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GIZI FK UB
Malang, 24 01 2014
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Bencana :
Peristiwa atau rangkaian peristiwa yang
mengancam dan mengganggu kehidupan dan
penghidupan masyarakat yang disebabkan
oleh faktor alam dan atau faktor manusia
sehingga mengakibatkan timbulnya korban
jiwa, kerusakan lingkungan, kerugian harta
benda dan dampak psikologis
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PASCA BENCANA
PRA BENCANA
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MANAJEMEN BENCANA
( Disaster Management )
Seluruh kegiatan yang
meliputi aspek
perencanaa dan
penanggulangan bencana,
pada sebelum, saat dan
sesudah terjadi bencana
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Jenis Bencana
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Kerentanan
(vulnerability)
Kerentaan merupakan suatu kondisi dari
suatu komunitas atau masyarakat yang
mengarah atau menyebabkan
ketidakmampuan dalam menghadapi
ancaman bahaya.
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Mitigasi
(mitigation)
Mitigasi adalah serangkaian upaya untuk
mengurangi risiko bencana, baik melalui
pembangunan fisik maupun penyadaran dan
peningkatan kemampuan menghadapi
ancaman bencana
.
( Hyogo Framework for Action 2005
–
2015 )
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Hyogo Framework for Action
2005-2015
Mekanisme terpadu pengurangan resiko
bencana
Pengurangan risiko bencana sebagai bagian
terpadu dari proses pembangunan dan
bukan sebagai tujuan itu sendiri.
( Kerangka Kerja Aksi Hyogo )
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( INDEKS RAWAN BENCANA INDONESIA, BNPB 2011 )
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( INDEKS RAWAN BENCANA INDONESIA, BNPB 2011 )
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Rekapitulasi Bencana Tahun 2010
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UU Bencana No 24 th 2007
PERATURAN KEPALA BNPB NOMOR 7 TAHUN 2008 TENTANG PEDOMAN TATA CARA
PEMBERIAN BANTUAN PEMENUHAN KEBUTUHAN
DASAR
STANDAR MINIMAL PENANGGULANGAN MASALAH
KESEHATAN AKIBAT BENCANA DAN PENANGANAN
PENGUNGSI
(KM Kes no: 1357/Menkes/SK/XII/2001 )
Keppres untuk pencairan cepat dana anggaran darurat
( JuBir Presiden 25/11/2011 ) IDP
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Handbook for Emergencies.
( The Emergency Preparedness and Response Section UNHCR Headquarters )
Pengungsi
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Emergency Social Services
Emergency clothing service
Emergency lodging Service
Emergency Food Service
Registration and Inquiry Service
Personal Services
Reception Centre Service
( Terpal Plastik. Oxfam International © 2007 ) ( Emergency Food Service: Planning for Disasters )
© Her Majesty the Queen in Right of Canada (2007))
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Emergency Food Service
Meeting Urgent Needs
Responsibilities
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Kabanjahe, IDP G Sinabung
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EFS
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Emergency Food Service
Meeting Urgent Needs
Responsibilities
respon
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Responsibilities
Sufficient amount of food
Meet high risk group
Appropriate food services
Food requirement ( quantities, hot/cold )
Religious/cultural requirements
Food safety
( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007) ORG
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Operational Guidelines
Sanitation Guidelines
Safe Procedure Essential
Personal Hygiene
Precaution Against Food Contamination
Operational Procedure at Warehouses
Improvised Refrigerator
ref
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Improvised Refrigeration Above Ground
( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007) bnpb
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BAB II PENGERTIAN DAN PRINSIP
A Pengertian
2. Bantuan dalam hal ini adalah bantuan kemanusiaan yg
terdiri dr penampungan sementara,
bantuan pangan
,
sandang, air bersih dan sanitasi, serta pelayanan kesehatan
B Prinsip.
1.
Cepat dan tepat
2. Prioritas :
diutamakan kepada kelompok rentan
( BNPB No 7 th 2008 , Pedoman Tata Cara Pemberian Bantuan Pemenuhan Kebutuhan Dasar )
air
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Water / Air
Harus cukup
Bersih, jernih
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Bantuan Air Bersih
Standar Minimal Bantuan :
a. Bantuan air bersih diberikan sejumlah
7 liter
pada
tiga
hari pertama
, selanjutnya
15 liter
per orang per hari.
b. . . .c. . . .
(PERATURAN KEPALA BNPB NOMOR 7 TAHUN 2008 TENTANG
PEDOMAN TATA CARA PEMBERIAN BANTUAN PEMENUHAN KEBUTUHAN DASAR)
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The Sphere Project
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Environmental health in emergencies: technical notes on water and sanitation, Kathmandu: WHO, 2007.
Minimum water quantity needed
CT
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Food Safety
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SL CYH
38 WASH HANDS WHEN VISIBLY SOILED ! OTHERWISE, USE HANDRUB !
39 ( Hand Hygiene, Technical Reference Manual. WHO 2009 )
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ct
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(LES BONNES PRATIQUES D’HYGIÈNE DANS LA PRÉPARATION ET LA VENTE DES ALIMENTS DE RUE EN AFRIQUE )
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5fs
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Five keys to food safety
1. keep clean
2. separate raw and cooked
3. cook all foods thoroughly
4. keep food at safe temperatures
5. use safe water and raw materials.
