FOOD SAFETY

Nutrition Department FK USU

Pangan adalah kebutuhan dasar manusia yang paling

HAKIKI 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 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

Tujuan secara
NASIONAL

TERJAMINNYA PERLINDUNGAN KONSUMEN ATAS KEAMANAN,

MUTU DAN MENINGKATNYA DAYA SAING PRODUK PANGAN

Produk pangan yang

beredar layak dan aman
untuk dikonsumsi

Keamanan Pangan, Produk dan

Bahan Berbahaya

Resiko akibat
penggunaan produk dan
bahan berbahaya dapat
ditekan seminimal
mungkin

PRODUK PANGAN DALAM NEGERI

PRODUK PANGAN IMPOR

PERLU DIKENDALIKAN
PANGAN HARUS LAYAK DAN AMAN
DIKONSUMSI

TUJUAN
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

SISTEM PENGAWASAN KEAMANAN PANGAN SECARA TOTAL

DARI PRODUSEN SAMPAI KONSUMEN

Produksi
bahan
mentah
dan bahan
penolong

GAP/GFP

Penanganan
bahan
mentah

GHP
HACCP

Pengolahan

GMP
HACCP

Distribusi

GDP/GTP

GAP Good Agricultural Practices

GDP
GFP Good Farming Practices
GTP
GHP Good Handling Practices
GRP
GMP Good Manufacturing Practices
GCP
HACCP Hazard Analysis and Critical Control Point

Pemasaran

GRP

Konsumen

GCP
HACCP

Good Distribution Practices

Good Transportation Practices
Good Retailing Practices
Good Catering Practices

UNTUK MEMBANTU TERJAMINNYA KEAMANAN PANGAN

DI SELURUH MATA RANTAI PANGAN,
PEMERINTAH MENETAPKAN
PEDOMAN CARA YANG BAIK (GOOD PRACTICES)
Departemen Pertanian
Departemen Kelautan dan Perikanan
CARA
BUDIDAYA
YANG BAIK

CARA
PRODUKSI
PANGAN
SEGAR YANG
BAIK

Departemen Perindustrian
Departemen Kelautan dan Perikanan
Badan POM

PANGAN SEGAR
DIKONSUMSI
LANGSUNG

BAHAN BAKU
PENGOLAHAN

CARA PRODUKSI
PANGAN
OLAHAN YANG
BAIK

PANGAN
OLAHAN

Badan POM

KONSUMSEN

PANGAN SEGAR,
PANGAN
OLAHAN DAN
PANGAN SIAP
SAJI

PANGAN SIAP
SAJI

CARA RITEL
PANGAN
YANG BAIK

CARA
PRODUKSI
PANGAN SIAP
SAJI YANG
BAIK

Departemen Kesehatan

CARA DISTRIBUSI
PANGAN YANG
BAIK

Badan POM

KEWENANGAN PEMERIKSAAN DALAM HAL TERDAPAT

DUGAAN TERJADINYA PELANGGARAN HUKUM DI
BIDANG PANGAN
Gubernur dan
atau
Bupati/Walikota
(pangan segar)

KONSUMSEN

Kepala Badan
POM (pangan
olahan MD, ML)

PANGAN SEGAR,
PANGAN
OLAHAN DAN
PANGAN SIAP
SAJI

Bupati/Walikota
CORNBEEF

(pangan olahan I
RT)

PANGAN SIAP
SAJI

Bupati/Walikota
(pangan siap saji)

Sistem 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 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 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 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 persons susceptibility to the bacteria

BACTERIA

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.

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 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 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 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 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 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 atrisk of infection

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 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 Kitchen

Hands
Work surfaces
Utensils
Towels and dishcloths
Appliances

Wash Your Hands More Often

Before you
Handle or prepare food
Eat meals
Feed children

After 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 Preparation

1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

Choose foods processed for safety

Cook food thoroughly
Eat cooked foods immediately
Store cooked foods carefully
Reheat cooked foods thoroughly
Avoid contact between raw foods and cooked
foods
Wash hands repeatedly
Keep all kitchen surfaces meticulously clean
Protect food from insect, rodents and other
animals
Use safe water

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

foodborne illness?
Call or see a medical professional
Report the incident to your local
health department
If you are reporting the incident, try
to preserve the suspected food