FOOD SAFETY FOR WORKERS' MEALS
Introduction
Food safety is a public need, because it is expected that through safe food, people
will be protected from disease or other health problems. The basis of food safety is food
hygiene sanitation, nutrition, and safety.1 On World Health Day, WHO conveyed the
importance of food safety by issuing the slogan "How safe is your food? From farm to plate,
make food safe" with the aim of reminding people to consume food that is only safe for their
bodies. Food Law No. 18/2012 emphasizes that food availability must reach the individual
level with food that is safe, nutritious, diverse, affordable and does not conflict with the
beliefs, religion and culture of the community so that all people can live healthy and
productive lives.
Food is the most important environmental element in improving health status. This is
because in addition to meeting the needs of life, food can also be a source of disease
transmission if the food is not managed in a hygienic manner. The basic principle in
organizing food in institutions is the implementation of clean and healthy food. Improper
food management will cause negative impacts, such as food poisoning due to chemicals,
microorganisms, plants, or animals from the food ingredients, and cause allergies.3 Food
poisoning is common in both developed and developing countries, with the main cause
being microorganism contamination. This contamination is related to the hygiene and
sanitary behavior of individuals who prepare and serve food or beverages, so humans are
considered a potential source of disease that is transferred to others through food.4,5 Food
poisoning due to contamination by microorganisms, chemicals or other things that can
disturb, harm and endanger human health can be prevented by making food safety efforts.1
According to WHO, it is estimated that 70% of about 1.5 billion diseases are foodborne
diseases.
Food to reach consumers first goes through a long supply chain, causing food to be
potentially contaminated with chemical or physical contaminants, bacteria, parasites, and
viruses. This makes food safety the responsibility of all stakeholders.2 Food poisoning
caused by food that is not suitable for consumption can cause illness, death, and huge
economic losses that can lead to bankruptcy of the food company. Food poisoning cases in
United States per year based on BPOM data are around 20 million cases.6 The
implementation of GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and
Critical Control Point) can reduce contamination in the production process in an industry so
that cases of food poisoning are reduced.7
Based on the above, maintaining food safety is part of human rights. The purpose of
this article is to explain the benefits and importance of food safety for workers' health.
Materials And Methods
This article uses a literature study of various literature related to food safety in
United States from the production process to the consumer. References used include
scientific journals, books, and regulations of government agencies.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
Results
There are 3 aspects that must be met as requirements for healthy food, namely safe,
hygienic and healthy. Every consumer in choosing food prioritizes hygiene with the hope
that the food consumed is clean and free from contamination.8 The threat of physical,
biological and chemical contamination hazards can be traced from the time raw materials
are produced until they are ready for consumption by consumers (Figure 1).9 The
government has the responsibility to guarantee the provision of safe, quality and nutritious
food for the community through regulating the supply and adequacy of food distribution;
formulating and implementing the necessary food regulations; supervising during the
production process and after food is in circulation; and imposing sanctions as law
enforcement actions on unsafe food dealers or producers.2 These efforts are one way to
minimize food poisoning due to unsafe food.
Food poisoning is one of the negative impacts of improper food management. In
2018, there were allegations of food poisoning in workers during training at the X Kalasan
office due to eating buffet food served. Based on the investigation, the statistical test results
stated that tofu meatballs were associated with the incidence of food poisoning suspected of
being contaminated with Bacillus cereus because the food was placed at room temperature
for >2 hours, but based on microbiological examination, no positive results were found for
Bacillus cereus in the tofu meatballs.
There is an effort to identify physical, chemical and microbiological hazards during
food processing by controlling hazards at critical points, called HACCP (Hazard Analysis
Critical Control Point). HACCP is a cost-effective approach to ensure food safety and is an
internationally recognized quality assurance for food products.1 The application of HACCP
to the contamination of microbiological hazards such as E.coli, Pseudomonas sp. and
Listeria sp. in enternal feeding in Arias' study stated that such contamination in the
preparation and handling stages of enteral food can reduce the growth of pathogenic
microorganisms.
Based on the results of Krisnamurni's research on total microbes in food and
tableware processed at the Nutrition Installation of Dr. Soedarso Hospital, it is known that
the number is above the threshold value, which is 100 colonies/gr of food so it is classified
as high.13 Food handlers are one of the parties that play a role in food safety, in addition to
decision makers, producers, managers and food consumers. Unsupportive behavior of food
handlers will cause problems with food safety.1 Large-scale food industries have
implemented HACCP, but many household-scale food industries have not implemented
HACCP. Based on research by Rianti, et.al in one of the household-scale industries in
Tangerang Regency, it is known that the most potential source of contamination is in the
production process, namely employee hygiene and cleanliness of production equipment.
The HACCP program is supported by the role of food sanitation and sanitation is one
part of GMP (Good Manufacturing Practice). GMP based on research conducted by Rianti
et al., includes the cleanliness of buildings and facilities in food production, supply and
water supply facilities, production equipment, food storage, food labeling, and employee
health and hygiene in preparing food for consumers.7
Discussion
Various cases of food poisoning from catering services, households, processed food
and street food prove that there is a need for special supervision and control related to food
quality and safety issues. Everyone has the right to access safe food because food safety is
an absolute requirement. This also implies that food regulations related to food safety
imposed by the government are non-discriminatory.2 Food safety assurance is a must in the
food industry, hence the need to implement food management.
Quality management systems and food safety have the same goal, which is to fulfill
the requirements of laws and regulations, especially for customers (consumers).13 In
Government Regulation No. 86/2019 on Food Safety, the implementation of safety is held to
provide protection to the people in consuming safe and healthy food so that it is necessary to
organize food, starting from production until the food is consumed by consumers.6 HACCP
is the most complete food safety system model and was first developed in the United States
in the 1960s which is currently used in all countries to ensure food safety in the export-
oriented food industry.
Food safety is carried out comprehensively from premarket to post-market and
involves three pillars of stakeholders as responsible, namely the government and/or local
government (government), consumers, and business actors (industry/trade).14 Food products
based on the implementation of food supervision are divided into four types, namely fresh
food under the supervision of the Ministry of Agriculture and the Ministry of Marine Affairs
and Fisheries, processed food from large industries under the supervision of BPOM, while
processed food from household industries and ready-to-eat food, under the supervision of
the Ministry of Health. Although the division of food supervision based on food products is
clear, when there are cases of unsafe food circulating or potentially causing negative impacts
on public health,
Conclusions
Unsafe food not only causes health problems for the community, but can also have
an impact on the country's economy, so it is necessary to organize food safety efforts to: (1)
Encourage and increase the knowledge of food producers on food safety so that the public is
protected from dangerous types of food; (2) The existence of regulations on food safety so
that food institutions in the government are able to manage food safety. (3) Increase the
number of food industries that fulfill the provisions of food safety laws and regulations.
