Safety Hygiene & Sanitation

Members of the group :

- Irvan ( 330320026 )
- Isni nur putri ( 520420006 )
- Luhpyta zahra fadhila ( 421420002 )
- Miya grania kusumah intan ( 330320025 )
 Kasus
Puluhan Orang Diduga Keracunan Ikan, Dua di Antaranya Tewas
TAMBOLAKA, KOMPAS.com - Dua orang warga Kecamatan
Kodi Balaghar, Kabupaten Sumba Barat Daya, Nusa Tenggara
Timur (NTT), meninggal dunia diduga akibat keracunan ikan
pada Minggu (3/1/2021).

"Dua (orang) meninggal. Laki-laki umur 60 tahun. Perempuan

juga (umur) 60 tahun. Lansia," kata Kapolsek Kodi Bangedo
AKP Agus Suprianto kepada Kompas.com, melalui sambungan
telepon, Rabu (6/1/2021).

Selain itu, ada lebih dari 50 orang warga lain yang juga diduga
keracunan setelah memakan ikan.

"Habis konsumsi. Yang diduga konsumsi ikan tembang. Apa

betul ikan tembang, ya yang ahlinya itu yang lebih tahu. Yang
jelas memang semua lihat itu seperti ikan tembang. Ikan
tembang lah," ungkap Agus.
Source: https://regional.kompas.com/read/2021/01/06/12500011/puluhan-
orang-diduga-keracunan-ikan-dua-di-antaranya-tewas
 Cause of Poisoning

- Personal hygiene - Food - Temperature

- Bacteri  Vibrio - Acidity - Oxygen
- Food hygiene
- Sanitation
- Time - Moisture

Food Microorganism FATTOM

Contamination
Solution
Personal Hygiene and Food Hygiene

Cleanliness of the premises and

machinery

The major safety

concern for the food industry

Antibiotics, pesticides, chemicals

used for cleaning
Sanitation /Hygiene Requirements For Seafood

Hand Washing and Care of

Hands Facilities

Staff Facilities

Container or Place Re-usable/Disposable

Gloves
Use of Gloves
Staff Requirements
Jewellery and other Protective Clothing
Requirements
Hair covering
Revention of Contamination
by Personnel Include chopping boards
Sanitation / Hygiene Requirements for Seafood

Step Step Step Step

Be in the Free from Free from Free from
undesirable
desired contaminatio physical, microorgani
degree of n at every chemical sms and
stage of changes, as a
doneness result of the
parasites
production influence of that cause
and enzymes,
food borne
subsequent microbial activity,
handling. rodents, insects, illnesses.
parasites and
stress damage,
cooking and
drying..
Thank You
FOR THE ATTENTION