FOOD SERVICE MANAGEMENT FOOD SAFETY
FOOD SERVICE MANAGEMENT
FOOD SAFETY
TITIS SARI KUSUMA
11/12/2013
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1
FOOD SERVICE
MANAGER
11/12/2013
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2
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SANITATION
• the application of a science to provide
wholesome food processed, prepared,
merchandised, and sold in a clean
environment by healthy workers;
• to prevent contamination with
microorganisms that cause foodborne illness;
• and to minimize the proliferation of food
spoilage microorganisms.
11/12/2013
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4
Effective sanitation
refers to
all the procedures
that help accomplish
these goals
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Major food safety incidents have
common characteristics and include
biological, chemical, or physical
hazards. They occur throughout the
food system and have occurred
globally and often result from one or
a combination of factors including:
11/12/2013
• contaminated raw materials
• errors in transportation,
processing,
• preparation, handling, or storage
packaging problems
• food tampering/malicious
contamination
• mishandling
• changes in formulation or
processing
• inadequate maintenance of
equipment or facilities
• addition of incorrect ingredient(s)
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6
REGULATION OF SANITATION
•
•
•
•
Food and Drug Administration Regulations
Good Manufacturing Practices
U.S. Department of Agriculture Regulations
Environmental Regulations
– Federal Water Pollution Control Act; Clean Air Act;
Federal Insecticide, Fungicide, and Rodenticide
Act (FIFRA); and the Resource Conservation and
Recovery Act.
• Hazard Analysis Critical Control Points
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What is ‘safe’ food?
For consumers:
Zero risk/hazard
For manufacturers:
Acceptable risk/hazard
11/12/2013
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9
Food safety experts agree…
Zero risk is not
feasible.
11/12/2013
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10
However…
The risk of food
poisoning could
be reduced from
farm to fork.
11/12/2013
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11/12/2013
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FOOD SAFETY
Assurance that food will not cause
harm to the consumer when it is
prepared and / or eaten according to
its intended use
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11/12/2013
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Potential hazards to food
safety
Physical
Chemical
Biological
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Physical Hazards
•
Hair
•
Dirt
•
Metal staples
•
Broken glass
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Chemical Hazards
•
Pesticides
•
Food additives
•
Cleaning supplies
•
Toxic metals
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Biological Hazards
• Bacteria
• Viruses
• Parasites
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Bacteria
Bacteria are causative
agents of foodborne illness
in cases that require
hospitalization.
11/12/2013
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Pathogens are ubiquitous
–Intestinal tracts of normal, healthy
animals
–Soil and vegetation
–Animal wastes
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20
Pathogens are ubiquitous
–Human skin surfaces and nasal
passages
–Water supplies contaminated with
feces
–Coastal waters
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FOOD BORNE ILLNESS
• an outbreak of foodborne illness is an incident
where two or more people experience the
same illness after eating the same food.
• An outbreak is confirmed when laboratory
analysis shows that a specific food is the
source of the illness
11/12/2013
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FOOD BORNE INFECTION
• Invasion of and multiplication within the body
by
–
–
–
–
–
–
–
–
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Salmonella
Campylobacter
E. coli (certain strains)
V. parahaemolyticus
V. cholerae
Y. enterocolitica
A. hydrophila
L. monocytogenes
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FOOD BORNE INTOXICATION
• Intoxication due to toxin produced in the
food
– B. Cereus
– C. Botulinum
– S. Aureus
– Mycotoxin : Alfatoxin
11/12/2013
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POTENTIALLY HAZARDOUS FOODS
(PHF)
a food that requires
time/temperature control for safety
(TCS) to limit pathogenic
microorganism growth or toxin
formation
11/12/2013
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Potentially Hazardous Foods
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Potentially Hazardous Foods
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Causes of Allergen
Contamination
• cross-contamination through inadequate cleaning
of equipment used for the manufacture of nonallergen containing products produced after
allergen-containing foods
• changing of ingredients without an allergen
assessment of the new materials
• use of reworks
• formulation errors
• incorrect labeling
11/12/2013
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1(2013/2014)
33
ALLERGENS
• FOOD ALLERGY AND ANAPHYLAXIS NETWORK
(FAAN)
– UP TO 200 DEATHS/YEAR
• 90% OF ALL ARE CAUSED BY “BIG EIGHT”
– MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS,
SOYBEANS, CRUSTACEANS
• OTHER FOOD INGREDIENTS
– SULFITES AND MSG
11/12/2013
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34
Components of allergen control
•
•
•
•
•
•
•
•
•
•
•
Employee education
Supplier monitoring
Control steps
Cleaning
Raw material storage
Plant layout
Color coding of utensils
Incorporation of reworks
Label review
Documentation review of activities
Evaluation of program effectiveness
11/12/2013
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1(2013/2014)
35
ALLERGEN MANAGEMENT
• adopt a “zero tolerance” protection program against allergen
cross-contamination
• all personnel should be trained in allergen management
strategy
• ensure that incoming ingredients are clearly labeled and that
the labels are reviewed periodically to confirm that suppliers
have not changed ingredients without notice
• develop an allergen storage policy including a procedure for
the cleanup of spills
• design equipment to facilitate cleaning and the prevention of
allergen harborage niches
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
36
ALLERGEN MANAGEMENT
• conduct an allergen risk assessment as part of or in addition to the
HACCP Program
• clean between rounds of allergen ingredients
• adopt a comprehensive rework policy, including clear identification
of workin- process materials and reworks
• reject in-process materials or finished products suspected of crosscontamination
• review labels before use and confirm that the correct labels are
incorporated in the process
• conduct internal audits or use a thirdparty auditor to assess the
allergen management strategy
• evaluate and track consumer complaints involving allergen issues
and designate a trained person to respond to consumer inquiries
regarding allergens
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TRANSFER OF CONTAMINATION
• Transmission of the causative agent from the
environment in which the food is produced,
processed, or prepared to the food itself.
