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

Produk pangan yang

beredar layak dan aman
untuk dikonsumsi
Resiko akibat
Keamanan Pangan, Produk dan penggunaan produk dan
Bahan Berbahaya 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
Pena-
mentah
nganan Konsumen
dan bahan Pengolahan Distribusi Pemasaran
bahan
penolong
mentah

GAP/GFP GHP GMP GDP/GTP GRP GCP

HACCP HACCP HACCP

GAP Good Agricultural Practices GDP Good Distribution Practices

GFP Good Farming Practices GTP Good Transportation Practices
GHP Good Handling Practices GRP Good Retailing Practices
GMP Good Manufacturing Practices GCP Good Catering Practices
HACCP Hazard Analysis and Critical Control Point
 UNTUK MEMBANTU TERJAMINNYA KEAMANAN PANGAN
DI SELURUH MATA RANTAI PANGAN,
PEMERINTAH MENETAPKAN
PEDOMAN CARA YANG BAIK (GOOD PRACTICES)

Departemen Perindustrian
Departemen Pertanian Departemen Kelautan dan Perikanan
Departemen Kelautan dan Perikanan Badan POM
CARA
CARA PRODUKSI PANGAN SEGAR CARA PRODUKSI
PANGAN PANGAN PANGAN
BUDIDAYA OLAHAN
SEGAR YANG DIKONSUMSI BAHAN BAKU OLAHAN YANG
YANG BAIK LANGSUNG PENGOLAHAN BAIK
BAIK

Badan POM
PANGAN SEGAR,
PANGAN CARA RITEL
OLAHAN DAN PANGAN
PANGAN SIAP YANG BAIK
KONSUMSEN SAJI CARA DISTRIBUSI
PANGAN YANG
BAIK
CARA
PRODUKSI
PANGAN SIAP PANGAN SIAP Badan POM
SAJI SAJI YANG
BAIK

Departemen Kesehatan
 KEWENANGAN PEMERIKSAAN DALAM HAL TERDAPAT
DUGAAN TERJADINYA PELANGGARAN HUKUM DI
BIDANG PANGAN

Gubernur dan
atau
Bupati/Walikota
(pangan segar)
Kepala Badan
PANGAN SEGAR,
POM (pangan
PANGAN olahan MD, ML)
OLAHAN DAN
PANGAN SIAP
KONSUMSEN 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 person’s 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 at-

risk 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. Choose foods processed for safety

2. Cook food thoroughly
3. Eat cooked foods immediately
4. Store cooked foods carefully
5. Reheat cooked foods thoroughly
6. Avoid contact between raw foods and cooked
foods
7. Wash hands repeatedly
8. Keep all kitchen surfaces meticulously clean
9. Protect food from insect, rodents and other
animals
10. 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