel to improve the practices of food handling, personal
hygiene, and sanitation.
1. Recommendation to Chefs and Management of XYZ Hotels
Researcher recommended to all chefs in the kitchen at XYZ Hotels to be more
respect and aware about the issues of food safety. Following the standard of food
safety practices regarding food handling, personal hygiene, and sanitation is
requirement to privent the incident of food ileness. However, hotels industries in
Cikarang were rapidly growth and cerate the strick business competition. Therefore,
management is responsible to support the operatinonal of the kitchen in practice food
handling, personal hygiene and sanitation. Management should be hiring human
resource (Chef) that has competence in food safety practices and provide the standard
equipmet or facilities to support activity of the kitchen. Besides that, management of
69
XYZ hotels must contruct or provides the SOP and socilazed properly to all
employee of the kitchen as the standard guidlanes of procedure in the practices of
food safety regarding food handling, personal hygiene, and sanitation. Control to
prevent the improper way in the practices is requirement to prevent some incidents
that can demage the business and decresing the exitency of the hotels.
2. Recommendations for Future Researcher or Reader
This study is expected to give more knowledge about food safety regarding food
handling, personal hygiene, and sanitation practices for the researcher and future
reseacher. This study can be used as the references in the future research or in the
application of food safety that has relation in food industries. There are complicated
about food safety, always follow the information updates year by year because issues
of food rapidly changing.
70
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73
APPENDICES
APPENDIX I - Documentation of Storing
Date : November 18th
, 2014
Time : 06:04 p.m.
Location : Walk-in refrigerator
Descriptive Problem : Raw material or food storing on the floor
74
Date : November 26th
, 2014
Time : 04:52 p.m.
Location : Dry Storage
Descriptive Problem : Raw material or food storing on the floor
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold Kitchen/Pastry
Descriptive Problem : Unsafe temperatures of box refrigerator
75
Date : November 26th
, 2014
Time : 03:11 p.m.
Location : Main kitchen
Descriptive Problem : Broken plastic container
Date : November 26th
, 2014
Time : 04:50 p.m.
Location : Walk-in freezer
Descriptive Problem : Unsafe Plastic (unknown
76
APPENDIX II - Preparation
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold kitchen
Descriptive Problem : Spoiled papaya because ineffective FIFO
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold kitchen
Descriptive Problem : Spoiled papaya because ineffective FIFO
77
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold kitchen
Descriptive Problem : Spoiled papaya because ineffective FIFO
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold kitchen
Descriptive Problem : Spoiled papaya because ineffective FIFO
78
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold kitchen
Descriptive Problem : Spoiled papaya because ineffective FIFO
Date : December 8th
, 2014
Time : 02:57 p.m.
Location : Cold kitchen
Descriptive Problem : Spoiled papaya because ineffective FIFO
79
APPENDIX III - Personal Hygiene
Date : November 18th
, 2014
Time : 04:56 p.m.
Location : A la Carte
Descriptive Problem : Not using hat when handle food
80
Date : February 16th
, 2015
Time : 11:00 p.m.
Location : Main Kitchen
Descriptive Problem : Only two facilities in sanitizer tools
Date : February 16th
, 2015
Time : 10:55 p.m.
Location : Cold Kitchen
Descriptive Problem : Only two facilities in sanitizer tools
81
APPENDIX IV - Sanitation Environment
Date : December 2nd
, 2014
Time : 10:21 a.m.
Location : Cold kitchen
Descriptive Problem : Defrost coconut ice in sink
Date : December 1st, 2014
Time : 07:25 p.m.
Location : A la Carte
Descriptive Problem : Dirty sink
82
Date : November 18th
, 2014
Time : 06:05 p.m.
Location : Main kitchen
Descriptive Problem : Dirty Environment
Date : December 1st, 2014
Time : 07:26 p.m.
Location : A la Carte
Descriptive Problem : Dirty towel
83
Date : February 16th
, 2015
Time : 10:54 p.m.
