Sanitation in The Food Industry: Lecture On Environmental Sanitation

Sanitation
in the Food
Industry
Lecture on Environmental Sanitation
The Department of Veterinary Public Health

Veterinary Medicine Faculty of Airlangga
University
Food Industry Sanitation-SC_Soelih_Nov

23/12/20 1
2010
Complex System, Many Food Interests
Food can be
Inputs contaminated
Farm at any point,
from
FARM INPUTS
Transport to FORK
Mill / Slaughter /
Food Processor
Transport/Imports
Restaurant/Retail
Consumer
23/12/20 2
2010 Photo: www.bcsalmon.ca/bcsmc/ffact2.htm
Before processing the food !!!
• ......... must be prepared to be sure hygienic condition

of all equipments incl.containers & personal
• Make surethe raw material should be in a good &
hygienic condition
• The container used for food processing should be meet
the requirements due to the type of food/raw material 
• container for processed food before served
• do not use alluminium container for refrigerated food

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2010
PAY ATTENTION !!!
• Hygiene of the employee
• Storage & Preservation ofthe raw material &
processed food
• Preparation & processing
• Selling
• Properly of washing & sanitary method of
equipments
• Sterilisation & desinfection
• Food processing place/room
• Regulation
• Training
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2010
PERSONAL HYGIENE
• PERSONAL HYGIENE MAY BE A SENSITIVE SUBJECT, BUT IT IS
VITAL TO FOOD SAFETY. ILLNESS CAN BE SPREAD BY ALMOST
EVERY PART OF THE BODY.
EMPLOYEES SHOULD 
• WASH THEIR HAIR & BATH DAILY
• WEAR CLEAN CLOTHING ON THE JOB  WORK CLOTHES
SHOULD BE WORN ONLY ON THE JOB & NOT FOR PERSONAL
USE
• WEAR COMFORTABLE CLOSED TOED SHOES
• WEAR HAIR RESTRAINTS
• NEVER WEAR JEWELRY, RINGS, NECKLACES, BRACELETS
SHOULD NOT BE WORN WHILE PREPARING FOOD
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2010
Personal Hygienic (cont.)
POLICIES FOR REPORTING HEALTH

ISSUES
• YOU MUST ENCOURAGE YOUR
FOODHANDLERS TO REPORT ANY HEALTH
PROBLEMS BEFORE THEY COME TO WORK
• THEY SHOULD ALSO LET YOU KNOW RIGHT

AWAY IF THEY GET SICK WHILE WORKING

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2010
• FEVER
• DIARRHEA
• UPSET STOMACH, NAUSEA, OR VOMITING
• SORE THROAT OR SINUS INFECTION
• COUGHING OR SNEEZING
• DIZZINESS

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2010
SET A GOOD EXAMPLE

• FOLLOW YOUR OPERATIONS PROCEDURES
FOR GOOD PERSONAL HYGIENE. SET A GOOD
EXAMPLE FOR EMPLOYEES TO FOLLOW.
TREAT ALL YOUR EMPLOYEES THE SAME.
MAKE SURE EVERYONE STICKS TO THE
RULES!!

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2010
FOOD STORAGE & PRESERVATION
a. Cold storage
• Chilling : -3° - 1°C
• Freezing: -18°C or below
b. Preservation
• Hot & cold
• Food Preservatives  salt, acid, SO2 : 50-2500 ppm,
benzoic acid 160- 2000 ppm,
sorbic acid 1000 ppm,
sodium nitrit 10-200 ppm
• Dehidration & irradiation  X-ray : 0,5- 0,75 Mrad

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2010
FOOD STORAGE & PRESERVATION (cont.)
FOOD STORAGE
• ALWAYS PLACE COOKED (RTE) FOODS ABOVE
RAW PRODUCT
• READY TO EAT FOOD

• FISH
• BEEF, PORK, VEAL, OR LAMB
• ANY GROUND MEATS
• ANY STUFFED MEATS & POULTRY

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2010
• PREPARED (READY-TO-EAT) POTENTIALLY

HAZARDOUS FOODS MUST BE DATED AND
USED WITHIN 7 DAYS OF PREPARATION AND
OPENING.
• WHEN IN DOUBT,
THROW IT OUT!!!!!

