biological hazard
DESCRIPTION
BIOLOGICAL HAZARD. CHEMICAL HAZARD. Safety food and Free products of Hazardous. FISICAL HAZARD. SAFE. SMK N 1 PACET - CIANJUR. VARIOUS TYPES OF DANGER / POLLUTION (BIOLOGICAL , CHEMICAL AND PHYSICAL) AND HOW OVERCOME. HAZARD CHEMICAL. (2). (3). FOOD SAFE. FISICAL HAZARD. SAFE. - PowerPoint PPT PresentationTRANSCRIPT
BIOLOGICAL HAZARD CHEMICAL HAZARD
FISICAL HAZARD SAFE
Safety food and
Free products of
Hazardous
Safety food and
Free products of
Hazardous
SMK N 1 PACET - CIANJUR
VARIOUS TYPES OF DANGER / POLLUTION (BIOLOGICAL , CHEMICAL AND PHYSICAL)
AND HOW OVERCOME
Hazard because it causes food
Hazard because it causes food
BIOLOGICAL HAZARD
SAFE
FOOD SAFEFOOD SAFE
(1)(1)
HAZARD CHEMICAL
(2)(2)
FISICAL HAZARD
(3)(3)
SMK NEGERI 1 PACET, CIANJUR
CONTAMINASI Food Ingredients: :CONTAMINASI Food Ingredients: :
FOOD POLLUTION :A situation or condition there is contamination of food material in food that do not happen because, not because of ignorance or deliberate
FOOD POLLUTION :A situation or condition there is contamination of food material in food that do not happen because, not because of ignorance or deliberate
SMK NEGERI 1 PACET, CIANJUR
Foreign materials that do not want her in the food, except that naturally found in the amount of food in a slightly
BAHAYA BIOLOGIS•Mikroba (Bakteri, kapang, kamir)
•Binatang pengerat (tikus)
•Serangga (lalat, dan lain-lain)
•Dan lain-lain
MICROBES HAZARD
SMK NEGERI 1 PACET, CIANJUR
Dangerous microbes that contaminate food can be brought by:
Water contaminant Dust Fly Pets Equipment and dirty hands are dirty Food vendors that are not healthy Raw food etc..
Bakteri berbahayaBakteri berbahaya
SMK NEGERI 1 PACET , CIANJUR
Bacteria patogen : cause diseaselike :
• Typhus
• Diarrhea
• Fever
Salmonella sp.
SMK NEGERI 1 PACET
Diseases caused by this bacteria cause symptoms such as fever enterik, watery diarrhea, constipation, fever, stomach pain, dizziness, nausea, sluggish
There in, eggs, chicken, fish, milk, ice cream, water contaminasi
Escherichia coli
2 group :
Cause diarhee:
SMK NEGERI 1 PACET , CIAJUR
characteristics of contaminan of the human or animal feces
•Does not cause disease •Cause disease
The main source of contamination E. coli:• Human faeces • Animal dung
Cause :
Symptoms: nausea, vomiting, stomach cramps, diarrhea
There are on the skin and respiratory tract
Always washing hand
SMK NEGERI 1 PACET , CIANJUR
Staphylococcus aureus
acute infection
Animal rat
• Jump: dirt brought
• Physical damage (eaten and damaged)
Insect
Jump: dirt brought Physical damage such as the infestation of rice that can perforate the rice
TOXICATION FROM NATURAL MATERIALS Cassava toxicity
Poisons produced by microbes
•Toxication heavy metals Textile Dyes Smoke Kendaraan BT prohibited
Toxication NITRIT
Pesticide residues
TOXICATION FROM NATURAL MATERIALS Cassava toxicity
Poisons produced by microbes
•Toxication heavy metals Textile Dyes Smoke Kendaraan BT prohibited
Toxication NITRIT
Pesticide residues
HAZARD CHEMICALHAZARD CHEMICAL
SMK NEGERI ! PACET, CIANJUR
Toxin
• MIKOTOKSIN :poisons produced kapang
Aflatoksin, deoksinivvalenol, ergot alkaloid,patulin, sterigmatosistin, zearolenon. Okratoksin A
SMK NEGERI 1 PACET, CIANJUR
Heavy Metal Cause anemia, high blood, testis damage There are in the drink, which leaves Vegetables tercemar by factory waste
Hazard fisycal
Contaminan foreign substances
Land, Paku, Bulu, brooch, Hair, gravel, dislocat
Bump or fall, Result of bruised / damaged Accelerate the decomposition
SMK NEGERI ! PACET, CIANJUR
AVOID CHEMICAL DANGER
•Always choose a good material
•Using pesticides according to the rules
•Always wash the food before consumption, or processed
•Using masks / gloves when handling hazardous
•Dispose of industrial waste to the rules Avoid cooking equipment from heavy metals
SMK NEGERI 1 PACET, CIANJUR
• AVOID MIKROBIOLOGIS DANGER
• Choose foods processed
• Cooking with both:> 700C
• Immediate consumption of food during summer
• We recommend storage temperatures of food cooked
• under the temperature above 50C or 600C
• The return must be done correctly
• Do not leave cooked cuisine close to the raw material
• Wash hands each holding food
• Keep equipment and kitchen equipment is always clean
• Protect food from animal contaminan Use clean water SMK NEGERI ! PACET< CIANJUR
AVOID PHISYCAL DANGER
• Materials that will be processed sortasi / selected to avoid the foreign object place food / packed well in order to secure the transport and distribution
• During the work, workers should use food headgear, gloves and regularly cut the hair and nails
• For food industry workers should avoid the use of jewelry or moneychangers out of the metal
• Abylity store food in a closed container / protected
SMK NEGERI 1 PACET, CIANJUR
When it occurred Pollution FOOD When it occurred Pollution FOOD
1. Before the Food Processing
Pre-harvest stage, and harvesting Harvest stage, storage
1. Before the Food Processing
Pre-harvest stage, and harvesting Harvest stage, storage
2. Phase Processing, Storage and Transport food 2. Phase Processing, Storage and Transport food
SMK NEGERI 1 PACET, CIANJUR
POLLUTION FOOD PREVENTION IN EACH PHASE
PROCESSES FOOD
POLLUTION FOOD PREVENTION IN EACH PHASE
PROCESSES FOOD
1. At the election of
2. At the storage material
3. At the stage of food processing :
a. Washing USAGE food The process of cooking Use of additional food
a. Washing USAGE food The process of cooking Use of additional food
4 At the storage of food 5. At the stage carriage 6. Serving
Ten principal PRINCIPLES WORLD HEALTH ORGANIZATION (WHO)
FOR FOOD SECURITY
Ten principal PRINCIPLES WORLD HEALTH ORGANIZATION (WHO)
FOR FOOD SECURITY
1 Choose foods that are processed 2. Cooking food thoroughly 3. Santap food immediately 4. Keep cooked food properly 5. Panasi back with the correct food 6. Prevent contact with food raw materials 7. Wash hands as often as possible 8. Keep kitchen surfaces secermat hygiene may 9. Protect food from insects, rodents and other animals 10. Use clean water
SMK NEGERI 1 PACET, CIANJUR