Location : Cold Kitchen
Descriptive Problem : Small and Uncover Dumpster
84
APPENDIX V - Chemical Hazards
Chemical Hazards from Natural Origin
Food Natural Toxin(s) Amount Effect
Alfalfa sprouts Canavanine 15.000 ppm Toxin
Basil Estragole Carcinogen
Beer Ethyl carbamate 1-5 ppm Tumor
Black pepper Piperine 10% by wt Tumor
Black pepper Safrole Carcinogen
Bracken fern Tannins Carcinogen
Bread Ethyl carbamate 1-5 ppb Tumor
Bread. Fresh Formaldehyde Carcinogen
Bread Urethane Carcinogen
Broccoli Allyl isothiocyanate Carcinogen
Butter Diacetyl Mutagen
Cauliflower Allyl isothiocyanate Carcinogen
Celery Psoralcns Mutagen
Chicken, grilled Carcinogenic nitropyrenes 100 ppb Carcinogen
Cinnamon Safrole Carcinogen
Coffee Benzo(u) pyrene (4) Carcinogen
Coffee Caffeine Toxin
Coffee Chlorogenic acid Mutagen
Coffee Diacetyl Mutagen
Coffee Hydrogen peroxide Carcinogen
Coffee Methyl glyoxal Mutagen
Coffee Tannins Carcinogen
Coltsfoot Senkirkine 150 ppm Tumor
Comfrey (5) Symphytine Tumor
85
Fennel Estragole Carcinogen
Fiddlehead greens Ptaquiloside Carcinogen
Horseradish Ally1 isothiocyanate 50-100 ppm Carcinogen
Mace Safrole Carcinogen
Morel, false (6) Methyl hydrazine 14 ppm Carcinogen
Morel, false (6) Myromitrin 500 ppm Carcinogen
Morel, false (6) N-methyl-N formylhydraziue 500 ppm Carcinogen
Mushroom,
common
Parahydrazinobenzoic acid 10 ppm Carcinogen
Mustard. brown Allyl isothiocyanate 50-100 ppm Carcinogen
Nutmeg Safrole Carcinogen
Parsnips Psoralens 40 ppm Mutagen
Potatoes Chaconine 75 ppm Toxin
Potatoes Solaiiine Toxin
Red wines Tannins Carcinogen
Rocket (arugula) Allyl isothiocyanate Carcinogen
Sake Urethane Carcinogen
Shrimp (7) Formaldehyde Carcinogen
Soy sauce Ethyl carbamate 1-5 ppb Tumor
Star anise Safrole Carcinogen
Tarragon Estragole Carcinogen
Tea Tannins Carcinogen
Tomato puree Methylglyoxal Mutagen
Wine Ethyl Carbamdte 1-5 ppb Mutagen
Yogurt Ethyl Carbamdte 1-5 ppb Tumor
Source: Ames (1990)
86
APPENDIX VI - Types of Chemical Toxin
Common Toxin in a Food
Naturally Occurring
Ciguatoxin
Mycotoxin
Scombrotoxin
Shellfish toxins
Mushroom toxins
Source: Linton (2009)
87
APPENDIX VII - Factors Bacteria Growth
Factors Bacteria Growth
Factors Descriptions
Food Bacteria grow best in potentially hazardous food, which are
moist, low acid, and have some protein.
Acidity Bacteria cannot grow well in high-acid foods. Most bacteria
grow in food that has a pH of 4.6 or higher. pH is a measure of
how much acid or alkali is in a product. It is indicated on a
scale from 0 to 14, with 7 being neutral. If the pH value is
below 7, the food is acid; if it is above 7, the food is alkaline.
Temperature Bacteria grow over a wide range of temperatures. Temperature
is the most widely used method to control bacterial growth.
Bacteria grow slowly at temperatures below 41°F (5oC). They
begin to die at 135°F (57oC) or hotter.
Time A rule of thumb in the food industry is that bacteria need about
4 hours to grow to high enough numbers to cause illness. This
includes total time that a food is between 41°-140°F.
Oxygen Some bacteria require oxygen to grow (aerobes) while others
can grow only in the absence of oxygen (anaerobes). However,
many bacteria grow under either condition and these bacteria
are called facultative anaerobes.
Moisture/Water Bacteria need water to grow. Foods that have a water activity
of 0.85 or higher can support the growth of bacteria. Water
activity is a measure of how much water is available to the
bacteria.
Source: Fraser (2003)
88
APPENDIX VIII - Types of Bacteria
Foodborne Bacteria
Foodborne Bacteria
Bacteria Foodborne Illness Common Foods
Bacillus
Cereus
Intoxication Temperature-abused cooked rice, sauces,
puddings, soups, casseroles
Campylobacter Infection Unpasteurized milk and dairy products
Clostridium
Botulinum
Intoxication Improperly home canned food; garlic and oil
mixtures that are not acidified; temperature-
abused baked potatoes, stews, sautéed onions,
modified atmosphere packaged (MAP) foods
Clostridium
Perfringens
Intoxication Temperature abused cooked meat, meat dishes,
cooked beans
Escherichia
Coli
Toxin-mediated
infection
Improperly cooked ground beef, lettuce;
unpasteurized apple cider
Listeria
Monocytogenes
Infection Deli meats, soft cheese, seafood/seafood
products, hot dogs, unpasteurized milk
Salmonella Infection Improperly cooked poultry, shell eggs;
temperature abused sliced melons, sliced
tomatoes; improperly processed raw sprouts
Shigella Intoxication Salads, lettuce, raw vegetables, milk and dairy
products, poultry
Staphylococcus
Aureus
Intoxication Temperature-abused meat and meat products,
poultry and egg products, mayonnaise-based
salads, cream-filled pastries
Staphylococcus
Aureus
Intoxication Temperature-abused meat and meat products,
poultry and egg products, mayonnaise-based
89
salads, cream-filled pastries
Vibrio Infection Raw or partially cooked oysters
Yersinia Infection Unpasteurized milk; tofu; no chlorinated
water; improperly cooked meat, oysters, fish
Source: FDA Food Code (2005)
90
APPENDIX IX - Types of Virus
Foodborne Virus
Virus Foodborne Illness Common Foods
Hepatitis
A
Infection Ready-to-eat foods that will not receive a
further heat treatment; unsafe water; and
improperly handled ice Ready-to-eat foods
that are washed with a non-potable water
supply or foods that are handled excessively
can be contaminated with Hepatitis A.
