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  • Pangan Aman

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    Imelda Sudarmadji
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    The document discusses the three hazards of food: chemical, biological, and physical. Chemical hazards come from banned chemicals used in food like toxins from mushrooms, cassava, and pufferfish. They also come from environmental contamination and excess food additives. Biological hazards are microbes like bacteria, mold, yeasts, parasites, viruses, and algae that can spoil food and cause illness or death. Physical hazards involve foreign objects in food like hair, nails, staples, stones, glass shards or metal that should not be present. The document provides tips to prevent each hazard such as washing produce, checking food conditions and packaging for signs of spoilage or contamination.

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    pangan aman

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    The document discusses the three hazards of food: chemical, biological, and physical. Chemical hazards come from banned chemicals used in food like toxins from mushrooms, cassava, and pufferfish. They also come from environmental contamination and excess food additives. Biological hazards are microbes like bacteria, mold, yeasts, parasites, viruses, and algae that can spoil food and cause illness or death. Physical hazards involve foreign objects in food like hair, nails, staples, stones, glass shards or metal that should not be present. The document provides tips to prevent each hazard such as washing produce, checking food conditions and packaging for signs of spoilage or contamination.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    Pangan Aman

    Uploaded by

    Imelda Sudarmadji
    The document discusses the three hazards of food: chemical, biological, and physical. Chemical hazards come from banned chemicals used in food like toxins from mushrooms, cassava, and pufferfish. They also come from environmental contamination and excess food additives. Biological hazards are microbes like bacteria, mold, yeasts, parasites, viruses, and algae that can spoil food and cause illness or death. Physical hazards involve foreign objects in food like hair, nails, staples, stones, glass shards or metal that should not be present. The document provides tips to prevent each hazard such as washing produce, checking food conditions and packaging for signs of spoilage or contamination.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    PANGAN AMAN

    Pangan aman bebas dari 3 bahaya :


     Bahaya kimia
     Bahaya biologi
     Bahaya fisik

     Bahaya kimia berasal dari bahan kimia tidak diperbolehkan untuk digunakan dalam
    pangan.Contohnya racun alami contoh dari jamur, singkong dan dari buntal.
     Cemaran kimia dari lingkungan misalnya asap kendaraan bermotor
     Penggunaan bahan tambahan tambahan pangan yg melebihi batas penggunaan
     Penggunaan bahan berbahaya yg dilarang pada pangan seperti borax, formalin dan
    pewarna tekstil

    Cara penceghan dari bahaya kimia :


    1. Cucilah buah dan sayuran dengan air bersih sebelum diolah atau dimakan
    2. Jika menggunakan bahan tambahan pangan tidak boleh melebihi takaran yang
    diijinkan
    3. Jangan menggunakan kertas Koran, plastic atau steroform untuk membungkus
    pangan terutama pangan yang panas

    Bahaya Biologi
    Bisa berupa bakteri, kapang, kamir dan parasite, virus dan ganggang. Pertumbuhan
    mikroba bisa membuat pangan menjadi busuk sehingga tidak layak untuk dimakan dan
    dapat menyebabkan keracunan pada manusia bahkan kematian

    Cara pencegahan dari bahaya biologi


    1. Belilah pangan di tempat yang bersih
    2. Belilah dari penjual yg sehat dan bersih
    3. Belilah pangan yang dipajang ,disimpan dan disajikan dengan baik
    4. Pastikan kemasan pangan tidak rusak
    5. Pastikan pangan dalam kondisi yg masih baik, tidak busuk ataupun basi
    6. Jika makanan sudah tidak baik jangan ragu untuk dibuang.
    Bahaya Fisik
    Bahaya ini berasal dari benda-benda yang tidak boleh ada dalam pangan seperti rambut,
    kuku,steples,batu atau kerikil ,pecahan gelas atau kaca logam, dll

    Cara pencegahan dr bahaya fisik sangatlah gampang yakni

    perhatikan dengan seksama kondisi pangan yang akan dikonsumsi dan jangan lupa
    untuk produk pangan selalu cek klik..cek kemasan , cek label , cek izin edar dan cek
    waktu kadaluarsa.pastikan kemasan dalam kondisi utuh.baca informasi pada label dan
    pastikan memiliki no ijin edar atau no notifikasi dari badan POM dan pastikan tidak
    melewati masa kadaluarsa jadi sebelum mengolah dan mengkonsumsi pangan pastikan
    bebas dari 3 bahaya agar menjadi pangan yang sehat bagi tubuh kita

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