Upload
titis-sari
View
204
Download
0
Tags:
Embed Size (px)
Citation preview
TITIS SARI KUSUMA
13/03/2014 1Pembekalan Pre DI FSM
Primary safety hazard with
food
Microbiological
contamination
Foodborne illness
13/03/2014 2Pembekalan Pre DI FSM
A Program
Of monitoring and adjusting
Procedures designed
To protect food
From becoming contamined
Before it is served
(IAMFES, 1991)
13/03/2014 3Pembekalan Pre DI FSM
Combined
Principles of
Food microbiology, quality control,
And risk assessment
To obtain as nearly as
Possible a fail-safe system
(IAMFES, 1991)
13/03/2014 4Pembekalan Pre DI FSM
Identify hazards and assess their severity and risks
Determine critical control points
Institute control measure and establish criteria to
assure control
Monitoring and record data
Take action whenever monitoring results indicate
control criteria are not met
Verify that the system is functioning as planned
13/03/2014 5Pembekalan Pre DI FSM
H HAZARDSFOODBORNE
ILLNESS
13/03/2014 6Pembekalan Pre DI FSM
Unacceptable contamination
Unacceptable growth
Unacceptable survival of microorganisms of
concern to safety or spoilage
Unacceptable produstion or persistence in
foods or products of microbiological activity
13/03/2014 7Pembekalan Pre DI FSM
Foodborne Illness Investigation (FMI, 1989)
13/03/2014 8Pembekalan Pre DI FSM
•Improper cooling procedures1
•Prolonged holding of
prepared foods2
•Poor personal hygiene3
13/03/2014 9Pembekalan Pre DI FSM
•Failure to rapidly reheat food
before serving4
•Improper hot holding5
•Contaminated raw foods or
ingredients6
13/03/2014 10Pembekalan Pre DI FSM
•Use of food from an
unapproved source7
•Improper cleaning of
equipment and utensils8
•Cross contamination from
raw to cooked food9
•Inadequate cooking1013/03/2014 11Pembekalan Pre DI FSM
A ANALYSIS
A
CAREFUL
STUDY
13/03/2014 12Pembekalan Pre DI FSM
13/03/2014 13Pembekalan Pre DI FSM
13/03/2014 14Pembekalan Pre DI FSM
13/03/2014 15Pembekalan Pre DI FSM
13/03/2014 16Pembekalan Pre DI FSM
13/03/2014 17Pembekalan Pre DI FSM
•Critical Control PointCCP
Any point or step in the preparation
of a spesific menu item where some type of action must be taken to prevent
or minimize a hazard
13/03/2014 18Pembekalan Pre DI FSM
CCP`s involve one or more of the hazards
discussed above. The severity and/or risk of the
situation must be high or at least moderate
Some action can be applied to prevent, control,
or at least minimize the hazards.
The type of control or solution to a problem has
been established beforehand
Can be measured and/or observed
Appropriate action can be taken when criteria are
not met.
13/03/2014 19Pembekalan Pre DI FSM
Preparation of fried chicken
13/03/2014 20Pembekalan Pre DI FSM
List the step involved in the preparation
Determine the hazards and the CCP`s
Decide the control/solution procedures which
can be used to provide safe food
13/03/2014 21Pembekalan Pre DI FSM
13/03/2014Pembekalan Pre DI FSM 22
13/03/2014Pembekalan Pre DI FSM 23
13/03/2014Pembekalan Pre DI FSM 24
13/03/2014Pembekalan Pre DI FSM 25
13/03/2014Pembekalan Pre DI FSM 26
13/03/2014Pembekalan Pre DI FSM 27
13/03/2014 28Pembekalan Pre DI FSM
13/03/2014 29Pembekalan Pre DI FSM
13/03/2014 30Pembekalan Pre DI FSM
13/03/2014 31Pembekalan Pre DI FSM