• A source and a reservoir of transmission for each
agent.
• Transmission of the agent from the source to a
food.
• Growth support of the microorganism through the
food or host that has been contaminated.
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CONTAMINATION OF FOODS
•
•
•
•
DAIRY PRODUCTS
RED MEAT PRODUCTS
POULTRY PRODUCTS
SEAFOOD PRODUCTS
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OTHER CONTAMINATION
SOURCES
•
•
•
•
•
Equipment
Employees
Air and Water
Sewage
Insects and Rodents
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PROTECTION AGAINST
CONTAMINATION
• The Environment
• Storage
• Litter and Garbage
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How food becomes unsafe
• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at improper temperatures
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How food becomes unsafe
• Using contaminated equipment
• Poor personal hygiene
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CLEANING
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CLEANING
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CLEANING
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CLEANING
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KNOWS THE...
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PRE REQUISITE PROGRAMS
• In order for your food safety management
system to be effective, you should first
develop and implement a strong foundation of
procedures that address the basic operational
and sanitation conditions within your
operation.
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PRE REQUISITE PROGRAMS
Regulation
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Food safety systems
• Good Agricultural
Practices (GAP)
• Good Manufacturing/
Hygienic Practices
(GMP/GHP)
• Hazard Analysis and
Critical Control Points
(HACCP)
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Food safety systems
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How foodhandlers contaminate
food
• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose
• Rubbing an ear
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How foodhandlers contaminate
food
• Touching a pimple or an open
sore
• Wearing dirty uniform
• Coughing or sneezing
• Spitting in the establishment
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Components of a good
personal hygiene program
• Maintaining personal
cleanliness
• Proper work attire
• Following hygienic hand
practices
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Proper handwashing
procedure
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Proper handwashing
procedure
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Acceptable handwashing station
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When to wash hands
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When to wash hands
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When to wash hands
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Hand care for food handlers
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Glove use
• Gloves must never
be used in place of
handwashing.
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Change gloves…
– as soon as they
become soiled or torn
– before beginning a
different task
– at least every 4 h
during continual use
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Clean and sanitize
equipment
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Avoiding cross
contamination
• Use one cutting board
for fresh produce and
a separate board for
meats, fish and
poultry.
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Set criteria for acceptance of
raw and cooked ingredients
Accept
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Reject
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Set criteria for acceptance of
raw and cooked ingredients
Accept
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Reject
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Safe food handlers?
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Cool foods safely
1
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2
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Cool foods safely
3
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4
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Storing food safely
• Potentially hazardous,
ready-to-eat foods
prepared in-house can
be stored at a
maximum of 7 days at
4 °C
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Thaw frozen foods safely
1
2
3
4
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Breading foods
• Never use breading
for more than one
product.
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Cook foods to proper
temperature
• Poultry
– 74ºC
• Ground Meats
– 68ºC
• Pork, Beef, Lamb
– 63ºC
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Cook foods to proper
temperature
• Fish
– 63-74ºC
• Leftovers
– 74ºC
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Holding foods safely
Cold-Holding
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Hot-Holding
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Holding foods safely
• In the absence of
proper heat- cold
holding, discard
foods 4 hours after
display.
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Serving foods safely
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The future…
Safe food
is a moving target…
The problem is never solved
completely because change is
constant…
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In the mean time…
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FOOD SAFETY
TITIS SARI KUSUMA
11/12/2013
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1
FOOD SERVICE
MANAGER
11/12/2013
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2
11/12/2013
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1(2013/2014)
3
SANITATION
• the application of a science to provide
wholesome food processed, prepared,
merchandised, and sold in a clean
environment by healthy workers;
• to prevent contamination with
microorganisms that cause foodborne illness;
• and to minimize the proliferation of food
spoilage microorganisms.
