OLEH :

Dr. Ir. Dwi Setijawati, Mkes

TIM Pengampu Mata Kuliah

References :
1. Principle Of Food Sanitation (Norman G Marriot)
2. Sanitasi Dalam Industri Pangan (Betty Sri Laksmi Jenie)
 INTRODUCTION
THE FOOD INDUSTRY IS COMPLEX

CONCENTRATED, DYNAMIC CHAIN OF ACTIVITIES

THAT BEGIN

PRODUCT OF RAW
ORCHADS RANCHES AQUACULTURE CATCHING
MATERIAL

MOVES TO VALUE ADDED PROCESSED AND MANUFACTURED PRODUCT

SOLD TO
RETAIL MERCHANDISED PREPARED
CONSUMER

DEMOGRAFIC LIFE STYLE

BIOSECURITY

SANITATION
 WHAT SANITATION?

The word sanitation is derived from the Latin word sanitas, meaning health.

Applied to the food industry, sanitation is the creation and maintenance of

hygienic and healthful conditions.

It is the application of a science to provide wholesome food processed, prepared,

merchandised, and sold in a clean environment by healthy workers; to prevent
contamination with microorganisms that cause foodborne illness; and to
minimize the proliferation of food spoilage microorganisms.

Effective sanitation refers to all the procedures that help accomplish these goals.
 Sanitation: An Applied Science

Sanitation is an applied science that incor- porates the principles of design,

development, implementation, maintenance, restoration, and/or
improvement of hygienic practices and conditions.

Sanitation applications refer to hygienic practices designed to maintain a clean

and wholesome environment for food production, processing, preparation,
and storage. However, sanitation is more than just cleanliness.

Done properly it can improve the aesthetic qualities and hygienic condi- tions
of commercial operations, public facilities, and homes.

Also, applied sanitary science can improve waste disposal (see Chapter 12),
which results in less pollution and an improved ecological balance.

Therefore, when effectively applied, food sanitation and general sanitary

practices have a beneficial effect on our envi- ronment.
 WHY SANITATION?

BECAUSE

hygienic and safe foods can be produce with sanitary practices

1. Inspection is becoming more stringent because inspectors are using the Hazard
Analysis Critical Control Point (HACCP) concept to establish compliance.
HACCP-based inspections focus on the items critical to the safety of foods.
Thus, an effective sanitation program is essential.
2. Foodborne illness can be controlled when sanitation is properly implemented
in all food operations. Common problems caused by poor sanitation are food
spoilage through offodor and flavor. Spoiled foods are objectionable to
consumers and cause reduced sales, increased consumer complaints, and
increased claims. Off-condition products convey the lack of an effective
sanitation program. When consumers think that they have become ill from
food, they notify regulatory authorities and often seek compensation for their
illness and inconvenience.
3. An effective sanitation program can improve product quality and shelf life
because the microbial population can be reduced. Increased labor, product loss,
packaging costs, and reduced product value due to poor sanitation can cause a
decrease of 5% to 10% of profit of meat operations in a supermarket. A well
developed and well maintained
PRINCIPLES OF FOOD SANITATION

sanitation program can increase the shelf life of food.

4. An effective sanitation program includes regular cleaning and sanitizing of

all equipment in a facility including heating, air conditioning, and
refrigeration equipment. Dirty, clogged coils harbor microorganisms and
blowers and fans can spread flora throughout the facility. Clean and sanitized
coils lower the risk of airborne contamination and can reduce energy and
maintenance costs by up to 20%. Insurance carriers may reduce rates for clean
establishments as a result of improved working conditions as well as fewer
customer complaint claims.

5. Various, less tangible benefits of an effective sanitation program include:

(a) improved product acceptability, (b) increased product shelf life,
(c) satisfied and perhaps even delighted customers, (d) reduced public health
risks, (e) increased trust of regulatory agencies and their inspectors, (f)
decreased product waste and removal, and (g) improved employee morale.
 SANITASI

DEFINISI DAN KONSEP CAKUPAN PENTINGNYA

 DEFINISI ILMU SANITASI
Adalah : penerapan dari prinsip saniter yang akan
membantu dalam memperbaiki, mempertahankan,
atau mengembalikan kesehatan yang baik bagi
manusia.

Saniter adalah suatu istilah yang secara

tradisional dikaitkan dengan kesehatan terutama
kesehatan manusia. Oleh karena kesehatan
manusia dipengaruhi oleh semua faktor dalam
lingkungan.

