Professional Documents
Culture Documents
individual or human health efforts and the environment in which the person is
maintaining and protecting hygiene subjects such as washing hands with clean water
and soap to protect hand hygiene, washing dishes to protect dishes cleanliness,
disposing of damaged food items to protect food integrity overall. Hygiene food
subject. For example, providing clean water for hand washing purposes, providing a
garbage can to accommodate garbage so that waste is not thrown away (MOH RI,
2004).
both physically, mentally, spiritually and socially that enables everyone to live
disease as well as hygiene sanitation behavior which will affect the quality of health.
2.2 Hygiene and Food Sanitation Food is
important both for growth and for sustaining life. Food provides the energy
and materials needed to help and change tissues, to work and to maintain the body's
defenses against disease (Adams, 2001). Food is one part that is important for human
health considering that every time can happen diseases caused by food. Cases
traditional food processing habits, unsanitary storage and presentation and do not
meet sanitary requirements (Chandra, 2005). In most cases, food is contaminated not
Snack foods are foods and beverages processed by food craftsmen at the
sale and / or served as ready-to-eat food for sale to the public other than those served
by catering, restaurant / restaurant and hotel (MOH RI, 2003). Cut fruit is one of the
food snacks that are widespread sales in the community. Has a relatively cheap price
and provides benefits that can be enjoyed by consumers. Generally sold by street
vendors who are vulnerable to physical, chemical, biological pollution either in the
processing stage until the stage of sale. For that we need to consider aspects of
places and equipment that may or may cause illness or health problems. Handling of
Food is a basic human need that is required at all times and must be handled
and managed properly and properly to benefit the body. Good and right management
sanitation. These principles are important to know because it plays a major role as a
key factor in the success of the food business. A food business that has grown and
developed well, if it ignores the hygiene principle of food and beverage sanitation,
Choose food that is still fresh, intact, not cracked or broken, especially fast-decaying
foods such as meat, eggs, fish, milk, in the material there is no dirt, materials are not
(MOH, 2004)
1. Fruits
a. His physical condition is good, the contents are full, whole skin,
2. Vegetables
other impurities
3. Grains
b. Good surface, no stains due to damage, mold or dirt other than the original
color
In order to get good food, good sources of food are known. Good sources of
food are often not easy to find because of such long food travel networks and through
system
Storage of foodstuffs is intended to make the food is not easily damaged and
not lose its nutritional value. In general all food before storage, cleaned first and
washed. Then after it u wrapped with a clean wrapper just kept in a low-temperature
a. Easy to take it
b. Not a place of nesting / hiding insects, rodents and other nuisance animals
c. Not easy to rot and damage, for decomposing materials should be provided
cold storage
d. Each foodstuff has a note card to be used for incoming goods history
vegetablesColding
2. (chilling), ie storage temperature 4oC - 10°C for groceries protein which will
soon be reprocessed
Processing of food and beverages is the process of converting the form of raw
materials into ready-to-drink beverages. Good food processing is following the rules
2003):
meets the standards and requirements of hygiene and sanitation to prevent the risk of
food contamination.
Some things that are important in preparation in the kitchen are (MOH RI,
2003):
1. Ventilation should be good enough to smoke and hot air kitchen out
perfectly
5. Room free of fly and mouse. Flies and rats are potential sources of
contaminants in foods
1. Equipment materials
3. Function
Each equipment has its own distinct function and do not mix it. Use
the handle as a sign of use. Example: blue / black knife handle used
for cooking food, red / yellow knife handle is used for raw food
making it easier to search and retrieve it. Equipment used for processing
and serving food should also be in accordance with its designation and
meet the requirements of hygiene and sanitation, among others (MOH RI,
2003):
1. Equipment that has been used washed with clean water and with soap
2.3.4.1 Containers
carried out. The food served should be clean and safe for health, in wrapped and /
or covered wrappers used and / or closed food snacks must be clean and not
3. Each container has a steady, ventilated cap that can remove water
vapor
4. Food berkuah split between a side dish with sauce and gravy
2.3.4.2temperature
2. wet food (soup, stew, curry) should be served at a temperature above 60°C
1. freshly processed food is still hot enough that is above 80oC. Food at such
2. Food in the waiting time of less than 4 hours is usually negligible to the
temperature
4. The food served hot must remain heated in temperatures above 60°C
5. the food was served cold stored in the cold at a temperature below 10°C
considered is the cooking food. In the process of transporting the food of many
related parties starting from the preparation, storage, person, temperature and
1. Transporting food is not mixed with hazardous and toxic substances (B3),
2. Food transport vehicles are not used to transport other materials such as
3. Vehicles used must be considered cleanliness so that every will be used for
6. If possible use a food carrier vehicle that uses a refrigerant so that it can carry
food with further reach, but of course the cost will be much larger so it will
leaked
3. Transport for a long time must be set to stay hot in a closed state
4. Vehicle carrier is provided specifically and not used for the purpose
The last process is the sale / sale / presentation of food. Snack food ready
to be served and has more than 6 (six) hours if still in good condition, must be
presenter's hand should not be in direct contact with the food served.
To improve the quality and hygiene of sanitation food snacks are advised to
use equipment / means of peddlers that also meet health requirements. Snack foods
sold by means of peddler construction must be made in such a way as to protect food
1. Easy to clean
a. Clean water
b. Storage of foodstuffs
equipment
a. Business location must be far or at least 500 meters from pollution source
characteristic of most of these diseases and about 70% of all diarrheal events may be
symptoms such as nausea, vomiting, gastric pain and diarrhea. Because diarrhea is
the most common clinical symptom of food borne disease , many of these diseases
For most adults the incidence of food borne disease is unpleasant, but it is
generally mild and limited to the emergence of less morbid feelings such as
susceptible individuals, such as the elderly or very young, pregnant women, or those
who have been severely or severely ill for several reasons. The proportion of these
vulnerable groups is quite large in the population and for many of them diarrhea can
be life-threatening.