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
4
Effective sanitation
refers to
all the procedures
that help accomplish
these goals
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
5
Major food safety incidents have
common characteristics and include
biological, chemical, or physical
hazards. They occur throughout the
food system and have occurred
globally and often result from one or
a combination of factors including:
11/12/2013
• contaminated raw materials
• errors in transportation,
processing,
• preparation, handling, or storage
packaging problems
• food tampering/malicious
contamination
• mishandling
• changes in formulation or
processing
• inadequate maintenance of
equipment or facilities
• addition of incorrect ingredient(s)
Disampaikan pada perkuliahan FSM
1(2013/2014)
6
REGULATION OF SANITATION
•
•
•
•
Food and Drug Administration Regulations
Good Manufacturing Practices
U.S. Department of Agriculture Regulations
Environmental Regulations
– Federal Water Pollution Control Act; Clean Air Act;
Federal Insecticide, Fungicide, and Rodenticide
Act (FIFRA); and the Resource Conservation and
Recovery Act.
• Hazard Analysis Critical Control Points
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
7
11/12/2013
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1(2013/2014)
8
What is ‘safe’ food?
For consumers:
Zero risk/hazard
For manufacturers:
Acceptable risk/hazard
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
9
Food safety experts agree…
Zero risk is not
feasible.
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
10
However…
The risk of food
poisoning could
be reduced from
farm to fork.
11/12/2013
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1(2013/2014)
11
11/12/2013
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FOOD SAFETY
Assurance that food will not cause
harm to the consumer when it is
prepared and / or eaten according to
its intended use
11/12/2013
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13
11/12/2013
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14
Potential hazards to food
safety
Physical
Chemical
Biological
11/12/2013
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1(2013/2014)
15
Physical Hazards
•
Hair
•
Dirt
•
Metal staples
•
Broken glass
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
16
Chemical Hazards
•
Pesticides
•
Food additives
•
Cleaning supplies
•
Toxic metals
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
17
Biological Hazards
• Bacteria
• Viruses
• Parasites
11/12/2013
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18
Bacteria
Bacteria are causative
agents of foodborne illness
in cases that require
hospitalization.
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
19
Pathogens are ubiquitous
–Intestinal tracts of normal, healthy
animals
–Soil and vegetation
–Animal wastes
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
20
Pathogens are ubiquitous
–Human skin surfaces and nasal
passages
–Water supplies contaminated with
feces
–Coastal waters
11/12/2013
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1(2013/2014)
21
11/12/2013
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22
11/12/2013
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23
FOOD BORNE ILLNESS
• an outbreak of foodborne illness is an incident
where two or more people experience the
same illness after eating the same food.
• An outbreak is confirmed when laboratory
analysis shows that a specific food is the
source of the illness
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
24
FOOD BORNE INFECTION
• Invasion of and multiplication within the body
by
–
–
–
–
–
–
–
–
11/12/2013
Salmonella
Campylobacter
E. coli (certain strains)
V. parahaemolyticus
V. cholerae
Y. enterocolitica
A. hydrophila
L. monocytogenes
Disampaikan pada perkuliahan FSM
1(2013/2014)
25
FOOD BORNE INTOXICATION
• Intoxication due to toxin produced in the
food
– B. Cereus
– C. Botulinum
– S. Aureus
– Mycotoxin : Alfatoxin
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
26
POTENTIALLY HAZARDOUS FOODS
(PHF)
a food that requires
time/temperature control for safety
(TCS) to limit pathogenic
microorganism growth or toxin
formation
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
27
Potentially Hazardous Foods
11/12/2013
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28
Potentially Hazardous Foods
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31
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32
Causes of Allergen
Contamination
• cross-contamination through inadequate cleaning
of equipment used for the manufacture of nonallergen containing products produced after
allergen-containing foods
• changing of ingredients without an allergen
assessment of the new materials
• use of reworks
• formulation errors
• incorrect labeling
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
33
ALLERGENS
• FOOD ALLERGY AND ANAPHYLAXIS NETWORK
(FAAN)
– UP TO 200 DEATHS/YEAR
• 90% OF ALL ARE CAUSED BY “BIG EIGHT”
– MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS,
SOYBEANS, CRUSTACEANS
• OTHER FOOD INGREDIENTS
– SULFITES AND MSG
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
34
Components of allergen control
•
•
•
•
•
•
•
•
•
•
•
Employee education
Supplier monitoring
Control steps
Cleaning
Raw material storage
Plant layout
Color coding of utensils
Incorporation of reworks
Label review
Documentation review of activities
Evaluation of program effectiveness
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
35
ALLERGEN MANAGEMENT
• adopt a “zero tolerance” protection program against allergen
cross-contamination
• all personnel should be trained in allergen management
strategy
• ensure that incoming ingredients are clearly labeled and that
the labels are reviewed periodically to confirm that suppliers
have not changed ingredients without notice
• develop an allergen storage policy including a procedure for
the cleanup of spills
• design equipment to facilitate cleaning and the prevention of
allergen harborage niches
11/12/2013
Disampaikan pada perkuliahan FSM
1(2013/2014)
36
ALLERGEN MANAGEMENT
• conduct an allergen risk assessment as part of or in addition to the
HACCP Program
• clean between rounds of allergen ingredients
• adopt a comprehensive rework policy, including clear identification
of workin- process materials and reworks
• reject in-process materials or finished products suspected of crosscontamination
• review labels before use and confirm that the correct labels are
incorporated in the process
• conduct internal audits or use a thirdparty auditor to assess the
allergen management strategy
• evaluate and track consumer complaints involving allergen issues
and designate a trained person to respond to consumer inquiries
regarding allergens
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TRANSFER OF CONTAMINATION
• Transmission of the causative agent from the
environment in which the food is produced,
processed, or prepared to the food itself.
