Food
Sanitation,
Control
and 1
The food industry
sanitarian is concerned
with aseptic practices in
the preparation,
processing, and
packaging of the food
products of a plant, the
general cleanliness and
sanitation of plant and
2
Global Food safety issues
Food Safety Issues Travel Very Fast
Food Safety Information Travel Faster than Sound and
Light
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[Link]
Sanitation
• Equipment
• Environment
• Air
• Water
Sanitation is Important: 35% of foodborne illness cases
attributed to poor sanitation
• 19% Poor personnel hygiene
• 16% contaminated equipment/environment
Regulations
Food & Drugs Acts 1985
7. No person shall manufacture, prepare, preserve,
package or store for sale any food under unsanitary
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conditions.
[Link] 9
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[Link] Issues in
Food Sanitation
Foodborne Illness
• Results from eating food contaminated
with bacteria (or their toxins) or other
disease-causing organisms such as
parasites or viruses.
• Symptoms range from upset stomach to
diarrhea, fever, vomiting, abdominal
cramps, and dehydration.
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Foodborne Illness - statistics
• Most foodborne illnesses are undiagnosed
and unreported
• Every year about 76 million people in the
US become ill from pathogens in food.
• Of these, about 5,000 die
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Foods of Concern
• Any food can be a vehicle for fooodborne
illness
• High protein foods are most often
responsible for foodborne illness
• Includes milk & milk products, eggs,
meats, poultry, seafood (fish, shellfish,
crustaceans), cooked potatoes, tofu and
other soy-protein foods, heat-treated plant
foods, raw seed sprouts
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Foodborne Illness Outbreaks
• In the past, most outbreaks were
associated with improper food processing,
preparation or storage
• Recently, outbreaks have been associated
with contamination at the source
– Green onions – Hepatitis A
– Spinach – E. coli
– Peanut butter - Salmonella
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The Food Safety Thermometer
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[Link]
Basic Elements of a Sanitation Program for Food
Processing and Food Handling (Ronald H.
Schmidt)
A three-word definition of Food Sanitation is protection
from contamination.
•All functions and operations must be included in a
sanitation program.
•All food products must be protected from contamination
from receiving (and before) through distribution.
Sanitation is a dynamic and on going
function and cannot be sporadic or
something that can be turned on once a
day, once a week, etc. Therefore, another 16
definition could be: "sanitation is a way of
The primary rule of sanitation is to pay strict
attention to food temperatures.
•Avoid prolonged holding in the danger zone
(from 40°F to 140°F) (4.4°C to 60 °C).
•Provide functional thermometers to all food
storage boxes.
•Monitor the temperature on serving lines on a
regular frequency.
•Thaw frozen foods under refrigeration or under
cold water.
•Do not thaw foods at room temperature.
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It is people who set the rules, follow the
rules, and also break the rules of sanitation.
A sanitation program is as good as the
attitude, willingness, and efforts of people.
That is why the most important aspect of a
sanitation program is on going personnel
training.
Personnel training should include
appropriate sanitation principles and food
handling practices, manufacturing controls,
and personal hygiene practices.
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Hygienic Practices
•Communicable Diseases/Injuries: Any persons with open cuts
or wounds should not handle food unless the injury is completely
protected by a secure, waterproof covering.
•Hand-washing: Facilities with hot water for hand-washing must
be provided and must be convenient to food handling areas.
•Personal Cleanliness and Conduct
Personal cleanliness must be maintained while involved in food
handling operations:
*Sanitary protective clothing, hair covering, and footwear must be
worn and maintained in a clean, sanitary manner.
*Gloves, if worn, must be clean and sanitary.
*All food-handling personnel must remove objects (i.e. watches,
jewelry) from their person which may fall into or contaminate the
food product.
*Tobacco, gum, and food are not permitted in food-handling
areas. 19
Traffic Control/Controlled Access
Personnel and visitor access to specific food- product handling
areas must be restricted. Personnel involved in raw product
handling (e.g., farm truck drivers, etc.) must not be allowed in
processing or finished product areas. Foot baths and hand dips,
where required, must be properly maintained and used. Color
coding of clothing, maintenance and other equipment should be
used to clearly identify raw vs. processed product operations.
Outside Surroundings
Outside surroundings should be evaluated for sources of
contamination such as vermin, bird harborage areas, drainage
problems, odor problems, debris, refuse, and pollution-smoke,
dust, other contaminants. Appropriate steps must be taken to
contain and control any potential sources of contamination.
