Mikromineral
Matakuliah: Struktur dan Fungsi Biomolekul
by Kelompok 1: Mochamad Ridho Fuazi, Nuurur Rizqa Aliya, Oktaviani Cahyaningtyas.
Prodi Kimia, Fakultas MIPA
Universitas Negeri Jakarta
Mikromineral
Matakuliah: Struktur dan Fungsi Biomolekul
by Kelompok 1: Mochamad Ridho Fuazi, Nuurur Rizqa Aliya, Oktaviani Cahyaningtyas.
Prodi Kimia, Fakultas MIPA
Universitas Negeri Jakarta
Handbookofmeatprocessing 130306012404-phpapp02 haccpKhoirul Anam
GMP outlines the measures to be taken to ensure that premises, equipment, transport and employees do not contribute to or become food safety hazards.
Gmp are not factory specific.
HACCP takes into consideration the possible hazards during the production process of a particular product.
HACCP is factory specific.
Key raw material: Standardised meat compositions are consistent raw material solutions that can be immediately processed, requiring no further refining processes.
PEST CONTROL Good Operating Practies for the food industry
Pests inside your building can create issues in a number of ways;
i) The pests themselves, or their droppings, feathers or body parts could
get into the product and cause contamination.
ii) Pests carry pathogens and if they touch your equipment, materials or
people the pathogens could transfer to your products and make them unsafe to eat.
Good Manufacturing Practices (GMP) are designed to assure that the foods are produced under hygienic conditions, and that microbiological, chemical and physical hazards were prevented (Gardner, 1999; Sheridan, 2000). Establishing procedures for pest control is an important component of GMPs. Pests are harmful organisms and can cost the food industry billions of dollars each year (Marriott, 1991). The pests of primary concern are insects and rodents and they are responsible to spread disease through foods. Rodents and insects carry pathogenic bacteria both internally and on their bodies. Birds sometimes may become a problem in food processing area and pose a potential public health hazard also (FAO, 1997).
CONTROL
Pests should be destroyed without chemicals, if feasible, because of the potential danger of pesticides. But these techniques are not always as effective as it should be. Therefore it is necessary to use pesticides. The best method for the control of insect infestation centres on good sanitation or housekeeping with the use of pesticides under the supervision of a licensed operator. An integrated chemical control and sanitary practices can be more effective and more economical.
Top management should identify a responsible competent person to develop a pest prevention and control program and give them the necessary support to carry out the program. The pesticides should be used in accordance with label instructions. Persons who apply pesticides in the plant have a responsibility to use the right and approved pesticide, to apply it correctly (according to label instructions), and to be certain there is no hazard to man or the environment (Schuler et al. 1999).
Tesco lotus Food Manufacturing StandardKhoirul Anam
Food Manufacturing Standard
HACCP
Finished Product Specifications
Raw Material and Secondary Site Management
Packaging
External Areas and Site Security
Design and Construction of Premises
7 Design and Construction of Equipment
8 Employee Facilities and Personal Protective Equipment
9 Factory Hygiene
10 Personal Hygiene
11 Process Controls
12 Traceability
13 Allergen Contro
14 Foreign Body Controls
15 Foreign Body Detection
16 Inspection and Analysis
17 Water and Waste Water Management
18 Product Labelling and Coding
19 Weight, Volume and Count Checks
20 Training
21 Quality Management System
22 Product Development
23 Product Recall/Incident Management
24 Internal Audits
25 Customer Complaints
26 Pest Control
27 Maintenance
28 Calibration
29 Cleaning Programme
30 Transport
31 Medical Screening
32 Employment Agencies
33 Environment
34 Ethical Trading
35 Management Controls
Hazard Analysis and Critical Control Point (HACCP)
Program
PLAN - D Raw, Ground Meat and Poultry
Principle 2 - CCP Determination
Product: A critical control point is defined as a point, step or procedure at which control can be applied and
a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
Microorganisms are capable of growing on a wide range of substrates and can produce a remarkable spectrum of products. The relatively recent advent of in vitro genetic manipulation has extended the range of products that may be produced by microorganisms and has provided new methods for increasing the yields of existing ones. The commercial exploitation of the biochemical diversity of microorganisms has resulted in the development of the fermentation industry and the techniques of genetic manipulation have given this well-established industry the
opportunity to develop new processes and to improve existing ones. The term fermentation is derived from the Latin verb fervere, to boil, which describes the appearance of the action of yeast on extracts of fruit or malted grain during the production of alcoholic beverages. However, fermentation is interpreted differently by microbiologists and biochemists. To a microbiologist the word means any process for the production of a product by the mass culture of microorganisms. To a biochemist, however, the word means an energy-generating process in which organic compounds act as both electron donors and acceptors, that is, an anaerobic process where energy is produced without the participation of oxygen or other inorganic electron acceptors. In this chapter fermentation is used in its broader, microbiological context.
