Ruang Lingkup Sanitasi - Spada UNS

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Sanitasi, Hygiene, Pengelolaan Air dan

Limbah

Program Studi D3

Teknologi Hasil Pertanian UNS

RUANG LINGKUP

SANITASI

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BASICS OF SANITATION

WASTE DISPOSAL CLEANING

Keeping the facility clean and orderly so that it is pleasant and safe to work in

PERSONAL HYGIENE

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PERSONAL HYGIENE

Sanitasi Industri dan PengolahanLimbah

• Good personal cleanliness practices

• Good personal behavior practices

• Reporting possible illnesses

It is important to work closely with key company staff to

ensure that they clearly understand the importance of such

systems and the ways they can influence effective compliance.

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HAND WASHING

Frequent hand washing and

good personal hygiene practices will significantly minimize the

risk of product contamination.

You must establish and

maintain a system that ensures food handlers wash their hands:

• Upon entering a food handling or processing area, including before starting work,

• After any absence from a work station, including breaks,

• After blowing nose or touching face,

• Immediately after using the toilet,

• After handling raw food or any

contaminated material which could result in contamination of other food items,

• After eating, drinking, or smoking,

• After handling equipment cleaning machines or equipment cleaning utensils,

• After picking up objects from the floor, and

• Before and after wearing disposable gloves.

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HAND WASHING METHODOLOGY

Each food handler should use the following method to ensure hands are appropriately clean.

• Wet hands with warm running water and apply liquid soap or use a clean soap

bar.

• Rub hands vigorously for at least 20

seconds, giving special attention to the backs of the hands, wrists, between the fingers, and under the fingernails.

• Rinse hands well while leaving the water running.

• Dry hands with a clean single-use disposable towel or air drier.

• Where a disposable towel is used, dispose of it without risk of

contamination to the food products.

• When turning off the water (if it is not automatically done), use dry hands or a clean disposable towel.

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Adakah metode lain sebagai substitusi mencuci tangan?

Source:

https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html

VS

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FO O D HANDLERS S HO ULD

• Wear clean protective clothing to protect food from contamination,

• Not wear jewelry, and should be aware of where you have placed personal belongings,

• Be aware of ways in which injuries might occur and know what to do in the event of an injury that potentially impacts food safety.

PERSONAL

CLEANLINESS

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PERSONAL BEHAVIOUR

To prevent contamination of the product, people working within a food production area must refrain from the following activities:

• Smoking

• Spitting

• Chewing or eating

• Sneezing or coughing over unprotected food, food packaging, or utensils that are used for food contact or cleaning

• Biting of fingernails

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ILLNESS

Any person working with food who exhibits any of the following symptoms must be excluded from the facility or production area until the illness has subsided and that

employee has been given clearance to return to work by the person responsible for food safety :

• Diarrhea

• Vomiting

• Fever

• Sore throat with fever

• Visible, infected skin lesions (boils, cuts, etc.)

• Discharges from the ear, eye, or nose

• Excessive coughing and sneezing

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CLEANING Hygienic Equipment Design Hy gienic Lay ou t D esign

• Easy to clean

• No negative effect on the product

• Resistant to cleaning agents.

• Inert and there must be no migration of substances

• Non-porous surface

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CLEANING

EQUIPMENT SHOULD BE SELF DRAINING OF PRODUCT AND

CLEANING FLUIDS

INTERNAL ANGLES AND CORNERS SHOULD BE RADIUSED TO

FACILITATE CLEANING

INSTALLATION OF EQUIPMENT TO PROVIDE EASE OF

CLEANING AND SERVICING

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CLEANING

Poor Cleaning Practices

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CLEANING Hygienic Equipment Design Hy gienic Lay ou t D esign

• Separation of warehouse for raw materials and finished products

• Avoid cross-contamination

• Handwashing stations

• Storage of ingredients (refrigerated and on pallets)

• Pest management program

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HYGIENIC

PLANT DESIGN

• Away from polluted industrial areas

• Not in a flooded (flooded) area

• Free from pest nesting areas such as rodents and insects

• Far from landfills and waste or used goods

• Far from densely populated residential areas and slums

• Not being one with the house or residence or other facilities

• Close to water source

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DESIGN AND

LAYOUT

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DESIGN AND

LAYOUT