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2010
ENSURING SAFE FOOD PURCHASES

• PURCHASE FROM REPUTABLE SUPPLIER
• CHECK FOOD TEMPERATURES WHEN
RECEIVING PRODUCT
• COLD FOOD - 41 F OR LOWER
• HOT FOOD - 135 F OR HIGHER
• FROZEN- FOODS MUST BE FROZEN

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2010
SAFE SOURCES OF FOOD
DO NOT ACCEPT/DISCARD THE FOLLOWING!!!!
• FOOD FROM SOMEONES TABLE
• SWOLLEN, LEAKY, RUSTY OR SEVERELY DENTED FOOD
CONTAINERS
• UNPASTEURIZED DAIRY PRODUCTS
• HOME CANNED FOOD OF ANY KIND
• JARS WITH A LOOSE CAP OR BULGING SAFETY SEAL;
MISSING SAFETY SEAL, CRACKED OR CHIPPED JAR, UNUSUAL
PRODUCT SEPERATION OR DISCOLORATION
• POTENTIALLY HAZARDOUS FOODS THAT WERE NOT STORED
PROPERLY (BELOW 40 0F OR ABOVE 140 0F)

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2010
TIME AND TEMPERATURE CONTROL

During supply, preparation&
processing of food 
• TEMPERATURE DANGER ZONE 41

0F – 135 0F
• COLD FOOD 41 0F OR BELOW

• COOK FOOD TO PROPER
INTERNAL TEMPERATURE
• HOLD HOT FOOD ABOVE 135 0F
• COOL FOOD TO 70 0F IN 2 HOURS
AND TO 41 0F IN 4 MORE HOURS
• REHEAT TO 165 0F IN LESS THAN
2 HOURS

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2010
Doneness Chart
MEAT/POULTRY DONENESS/ TEMPERATURE
Beef Roasts/Steaks Rare 140° F (60° C)
Medium 160° F (70° C)
Well 170° F (77° C)
Ground Beef 160° F (70° C)
Ground Chicken/Turkey 175° F (80° C)
Whole Chicken (stuffed or unstuffed) 180° F (82° C)
Chicken Pieces 170° F (77° C)
Whole Turkey - stuffed 180° F (82° C)
- unstuffed 170° F (77° C)
Turkey Pieces 170° F (77° C)
Ham, fully cooked, ready-to-eat Cold OR 140° F (60° C)
Pork Cottage Roll/Smoked Picnic 160° F (70° C)
Shoulder
Storage Chart
MEAT/POULTRY REFRIGERATOR* FREEZER
Ground Meats/Poultry 1 day 2-3 months
Variety Meats 1-2 days 3-4 months
(e.g. liver, kidney, heart)
Stewing Meat, Short Ribs, Stir-fry 2 days 3-6 months
Strips, Kabobs
Whole Chicken/Turkey 2-3 days 12 months
Chicken/Turkey Pieces 2-3 days 6 months
Steaks 3 days 6-9 months
Roasts 3 days 9-12 months
Cooked Meats/Poultry, Cold Cuts 3-4 days 2-3 months
*Number of days from the "packaged on" date or from the purchase date if you buy from a full service butcher.
Note: Some newer types of fresh meat packaging allow for longer storage times in the refrigerator and
contain a "best before" date. Once these vacuum packs are opened, the meat should be used within the
number of days recommended in the Storage Chart, even though the "best before" date may be later.
HOW FOOD BECOMES UNSAFE
PURCHASING FOOD FROM UNSAFE SOURCES