Norovirus Infection Ready-to-eat foods that will not receive a
further heat treatment; unsafe water Raw
seafood. Raw fruits and vegetables that are
washed with a contaminated water supply.
Non-heated foods that are handled by people
who are shedding the virus.
Rotavirus Infection Ready-to-eat foods that will not receive a
further heat treatment; unsafe water Ready-to-
eat foods that will not receive a further heat
treatment; unsafe water Raw seafood. Raw
fruits and vegetables that are washed with a
contaminated water supply. Non-heated foods
that are handled by people who are shedding
the virus.
Source: FDA Food Code (2005)
91
APPENDIX X - Types of Parasite
Foodborne Parasite
Parasite Foodborne Illness Common Foods
Cryptosporidium
parvum
Infection Water, salads and raw
vegetables, milk, unpasteurized
apple cider, ready-to-eat food
Cyclospora
cayetanensis
Infection Water, raw produce, fish, raw
milk
Giardia duodenalis Infection Contaminated water, salads, and
raw vegetables washed with
contaminated water
Toxoplasma gondii Infection Contaminated water, raw or
undercooked meat
Trichinella spiralis Infection Raw and undercooked pork and
pork products (particularly
sausage), raw and undercooked
wild game
Source: FDA Food Code (2005)
92
APPENDIX XI - Appropriate Products Time
Product Refrigerator freezer
Eggs
Fresh, in shell 4 to 5 weeks Do not freeze
Raw yolks, whites 2 to days 1 year
Hard cooked 1 week Do not freeze well
Liquid pasteurized eggs
or egg substitutes,
Opened 3 days Do not freeze
Unopened 10 days 1 year
Mayonnaise, commercial 2 months Do not freeze
Source: FDA (2013)
Product Refrigerator freezer
TV Dinners, frozen Casseroles
Keep frozen until ready to heat - 3 to 4 months
Source: FDA (2013)
93
Product Refrigerator freezer
Deli & Vacuum-Packed Product
Store-prepared
(or homemade) egg, chicken, tuna,
ham, macaroni salads
3 to 5 days Don‘t freeze well
Pre-stuffed pork & Lamb chops,
chicken breasts stuffed w/dressing
1 day Don‘t freeze well
Store-cooked convenience meals 3 to 4 days Don‘t freeze well
Commercial brand vacuum-packed
dinners with USDA seal, unopened
2 weeks Don‘t freeze well
Source: FDA (2013)
Product Refrigerator freezer
Raw Hamburger, Ground & Stew Meat
Hamburger & stew meats 1 to 2 days 3 to 4 months
Ground turkey, veal, pork, lamb 1 to 2 days 3 to 4 months
Source: FDA (2013)
Product Refrigerator freezer
Ham, Corned Beef
Corned beef in pouch with pickling
juices
5 to 7 days Drained, 1 month
Ham, canned, labeled ―Keep refrigerated‖
Opened 6 to 9 months 1 to 2 months
Unopened 3 to 5 days Don‘t freeze
Ham, fully cooked, whole 7 days 1 to 2 months
Ham, fully cooked, half 3 to 5 days 1 to 2 months
Ham, fully cooked, slices 3 to 4 days 1 to 2 months
Source: FDA (2013)
94
Product Refrigerator freezer
Hot Dogs & Lunch Meats (in freezer wrap)
Hot dogs,
Opened package 1 week 1 to 2 months
Unopened package 2 weeks 1 to 2 months
Lunch meats,
Opened package 3 to 5 days 1 to 2 months
Unopened package 2 weeks 1 to 2 months
Source: FDA (2013)
Product Refrigerator freezer
Soups & Stews
Vegetable or meat-added & mixtures
of them
3 to 4 days 2 to 3 months
Source: FDA (2013)
Product Refrigerator freezer
Bacon & Sausage
Bacon 7 days 1 month
Sausage, raw from pork, Sausage, raw
from pork, beef, chicken or turkey
1 to 2 days 1 to 2 months
Smoked breakfast links, patties 7 days 1 to 2 months
Summer sausage labeled ―Keep
Refrigerated,‖
opened 3 weeks 1 to 2 months
unopened 3 months 1 to 2 months
Source: FDA (2013)
95
Product Refrigerator freezer
Fresh Meat (Beef, Veal, Lamb, &
Pork)
Steaks 3 to 5 days 6 to 12 months
Chops 3 to 5 days 4 to 6 month
Roasts 3 to 5 days 4 to 12 months
Variety meats (tongue, kidneys, liver,
heart, chitterlings)
1 to 2 days 3 to 4 months
Source: FDA (2013)
Product Refrigerator freezer
Meat Leftovers
Cooked meat & meat dishes 3 to 4 days 2 to 3 months
Gravy & meat broth 1 to 2 days 2 to 3 months
Source: FDA (2013)
Product Refrigerator freezer
Fresh Poultry
Chicken or turkey, whole 1 to 2 days 1 year
Chicken or turkey, parts 1 to 2 days 9 months
Giblets 1 to 2 days 3 to 4 months
Source: FDA (2013)
96
Product Refrigerator freezer
Cooked Poultry, Leftover
Fried chicken 3 to 4 days 4 months
