FOOD SAFETYFOOD SAFETY

Nutrition Department – FK USU

Pangan adalah kebutuhan dasar manusia yang paling Pangan adalah kebutuhan dasar manusia yang paling HAKIKI yang harus dipenuhi setiap saatHAKIKI yang harus dipenuhi setiap saat

Pangan adalah segala sesuatu yang berasal dari sumber hayati dan air, baik yang diolah maupun tidak diolah, yang diperuntukkan sebagai makanan atau minuman bagi konsumsi manusia, termasuk bahan tambahan pangan, bahan baku pangan, dan bahan lain yang digunakan dalam proses penyiapan, pengolahan, dan atau pembuatan makanan atau minuman (UU No. 7,1996 tentang Pangan)

UU RI No. 7 Tahun 1996 tentang PANGANUU RI No. 7 Tahun 1996 tentang PANGAN

Pasal 3 : TUJUAN PENGATURAN, PEMBINAAN DAN PENGAWASAN PANGAN ADALAH :

a) Tersedianya pangan yang memenuhi persyaratan keamanan, mutu dan gizi bagi kepentingan kesehatan manusia

b) Terciptanya perdagangan pangan yang jujur dan bertanggung jawab

c) Terwujudnya tingkat kecukupan pangan dengan harga yang wajar dan terjangkau sesuai dengan kebutuhan masyarakat

TERJAMINNYA PERLINDUNGAN KONSUMEN ATAS KEAMANAN, MUTU DAN MENINGKATNYA DAYA SAING PRODUK PANGAN

Tujuan secara NASIONAL

Resiko akibat penggunaan produk dan bahan berbahaya dapat

ditekan seminimal mungkin

Produk pangan yang beredar layak dan aman

untuk dikonsumsi

Keamanan Pangan, Produk dan Bahan Berbahaya

PRODUK PANGAN DALAM NEGERIPRODUK PANGAN IMPOR

PERLU DIKENDALIKAN PANGAN HARUS LAYAK DAN AMAN

DIKONSUMSI

TUJUANTUJUAN

1. Terjaminnya pangan yang bebas dari bahaya, baik bahaya biologis, kimia maupun fisik serta diterimanya pangan oleh konsumen dalam keadaan layak untuk dikonsumsi

2. Terlindungnya konsumen dari pangan yang tidak layak dan tidak aman untuk dikonsumsi serta yang dipalsukan

3. Meningkatnya daya saing produk lokal melalui peningkatan keamanan, mutu dan gizinya

Produksi bahan

mentah dan bahan penolong

Pena-nganan bahan

mentah

Pengolahan Distribusi Pemasaran Konsumen

GAP/GFP GHP GMP GDP/GTP GRP GCP HACCP HACCP HACCPGAP/GFP GHP GMP GDP/GTP GRP GCP HACCP HACCP HACCP

GAP Good Agricultural Practices GDP Good Distribution PracticesGFP Good Farming Practices GTP Good Transportation PracticesGHP Good Handling Practices GRP Good Retailing PracticesGMP Good Manufacturing Practices GCP Good Catering PracticesHACCP Hazard Analysis and Critical Control Point

GAP Good Agricultural Practices GDP Good Distribution PracticesGFP Good Farming Practices GTP Good Transportation PracticesGHP Good Handling Practices GRP Good Retailing PracticesGMP Good Manufacturing Practices GCP Good Catering PracticesHACCP Hazard Analysis and Critical Control Point

SISTEM PENGAWASAN KEAMANAN PANGAN SECARA TOTAL DARI PRODUSEN SAMPAI KONSUMEN

UNTUK MEMBANTU TERJAMINNYA KEAMANAN PANGAN DI SELURUH MATA RANTAI PANGAN,

PEMERINTAH MENETAPKAN PEDOMAN CARA YANG BAIK (GOOD PRACTICES)

UNTUK MEMBANTU TERJAMINNYA KEAMANAN PANGAN DI SELURUH MATA RANTAI PANGAN,

PEMERINTAH MENETAPKAN PEDOMAN CARA YANG BAIK (GOOD PRACTICES)

