PRESENTATION OF FOOD

2.1 Definition of Hygiene and Sanitation

According to Widyawati (2002), hygiene is a disease prevention focusing on

individual or human health efforts and the environment in which the person is

located. In addition, according to the MOH RI (2004), hygiene is a health effort by

maintaining and protecting hygiene subjects such as washing hands with clean water

and soap to protect hand hygiene, washing dishes to protect dishes cleanliness,

disposing of damaged food items to protect food integrity overall. Hygiene food

handling aims to control the presence of pathogens in food.

What is meant by sanitation is a disease prevention effort that emphasizes

activities on human health business environment (Widyawati, 2002). Sanitation is a

health effort by maintaining and protecting the environmental cleanliness of the

subject. For example, providing clean water for hand washing purposes, providing a

garbage can to accommodate garbage so that waste is not thrown away (MOH RI,

2004).

Understanding health according to Law no. 36 of 2009 is a state of health,

both physically, mentally, spiritually and socially that enables everyone to live

productively socially and economically. Therefore it is important to control the

disease as well as hygiene sanitation behavior which will affect the quality of health.
2.2 Hygiene and Food Sanitation Food is

important both for growth and for sustaining life. Food provides the energy

and materials needed to help and change tissues, to work and to maintain the body's

defenses against disease (Adams, 2001). Food is one part that is important for human

health considering that every time can happen diseases caused by food. Cases

offoodborne disease can be affected by several factors. These factors include

traditional food processing habits, unsanitary storage and presentation and do not

meet sanitary requirements (Chandra, 2005). In most cases, food is contaminated not

intentionally but rather by carelessness or inadequate education or training in food

safety (Adams, 1999).

Snack foods are foods and beverages processed by food craftsmen at the

sale and / or served as ready-to-eat food for sale to the public other than those served

by catering, restaurant / restaurant and hotel (MOH RI, 2003). Cut fruit is one of the

food snacks that are widespread sales in the community. Has a relatively cheap price

and provides benefits that can be enjoyed by consumers. Generally sold by street

vendors who are vulnerable to physical, chemical, biological pollution either in the

processing stage until the stage of sale. For that we need to consider aspects of

hygiene and sanitasinya.

Hygiene food sanitation is an effort to control the factors of food, people,

places and equipment that may or may cause illness or health problems. Handling of

snack foods is an activity that includes the procurement, acceptance of foodstuffs,

leaching, compounding, manufacturing, deforming, storage, storage, transportation,

serving of food or beverages (MOH, 2003).

2.3 Principles of Hygiene and Sanitation Food and Drinks

Food is a basic human need that is required at all times and must be handled

and managed properly and properly to benefit the body. Good and right management

is basically managing food based on hygiene principles and principles of food

sanitation. These principles are important to know because it plays a major role as a

key factor in the success of the food business. A food business that has grown and

developed well, if it ignores the hygiene principle of food and beverage sanitation,

most likely at one time will lose (MOH RI, 2004).

2.3.1 Selection of Food Ingredients

Choose food that is still fresh, intact, not cracked or broken, especially fast-decaying

foods such as meat, eggs, fish, milk, in the material there is no dirt, materials are not

worms.vegetable ingredients are suspected of being contaminated with pesticides

(MOH, 2004)

Non-perishable2.3.1.1 Characteristics of Good Food Ingredients

1. Fruits

a. His physical condition is good, the contents are full, whole skin,

undamaged or dirty b. The contents are still wrapped in neat leather

 c. Color according to the luggage, no additional colors, artificial colors

(karbitan) and other colors other than the color of fruit

d. No foul, sour / stale smell or other unsanitary odors e. No other liquid

than the original sap

2. Vegetables

a. Leaves, fruits or tubers in a fresh state, whole and not withered b.

Fruit skin or whole tuber and not broken / broken

c. No animal bites, insects or humans

d. No part of the body is stained or discolored e. Free of soil or

other impurities

3. Grains

a. Dry, full fill (not wrinkled)

b. Good surface, no stains due to damage, mold or dirt other than the original

color

c. Seeds are not perforated

d. No smell other than the typical odor concerned

e. Does not grow sprouts, shoots unless desired for it (touge)

2.3.1.2 Good Sources of Food

In order to get good food, good sources of food are known. Good sources of

food are often not easy to find because of such long food travel networks and through

food trade networks.

Good sources of food are:

1. Foodstuff feeding center with well-controlled (self-service) temperature control

system

2. Foodstuff monitoring venues (MOH RI, 2004)

2.3.2 Storage Foodstuffs

Storage of foodstuffs is intended to make the food is not easily damaged and

not lose its nutritional value. In general all food before storage, cleaned first and

washed. Then after it u wrapped with a clean wrapper just kept in a low-temperature

room like a fridge (Koesmayadi, 2010).