Cooked poultry dishes 3 to 4 days 4 to 6 months
Pieces, plain 3 to 4 days 4 months
Pieces covered with broth, gravy 3 to 4 days 6 months
Chicken nuggets, patties 3 to 4 days 1 to 3 months
Source: FDA (2013)
Product Refrigerator freezer
Fish & Shellfish
Lean fish 1 to 2 days
Fatty fish 1 to 2 days
Cooked fish 3 to 4 days
Smoked fish 14 days
Fresh shrimp, scallops, crawfish, squid 1 to 2 days
Canned seafood after opening out of can
Pantry, 5 years 3 to 4 days 2 months
Source: FDA (2013)
97
Products Minimum Internal Temperature
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb 1600 F or 71
0 C
Turkey, Chicken 1650 F or 74
0 C
Fresh Beef, Pork, Veal, And Lamb 1450 F or 63
0 C
Poultry
Chicken, Turkey, and Whole 1650 F or 74
0 C
Poultry parts 1650 F or 74
0 C
Duck and Goose 1650 F or 74
0 C
Stuffing (cooking alone or in bird) 1650 F or 74
0 C
HAM
Fresh (raw) 1600 F or 71
0 C
Pre-cooked (to reheat) 1400 F or 60
0 C
Eggs and egg dishes
Eggs 1600 F or 71
0 C
Egg dishes 1600 F or 71
0 C
Seafood
Fin Fish 1450 F or 63
0 C
Shrimp, Lobster, and Crab 1450 F or 63
0 C
Clams, Oyster, and Mussels 1450 F or 63
0 C/until shell open
Scallops 1450 F or 63
0 C
Leftovers and Casseroles 1650 F or 74
0 C
Source: FDA (2013)
98
APPENDIX XII - Temperature of Storage Products
Recommended Temperature and Maximal Period of Storage Products
Food ⁰F ⁰C Max. Storage
Canned Products 70 21 12 months
Cooked dishes 36 2 Served on day prepared
Cream filled pastries 36 2 Served on day prepared
Dairy products, milk (fluid) 40 5 3 days in original
container, tightly cover
Milk (dried) 70 21 3 months orig. container
Butter 40 5 2 weeks in waxed carton
Cheese (hard) 40 5 6 months tightly
wrapped
Cheese (soft) 40 5 7 days, tightly covered
Ice cream & Ices 10 -12 3 months orig. container
Eggs 45 7 7 days unwashed
not in cardboard
Fish, shellfish (fresh) 36 3 2 days loosed wrapped
Frozen Products 0 to - 20 -17 to -29 5 days, covered
container
Apples, pears, citrus 50 - 70 10- 20 2 weeks orig. container
Left over 36 2 2 days, covered
container
Poultry 36 2 7 days, properly
wrapped
Meat: Ground 38 3 2 days properly wrapped
Fresh meat cuts 38 3 6 days, properly
wrapped
99
Liver, variety meats 38 3 2 days properly wrapped
Cured bacon, Ham 38 3 1-4 weeks, wrapped
Dried Beef 38 3 6 weeks, wrapped
Source: Somoray (2012)
100
APPENDIX XIII - Criteria of Receiving Products
Temperatures and Criteria of Receiving Products
Criteria in Receiving Foods
Products Accept Reject
Beef
Pork Receive at
41⁰F or lower
Color : bright cherry red
Pink lean, white fat
Texture: firm, spring
back when touched
Color: brown, greenish,
purple, blotches
Texture: slimy, sticky,
dry
Packaging: broken
cartons, Dirty wrappers,
torn packaging
Poultry
Receive at
41⁰F or lower
Color: no discoloration
Texture: firm, springs
back when touched
Color: purple, green
discoloration
Texture: stickiness
under the wings or
around the joints
Freezer burn, dark wing
tip
Odor: abnormal,
unpleasant
Fish
Receive at
41⁰F or lower
Color: bright red gills,
bright shiny skin
Odor: mild ocean,
seaweed smell
Eyes: bright, clear, full
Texture: firm flesh,
springs back when
Color: dull, gray gills,
dull, dry skin
Odor: strong, fishy
ammonia smell
Eyes: cloudy, red
rimmed, sunken
Texture: soft, leaves
101
touched imprints when touched
Shellfish
Receive at
45⁰F or lower
Odor: mild ocean,
seaweed smell
Shells: closed, unbroken
(indicates shell
Fish is alive)
Odor: strong fishy smell
Shells: open, do not
close when Tapped
Texture: slimy, sticky
and dry
Crustaceans (shrimp,
crabs)
Receive at
45⁰F or lower
Odor: mild ocean,
seaweed smell
Shell: hard and heavy
Odor: strong fishy smell
Shell: soft
Eggs
Receive at 45⁰F or
lower
Odor: none
Shells: clean, unbroken
Chalky
Odor: sulfur smell
Shells: dirty cracked,
shiny
Dairy (milk, butter,
cheese)
Receive at
41⁰F or lower
Milk: sweet flavor
Butter: sweet flavor,
uniform color
Firm texture
Cheese: typical flavor,
uniform color
Milk: sour, bitter, moldy
taste, putrid odor, curdled
consistency
Expired dates
Butter: sour, bitter,
moldy taste
Cheese: unnatural mold,
uneven color, abnormal
flavor and color
Frozen Processed
Foods
(Cold cuts, frozen
fruits & vegetables)
Receive at
41⁰F or lower
Package intact and in