PANGAN SEGAR, PANGAN

OLAHAN DAN PANGAN SIAP

SAJI

PANGAN SIAP SAJI

CARA RITEL PANGAN

YANG BAIK

CARA PRODUKSI

PANGAN SIAP SAJI YANG

BAIK

CARA DISTRIBUSI PANGAN YANG

BAIK

KONSUMSENPeredaran

Peredaran

CARA BUDIDAYA YANG BAIK

CARA PRODUKSI PANGAN

SEGAR YANG BAIK

PANGAN SEGAR

DIKONSUMSI BAHAN BAKU LANGSUNG PENGOLAHAN

PANGAN OLAHAN

CARA PRODUKSI PANGAN

OLAHAN YANG BAIK

Departemen PerindustrianDepartemen Kelautan dan PerikananBadan POM

Departemen PerindustrianDepartemen Kelautan dan PerikananBadan POM

Departemen PertanianDepartemen Kelautan dan PerikananDepartemen PertanianDepartemen Kelautan dan Perikanan

Badan POMBadan POM

Badan POMBadan POM

Departemen KesehatanDepartemen Kesehatan

KEWENANGAN PEMERIKSAAN DALAM HAL TERDAPAT DUGAAN TERJADINYA PELANGGARAN HUKUM DI

BIDANG PANGAN

KEWENANGAN PEMERIKSAAN DALAM HAL TERDAPAT DUGAAN TERJADINYA PELANGGARAN HUKUM DI

BIDANG PANGAN

PANGAN SEGAR, PANGAN

OLAHAN DAN PANGAN SIAP

SAJI

PANGAN SIAP SAJI

KONSUMSENPeredaran

Peredaran

CORNBEEF

Kepala Badan POM (pangan olahan MD, ML)

Bupati/Walikota (pangan olahan I RT)

Kepala Badan POM (pangan olahan MD, ML)

Bupati/Walikota (pangan olahan I RT)

Bupati/Walikota (pangan siap saji)Bupati/Walikota (pangan siap saji)

Gubernur dan atau Bupati/Walikota (pangan segar)

Sistem Keamanan Pangan TerpaduSistem Keamanan Pangan Terpadu

FOOD INTELLIGENCE– Jejaring yang menghimpun informasi kegiatan pengkajian resiko

keamanan pangan dari lembaga terkait– Data surveilan, inspeksi, riset keamanan pangan

FOOD SAFETY CONTROL– Jejaring kerjasama antar lembaga dalam kegiatan yang terkait

dengan pengawasan keamanan pangan– Standarisasi dan legislasi pangan, inspeksi dan sertifikasi

pangan, pengujian laboratorium, ekspor impor

FOOD SAFETY PROMOTION– Jejaring keamanan pangan, meliputi pengembangan bahan

promosi (poster, brosur) dan kegiatan pendidikan, pelatihan, dan penyuluhan keamanan pangan untuk industri pangan, pengawas keamanan pangan dan konsumen

FOODBORNE ILLNESSFOODBORNE ILLNESS

Food Poisoning Eating contaminated food Cause

– Intrinsic hazard• Natural toxin• Non nutrient

– Extrinsic hazard• Chemical contaminant• Biological contaminant

– Physical hazard

Possible Causes of Foodborne IllnessPossible Causes of Foodborne Illness

Pathogenic Agent Examples

Bacteria Food poisoning

Viruses Viral food poisoning

Viral disease

Protozoa Amoebic dysentery

Giardia

Fungi Fungal poisoning

Helminthic worms Tape worms

Liver flukes

Algae Paralytic shellfish poisoning

Chemical Natural toxins in foods

Contamination

Symptom of Foodborne IllnessSymptom of Foodborne Illness

Fatigue Chills A mild fever Dizziness Dehydration Severe cramps Vision problems Death

The way people react to foodborne bacteria and contaminated food DIFFER

Depend on – The type of bacteria or toxin– How extensively the food was contaminated– How much food was eaten– The person’s susceptibility to the bacteria

BACTERIABACTERIA

E. coli

Most cases of foodborne illness To survive and multiply → need time and right condition

– Food, thrive on protein

– Moisture

– Warm temperature : 400 F – 1400 F• > 1600 F, destroy bacteria• < 400 F, slows their growth

– Oxygen The worst troublemakers

Salmonella, Staphylococcus aureus, Campylobacter jejuni,

Clostridium perfringens, Clostridium botulinum, Escherichia coli,

Listeria monocytes, Shigella, Vibrio vulnificus, Y. enterocolitica

Salmonella spp.Salmonella spp.