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Buildings and Facilities
The two most important overall elements of any food-processing
and -handling facility is that it should be cleanable, and so
designed and constructed that it prevents entrance or harborage
of pests or other sources of contamination. Unfortunately, many
existing facilities do not readily meet these essential elements.
Pest Control
An adequate pest control program is necessary for sanitary
operation of a food-processing or -handling facility. Effectiveness
of the pest-control program should be verified on a regular
frequency.
Recall Program
An important part of food sanitation program is having a working
product-recall system in place. The recall program establishes
procedures to be implemented in the event of a product recall.
Written recall procedures should be established and tested for
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validity.
Bacteriology of water supplies
•Drinking water (public health standards).
Coliform bacteria must not be present.
•Plant water (drinking water standards)
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Table 1. Suggested concentrations of chlorine for
various
purposes in food processing plants
ppm*
Drinking water 0.2
Process water 0-0.5
Cleaning 10-20
Sanitizing 100-250
Rinse water 1.0-5.0
Cooling (can) 0.5-10.0
Conveying water 0.5-5.0
Belt sprays 1.5-3.0
Hydrocooling meat 5.0-200
Fish thawing 5.0-10.0
*As total residual chlorine
Source: Troller (1983). 23
Sewage and waste treatment and
disposal
Solid and concentrated wastes ordinarily are kept separate
from the watery wastes and may be used directly for food,
feed, fertilizer, or other purpose.
Waste from food plants ordinarily contain a variety of organic
compounds, which range from simple and readily oxidizable
kinds to those which are complex and difficult to decompose.
The strength of the sewage or food waste containing organic
matter is expressed in terms of biochemical oxygen demand
(BOD), which is the quantity of oxygen used by aerobic mo(s)
and reducing compounds in the stabilization of
decomposable matter during a selected time at a certain
temperature.
ppm 5-day BOD x gallons of waste x 8.34 =
pounds BOD 24
Table 2. Range of 5-day BOD values for
wastes from
various food processing plants
Source of waste 5-day Source of waste 5-day
BOD, ppm BOD, ppm
Dairy plants 500-2,000 String bean cannery 160-600
Meat-packing plants Up to 2,500 Lima bean cannery 190-450
Poultry plants 300-7,500 Sweet-corn cannery 625-6,000
Sugar processing 500-1,500 Pea cannery 380-4,700
Fruit cannery 200-2,100 Pumpkin cannery 2,800-6,900
Tomato cannery 180-4,000 Spinach cannery 280-730
Brewery 420-1,200 Sauerkraut cannery Up to 6,300
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Most systems of treatment & disposal
depend on:
[Link] out of large particles
[Link] off of fatty and other
floating materials
[Link] of as much of the
remaining solids as practicable
[Link], fermentation, and
putrefaction of complex organic
compounds
[Link] of the remaining solids in
the water to a point where they can
enter a municipal sewage treatment 26
Chemical treatment
Commonly used are
soluble aluminum or
iron salts, such as alum
or ferrous sulfate, plus
lime, giving a flocculent
precipitate of
aluminium of ferric 27
Biological treatment and disposal
[Link]
[Link]
[Link]
[Link] filters
[Link]-sludge
[Link] tanks
4 & 5, the most effective but expensive to run
and require
supervision by an expert.
Packaging materials, the equipment, cleaning, sanitizing
and cleaned-in-place systems are an important part of food
control.
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Microbiological criteria for
foods
[Link] foods will be acceptable from the
public health standpoint i.e., will not be
responsible for the spread of infectious
disease or for food poisoning
[Link] foods will be satisfactory quality
i.e., will consist of good original
materials that have not deteriorated
[Link] foods will be acceptable from an
asthetic viewpoint in that the
introduction of filth in the form of fecal
material, parts of vermin, pus cells,
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mold mycelium has been prevented
Several regulations
promulgated by the
Department of Health,
Education, and Welfare,
Public Health Service,
Food and Drug
Administration (FDA),
Good Manufacturing
Practices (GMPs) in the
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Hazard analysis critical
control points (HACCP)
Merupakan suatu sistem jaminan mutu
yang berdasarkan kepada kesadaran
atau penghayatan bahwa hazard
(bahaya) dapat timbul pada berbagai
titik atau tahap produksi tertentu, tetapi
dapat dilakukan pengendaliannya untuk
mengontrolnya.