FAILING TO COOK FOOD ADEQUATELY
HOLDING FOOD AT INCORRECT TEMPERATURES
USING CONTAMINATED EQUIPMENT
CROSS-CONTAMINATION
PRACTICING POOR PERSONAL HYGIENE

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SELLING PLACE
RECONTAMINATION after food processing

• Environmental sanitation
• Personal hygiene
• Condition of food storage& selling place

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2010
FOOD DATES
• SELL BY THIS ONLY REFERS TO THE PURCHASE DATE, IF KEPT AT
PROPER STORAGE TEMPERATURES, IT SHOULD BE SAFE TO EAT FOR A
REASONABLE LENGTH OF TIME
• BEST IF USED BY THIS IS FOR QUALITY OR TASTE, NOT A SAFETY DATE
• USE BY THIS IS THE LAST RECOMMENDED DATE FOR USE. IT IS BASED

ON PROPER HANDLING AND STORAGE UP UNTIL THAT DATE
• SAFETY AFTER DATE EXPIRES  COOKING AND/OR FREEZING AN ITEM

BY THE USE BY DATE CAN EXTEND THE EXPIRATION DATE EXPIRATION
DATE SIGNIFICANTLY

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2010
CLEANING & SANITIZING
• CLEANING IS THE PHYSICAL REMOVAL OF
DEBRIS FROM A WORK SURFACE
• SANITIZING IS THE REMOVAL OF HARMFUL

MICROORGANISMS, THROUGH THE USE OF HOT
WATER OR CHEMICALS

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2010
CLEANING & SANITIZING (cont.)
• ALL FOOD CONTACT SURFACES MUST BE WASHED, RINSED,

AND SANITIZED 
• AFTER EACH USE

• WHEN YOU BEGIN WORKING WITH ANOTHER TYPE OF FOOD
• ANY TIME YOU ARE INTERRUPTED DURING A TASK & THE
TOOLS OR ITEMS YOU ARE WORKING WITH MAY HAVE BEEN
CONTAMINATED
• AFTER 4 HOUR INTERVALS IF THE ITEMS ARE IN CONSTANT
USE

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2010
KEEP CLOTHS USED FOR WIPING SURFACES THAT

HAVE COME IN CONTACT WITH RAW MEAT, FISH ,OR
POULTRY SEPARATE FROM OTHER CLEANING CLOTHS
AIR-DRY ALL PARTS, THEN REASSEMBLE ACCORDING

TO DIRECTIONS. TIGHTEN ALL PARTS AND GAURDS.
TEST EQUIPMENT, THEN TURN OFF
RESANITIZE FOOD-CONTACT SURFACES HANDLED

WHEN PUTTING UNIT BACK TOGETHER BY WIPING
WITH A CLOTH THAT HAS BEEN SUBMERGED IN
SANITIZING SOLUTION

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2010
TOOLS FOR CLEANING

• CLEANING IS MUCH EASIER WHEN YOU HAVE
THE RIGHT CLEANING TOOLS.
HOWEVER EVEN CLEANING TOOLS CAN
CONTAMINATE SURFACES IF NOT HANDLED
CAREFULLY

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2010
PROPER HANDWASHING
• YOU MUST TRAIN YOUR EMPLOYEES TO
WASH THEIR HANDS PROPERLY & MAKE
SURE THEY HAVE PROPER HANDWASHING
STATIONS & SUPPLIES
• PROPER HANDWASHING IS THE EASIEST WAY

TO PREVENT FOODBORNE ILLNESS

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2010
5 STEPS FOR PROPER HAND WASHING

1. USE WARM WATER (110 0F ) TO MOISTEN HANDS
2. APPLY SOAP
3. RUB HANDS TOGETHER FOR 2O SECONDS
4. RINSE THOROUGHLY
5. DRY, WITH SINGLE USE TOWEL

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2010
When do we wash hands ????