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Food Worker Top 10
1 Only work when you are healthy.
2 Wash your hands often and well.
3 Don’t touch ready
-to-eat food with bare hands.
4 Keep food hot or cold.
5 Cook food to proper temperatures.
6 Cool hot food as quickly as possible.
7 Keep raw meat away from other food.
( Food Safety is Everybody’s Businnes )
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6. visibly infected skin lesions (boils, cuts, etc.)
7. discharges from the ear, eye or nose
( Codex Alimentarius - Food Hygiene )
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FOOD SAFETY GUIDELINES
1. DO NOT ACCEPT food or water from unapproved or unknown sources.
2. If the water system is contaminated, use bottled water.
3. Provide handwashing soap and paper towels at toilet facilities.
4. Prepare only the quantity of food sufficient for immediate use. Leftovers must be avoided if refrigeration is inadequate.
5. Cool all perishable foods rapidly. Use shallow pots and pans to divide hot foods.
6. Observe temperature controls for potentially hazardous foods-keep it hot 140 °F or above and cold, 41°F or below.
7. Keep hand contact to a minimum when preparing foods.
8. Use single-service eating and drinking utensils.
9. Keep food preparation surfaces clean, and avoid contact between raw and ready-to-eat foods.
( EMERGENCY SHELTERS AND MASS FEEDING CENTERS, County of San Diego )
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Golden rules for safe food preparation
1. Cook raw foods thoroughly.
2. Eat cooked food immediately.
*
3. Prepare food for only one meal.
*
4. Avoid contact between raw foods and cooked foods.
5. Choose foods processed for safety.
6.
Wash hands repeatedly
.
*
7. Keep all food preparation premises meticulously clean.
8. Use safe water.
9.
Be cautious with foods purchased outside.
*
10. Breast-feed infants and young children.
*
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( Hand hygiene technical reference manual )
© World Health Organization 2009
makan
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Makanan
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Makanan
Berapa kalori
Pengerjaan mudah
Kemasan mudah
Ragam menu
Penghidangan
Pengawasan mutu
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BNPB no 7 Th 2008
Bantuan Pangan
Standar Minimal Bantuan :
a.
Bahan makanan berupa beras 400 gram per
orang per hari atau
b
. Makanan yang disediakan dapur umum berupa
makanan siap saji sebanyak 2 kali makan (
?
)
2,100 kcals per person per day
10-12% of total energy provided by protein
17% of total energy provided by fat
adequate micronutrient intake through fresh or
fortified foods.
Humanitarian Charter and Minimum Standards
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Humanitarian Charter and Minimum Standards
Minimum Standards in Food Security, Nutrition and Food Aid. SPHERE
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Humanitarian Charter and Minimum Standards
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Kegiatan
1. Melakukan penapisan (screening) bila prevalensi gizi kurang
balita 10
–
14.9% atau 5
–
9.0% yang disertai dengan factor pemburuk.
2. Menyelenggarakan pemberian makanan tambahan sesuaidengan jenis
intervensi yang telah ditetapkan pada tahap 1 fase II
(PMT darurat/Ransum, PMT darurat terbatas serta PMT terapi).
3. Melakukan penyuluhan baik perorangan atau kelompok dengan materi
penyuluhan sesuai dengan butir b.
4. Memantau perkembangan status gizi melalui surveilans.
5. Melakukan modifikasi/perbaikan intervensi sesuai dengan perubahan
tingkat kedaruratan :
Tahap Tanggap Darurat
,
hari ke 20( KM Kes no: 1357/Menkes/SK/XII/2001 )
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5. Melakukan modifikasi/perbaikan intervensi sesuai dengan perubahan
tingkat kedaruratan :
a. Jika prevalensi gizi kurang > 15% atau 10–14% dengan factor pemburuk, diberikan paket pangan dengan standar minimal per orang perhari (ransum), dan diberikan PMT darurat untuk balita, ibu hamil ibu meneteki dan lansia serta PMT terapi bagi penderita gizi buruk.
Ketentuan kecukupan gizi pada PMT darurat sama seperti standar ransum. b. Jika prevalensi gizi kurang 10–14.9% atau 5–9.9% dengan factor pemburuk
diberikan PMT darurat terbatas pada balita, ibu hamil, ibu meneteki dan lansia yang kurang gizi serta PMT terapi kepada penderita gizi buruk.
c. Jika prevalensi gizi kurang < 10% tanpa factor pemburuk atau < 5% dengan factor pemburuk maka dilakukan penganan penderita gizi kurang melalui pelayanan kesehatan setempat.
