FOOD

SANITATION
Group 4

Supporting Lecturer :
Fider Saputra T., S. Hum., M. Hum.
 Group 4 members
Jerni Puspita Wisnu Ilham
Shatara Santoso
01 PO7133122060 PO7133122076 04

Nabila Karisma Aisyah

02 PO7133122064 PO7133122078 05

Artika Nanda Dwi A Nyimas Ayu Nabila

03 PO7133122072 PO7133122083 06
 Description of Food Sanitation
Food is a fundamental human need for sustaining life. It should be
nutritious, providing optimal levels of vitamins, minerals, carbohydrates,
fats, and other essential nutrients.
Food must be pure and whole, meaning it should not contain any
contaminants and must be hygienic. If any of these factors are disturbed,
the food produced may cause health problems, diseases, or even food
poisoning.
 Principles of Food
Sanitation
The principle of food hygiene and sanitation involves controlling the
health factors of food, including the location or building, ingredients,
personnel, and equipment. The following are six principles of food
hygiene and sanitation :
a) Selecting Food Ingredients
All food ingredients require careful handling to maintain
their freshness, particularly perishable items such as fish,
meat, milk, eggs, fruits, vegetables, and canned goods.
b) Food Storage
 Food ingredients that are not directly processed require
appropriate storage to maintain their quality.
c) Food Processing
Food processing is the transformation of raw food ingredients
into edible food.
d) Storage of Cooked Food
Proper food storage is crucial as it directly affects the quality of
food.
e) Food Transportation
Food transportation is crucial in preventing contamination food.
f) Food Serving
Several considerations must be taken into account when serving
food in accordance with the principles of food hygiene and
sanitation.
 Food Meeting Health
Requirements
Foods that meet the requirements are :
a. Must beprocessed hygienically.
b. Must not contain prohibited food additives such as Borax
preservative/filler, Formalin preservative, Rhodamine B dye, or
Methanyl yellow dye.
c. The product must not contain any contamination beyond the
specified maximum limit.
d. Additionally, preservatives that exceed permitted limits should not be
used.
e. The materials that are not suitable for consumption include those that
are dirty, rotten, rancid, decomposed, or derived from diseased animals
or plant materials.
f. Additionally, the product must not be expired.
The Importance of Food Sanitation
Food sanitation is crucial in ensuring the availability of healthy and safe
food ingredients for consumers. To achieve this, it is important to provide
appropriate food that is both healthy and safe.
It involves preventing natural toxins found in various plants and animals
from causing poisoning :
1. Mold. For
example, expired grated coconut can develop mold, which can then
lead to the growth of yellow fungus.
2. Bacteria. Food can
become contaminated with bacteria through contact with unhygienic
hands, dust, or infestation by animals such as flies or cockroaches.
3. Contamination by Hazardous Substances. Farmers
frequently use pesticides and chemical fertilizers on crops in rice fields
and gardens.
Thank You!
Any Question?