ALWAYS WASH AFTER USING RESTROOM
HANDLING RAW FOOD
TOUCHING YOUR HAIR, FACE, OR BODY
SNEEZING OR COUGHING
SMOKING, CHEWING TOBACCO OR GUM
EATING OR DRINKING
CLEANING
TAKING OUT THE TRASH
TOUCHING ANYTHING THAT COULD CONTAMINATE
HANDS
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2010
PROCESSING PLACE
• Lay out must be meet the requirement
• Kondisi lantai, dinding, atap, penerangan, ventilasi,
suhu ruangan, suplai air, fasilitas kebersihan,
drainase, tempat sampah dan pembuangan bahan-bahan
yg sdh tdk berguna, peralatan , dll.

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2010
REGULATION
• MUST COMPLY WITH CITY, COUNTRY, & STATE
SANITATION LAWS TO STAY IN OPERATION.
• THE HEALTH DEPARTMENT OVERSEEING THE FACILITY

USUALLY HAS THE POWER TO LEVY FINES OR CLOSE ANY
OPERATION THAT SERVES UNSAFE FOOD OR HAS
NUMEROUS, DOCUMENTED CODE VIOLATIONS.
• THEREFORE, IT IS IN EVERYONES BEST INTEREST TO

WORK WITH THE LOCAL SANITARIANS.

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2010
TRAINING
• Knowledge about sanitation & hygiene 

every level of the employee
• Hazard Analysis Critical Control Point

(HACCP)  GMP & SSOP

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2010
The development of system of
animal originated food safety
• HACCP
• NKV & labeling
• GOOD HYGIENIC
PRACTICES
•SSOP Safe,sound,
wholesome
& halal
A . S. U . H
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2010
FOODBORNE ILLNESS
• A FOODBOURNE ILLNESS IS A DISEASE TRANSMITTED TO
PEOPLE BY FOOD
• A FOODBOURNE ILLNESS OUTBREAK IS WHEN TWO OR

MORE PEOPLE GET THE SAME ILLNESS AFTER EATING THE
SAME FOOD
• In the USA  76 MILLION CASES OF FOODBORNE ILLNESS

ANNUALLY (REPORTED)
• 300,000 HOSPITALIZATIONS
• 5,000 DEATHS

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2010
Foodborne Illness Definitions
Outbreak  the occurrence of two

or more cases of a similar illness
resulting from the ingestion of a
common food. (CDC)
• Agro-terrorism  [Terrorism] directed
against agriculture, livestock, or other
food supplies with biological, chemical, or
[physical] radiological weapons. (FBI)

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2010
FOODBORNE ILLNESS (cont.)
CONTROL
1.Microbial hazard
2.Risk Factor
3.Management &
control

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POTENTIAL HAZARDS TO FOOD

SAFETY
• BIOLOGICAL- PATHOGENS ARE THE
GREATEST THREAT TO FOOD SAFETY
• PHYSICAL
• CHEMICAL

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2010
1. Makanan yg rusak & yg sehat

• Mkn yg rusak adl. Mkn yg apabila dikonsumsi akan
menyebabkan tdk sehat thd tubuh.
Disebabkan oleh kontaminasi pra/ pasca prosesing atau cara
prosesing yg tdk benar.
• Mkn yg sehat adl. Mkn yg layak dimkn, bebas dr

pencemaran bhn kimia atau m.o yg dpt menyebabkan sakit.
Harus dijaga tetap sehat dg cara penyimpanan yg baik,
penyajian yg tepat, pengangkutan yg benar dan pengepakan
yg baik.

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2010
2. Food stability  3 categories of food :

1. Preserved Food  canned food, fermented food
2. Half preserved food  dried food
3. Unpreserved food  meat, milk, eggs, fish,
fruit& vegetables
3. Pathogens threat to food
• Bacteria
• Parasite
• Virus
• Fungi

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2010
Indigestion
• Toxin plant & animal origin
• Per oral by food  worm, amoeba, virus, C
dipthteriae, S. dysentriae, S. typhosa.
• Toxin produce microbes in food  C.
batulinum, S.aureus, Salmonella, E. Coli.
Streptococcusfaecalis, A. flavus.

