BAHAYA

PANGAN

HAZARD
Hazard:
- Anything which has the potential to cause
harm
Contamination
- The presence or introduction of a hazard
in
food
Risk
- The likelihood of a hazard occurring
Control measures
- Actions required to prevent or reduce
hazard

3 TYPE OF HAZARD
Biological Hazard: bacteria,
viruses, parasites
Chemical Hazard: sanitizers,
pesticides, antibiotics

Physical Hazard: bone,

rocks, metal

BIOLOGICAL HAZARD
Biological hazards in foods include:
Bacteria: Salmonella in chicken and eggs,
E. coli in beef, Shigella in water
Viruses: Hepatitis in water
Parasites: Cryptosporidium and
Cyclospora in water

Are present in natural environment

where food is grown
Cause more foodborne illnesses than
other hazards

EXAMPLES OF BIOLOGICAL
HAZARDS
In Meat and Poultry
(unggas) :
Salmonella bacteria
(poultry and eggs)
E. coli bacteria (beef
and ground beef)
Trichinella spiralis
parasite (pork) =
daging babi

On Fruits & Vegetables:

Salmonella bacteria
(bean sprouts) =
tauge
E. coli bacteria (apple
juice)
Cyclospora parasite
(raspberries)
Hepatitis A virus
(strawberries)

PREVENT BIOLOGICAL HAZARD

Prevention of microbes growing (mencegah
pertumbuhan mikroba)
Holding at low temperatures (ditahan pd suhu
rendah) (<40oF)
Cooling from 140o-40oF quickly (pendinginan secara
cepat dari 140o-40oF)
Cooking helps to kill microbes (pamasakan membantu
untuk membunuh mikroba)
>165oF(73o C) for poultry and eggs
>155oF (68o C) for ground beef
>160oF (71o C) for pork
Preventing cross-contamination (kontaminasi silang)
Following the cleaning and sanitation program
(mengikuti program kebersihan)

CHEMICAL HAZARD
Chemical hazard: a toxic substance that is produced
naturally added intentionally or un-intentionally
(penambahan zat yang secara sengaja maupun tdk
sengaja)
Naturally-occurring: toxic substances produced by other living
organisms (zat racun yg diproduksi oleh organisme hidup)

Added intentionally: Antibiotics, preservatives (pengawet,

antibiotik)
Added non-intentionally: any unwanted substance(zat yg
tdk diinginkan)
(Cleaning agents agen pembersih, Pesticide Residues
residu pestisida)
Unidentified / wrong ingredient (colors) warna yg tidak
dikenal

EXAMPLES OF CHEMISTRY
HAZARD
In Meat and Poultry
Nitrate agents (red meat)
Aflatoxins, pesticides (feed)
Growth hormones (livestock) ternak
Growth promoting drugs (poultry)
Cleaners, sanitizing agents (meat and poultry)

PREVENT CHEMICAL HAZARD

Wash fresh produce with plain water, brush
(cuci dengan air mengalir, sikat)
Monitor pest control operators (kontrol hama)
Keep food covered during pesticide applications
(menjaga makanan agar terjaga dari pestisida)
Clean and sanitize equipment that may have
come into contact with pesticide
(membersihkan peralatan yg kontak dg
pestisida)
Limit access to chemicals (membatasi bahan
kimia)

PHYSICAL HAZARD
Physical hazard: a hard foreign object that
can cause illness or injury
Inherent to the food or ingredient
Bone fragment, feathers
Contaminant during processing
Stones, rocks, dirt, fingernails
Physical hazard would include food served
too hot, risk of burning customer

PREVENT PHYSICAL
HAZARD
Store food in approved containers and bags
menyimpan makanan dalam tas
Use commercial scoops to scoop ice
menggunakan sendok es
Use separate ice for storage and for beverages
bahan mentah & matang dipisah dalam lemari
es
Store toothpicks and non-edibles away from
preparation area
Cover glass bulbs in preparation area
Regularly clean can openers
Throw away broken or chipped tableware

PHYSICAL HAZARD SOURCES

Sources of physical hazards include:
Raw ingredients bahan mentah (e.g. bones,
stalks, dirt)
Food packaging (e.g. string, plastic, card)
Buildings & equipment (e.g. wood splinters,
flaking paint, screws) serpihan kayu, cat
mengelupas, sekrup
Food handlers (e.g. jewellery, hair, plasters)
Pests (e.g. dead bodies, droppings)