good condition
Presence of small crystals
Torn packages, with
holes Appearance of
large crystals (evidence
of thawing and
refreezing)
Fluids and frozen liquids
at the bottom
102
Water stains on the
package
Ice Cream
Receive at 6⁰F-10⁰F
Tightly sealed cartons, no
ice crystals
Indicating thawing and
refreezing
Large crystals
Canned Goods Packaging intact Swollen, leaking, rusty,
dented cans, flawed seals,
without a label
Dry Foods Packaging intact, dry
undamaged
Damp moldy container,
Insect infestation
Source: FDA (2011)
103
APPENDIX XIV - Chemical Sanitation
Chemical Sanitation Requirements
Chemical
Solution
Temperature
(F0)
pH Maximum
Allowed
Contact
Time 10 / less 8 / less
Chlorine 1200
25 ppm 25 ppm 200 10 sec
1000
50 ppm 50 ppm 200 10 sec
750
50 ppm 50 ppm 200 10 sec
550
100 ppm 100 ppm 200 10 sec
≤ 5.0*
Iodine 750+ 12.5 25 30 sec
Quaternary 750+ As specified by
manufacturer, see
label; hardness 500
ppm or less*
200 30 sec
Source: IFC (2005)
104
APPENDIX XV - Documentation Equipment
Pan
Size Quantity Condition descriptions
Small 2 Bad Condition: the handle and non-stick
coating was broken.
Medium 13 10 in good condition and three in bad
condition, the case same like small pan.
Large 6 Good condition.
Pot
Size Quantity Condition descriptions
Small 4 3 in good condition and 1 in bad
condition: the stick was broken.
Medium 6 5 in good condition and 1 in bad
condition: there is small hole
Large 15 Good condition
Spatula Stainless and Wood
Size Quantity Condition descriptions
Wood 7 Several wood spatulas in bad condition
and potentially to be physical hazard.
Stainless 5 Good condition
105
Sieve
Size Quantity Condition descriptions
Small 3 2 in good condition and 1 in bad
condition: the wire net was broken.
Medium 1 Bad condition: potentially to be physical
hazard because the wire net was broken.
Large 2 Bad condition: there is no handle.
Mixer
Size Quantity Condition descriptions
Medium 2 1 good and 1 bad: the seal of plastic
already broken.
Stainless Serving Dishes
Size Quantity Condition descriptions
Medium 8 Good condition
Large 21 Good condition
Cutting Board
Size Quantity Condition descriptions
Small 4 Bad condition: the cutting board already
did not flat.
Medium 3 Good condition
Large 1 Good condition
106
Table chiller (Refrigerator)
Size Quantity Condition descriptions
Medium 5 2 good and 3 in bad condition: the
temperature did not maintain as well.
Box chiller (Refrigerator)
Size Quantity Condition descriptions
Large 1 Bad condition: the temperature high, did
not maintain in 50 C.
Box Freezer
Size Quantity Condition descriptions
Small 3 Good condition
Medium 4 Good condition
Large 1 Bad condition: sometimes the blowers of
freezer turn off.
Plastic Containers
Size Quantity Condition descriptions
Small 11 Only 6 small plastic containers that have
food grade to safety saving food.
it mean 68 plastic containers is no safety.
Medium 45
Large 18
107
Stove
Size Quantity Condition descriptions
Small 4 Good condition
Medium 10 Good condition
Large 4 3 Good conditions, 1 bad: the fire is not
stabile so hard to control.
Oven
Size Quantity Condition descriptions
Medium 1 Good condition
Microwave
Size Quantity Condition descriptions
Small 1 Bad condition: basic disk already loss, so
the direction of heat did not thoroughly.
Waffle and Crepes Stove
Name Quantity Condition descriptions
Waffle 1 Good condition
Crepes 1 Good condition
Roaster
Size Quantity Condition descriptions
Medium 1 Good condition
108
Salamander
Size Quantity Condition descriptions
Medium 1 Good condition
Grill
Size Quantity Condition descriptions
Large 2 Good condition
Stainless Table
Size Quantity Condition descriptions
Small 4 Good condition
Medium 6 Good condition
Large 2 Good condition
109
APPENDIX XVI – Documentation of Facilities
Air Exhaust
Size Quantity Condition descriptions
Large 3 Good condition
Water Disposal
Size Quantity Condition descriptions
Short 2 Good condition
Medium 1 Good condition
Long 1 Good condition
Dumpster
Size Quantity Condition descriptions
Small 2 Good condition
Medium 2 Good condition
Large 3 Good condition
Sanitizer Machine
Size Quantity Condition descriptions
Medium 2 Good condition. * note: sometimes there
is no chemical sanitizer.
