Sanitasi makanan merupakan upaya-up

Sanitasi makanan merupakan upaya-upaya yang ditujukan untuk kebersihan dan keamanan makanan agar tidak menimbulkan bahaya keracunan dan penyakit pada manusia [ ] (Chandra, 2006). Sedangkan menurut [ ] Oginawati (2008), sanitasi makanan adalah upaya pencegahan terhadap kemungkinan bertumbuh dan berkembangbiaknya jasad renik pembusukan dan patogen dalam makanan yang dapat merusak makanan dan membahayakan kesehatan manusia. Dalam industri pangan, sanitasi meliputi kegiatan-kegiatan secara aseptik dalam persiapan, pengolahan dan pengemasan produk makanan; pembersihan dan sanitasi pabrik serta ingkungan pabrik dan kesehatan pekerja. Kegiatan yang berhubungan dengan 1 produk makanan meliputi pengawasan mutu bahan mentah, penyimpanan bahan mentah, perlengkapan suplai air yang baik, pencegahan kontaminasi makanan pada semua tahap-tahap selama pengolahan dari peralatan personalia, dan terhadap hama, serta pengemasan dan penyimpanan produk akhir.
Makanan adalah suatu substansi yang dibutuhkan oleh tubuh manusia, tidak termasuk air, obat-obata, dan substansi-substansi lain yang digunakan untuk pengobatan. Makanan merupakan salah satu bagian yang penting untuk kesehatan manusia karena selain menjadi sumber energi dan manfaat lainnya, tetapi juga bisa sebagai sumber penyakit [ ] (Dimitris, 2006; Mc Meekin, 2006; Andik, 2012). Beberapa faktor yang harus diperhatikan dalam pengelolaan higiene sanitasi makanan yang baik diantaranya yaitu, higiene sanitasi peralatan, higiene sanitasi tempat, higiene penjamah, dan higiene sanitasi makanan yang terdiri dari enam prinsip yaitu pemilihan bahan makanan, penyimpanan bahan makanan, pengolahan makanan, penyimpanan makanan masak, pengangkutan makanan, dan penyajian makanan [ ] (Regattieri, 2007; Roy, 2009; Blengini, 2009).
Pengolahan bahan pangan merupakan suatu proses yang sangat rentan dicemari oleh mikroorganisme. Pencemaran ini dapat berasal dari udara, peralatan yang digunakan selama pengolahan, ruangan, maupun dari pekerja yangmenangani proses pengolahan sehingga kondisi sanitasi dalam pengolahan jugaditentukan oleh kondisi kebersihan pekerja. Udara di dalam suatu ruangan merupakan salah satu sumber kontaminasi dalam pengolahan makanan. Tingkat pencemaran udara tidak mengandung mikroflora secara alami, akan tetapi kontaminasi dari lingkungan sekitar menyebabkan udara mengandung mikroorganisme. Mikroorganisme yang terdapat di udara biasanya melekat pada bahan padat. Selain udara dalam ruangan, sumber kontaminasi yang lain bisa berasal dari alat pengolahan yang digunakan. Pencucian dan tindakan pembersihan peralatan pengolahan sangat penting dalam pengolahan makanan dan merupakan bagian yang tidak terpisahkan dari prinsip-prinsip penyehatan makanan (Weiss, 2006; Mangina, 2005).

Results (English) 1:

Food sanitation is the efforts devoted to hygiene and food safety so as not to cause any danger of poisoning and diseases in humans [] (Chandra, 2006). While according to [] Oginawati (2008), food sanitation is prevention efforts against the odds grow and berkembangbiaknya remains miniscule decay and pathogens in food which can spoil food and endanger human health. In the food industry, covering sanitation activities are aseptik in preparation, processing and packaging of food products; cleaning and sanitizing of the factory and the ingkungan factory and health workers. 1 related activities include food products quality control raw materials, storage of raw materials, supplies a good water supply, the prevention of food contamination at all stages during the processing of personnel, and equipment against pests, as well as packaging and storage of the final product. Food is a substance that is needed by the human body, not including water, drug-obata, and substance-a substance used for treatment. Food is one part that is important for human health because in addition to being a source of energy and other benefits, but can also be a source of disease [] (Dimitris, 2006; MC Meekin, 2006; Andik, 2012). Some of the factors that must be considered in the management of facility sanitation including good food hygiene, sanitary equipment, namely, hygiene, sanitation, hygiene, penjamah place, hygiene and sanitation of food which consists of six principles, namely the selection of groceries, food storage, food processing, food storage, transporting food, cooking and serving food [] (Regattieri, 2007; Roy, 2009; Blengini, 2009).Food processing is a process which is very vulnerable to polluted by microorganisms. This pollution can come from the air, the equipment used during processing, a room, or from the yangmenangani processing workers so that sanitation conditions in the processing of jugaditentukan by the conditions of hygiene of the workers. The air in a room is one of the sources of contamination in food processing. The level of air pollution does not contain mikroflora naturally, but contamination of the environment caused the air contain microorganisms. Microorganisms that are present in the air are usually attached to the solid material. In addition, the sources of indoor air contamination can come from other processing tool used. Washing and cleansing action processing equipment is very important in food processing and is the part that is inseparable from the principles of the Food Bank (Weiss, 2006; Mangina, 2005).

Results (English) 2:

A food sanitation efforts aimed at hygiene and food safety in order to prevent the danger of poisoning and disease in humans [] (Chandra, 2006). Meanwhile, according to [] Oginawati (2008), food sanitation are efforts to prevent the possibility of growing and breeding of spoilage and pathogenic microorganisms in food that can spoil food and endanger human health. In the food industry, sanitation activities include aseptically in preparation, processing and packaging of food products; cleaning and sanitizing plant and ingkungan factories and workers' health. Activities related to the first food products include quality control of raw materials, storage of raw materials, equipment supply good water, prevention of food contamination at all stages during the processing of the equipment personnel, and against pests, as well as packaging and storage of the final product.
The food is a substance that is needed by the human body, not including water, medicine Obata, and other substances that are used for treatment. Food is one part that is essential for human health because besides being a source of energy and other benefits, but can also be a source of disease [] (Dimitris, 2006; Mc Meekin, 2006; Andik, 2012). Several factors must be considered in the management of sanitation hygiene good food among which, hygiene and sanitation equipment, sanitary hygienic place, hygiene handlers, and hygiene and sanitation of food consisting of six principles, the choice of food, storage of food ingredients, food processing, food storage cook , transporting food, and presentation of the food [] (Regattieri, 2007; Roy, 2009; Blengini, 2009).
Processing of food is a process that is very susceptible contaminated by microorganisms. This contamination can come from the air, the equipment used for processing, the room, as well as of workers yangmenangani processing so that the sanitary conditions in processing jugaditentukan by the hygiene conditions of workers. The air in a room is a source of contamination in food processing. The air pollution level does not contain microflora naturally, but contamination of the surrounding environment causes the air containing microorganisms. Microorganisms contained in the air is usually attached to the solid material. In addition to the indoor air, the other sources of contamination can come from processing equipment used. Washing and cleaning action processing equipment is very important in food processing and is an integral part of the food sanitation principles (Weiss, 2006; Mangina, 2005).