Ehler dan Steele ( 1958) mendefinisikan sanitasi

sebagai pencegahan penyakit dengan cara
menghilangkan atau mengatur faktor-faktor
lingkungan yang berkaitan dalam rantai
perpindahan penyakit tersebut.
 Sanitasi
Pangan

RUANG Sanitasi
Polusi LINGKUP Air

Sanitasi
Lingkungan
 Pentingnya sanitasi

Aplikasi atau
Pangan, Kosmetika, obat
penerapan

GMPs (GOOD MANUFACTURING PRACTICES)

HACCP (Hazard Analitical Critical Control

Point)

Syarat syarat mutu air

Peraturan Dan
Kebijakan Pengaturan dan pengelolaan lingkungan
dan polusi

Peraturan perindustrian dan pendirian

suatu industri

AMDAL
KEAMANAN DAN
KESEHATAN
 Kontaminasi Dan Sumber
Kontaminasi

Personal Hygiene

Senyawa Pembersih Dan

efektivitas

Sanitasi Proses Dan

Pengendalian Binatang pengerat Produk Hasil Perikanan
Dan Kelautan

Air Dan Sanitasinya

Lingkungan Dan Sanitasinya

Pengelolaan Limbah
Sanitasi
Industri

Bangunan
 KONTAMINASI DAN SUMBERNYA
Mikroorganisme Dan 1.Peranan mikroorganisme dalam
Hubungannya Dengan sanitasi
Sanitasi 2. Faktor penyebab pembusukan
3. Efek degradasi mikroorganisme
4.Efek mikroorganisme dalam
Foodborne Illness
5.Penghancuran mikroorganisme
6. Penahanan pertumbuhan
mikroorganisme
7. Identifikasi kepadatan
mikroorganisme
8.Pengujian Test
Sumber Kontaminasi :
1. Transmisi kontaminasi
mikroba
2. Kontaminasi Pangan
3. Sumber kontaminasi
lainnya
4. Kewaspadaan terhadap
bahaya kontaminasi
 PERSONAL HYGIENE
Beberapa Faktor

Personal Hygiene :
1.Hygiene Pekerja Metode Perpindahan penyakit :
2. Kulit 1.Secara Langsung
3.Organ Eksresi 2. Secara Tidak Langsung
4. Pembersihan Tangan
5. Kebiasaan (Habitual)

Hygiene Dari Orang Yang

Menangani Makanan
SENYAWA PEMBERSIH DAN PENGUKURAN
EFEKTIVITASNYA
Senyawa Pembersih Untuk
Pertimbangan Bagi
Sanitasi Yang Efektif :
Sanitasi Yang
1. Karakteristik tanah
Efektif :
2. Karakteristik
1. Cost
penempelan
2. Macam sarana
3. Karakteristik senyawa
termasuk
pembersih Sanitaiser :
seleksi dan
4. Klasifikasi senyawa 1. Metode
instalasi
pembersih 2. Uji Kekuatan
3. Peralatan
5. Deterjent sanitaiser
Industri
6. Seleksi senyawa
4. Pembersihan
pembersih
sarana
7. Penanganan Dan
5. Pelumas sarana
penyimpanan
 PENGENDALIAN BINATANG PENGERAT
Dimulai :
1. Deteksi Keberadaan
insekta Penggunaan Pestisida
2. Deteksi Keberadaan
hewan pengerat
3.Keberadaan burung

Manajemen
Pengendalian
Terintegrasi
 AIR DAN SANITASI
Penanganan Air Untuk Industri Pangan

Tahap- tahap Pembersihan Chlorinasi Air

Air

Penghilangan mineral Pengawasan terhadap

terlarut dalam air karat, rasa dan bau
PENGELOLAAN LIMBAH
Limbah Industri

Limbah Padat (T. LIMBAH IKAN)

Strategi Penanganan
Limbah

Limbah Cair (SANITASI)

SANITASI PROSES DAN PRODUK HASIL
PERIKANAN DAN KELAUTAN
Meliputi
Konstruksi Pabrik Proses
Penerapan Prinsip
Dan Penataan Pembersihan
Sanitasi
Industrinya Pabrik

Sumber kontaminasi Evaluasi

Dalam Industri Hasil Recovery Of BY
Efektivitas Dan
Perikanan Dan PRODUCT
Inspeksi
Kelautan
SANITASI INDUSTRI HASIL PERIKANAN
DAN KELAUTAN

Meliputi Proses

Suhu Tinggi Suhu Rendah

Bioteknologi Dan
Ekstraksi
Fermentasi
TUGAS BACA :
1. MENCARI REFERENCE BAIK DALAM BENTUK JURNAL ATAU BOOK YANG
BERKAITAN DENGAN SLIDE 1 SAMPAI 4

2. MEMBUAT CONTOH PADA INDUSTRI PERIKANAN DAN KELAUTAN PADA

SLIDE 18 DAN 19.

3. DIKUMPULKAN PADA MINGGU DEPAN