110
Sink
Size Quantity Condition descriptions
Small 1 Good condition
Medium 1 Good condition
Large 1 Good condition
Air Conditioner
Size Quantity Condition descriptions
Medium 1 Bad condition: the water disposal
already broken so the water falling to the
floor.
Dry Storage
Size Quantity Condition descriptions
Small 1 Bad condition: the rage to the floor and
wall is not standards and sometimes the
goods is overload.
Chemical Storage
Size Quantity Condition descriptions
Small 1 Good condition
111
APPENDIX XVII – Transcript Interviews
Narasumber 1
1. Bagaimana proses penerimaan produk di Hotel ini, apakah ada kontrol
kualitas tentang keamanan pangan?
Ada tapi itu kadang-kadang, umumnya ada dan tidak maksimal.
Contoh pengecekan pernerimaan barang dari kulaitas, structur,
bentuk, pisik sudah sesuai belum dengan standard disini misalnya di
dalam penerimaan ikan kondisinya masih segar atau tidak, untuk
buah buahan dan sayuran tergantung dari order itu sendiri kita order
yang masih mentah atu uda masak.
Ketika saya melakukan observasi, saya menemukan cacing dalam
sayuran. Bagaimana hal ini bisa terjadi, apa masalahnya?
Posisi cacing itu sendirikan adanya didalam oleh sebab itu kadang itu
juga kita susah utnuk mengeceknya, seperti yang saya bilang kadang
ga maksimal.
2. Bagaimana ukuran penyimpanan di hotel ini?
a. Penyimpanan kering
Menurut saya si kalo untuk ukuran hotel ini masih cukup karna
barang kita juga ga terlalu banyak.
b. Lemari pendingin
Untuk lemari pendingin si sebenernya mencukupi, tapi untuk ukuran
bintang 4 sebener nya ga cukup.
c. Lemari pembeku
Sama seperti refrigerator kadang cukup-cukup aja jadi ya harus di
maksimalkan aja.
112
3. Bagaimana dengan peralatan untuk mendukung keamanan pangan
disini pak?
Engga, barang-barang yang harus diganti tapi tidak diganti
contohnya sepatula yang terbuat dari besi jadi ada karatnya masih
kita pakai perawatan nya juga minim seperti griller yang rusak
harusnya diganti karna uda ga aman.
Apa masalah kenapa barang disini tidak dengan kebutuhan operational
dalam mendukung keamanan pangan?
Penyebab utamanya dari pihak management itu sendiri karena
anggaran kalo untuk penggantian peralatan kana da masa nya 5
tahun paling lama 2 taun paling cepet baru biasa di ganti kecuali
barang-barang yang sangat dibutuhkan atau penting baru dibeli
segera.
4. Bagaimana proses penyajian makanan di hotel ini, apakah ada
pemeriksaan sebelum makanan disajikan untuk memastikan makanan
keselamatan?
Ada contohnya pengecekan kemungkinan adanya kontaminasi benda
asing kaya ada rambut, steples, atau juga ada serat-serat kain.
saya mendengar keluhan dari konsumen tentang salak yang busuk,
bagaimana itu bisa terjadi?
Itu karna pengecekan yang tidak teliti karna salak kana da kulitnya
kita juga agak susah mengeceknya walupun dari luar ketika ditekan
keras tapi dalam nya busuk.
5. Bagaimana tempat samapah disini? Bagaimana kuantitasnya?
Jumlah tempat samapah sangat minim, semua jenis sampah juga di
satukan di dalam satu tempat samapah
113
Saya juga menemukan banyak sampah tidak ada memiliki penutup,
bagaimana itu?
Sebetulnya tempat samapah yang tidak ada tutupnya juga sangat
mungkin menyebabkan kontaminasi seperti bakteri.
6. Bagaimana dengan fasilitas untuk mendukung sanitasi di sini?
Kurang sekali menurut saya seharusnya ada di setiap tempat seperti
tempat pencuci tangan, pintu masuk, dan toilet.
7. Bagaimana Anda pemeliharaan kebersihan pribadi?
Untuk pemeliharaan kebersihan pribadi pertama kita harus rapih aja.
8. Jika Anda merasa sedikit flu bit atau batuk, apakah Anda masih
bekerja? Mengapa?
Tetap kerja, tapi pake masker. Karna ini tanggung jawab jd saya
harus kerja.
9. Apakah Anda menggunakan aksesoris seperti jam tangan atau cincin?
Tidak pakai, karna itu bias menyababkan kontaminasi.
10. Apakah ada SOP mengenai keamanan pangan di sini?
Ada, hanya tidak dijalankan mungkin karena tidak memahami
keamanan pangan dan memang dari pihak management sendiri tidak
begitu mengontrol itu jadi kurang kesadaran di setiap karyawannya.
11. Apakah Anda pernah menerima pelatihan tentang keamanan makanan
di sini?
Belum pernah, management sendiri tidak mengasih harusnya sebulan
sekali.