2. SOP Catering maSakan untuk rumah Sakit
No Tahapan Proses Tujuan Deskripsi Proses Pengawasan Mutu
1 Penerimaan - Mendapatkan bahan
baku yang baik
Penerimaan bahan baku adalah kegiatan awal untuk
memeriksa, menimbang, dan mencatat mengenai jumlah dan
macam bahan makanan yang diterima sesuai dengan pesanan
pembelian. Selanjutnya adalah membersihkan bahan makanan
lalu disimpan di gudang ( gudang basah maupun kering). Alat
yang diperlukan di area penerimaan bahan makanan
adalah : trolley barang, timbangan, meja kerja dan sink untuk
mencuci bahan makanan.
- Bentuk
- Keutuhan
- Warna
- Berat
2 Sortasi - Memisahkan bahan
baku yang sudah
sesuai dengan standar
dan yang tidak
- Sortasi dilakukan secara manual.
- Bahan baku dipilih yang sesuai dengan standar dan dalam
kondisi yang baik, sementara bahan yang kondisinya tidak
baik dipisahkan di tempat lain.
- Ukuran
- Bentuk
3 Penyimpanan - Menyimpan bahan
baku yang belum
dilakukan proses
peolahan
- Bahan yang sudah disortasi dibawa ke tempat
penyimpanan(storing)
- Main store ada 3 yaitu :
1. Freezer bersuhu (-34o
C ) – (-18o
C) untuk menyimpan
bahan makanan beku terutama daging,ikan,udang dan
bakery.
2. Chiller bersuhu 0-5o
C untuk penyimpanan telur,mentega,
margarinedan cokelat.
3. Bahan kering disimpan pada suhu sekitar 25o
C
- Suhu
- Karakteristik bahan.
3 Persiapan
• Peralatan
• Pengolahan
• Penjamah
- Mempermudah proses
pengolahan
- Mempersiapkan alat
- Mengurangi
kontaminan
- Persiapan bahan makanan adalah kegiatan yang meliputi
membersihkan, memotong, mengupas, menggiling,
mengocok, merendam bahan makanan untuk diproses diarea
masak sesuai dengan menu yang telah ditentukan.
- Mengolah bahan – bahan baku yang sudah diterima menjadi
- Kebersihan
-
3. makanan - Penanganan terhadap
mikroba kontaminan
makanan.
- Penjamahan makanan dilakukan untuk menangani
kontaminasi pada peralatan dan bahan baku.
4 Pemorsian - Menakar jumlah
makanan sesuai
dengan kalori yang
dibutuhkan pasien
- Makanan yang telah diolah ditakar sesuai standar kalori yang
dibutuuhkan pasien
- Berat
5 Pengemasan - Mengurangi jumlah
kontaminan
- Agar makanan tetap
hygine
- Makanan dimasukkan kedalam mangkuk atau piring yang
kemudian ditutup dengan plastik wrap.
- Kondisi bahan
6 Pendistribusian - Mengirim makanan
olahan ke dapur
rumah sakit
- Pendistribusian makanan adalah serangkaian kegiatan
penyaluran makanan sesuai dengan jumlah porsi dan jenis
makanan konsumen yang dilayani. Diupayakan makanan
dapat disajikan tepat pada saat jam makan pasien dan
makanan masih dalam kondisi hangat serta perlu penghangat
makanan sehingga tidak merubah rasa dari makanan dan
menjaga agar suhu makanan tidak berada pada suhu yang
termasuk danger zone (10-600
C). Untuk menjaga makanan
tetap hygienis maka wadah makanan, alat penyajian dan
distribusi makanan harus tertutup.
- Transportasi