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2010
SOURCE OF MICROBES
1. Human
2. Animals
3. Garbage
4. Faeces
5. Waste water
6. Water
7. Rhodent
8. Insects
9. Processing place

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2010
FOOD POISONING BACTERIA

• Salmonella : infection through the food
• Staphylococcus aureus : food intoxication
• C. perfringens : food intoxication ( toxin in the intestine)
• C. botulinum : food intoxication
• B. cereus : food intoxication
• V. parahaemolyticus : infection through the food
• E. coli : infection through the food

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2010
4. The growth of microbes
• type
• temperature
• humidity
• pH
• Oxygen
• bacterisidal
5. Food Processing  puppose :

Stop the fermentation process by enzyme
Destroy the pathogenes (diseases & food spoilage)

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2010
PREVENTION OF FOOD INTOXICATION
• Personal Hygiene
• Handling Eating Utensil
• Washing
• Refrigerator
• Food Storage
• Lighting & Ventilation
• Waste Disposal
• The Aviabilyti Fresh Water

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2010
23/12/20 42
2010
Modern poultry
slaughtering house
Doc. Dept. VPH – Vet Med Faculty Airlangga University

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Modern poultry slaughtering house (cont.)

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2010

23/12/20 45
2010

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STRATEGY TO IMPROVE PUBLIC HEALTH

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2010
23/12/20 48
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Inspection Standards for the Food Industry in The USA
History of Food Laws

• 1784 – Massachusetts enacted the first
general food law in the US.
• 1850 – California passed a Pure Food & Drink
Law.
• 1883 – Dr. Harvey Wiley became chief
chemist of the Bureau of Chemistry, USDA, &
assigned staff to problems of food
adulteration.

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2010
• 1906 – President Theodore Roosevelt passed

the original Pure Food & Drug Act.
• 1906 – discoveries of unsanitary conditions in
meat packing plants stimulated the passing
of the Meat Inspection Act.
• 1913 – an amendment to the Meat
Inspection Act was enacted requiring
quantity information to appear on food
packages.

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2010
• 1927 – FDA (Food and Drug Administration)

was established by the Federal government.
• 1938 – Federal Food, Drug & Cosmetic Act
was passed, completely revising the 1906
Pure Food and Drug Act.
• 1943 – Supreme Court rules that corporate
officials as well as the corporation itself are
subject to prosecution for violations of
Federal Food, Drug & Cosmetic Act.

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2010
• 1954 – The Pesticide Amendment was enacted,

setting safe limits for pesticide residues on raw
ag products.
• 1958 – Food Additives Amendment was enacted
prohibiting use of new food additives until
established as safe by the FDA.
• 1960 – Color Additives Amendment allowed the
FDA to establish regulations for the safe use of
coloring in foods.
• 1966 – Fair Packaging and Labeling Act passed.
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2010
• 1969 – FDA began a self-certification program

now called the “Cooperative Quality Assurance
Program.”
• 1973 – FDA published regulations on nutrition
labeling of food products, also completed
standards of quality for certain foods by setting
microbiological limits as part of the standards.
• 1980 – Department of Health, Education &
Welfare became the Department of Health &
Human Services.
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2010
Food Regulatory Agencies (US)

Regulation of the food industry involves inspection
from several of the following agencies:
• FDA (Food & Drug Administration)
• EPA (Environmental Protection Agency)
• State/Local Health Agencies
• Department of Defense
• USDA (United States Department of Ag)
• OSHA (Occupational Safety and Health Act)

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The Food and Drug Administration (FDA)