( KM Kes no: 1357/Menkes/SK/XII/2001 )
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Pengerjaan
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Food core temperatures should be held at the correct temperature for a minimum of 15-seconds:
75ºC for poultry and reheated foods
68ºC for minced meats (beef, pork, and other meat or fish)
63ºC for fish, pork, beef and eggs
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Hot holding
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Cold holding
dz
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The Danger Zone
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stove
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Ground beef cooking temperature
Eight in ten managers
said their workers
do not always
take a final temperature of hamburgers with a thermometer.
Many managers said their workers
always or often
check
if hamburgers are ready in ways
other than using a thermometer
.
They check
the color
of the hamburger, how it looks, and how it feels.
About one in ten hamburgers were undercooked
(cooked to less than 155°F).
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Cross contamination
In many restaurants, workers were seen preparing raw ground beef in a way that could lead to cross contamination.
Workers :
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Pengawasan
Mutu
wash
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Cleaning
and
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clean
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Cleaning and Sanitizing
Cleaning : pakai sabun
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Washing Dishes by Hand
CLEAN
and
SANITIZE
the sink
SCRAPE
leftover food into the garbage
WASH
dishes in hot, soapy water in the first sink
RINSE
dishes with clean, hot water in the second sink
SANITIZE
by soaking the dishes in the third sink filled
with warm water and an approved sanitizer
AIR DRY
all dishes and utensils instead of using a towel
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3 Compartment Sink
SANITIZE
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Manual Pot And Oversized Utensil Washing
2 Compartment Sink
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A sanitizing solution can be made of 1 teaspoon of
household bleach mixed with 1 gallon of clean warm water.
This provides the required 50 parts per million (ppm)
chlorine needed for sanitizing.
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Four separate sinks should be set up
–•
one for handwashing
•
one for washing food preparation utensils and dishes
•
one for sanitizing utensils
•
one for preparing foods
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(LES BONNES PRATIQUES D’HYGIÈNE DANS LA PRÉPARATION ET LA VENTE DES ALIMENTS DE RUE EN AFRIQUE )
buku
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Resep2 Menu
2100 kcl, 400 gr beras, 40 gr lemak,
50 gr protein / hari
Sehat
Mudah persiapan dan penyajiannya
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Bagaimana kl tidak ada air
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Kejernihan air
Jernih
(
< 30 NTU
)
Keruh
(
> 30 NTU
)
Sample Turbidities (Howard, 2001) www.cee.mtu.edu/sustainable_engineering
( nephelometric turbidity units )
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CHLORINATION
Preparation 1 L of 1% chlorine stock solution
A 1% solution contains 10 g of chlorine per litre = 10000mg/l or 10000ppm (parts per million). 1 tablespoon = 4 teaspoons
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Jumlah kecil , air jernih
Boiling
Sampai mendidh
Dipengaruhi ketinggian lokasi
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Jumlah kecil air keruh
Jumlah air 10 liter
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Penjernih Air Cepat
( PAC )
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Alumunium Sulfat
( Tawas )
1.
Air keruh dlm ember 20 liter
2.
Tuangkan Tawas ½ sendok teh ( digerus )
aduk pelan2
3.
Diamkan kira 10-20 menit sp terbentuk
endapan, isap air jernihnya
4.
Air jernih bisa di didihkan , Chlorine atau
Sodis
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Solar water disinfection
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Solar water disinfection
Prinsip
UV
dari matahari mempengaruhi metabolisme dan merusak sel
UV
bereaksi dengan oxygen yang terlarut dalam air membentuk
oxygen free radicals
dan
hydrogen peroxides
yang bisa
membunuh kuman
Jika
temperatur
air meningkat diatas 50 derajat C maka efek
disinfeksi nya lebih cepat 3 kali
Oksigen
, CO2 berkurang, Fe teroksidasi dan mengendap
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UV-C light ranges in wavelength from 200–280 nanometers (nm) but operates most effectively as a germicidal light at a frequency of 253.7 nm.
UVC-Germ Blaster's UV-C light penetrates the cell walls of the microorganism, damaging its genetic structure by separating the bonds in the DNA strand.
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Chlorine and Alternative Disinfectants Guidance Manual
Prepared by: Earth Tech (Canada) Inc. 850 Pembina Highway Winnipeg, Manitoba R3M 2M7 March 2005
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117 Copyright © by SANDEC (Water & Sanitation in Developing Countries) at
EAWAG (Swiss Federal Institute for Environmental Science and Technology)
118 Copyright © by SANDEC (Water & Sanitation in Developing Countries) at
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Factors reducing the efficiency
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Factors reducing the efficiency
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Minimum daily requirements:
Minimum survival allocation: 7 litres per person per day. This should be increased to 20 litres per person as soon as possible.
Communal needs and a spare capacity for possible new arrivals should be added.
Health centres: 40-60 litres per patient per day.
Feeding centres: 20-30 litres per patient per day.
Schools: 3 litres/pupil/day.
Mosque: 2 to 5 litres/person/day.
Hand washing at communal latrines and Offices: 1 to 2 litres/user/day for hand washing, and 2 to 8 litres/cubicle/day for cleaning.
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1.
Wash
dishes in the first sink containing hot soapy water
2. Rinse
dishes in the second sink containing hot water
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