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SNI (Standar Nasional Indonesia)
SNI 01-4852-1998
=======================================
Sistem analisa bahaya dan pengendalian titik
kritis
(HACCP) serta pedoman penerapannya
=======================================
Badan Standardisasi Nasional - BSN
Standar ini merupakan adopsi secara keseluruhan dari
CAC/RCP 1-1969, Rev. 3 (1997)-Recommended
International Code of Practice- General Principles of
Food Hygiene- Annex : Hazard Analysis and Critical
Control Point (HACCP) System and Guidelines for Its
Application.
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Prinsip
Sistem HACCP terdiri dari tujuh prinsip sebagai berikut :
Prinsip 1 : Melaksanakan analisa bahaya.
Prinsip 2 : Menentukan Titik Kendali Kritis (CCPs).
Prinsip 3 : Menetapkan batas kritis.
Prinsip 4 : Menetapkan sistem untuk memantau pengendalian
TKK (CCP).
Prinsip 5 : Menetapkan tindakan perbaikan untuk dilakukan
jika hasil pematauan menunjukkan bahwa suatu
titik kendali kritis tertentu tidak dalam kendali.
Prinsip 6 : Menetapkan prosedur verifikasi untuk memastikan
bahwa sistem HACCPbekerja secara efektif.
Prinsip 7 : Menetapkan dokumentasi mengenai semua
prosedur dan catatan yang sesuai dengan prinsip-
prinsip sistem HACCP dan penerapannya.
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HrACCP SYSTEM
•Adalah sistem yang ditujukan untuk menjamin
kehalalan produk mi instan dengan cara mencegah
masuknya semua potensi haram mulai dari
penerimaan RM (raw materials) sampai dengan
pengeluaran FG (finished goods) dan Distribusi.
•Identifikasi potensi keharaman & pengendalian titik
kritis haram dilakukan menggunakan metoda
HACCP.
•Dengan penerapan HrACCP System maka produk
pangan memenuhi kaidah – kaidah yang ditetapkan
dalam Syareat Islam.
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Antisipasi bahaya dan
identifikasi titik
pengawasan yang
mengutamakan kepada
tindakan pencegahan dari
pada mengandalkan
kepada pengujian produk
akhir. 35
Tiga pendekatan
penting dalam
pengawasan mutu
produk
pangan:
[Link]
Safety/Keamanan
Pangan (masalah
biologi, 36
37
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[Link]
Food control
☆International Agencies
[Link] Food and
Agricultural Organization
(FAO)
[Link] World Health
Organization (WHO)
[Link] International
Children’s 39
☆Federal Agencies
•The Food and Drug
Administration
(FDA)
•United States Department
of
Agricultural (USDA)
•National Marine Fishery
Service
(NMFS) 40
☆State Agencies
☆Commercial Agencies
☆Professional Societies
☆Private Agencies
☆ The Processing
Industry
☆Agency Cooperative
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Produsen makanan beku asal Jepang Maruha Nichiro Holdings,
menarik produknya yang terkontaminasi pestisida.
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[Link], TOKYO -- Maruha Nichiro Holdings Inc didenda atas kasus
tercemarnya produk makanan dari perusahaan itu. Pesiden Toshio Kushiro dan
presiden anak perusahaanya Aqlifoods Co akan mengundurkan diri Maret
mendatang sebagai bentuk tanggung jawab atas kasus itu seperti dikutip Japan
Today, Senin (27/1).
2.800 orang di berbagai wilayah di Jepang keracunan makanan yang tercemar
pestisida yang dimasukkan dalam pizza, kroket, dan pancake yang diproduksi
Aqlifoods.
Aqlifoods sendiri sudah berulang kali meminta maaf melalui berbagai media
massa dan mengingatkan masyarakat untuk tidak mengonsumsi sementara
produk mereka untuk menghindari produk yang berpotensi tercemar.
Sabtu (25/1) lalu sudah menahan pekerja Aqlifoods di Oizumi, Prefektur
Gunma, yang mencampur makanan kemasan dengan pestisida dan membuat
Aqlifoods harus menarik lebih dari enam juta produknya dari pasar.
Abe (49 tahun) dituding mencampur makanan kemasan dengan perstisida
sebanyak empat kali selama Oktober. Detial perkembangan pemeriksaan Abe
sendiri masih belum diketahui.
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