Matakuliah
: V0152 / Hygiene, Keamanan &
Keselamatan
Tahun
: 2009
K3 DI KITCHEN
Pertemuan 6
PRODUCT INSTRUCTION
Things to do at Kitchen :
1. Developed menu
2. Created recipes
3. Decided on the process and product instructions
Product instruction is one of the important things in
food service operation.
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EQUIPMENT
The equipments in kitchen divided by two :
1. Big equipment
2. Small equipment
The benefits using the right equipment are food safety and efficiency, plus
better quality of food that increases sales and productivity, thereby saving
labor cost.
Dirty equipment, no preventive care, or waiting to make repairs is not working
efficiently, pottentialy causing more damage and in some cases completely
destroying the piece of equipment.
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THE BASIC LIST OF MINIMUM EQUIPMENT STANDARDS
- Equipment should come with written specification. The equipment specification
are normally required by regulatory officials for your plan reviews. These
psecifications also provide instruction and how to install, utility (electrical/gas)
requirements, information on performance tests including maximum performance
capability, and recommendations on equipment maintenance.
-Equipment construction requires food-contact surfaces to be smooth, nonphorus,
corrosion-resistant, and non-toxic. All corners and edges must be rounded off. If
coating materials are used, they must be USDA or FDA approved to resist chipping
be toxic and be cleaneable.
-All equipment must be simple to disassemble and easy to clean and maintain. The
key is to have all parts of equipment readily accessible for cleaning, sanitizing,
maintenance and inspection and equipment calibration schedules.
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KESEHATAN MAKANAN
Untuk menjaga higienitas makanan maka diperlu diperhatikan dari segi :
1. Man / SDM
kebersihan diri sangat erat kaitannya dengan keracunan makanan
buat ketentuan untuk memastikan pekerja dalam keadaan bersih (potong kuku,
menggunakan ikat kepala, mencuci tangan dsb
2. Material / bahan makanan
pastikan semua makanan dalam keadaan baik, atau tidak kadaluarsa, tidqk berjamur
3. Methode / perlakuan terhadap makanan
menangani makanan sesuai ketentuan seperti : menyimpan dengan suhu yg benar,
memasak dalam waktu dan suhu yang tepat, tidak membiarkan makanan dalam
keadaan terbuka, dsb.
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4. Equipment / peralatan yang digunakan
- perhatikan kondisi kelayakan peralatan,
- patuhi prosedur penanganan penggunaan peralatan.
kedua hal diatas perlu dilakukan karena peralatan secanggih apapun peralatan
tidak memastikan aman untuk digunakan apabila hal – hal seperti diatas diabaikan
5. Environmental / lingkungan
apakah lingkungan dalam kondisi yang kondusif, seperti kebersihan, pencahayaan
yang cukup. Sirkulasi udara yang baik, suhu yang tidak terlalu panas (apabila
diperlukan menggunakan exhaust fan dan atau cerobong asap untuk mengurangi
suhu ruang)
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LANGKAH – LANGKAH PENGELOLAAN MAKANAN
1. Receiving
2. Storage
3. Preparation
4. Cooking
5. Holding
6. Cooling
7. Reheating
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BADAN PENGAWAS
Badan yang mengaweasi tentang makanan di Indonesia :
Badan POM (Pengawasan Obat & Makanan)
Di Amerika Serikat : FDA (Food & Drug Administration)
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SOP
SOP = Standard Operating Procedures
SOP are required for all HACCP plans. They provide the acceptable practices and
Procedures that your service organization request you to follow.
SOPs are only effective if they are followed! We will more difine standard operating
Procedures in detail and provide an example of one. It is important for you that
understand that SOPs play a large role in your HACCP plan and the safety of your
Facility and the food served.
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SOP
The US Department agricultur (USDA, www.USDA.gov) has organized the SOPs in a
Consistan format. This format included a description of the purpose, scope, keywords,
Instruction, monitoring, corrective action, verification and record keeping. This format
also indicates dates for implementation, review, and revision and requires as signature
Verifying each action has taken place. Following are two examples of food safety
Standard operating procedures for purchasing and reciving.
The sample of SOPs can you read at binus maya : Purchasing and Receiving SOPs
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HAZARD PADA MAKANAN
Tiga jenis Hazard yang perlu diperhatikan :
1. Biologi
- Tikus, kecoa, semut, dsb
- Mikrobiologi (parasit, jamur, bakteri, virus, dll)
2. Kimia
- Bahan pewarna, pengawet
- Residu dari bahan pembersih
3. Fisika
- Peralatan makan
- Peralatan memasak
- Api
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HACCP
(Hazard Analysis Critical Control Point)
Merupakan standar berupa prosedur sistematis yang mengatur tentang keselamatan
Pangan’
Fungsinya untuk menjamin keselamatan makanan dari mulai perkebunan /
Pertanian sampai pada saat dikonsumsi
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MATERIAL BERBAHAYA
- Seperti pada industri lain pada perhotelan juga menggunakan beberapa
material yang mengandung material berbahaya
- Pada setiap bahan berbahaya harus diperhatikan tentang keterangan
kandungannya yang tertuang dalam Material Safety Data Sheet (MSDS)
- Karena itu sistem informasi yang baik diperlukan untuk mengenali bahan
berbahaya & beracun (B3) yang terkait :
* bahaya yang terkandung
* intruksi & prosedur penggunaan
* dampak dan resiko yang mungkin terjadi
* penanganan dalam mengatasi apabila keadaan darurat
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