In the storage of foodstuffs things to be considered are as follows:

1. Storage must be done in a special place clean and qualify

2. Goods should be arranged and arranged properly, so:

a. Easy to take it

b. Not a place of nesting / hiding insects, rodents and other nuisance animals

c. Not easy to rot and damage, for decomposing materials should be provided

cold storage
 d. Each foodstuff has a note card to be used for incoming goods history

withsystem FIFO(first in first out

There are four ways of storing food according to the temperature

according to MOH RI, 2004:

1. (Coolingcooling), ie storage temperature10oC-15oCfor fruit drinks, ice cream and

vegetablesColding

2. (chilling), ie storage temperature 4oC - 10°C for groceries protein which will

soon be reprocessed

3. for materials protein that is easily broken for a period of up to 24 hours of

4. storage so cold(freezing),the storage temperature of 0°C - 4°C storage of

frozen(frozen), ie the storage temperature <0°C for a protein substance that is

susceptible to damage for a period of> 24 hours.

2.3.3 Processing of Food Materials

Processing of food and beverages is the process of converting the form of raw

materials into ready-to-drink beverages. Good food processing is following the rules

of the principles of hygiene and food sanitation (MOH RI, 2004)

2.3.3.1 Food Handlers Food

handlers of food snacks in fulfilling the requirements include (MOH RI,

2003):

1 No cough, infectious, influenza, diarrhea, stomach diseases

2. Closing wounds (on open wounds / boils or other injuries)

3. Keeping hands clean, hair, nails, and clothes

4. Wearing apron and head cover

5. Wash hands every time to handle food

6. Handling food must wear equipment / with handbag

7. No while smoking, scratching limbs (ear, nose, mouth or other parts)

8. No coughing or sneezing in the presence of snack foods and or

without covering the mouth and nose

9. Not using gold ornaments

10. No conversation when handling drinks

Foods can be contaminated by microbes because b Some things:

1. Process food or food with dirty hands

2. Cooking while playing with pets

3. Using a dirty rag to clean the table, clean furniture

5. Kitchenware, dirty cooking utensils, and others.

2.3.3.2 Preparation of Processing Places The

trader is obliged to provide a food processing plant or so-called kitchen that

meets the standards and requirements of hygiene and sanitation to prevent the risk of

food contamination.

Some things that are important in preparation in the kitchen are (MOH RI,
2003):

1. Ventilation should be good enough to smoke and hot air kitchen out

perfectly

2. Floor, walls and room clean and maintained to suppress the

possibility of contamination of food

3. Tables compounding clean and strong surface / scratch resistant so

that slices do not get into food

4. Furnace equipped with smoke catcher or smoke hoodhood or, so

smoke does not contaminate room

5. Room free of fly and mouse. Flies and rats are potential sources of

contaminants in foods

2.3.3.3 Cooking Appliances

1. Equipment materials

Should not release toxic substances to foods such as Cadmium,

Plumbum, Zinkum, Cuprum, Stibium, or Arsenicum. These metals are

toxic that can accumulate as urinary and cancerous diseases

 2. Equipment integrity

Should not be broken, clothed, dented, scratched or cracked, as it

would be a nest of dirt or bacteria. Incomplete equipment can not be

washed completely so it can be a source of contamination

3. Function

Each equipment has its own distinct function and do not mix it. Use

the handle as a sign of use. Example: blue / black knife handle used

for cooking food, red / yellow knife handle is used for raw food

where mixed use equipment will contaminate

4.Clean and ready to use equipment is located in their respective places

making it easier to search and retrieve it. Equipment used for processing

and serving food should also be in accordance with its designation and

meet the requirements of hygiene and sanitation, among others (MOH RI,

2003):

1. Equipment that has been used washed with clean water and with soap

2. Then dried with a dryer / clean clothclean

3. Thenequipment is stored in a place free from contamination

4. Prohibited reusing equipment designed for disposables

2.3.4 Food Storage The

quality of processed foods is strongly influenced by temperature, where

there are development-prone points pathogenic bacteria at a temperature

corresponding to the condition. However, the development of bacteria is still

determined by the appropriate type of food as a medium of growth. The principle

of storage techniques is aimed at preventing bacterial growth / development,

preserving food and reducing decay (MOH, 2004).

2.3.4.1 Containers

After completion of the procurement process, the receipt of foodstuffs,

washing, compounding, preparing, deforming, packing or warehousing will be

carried out. The food served should be clean and safe for health, in wrapped and /

or covered wrappers used and / or closed food snacks must be clean and not

pollute food (MOH RI, 2003). Essentially, sanitation hygiene in containers

includes several things, among others:

1. All cooking foods have their own separate containers

2. Separation is based on the time the food is started to be processed and

the type of food

3. Each container has a steady, ventilated cap that can remove water

vapor

4. Food berkuah split between a side dish with sauce and gravy
 2.3.4.2temperature

temperatureis likely to endanger the food that is at storage temperature 5°C

or lower than this temperature and above 60°C (Anonymous, 2001).