• A source and a reservoir of transmission for each
agent.
• Transmission of the agent from the source to a
food.
• Growth support of the microorganism through the
food or host that has been contaminated.
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CONTAMINATION OF FOODS
•
•
•
•
DAIRY PRODUCTS
RED MEAT PRODUCTS
POULTRY PRODUCTS
SEAFOOD PRODUCTS
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OTHER CONTAMINATION
SOURCES
•
•
•
•
•
Equipment
Employees
Air and Water
Sewage
Insects and Rodents
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PROTECTION AGAINST
CONTAMINATION
• The Environment
• Storage
• Litter and Garbage
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How food becomes unsafe
• Purchasing food from unsafe sources
• Failing to cook food adequately
• Holding food at improper temperatures
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How food becomes unsafe
• Using contaminated equipment
• Poor personal hygiene
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CLEANING
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CLEANING
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CLEANING
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CLEANING
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KNOWS THE...
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PRE REQUISITE PROGRAMS
• In order for your food safety management
system to be effective, you should first
develop and implement a strong foundation of
procedures that address the basic operational
and sanitation conditions within your
operation.
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PRE REQUISITE PROGRAMS
Regulation
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Food safety systems
• Good Agricultural
Practices (GAP)
• Good Manufacturing/
Hygienic Practices
(GMP/GHP)
• Hazard Analysis and
Critical Control Points
(HACCP)
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Food safety systems
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How foodhandlers contaminate
food
• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose
• Rubbing an ear
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How foodhandlers contaminate
food
• Touching a pimple or an open
sore
• Wearing dirty uniform
• Coughing or sneezing
• Spitting in the establishment
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Components of a good
personal hygiene program
• Maintaining personal
cleanliness
• Proper work attire
• Following hygienic hand
practices
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Proper handwashing
procedure
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Proper handwashing
procedure
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Acceptable handwashing station
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When to wash hands
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When to wash hands
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When to wash hands
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Hand care for food handlers
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Glove use
• Gloves must never
be used in place of
handwashing.
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Change gloves…
– as soon as they
become soiled or torn
– before beginning a
different task
– at least every 4 h
during continual use
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Clean and sanitize
equipment
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Avoiding cross
contamination
• Use one cutting board
for fresh produce and
a separate board for
meats, fish and
poultry.
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Set criteria for acceptance of
raw and cooked ingredients
Accept
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Set criteria for acceptance of
raw and cooked ingredients
Accept
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Safe food handlers?
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Cool foods safely
1
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Cool foods safely
3
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Storing food safely
• Potentially hazardous,
ready-to-eat foods
prepared in-house can
be stored at a
maximum of 7 days at
4 °C
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Thaw frozen foods safely
1
2
3
4
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Breading foods
• Never use breading
for more than one
product.
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Cook foods to proper
temperature
• Poultry
– 74ºC
• Ground Meats
– 68ºC
• Pork, Beef, Lamb
– 63ºC
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Cook foods to proper
temperature
• Fish
– 63-74ºC
• Leftovers
– 74ºC
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Holding foods safely
Cold-Holding
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Holding foods safely
• In the absence of
proper heat- cold
holding, discard
foods 4 hours after
display.
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Serving foods safely
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The future…
Safe food
is a moving target…
The problem is never solved
completely because change is
constant…
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In the mean time…
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