Street Food Exercise
FIELD OBSERVATIONS OF FOOD HANDLING PRACTICES
Mie Ayam
(Chicken noodles)
By
Group I
BACKGROUND INFORMATION
PERSONAL INFORMATION
Name of Vendor
: Adiwinanto
Age
: 42 years
Civil Status
: Married (father of 3 children)
Experience in Selling
: 20 years
BUSSINES INFORMATION
Business hours
:
Start selling
: 7.30 am
End selling
: 5.00 pm (or until the food is
sold out)
Location
: UI campus (the street in front
of UI campus at Salemba Raya)
FOOD PRODUCTS
Mie Ayam (Chicken Noodles)
Mie Ayam Bakso (Chicken Noodles with Meat Ball)
FACILITIES
Food Cart Complete with Cooking Utensils
Bench (table and chairs)
Water tank (Jirigen)
Bowl, chop stick, spoon and fork
Washing utensil (bucket) and soap
Cleaning utensil for table (cloth)
Plastic bag for waste
POSIBILITY OF CONTAMINATION/HAZARD
Raw Material
Material
Chemical
Microbial
Physical
Noodle
Mould/mycotoxin
Bacteria
Bacteria
Foreign part.
Vegetable
Coloring agent
Borax
Pest. residu
Spicy Oil
Free radical
none
None
Chicken
Bacteria
Foreign matter
Meat ball
Hormone
Antibiotic
Borax
Bacteria
Foreign part.
Soy sauce
Benzoic
mould
None
Water
Heavy metal
Bacteria
None
Soil/dirt
Raw Material (continued)
Chemical
Microbial
Physical
Salt
none
None
Foreign part.
MSG
none
none
None
Coloring agent
Preservative
agent
Coloring agent
Preservative
agent
mould
Foreign part.
(dust)
mould
Foreign prt.
(dust)
Material
Tomato Sauce
Chili Sauce
Process
Chemical
Microbiological
Physical
Pesticide residu
Antibiotic and chlorine
none
Salmonella
E. coli
Staph. aureus
Soil
None
Cooking with spices and
sweet soy sauce
Boilling
none
none
None
none
none
None
Mixing
none
Staph. aureus
None
Frying of spicy oil
None
none
None
Mixing and molding
Borax
Mould, Bacteria
None
Serving
None
Staph. aureus
None
Steps of Process
Vegetable & chicken
washing
Choping
“MIE AYAM” PREPARATION
Diced garlic
Frying*
Meat ball
Soy sauce
Flour + water
Vegetable
Chicken
Mixing
Washing
Washing
Molding
Cutting
Cutting
Boiled*
Cooking *
with spices
Noodle
Boiled*
Boiled*
Mixing
Serving
*CCP
HACCP Data Sheet
Process
steps
Frying of
Garlic
Boiling of
meat ball
Boiling of
noodle
Cooking of
Chicken
with spices
Boiling of
vegetable
Hazards
Control
measures
Critical
limit
Target
value
TPC
Staph.
aureus
Salmonella
E. coli
Time
Temp.
7 min
135oC
Time
Temp.
5-10 min
120140oC
>5 min
>75oC
Staph.
aureus
E. coli
Staph.
aureus
E. coli
Staph.
aureus
E. coli
Time
Temp.
>5 min
>75oC
Time
Temp.
>10 min
>75oC
Time
Temp.
>5 min
>75oC
10 min
Boiled
temp.
10 min
Boiled
temp.
15 min
Boiled
temp.
5 min
Boiled
temp.
Monitoring Corrective
procedure
action
Checking
times and
temp.
Checking
times and
tempt.
Checking
times and
tempt.
Checking
times and
tempt.
Checking
times and
tempt.
Regulate
the flame
of stove
Regulate
the flame
of stove
Regulate
the flame
of stove
Regulate
the flame
of stove
Regulate
the flame
of stove
PERSONAL HYGIENE AND FOOD
HANDLING PRACTICES
• Personal hygiene practices are not implemented well by
street food vendor
–
–
–
–
Lack of information about food safety
The food is always sold out
Food safety demand of consumer is very low
He always wash his hand when he feel dirty, but he doesn’t know
how to wash the hand properly
– He doesn’t know that his body is a reservoir of foodborne
pathogen
– Actually, he has willingness to improve his hygiene
PERSONAL HYGIENE AND FOOD
HANDLING PRACTICES
• Handling of equipment and utensil is not in proper way
– Using of unclean water to clean bowls, spoons, forks and
chopsticks
– Using unclean cloth to dry the bowls
– Never use sanitizer, and he doesn’t know what sanitizer is
– Using unclean cloth to wipe the table.
– Chopsticks are placed
• Some of food handling in preparing “mie ayam” is not in
proper way
– Storage of raw material (noodle and vegetable) in drawers
– The spicy chicken is kept in bowl with no cover
RECOMENDATION FOR IMPROVING THE
SAFETY OF FOOD STREET
• Preliminary study of the street food system
• Food safety training of food handler
• Policy, regulation, registration, and licenses of food street
system
• Discharge the left-over food
• Increasing the consumer awareness on food safety
• Location, infrastructure, services, design and construction
of vending unit
• Reinforcement of food safety measures for high risk
occasions