1. Dry food (fried) stored at room temperature (25°C-30°C)

2. wet food (soup, stew, curry) should be served at a temperature above 60°C

3. Food is still the old wet presented stored at temperatures below

10oC 2.3.4.3 Waiting time (holding time)Cooked

1. freshly processed food is still hot enough that is above 80oC. Food at such

temperature is still in a safe condition

2. Food in the waiting time of less than 4 hours is usually negligible to the

temperature

3. The temperature of the food in waiting time already below 60°C is

immediately served and the waiting time is shorter

4. The food served hot must remain heated in temperatures above 60°C

5. the food was served cold stored in the cold at a temperature below 10°C

6. the food stored at temperatures below 10°C should be reheated

(reheating) before serving

2.3.5 Freightfood

Transportation food healthywill be very instrumental in m prevent food

contamination. Pollution in cooking foods is at higher risk than food

contamination. Therefore, the emphasis of weight control that needs to be

considered is the cooking food. In the process of transporting the food of many

related parties starting from the preparation, storage, person, temperature and

transportation vehicle itself (MOH RI, 2004)

2.3.5.1 Transportation of Food Material

Pollution of food during transport may be physical, microbial or chemical

contamination. To prevent it is to remove or at least reduce the sources that will

cause contamination. The trick is (MOH RI, 2004):

1. Transporting food is not mixed with hazardous and toxic substances (B3),

such as fertilizer, pest or other hazardous materials

2. Food transport vehicles are not used to transport other materials such as

transporting people, animals , or goods

3. Vehicles used must be considered cleanliness so that every will be used for

food is always in a clean

4. Avoid the use of vehicles that have transported chemicals or pesticides

although it has been washed will still be pollution

5. Avoid human treatment of food handling transportation such as the treatment

of stacked, stepped and slammed foods

6. If possible use a food carrier vehicle that uses a refrigerant so that it can carry

food with further reach, but of course the cost will be much larger so it will

raise the price of food

2.3.5.2 Transportation of Ready

Meal Meals Food s each meal is more vulnerable to contamination so it

needs extra careful handling. Therefore, in the principle of transporting ready-to-

eat foods, the following should be considered (MOH RI, 2004):

1. Each food has its own

2. The containercontainer used should be intact, strong, and

adequate in size with food placed and made of anti-rust material or

leaked

3. Transport for a long time must be set to stay hot in a closed state

until at the serving place

4. Vehicle carrier is provided specifically and not used for the purpose

of transporting other materials.

2.3.6 Food Presentation

The last process is the sale / sale / presentation of food. Snack food ready

to be served and has more than 6 (six) hours if still in good condition, must be

reprocessed before serving. Food is served in a clean place, equipment used is

clean, air circulation can take place, cleaner, cleanly dressed, using a lid. The

presenter's hand should not be in direct contact with the food served.

2.3.6.1 Equipment / Vehicle Facilities

To improve the quality and hygiene of sanitation food snacks are advised to

use equipment / means of peddlers that also meet health requirements. Snack foods

sold by means of peddler construction must be made in such a way as to protect food

from pollution, among others (MOH RI, 2003):

1. Easy to clean

2. Must be protected from dust and contamination

3. Available places to:

a. Clean water

b. Storage of foodstuffs

c. Storage of ready-made food served d. Storage

equipment

e. Laundry (tools, hands, food)

2.3.6.2 Sales location

a. Business location must be far or at least 500 meters from pollution source

b. Location of business to avoid insects

c. Business location with covered dumps

d. The business location is equipped with insect control facilities

e. Equipped with clean water sanitation facilities, garbage dumps, sewerage,

latrines and peturasan.

2.4 Diseases and Drink

According to Adams (1999), Food-bornefood borne disease is mainly caused

by pathogenic organisms becoming a serious problem in all countries. Diarrhea is

characteristic of most of these diseases and about 70% of all diarrheal events may be

caused by consumption of contaminated food and water. Diseases caused by

foodborne microorganisms, especially bacteria are associated with gastrointestinal

symptoms such as nausea, vomiting, gastric pain and diarrhea. Because diarrhea is

the most common clinical symptom of food borne disease , many of these diseases

are called diarrheal diseases.

For most adults the incidence of food borne disease is unpleasant, but it is

generally mild and limited to the emergence of less morbid feelings such as

gastroenteritis and usually not life-threatening. Exceptions occur mainly in

susceptible individuals, such as the elderly or very young, pregnant women, or those

who have been severely or severely ill for several reasons. The proportion of these

vulnerable groups is quite large in the population and for many of them diarrhea can

be life-threatening.