12. Bagaimana total karyawan untuk mendukung operasional di dapur?
Engga memadai, idealnya sekitar 12 orang.
114
Narasumber 2
1. Bagaimana proses penerimaan produk di Hotel ini, apakah ada kontrol
kualitas tentang keamanan pangan?
Ada selalu pengecekan apakah layak atau tidak layak kualitas barang
tersebut.
Ketika saya melakukan observasi, saya menemukan cacing dalam
sayuran. Bagaimana hal ini bisa terjadi, apa masalahnya?
Tidak biasa dicek secara langsung karena posisi cacing yang berada
didalam, paling kita biasa tahu kalo sayuran tersbut hendak masuk
proses masak karna sudah dipotong-potong.
2. Bagaimana ukuran penyimpanan di hotel ini?
a. Penyimpanan kering
Secara ukuran sudah cukup besar, cukup untuk menyimpan barang-
barang.
b. Lemari pendingin
Untuk ukuran refrigerator termasuk kecil tidak mencukupi
c. Lemari pembeku
Untuk ukuran freezer termasuk kecil tidak mencukupi, untuk
memaksimalkannya dilakukan penataan yang baik agar semuanya bias
masuk.
3. Bagaimana dengan peralatan untuk mendukung keamanan pangan
disini pak?
Sangat tidak mencukupi peralatan disini, untuk kelengkapan barang
itu sendiri mungkin sekitar 70% contoh peralatan yang sangat penting
untuk kemanan pangan yaitu wajan.
Apa masalah kenapa barang disini tidak dengan kebutuhan operational
dalam mendukung keamanan pangan?
Permasalahannya dari anggaran pembelian.
115
4. Bagaimana proses penyajian makanan di hotel ini, apakah ada
pemeriksaan sebelum makanan disajikan untuk memastikan makanan
keselamatan?
Ada, dari segi penataan makanan, pengujian rasa, kuantitas.
Dipengujian rasa kita bias tau basi atau engga dan juga dasi segi
penantaan biasa tercek apa ada benda asing atau tidak.
saya mendengar keluhan dari konsumen tentang salak yang busuk,
bagaimana itu bisa terjadi?
Mungkin itu terjadi karna ketidak sengajaan saja.
5. Bagaimana tempat samapah disini? Bagaimana kuantitasnya?
Untuk saat ini memadai namun masih disatukan sampah basah dan
kering seharusnya itu dipisahkan.
Saya juga menemukan banyak sampah tidak ada memiliki penutup,
bagaimana itu?
Seharusnya ditutup, tapi karena memang yang ada itu jadi kita pakai
saja.
6. Bagaimana dengan fasilitas untuk mendukung sanitasi di sini?
Menurut saya sudah mencukupi.
7. Bagaimana Anda pemeliharaan kebersihan pribadi?
Saya menjaga kebersihan pribadi dengan cara menjaga kerapihan
selama saya bekerja. Cuci tangan juga sangat penting biasanya saya
cuci tangan 20 menit sekali menggunakan sabun.
8. Jika Anda merasa sedikit flu bit atau batuk, apakah Anda masih
bekerja? Mengapa?
Tetap masuk karena kondisi personil yang terbatas juga jadi kalo
memang sedikit saya masuk.
9. Apakah Anda menggunakan aksesoris seperti jam tangan atau cincin?
Tidak saya tidak pakai, tidak diperbolehkan karena akan
menyebabkan kontaminasi.
116
10. Apakah ada SOP mengenai keamanan pangan di sini?
Ada, tapi hanya sebatas pembahasan.
11. Apakah Anda pernah menerima pelatihan tentang keamanan makanan
di sini?
Pernah, 2 minggu yang alu, sebulan yang lalu, dan setahun yang lalu.
12. Bagaimana total karyawan untuk mendukung operasional di dapur?
Kurang mencukupi, sebetulnya itu tergantung dari ramai atau tidak
nya hotel.
Narasumber 3
1. Bagaimana proses penerimaan produk di Hotel ini, apakah ada kontrol
kualitas tentang keamanan pangan?
Ada, barang masuk di cek dari kebersihan kalau kotor maka harus
dibersihkan terlebih dahulu barus setelah itu barang masuk ke dapur.
Ketika saya melakukan observasi, saya menemukan cacing dalam
sayuran. Bagaimana hal ini bisa terjadi, apa masalahnya?
Walaupun sudah dicek kadang suling karna berada didalam.
Seharusnya memang ada chemical biar besih dari kuman dll,
kekurangan orang juga permasalah disini jadi orang yang mengecek
terkadang tidak paham.
2. Bagaimana ukuran penyimpanan di hotel ini?
a. Penyimpanan kering
Untuk penyimpanan kering sudah mencukupi.
b. Lemari pendingin
Sedangkan untuk lemari pendingin juga masih sangat kurang.
c. Lemari pembeku
Frezzer juga sangat kurang karna ukurannya kering.
117
3. Bagaimana dengan peralatan untuk mendukung keamanan pangan
disini pak?
Peralatan disini sangat kurang memadai
Apa masalah kenapa barang disini tidak dengan kebutuhan operational
dalam mendukung keamanan pangan?
