Food Hygiene and Sanitation
June 12th, 2010 | 
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Food is the basic human needs required at any time and requires good management and proper in order to benefit the body. According to WHO, which referred to food is: “Food include all substances, whether in a natural state or in a manufactured or preparedform, sandwiches are part of human diet.” Limitation of food shall not include water, medicines and the substances necessary for medicinal purposes.
Food consumed should meet the criteria that the food is decent to eat and does not cause disease, including:
1. Being in the desired degree of maturity
2. Free from contamination at every stage of production and subsequent handling.
3. Independent of changes in physical, chemical, unwanted, as a result of the influence of enzymes, microbial activities, rodents, insects, parasites and damage due to pressure, cooking and drying.
4. Free from microorganisms and parasites that cause disease is delivered by the food (food borne illness).
Hygiene and Sanitation
Understanding of hygiene and health efforts by MOH is a way to maintain and protect the cleanliness of the individual subjects. For example washing your hands to protect the cleanliness of hands, washing dishes to protect the cleanliness of the plate, discard the damaged parts of the food to protect the overall integrity of the food.
Food sanitation is one that emphasizes prevention efforts and activities necessary measures to free food and drinks from all the dangers that can disturb or health cooking, ranging from before the food is produced, during processing, storage, transportation, until at a time when food and drinks are ready for dikonsumsikan to the public or consumers. Food sanitation aims to ensure the safety and purity of food, preventing consumers from disease, prevent the sale of food which would adversely affect the buyer. reduce the damage / wastage of food. In there are six food management principles to be in the note are:
All food jeis need attention physically and freshness is guaranteed, especially of food materials which easily rot or damage such as meat, fish, milk, eggs, canned food, fruit, etc.. Molar good food is sometimes not easy to find, because the food travel network begirtu jarngan panjangdan through such a vast trade. One effort to get food that is baika dalah avoid using ingredients that come from sources not clear (wild) because it is less reliable in quality.
Food storage mode
Not all food that is available directly consumed by the public. Food that is not immediately processed, especially for the catering and food provision storage to a good hospital, given the nature of the ingredients that vary and can rot, so the quality can be maintained. How to qualify hgiene storage of food sanitation is as follows:
- Storage should be a special place (warehouse) is clean and meets the requirements
- Goods that are carefully structured so easily taken, not given the chance of insects or rats to nesting, protected from flies / rats, and for products that easily rot or damage to stored at a cool temperature. (More details, click here)
Processing
In the process / method of food processing there are three things that need attention are:
1. Place the food processing
Place food processing is a place where food is processed, the processing is often called a kitchen. The kitchen has an important role in food processing, because it was cleaning the kitchen and its surroundings must always be maintained and cared for. A good kitchen must meet sanitation requirements.
2. Power food processing / food handlers
Food handlers according to the Ministry of Health (2006) is a person who is directly associated with food and equipment from a preliminary stage, cleaning, transportation to the presentation processing. In food processing, the role of food handlers is very big role. These food handlers have the opportunity to transmit disease. Many infections are spread by food handlers, such as Staphylococcus aureus is transmitted through nose and throat, the bacteria Clostridium perfringens, Streptococcus, Salmonella can be transmitted through the skin. Therefore, food handlers must always be in a healthy and skilled keadan.
3. Food processing
A good way of processing is not incurred damages as a result of food processing methods that are wrong and attended a rules or principles of good hygiene and sanitation or called GMP (good manufacturing practice).
Transportation mode that has been cooked food
Transporting food from place to place of processing or storage presentation to its attention in order to prevent contamination from insects, dust and bacteria. Vehicle used must be intact, strong and does not rust or leak. Transportation for a long time must be set shunya in hot conditions remains dingi 60 C or 4 C. (More details, click here)
How to cook food storage
Storage of cooked food can be classified into two, namely food storage at normal temperature and storage at cold temperatures. Foods that are easy to rot should be stored at cold temperature is <40C. For foods served more than six hours, stored in a temperature of -5 s / d-10c. (More details, click here)
How to cook the food presentation
When preparing foods that need to be considered is that food is protected from contamination, equipment used in good condition and clean, staff are polite and always present the need to maintain health and cleanliness of clothes