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BIOLOGICAL HAZARD

BIOLOGICAL HAZARD. CHEMICAL HAZARD. Safety food and Free products of Hazardous. FISICAL HAZARD. SAFE. SMK N 1 PACET - CIANJUR. VARIOUS TYPES OF DANGER / POLLUTION (BIOLOGICAL , CHEMICAL AND PHYSICAL) AND HOW OVERCOME. HAZARD CHEMICAL. (2). (3). FOOD SAFE. FISICAL HAZARD. SAFE.

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BIOLOGICAL HAZARD

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  1. BIOLOGICAL HAZARD CHEMICAL HAZARD Safety food and Free products of Hazardous FISICAL HAZARD SAFE SMK N 1 PACET - CIANJUR VARIOUS TYPES OF DANGER / POLLUTION (BIOLOGICAL , CHEMICAL AND PHYSICAL) AND HOW OVERCOME

  2. HAZARD CHEMICAL (2) (3) FOOD SAFE FISICAL HAZARD SAFE SMK NEGERI 1 PACET, CIANJUR Hazard because it causes food BIOLOGICAL HAZARD (1)

  3. SMK NEGERI 1 PACET, CIANJUR CONTAMINASI Food Ingredients:: Foreign materials that do not want her in the food, except that naturally found in the amount of food in a slightly FOOD POLLUTION : A situation or condition there is contamination of food material in food that do not happen because, not because of ignorance or deliberate

  4. BAHAYA BIOLOGIS • Mikroba (Bakteri, kapang, kamir) • Binatang pengerat (tikus) • Serangga (lalat, dan lain-lain) • Dan lain-lain

  5. SMK NEGERI 1 PACET, CIANJUR MICROBES HAZARD Dangerous microbes that contaminate food can be brought by: Water contaminant   Dust    Fly    Pets    Equipment and dirty hands are dirty    Food vendors thatare not healthy    Raw food etc..

  6. SMK NEGERI 1 PACET , CIANJUR Bakteri berbahaya • Bacteria patogen : cause disease • like : • Typhus • Diarrhea • Fever

  7. SMK NEGERI 1 PACET Salmonella sp. There in, eggs, chicken, fish, milk, ice cream, water contaminasi Diseases caused by this bacteria cause symptoms such as fever enterik, watery diarrhea, constipation, fever, stomach pain, dizziness, nausea, sluggish

  8. SMK NEGERI 1 PACET , CIAJUR Escherichia coli characteristics of contaminan of the human or animal feces 2 group : • Does not cause disease • Cause disease Cause diarhee: • The main source of contamination E. coli: • Human faeces • Animal dung

  9. SMK NEGERI 1 PACET , CIANJUR Staphylococcus aureus Cause : acute infection Symptoms: nausea, vomiting, stomach cramps, diarrhea There are on the skin and respiratory tract • Always washing hand

  10. Animal rat • Jump: dirt brought • Physical damage (eaten and damaged)

  11. Insect Jump: dirt brought Physical damage such as the infestation of rice that can perforate the rice

  12. SMK NEGERI ! PACET, CIANJUR HAZARD CHEMICAL • TOXICATION FROM NATURAL MATERIALS Cassava toxicity • Poisons produced by microbes • Toxication heavy metals Textile Dyes Smoke Kendaraan BT prohibited Toxication NITRIT Pesticide residues

  13. SMK NEGERI 1 PACET, CIANJUR • Toxin • MIKOTOKSIN :poisons produced kapang • Aflatoksin, deoksinivvalenol, ergot alkaloid,patulin, sterigmatosistin, zearolenon. Okratoksin A Heavy Metal Cause anemia, high blood, testis damage There are in the drink, which leaves Vegetables tercemar by factory waste

  14. SMK NEGERI ! PACET, CIANJUR Hazard fisycal • Contaminan foreign substances • Land, Paku, Bulu, brooch, Hair, gravel, dislocat • Bump or fall, Result of bruised / damaged Accelerate the decomposition

  15. SMK NEGERI 1 PACET, CIANJUR • AVOID CHEMICAL DANGER • Always choose a good material • Using pesticides according to the rules • Always wash the food before consumption, or processed • Using masks / gloves when handling hazardous • Dispose of industrial waste to the rules Avoid cooking equipment from heavy metals

  16. SMK NEGERI ! PACET< CIANJUR • AVOID MIKROBIOLOGIS DANGER • Choose foods processed • Cooking with both:> 700C • Immediate consumption of food during summer • We recommend storage temperatures of food cooked • under the temperature above 50C or 600C • The return must be done correctly • Do not leave cooked cuisine close to the raw material • Wash hands each holding food • Keep equipment and kitchen equipment is always clean • Protect food from animal contaminan Use clean water

  17. SMK NEGERI 1 PACET, CIANJUR AVOID PHISYCAL DANGER • Materials that will be processed sortasi / selected to avoid the foreign object place food / packed well in order to secure the transport and distribution • During the work, workers should use food headgear, gloves and regularly cut the hair and nails • For food industry workers should avoid the use of jewelry or moneychangers out of the metal • Abylity store food in a closed container / protected

  18. SMK NEGERI 1 PACET, CIANJUR When it occurred Pollution FOOD • Before the Food Processing Pre-harvest stage, and harvesting Harvest stage, storage 2. Phase Processing, Storage and Transport food

  19. POLLUTION FOOD PREVENTION IN EACH PHASE PROCESSES FOOD • At the election of • At the storage material • At the stage of food processing: • Washing USAGE food The process of cooking Use of additional food 4 At the storage of food 5. At the stage carriage 6. Serving

  20. SMK NEGERI 1 PACET, CIANJUR Ten principal PRINCIPLES WORLD HEALTH ORGANIZATION (WHO) FOR FOOD SECURITY 1Choose foods that are processed 2. Cooking food thoroughly 3. Santap food immediately 4. Keep cooked food properly 5. Panasi back with the correct food 6. Prevent contact with food raw materials 7. Wash hands as often as possible 8. Keep kitchen surfaces secermat hygiene may 9. Protect food from insects, rodents and other animals 10. Use clean water

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