Disinikan ada anggaran dari management. Menurut saya ini
kesalahan dari persiapan di awal sebelum pembukaan karena
pembelian barang untuk pertama kali masuk anggarannya ke pemilik
tapi kalau sudah berjalana seperti ini sangat susah karna setiap tahun
ada anggaran tapi itu harus di bagi dengan department yang lain.
4. Bagaimana proses penyajian makanan di hotel ini, apakah ada
pemeriksaan sebelum makanan disajikan untuk memastikan makanan
keselamatan?
Ada, jadi ada satu supervisor yang menegcek apakah makanan ini
sudah benar dan layak.
saya mendengar keluhan dari konsumen tentang salak yang busuk,
bagaimana itu bisa terjadi?
Terkadang aktivitas hotel itu sangat sibuk sehingga tidak terkonttrol
dengan baik.
5. Bagaimana tempat samapah disini? Bagaimana kuantitasnya?
Kurang memadai,
Saya juga menemukan banyak sampah tidak ada memiliki penutup,
bagaimana itu?
Harusnya memang memang ditutup tapi kembali lagi masalah
anggaran sehingga akhirnya kita menggunakan barang yang ada.
6. Bagaimana dengan fasilitas untuk mendukung sanitasi di sini?
Kurang, harusnya setiap tempat pencucitangan ada dan juga harus
nya ada lap yang bersih
7. Bagaimana Anda pemeliharaan kebersihan pribadi?
118
Pakaian yang bersih dan rapih. Saya mencuci tangan ketika baru
dating, habis istirahat, dan sebelum pulang.
8. Jika Anda merasa sedikit flu bit atau batuk, apakah Anda masih
bekerja? Mengapa?
Tetap bekerja, tapi menggunakan masker dan tidak bertemu
konsumen.
9. Apakah Anda menggunakan aksesoris seperti jam tangan atau cincin?
Tidak, itu tidak baik karna biasa menjadi sumber bakteri.
10. Apakah ada SOP mengenai keamanan pangan di sini?
Ada, hanya belum semua karyawan belum tahu karna management
belum memberikan.
11. Apakah Anda pernah menerima pelatihan tentang keamanan makanan
di sini?
Saya belum pernah mendapatkan training disini.
12. Bagaimana total karyawan untuk mendukung operasional di dapur?
Belum cukupi, idealnya nya 16 orang.
119
APPENDIX XVIII - BPOM Plastics Code Warning
BADAN PENGAWAS OBAT DAN MAKANAN
REPUBLIK INDONESIA
PERINGATAN PUBLIK / PUBLIC WARNING
TENTANG
KEMASAN MAKANAN DARI PLASTIK POLIVINIL KLORIDA
(PVC)
Nomor: KH.00.02.1.55.2891
Tanggal 14 Juli 2009
Menindak lanjuti hasil pengawasan kemasan makanan yang terbuat dari plastik
polivinil klorida (PVC), Badan POM RI perlu memberikan penjelasan sebagai berikut:
1. PVC dibuat dari monomer vinil klorida (VCM). Monomer vinil klorida yang
tidak ikut bereaksi dapat terlepas ke dalam makanan terutama yang
berminyak/berlemak atau mengandung alkohol terlebih dalam keadaan panas.
2. Dalam pembuatan PVC ditambahkan penstabil seperti senyawa timbal
(Pb), kadmium (Cd), timah putih (Sn) atau lainnya, untuk mencegah
kerusakan PVC. Kadang-kadang agar lentur atau fleksibel ditambahkan
senyawa ester ftalat, ester adipat, dll.
3. Residu VCM, Pb, Cd dan ester ftalat berbahaya bagi kesehatan.
A. VCM terbukti mengakibatkan kanker hati.
B. Senyawa Pb merupakan racun bagi ginjal dan syaraf.
120
C. Senyawa Cd merupakan racun bagi ginjal, dan dapat mengakibatkan kanker
paru.
D. Senyawa ester ftalat dapat menganggu sistem endokrin.
4. Badan Pengawasan Obat dan Makanan RI telah melakukan sampling dan
pengujian laboratorium terhadap 11 jenis kemasan makanan dari plastik PVC,
dan hasilnya 1 jenis tidak memenuhi syarat (terlampir).
Untuk kehati-hatian, masyarakat dihimbau untuk memperhatikan hal-hal
sebagai berikut :
A. Umumnya kemasan makanan PVC dapat dikenali dari logo
B. Jangan menggunakan kemasan makanan dengan PVC untuk makanan yang
berminyak/berlemak atau mengandung alkohol terlebih dalam
keadaan panas.
5. Bagi masyarakat yang ingin mendapatkan informasi lebih lanjut dapat
menghubungi unit layanan pengaduan konsumen badan pom ri dengan
nomor telepon 021-4263333 dan 021-32199000 atau e-mail
[email protected] dan [email protected] atau melihat di website
badan pom, www.pom.go.id.
6. Demikian keterangan ini disampaikan untuk melindungi masyarakat dari
dampak buruk kemasan makanan bagi kesehatan.
121
APPENDIX XIX - Company Confirmation Letter
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