Mostly found in raw or undercooked poultry, meat, eggs, fish and unpasteurized milk

Environmental sources of the organism include water, soil, insects, factory surfaces, kitchen surfaces, animal feces, raw meats, raw poultry, and raw seafoods

Acute symptoms -- nausea, vomiting, abdominal cramps, minal diarrhea, fever, and headache

Chronic consequences -- arthritic symptoms may follow 3-4 weeks after onset of acute symptoms

Cooking foods thoroughly, keeping food clean and consuming only pasteurized milk

Camphylobacter jejuniCamphylobacter jejuni Can be transferred to raw and

undercooked poultry and meat, unpasteurized milk and untreated water

Causes diarrhea, which may be watery or sticky and can contain blood (usually occult) and fecal leukocytes (white cells)

Other symptoms often present are fever, abdominal pain, nausea, headache and muscle pain

The illness usually occurs 2-5 days after ingestion of the contaminated food or water

Destroyed easily byDestroyed easily by

Safe food handling Water treatment system Cook food thoroughly Avoid cross contamination by

washing utensils, cutting board, and hands after handling raw poultry and meat

Avoid raw, unpasteurized milk If going to camp, always treat

water from streams or lakes

Staphylococcus aureusStaphylococcus aureus

Meat and meat products; poultry and egg products; salads such as egg, tuna, chicken, potato, and macaroni; bakery products such as cream-filled pastries, cream pies and chocolate eclairs; sandwich fillings and milk and dairy products

Exist in air, dust, sewage, water, milk, and food or on food equipment, environmental surfaces, humans, and animals

The most common symptoms are nausea, vomiting, retching, abdominal cramping and prostration

Clostridium botulinumClostridium botulinum Onset of symptoms in foodborne botulism is usually 18 to

36 hours after ingestion of the food containing the toxin, although cases have varied from 4 hours to 8 days

Early signs of intoxication consist of marked lassitude, weakness and vertigo, usually followed by double vision and progressive difficulty in speaking and swallowing

Botulinal toxin has been demonstrated in a considerable variety of foods, such as canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish, chicken and chicken livers and liver pate, and luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish

Escherichia coliEscherichia coli The most frequent clinical syndrome of infection includes

watery diarrhea, abdominal cramps, low-grade fever, nausea and malaise

Contamination of water with human sewage may lead to contamination of foods

Infected food handlers may also contaminate foods

These organisms are infrequently isolated from dairy products such as semi-soft cheeses

Infants and travelers to underdeveloped countries are most at-risk of infection

Who is at High Risk for Foodborne Illness?Who is at High Risk for Foodborne Illness?

Pregnant women Young children Older adults People with weakened

immune systems or certain chronic illnesses

Take Control of Home Food SafetyTake Control of Home Food Safety

Wash hands often Keep raw meats and

ready-to-eat foods separate

Cook to proper temperature

Refrigerate promptly below 400 F

Checklist for A Clean KitchenChecklist for A Clean Kitchen

HandsWork surfacesUtensilsTowels and dishclothsAppliances

Wash Your Hands More OftenWash Your Hands More Often

Before you Handle or prepare food Eat meals Feed children

After youAfter you

Prepare food Touch raw food, especially meats

and poultry Switch food preparation tasks Touch eggs and egg-rich foods Use the rest room Change a diaper Clean an appliance Handle garbage or dirty dishes Smoke a cigarette Pet animals and scoop animal feces Use the phone or computer Touch face, hair, body and other

people Touch a cut or a sore, cough or

sneeze Clean or touch dirty laundry

10 Golden Rules for Safe Food Preparation10 Golden Rules for Safe Food Preparation

1. Choose foods processed for safety2. Cook food thoroughly3. Eat cooked foods immediately4. Store cooked foods carefully5. Reheat cooked foods thoroughly6. Avoid contact between raw foods and cooked

foods7. Wash hands repeatedly8. Keep all kitchen surfaces meticulously clean9. Protect food from insect, rodents and other

animals10. Use safe water

Should you call your doctor?Should you call your doctor? When diarrhea is bloody When diarrhea or vomiting is excessive When these three symptoms all appear (stiff neck,

severe headache and fever) When you suspect illness from C. botulinum or

V. vulnificus When the victim is at high risk (a young child, an

elderly person, someone whose immune system is compromised due to illness)

When symptoms persist longer than three days

What do you do if you suspect What do you do if you suspect foodborne illness? foodborne illness?

Call or see a medical professionalReport the incident to your local

health department If you are reporting the incident, try

to preserve the suspected food