• Manages the Food, Drug & Cosmetic Act, the
Good Manufacturing Practices (GMP), &the
Defect Action Levels.
• The Food, Drug & Cosmetic Act – regulates
the adulteration of foods & unsanitary
conditions in processing plants.
This act also fives FDA
inspectors authority to enter & inspect any food
establishment where food is processed,
packaged, or held for shipment.
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2010
Inspection Standards for the Food Industry in The USA FDA (cont.)
• Good Manufacturing Practices (GMP)  deals with sanitation
in manufacturing, processing, packing, & holding food.
It establishes basic rules for food
establishment sanitation  It requires minimum demands on
 sanitary facilities for water
 plumbing design
 sewage disposal
 toilet facilities
 hand-washing facilities & supplies
 solid waste disposal.

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2010
Inspection Standards for the Food Industry in The USA FDA (cont.)
• Defect Action Levels – deal with rodent

droppings & insect parts in specific raw
materials.
Some foods, even when produced under
GMP’s, contain nonhazardous natural or
unavoidable defects at lower levels.
The FDA establishes maximum levels for these
defects in foods.

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2010

23/12/20 58
2010
Environmental Protection Agency

(EPA)
• Involves environmental regulations affecting
food sanitation.
• The Federal Water Pollution Control Act –
requires the obtaining of permit which
establishes specific limitations on the discharge
of pollutants into “navigable waters.”
• The Clean Air Act reduces air pollution by setting
pollution standards.

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2010
Inspection Standards for the Food Industry in The USA EPA (cont.)
• The FIFRA (Federal Insecticide, Fungicide,

&Rodenticide Act)
 covers the use of insecticides, rodenticides,
and sanitizing solutions used by everyone,
not merely food processors.

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2010
US Department of Agriculture
(USDA)
• USDA laws apply to food processors offering
products containing meat, poultry, & eggs.
• Inspectors have authority over processing
plants.

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2010
The Department of Defense

• Sets standards for those food processors who
produce products for military installations
including commissaries.
• Processors get inspected by The Department
of Defense every six months.
• Military standards are very similar to GMP’s
but include certain specifics.

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2010
State/Local Governments
• Usually have specific laws regarding food
processing, storage, & sale.
• These laws go hand & hand with the Food,
Drug, & Cosmetic Act & the GMP’s.

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2010
Occupational Safety and Health Act

(OSHA)
• Provides a safe environment for the employee.
• Inspectors have the freedom to enter the
establishment anytime during business hours
to evaluate the safety standards of the plant.

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Sanitation

The Department of Veterinary Public Health

Food Industry Sanitation-SC_Soelih_Nov

• ......... must be prepared to be sure hygienic condition

Food Industry Sanitation-SC_Soelih_Nov

POLICIES FOR REPORTING HEALTH

• THEY SHOULD ALSO LET YOU KNOW RIGHT

Food Industry Sanitation-SC_Soelih_Nov

Food Industry Sanitation-SC_Soelih_Nov

SET A GOOD EXAMPLE

Food Industry Sanitation-SC_Soelih_Nov

Food Industry Sanitation-SC_Soelih_Nov

• READY TO EAT FOOD

Food Industry Sanitation-SC_Soelih_Nov

• PREPARED (READY-TO-EAT) POTENTIALLY

Food Industry Sanitation-SC_Soelih_Nov

ENSURING SAFE FOOD PURCHASES

Food Industry Sanitation-SC_Soelih_Nov

Food Industry Sanitation-SC_Soelih_Nov

TIME AND TEMPERATURE CONTROL

• TEMPERATURE DANGER ZONE 41

• COLD FOOD 41 0F OR BELOW

Food Industry Sanitation-SC_Soelih_Nov

PURCHASING FOOD FROM UNSAFE SOURCES

Food Industry Sanitation-SC_Soelih_Nov

RECONTAMINATION after food processing

Food Industry Sanitation-SC_Soelih_Nov

• BEST IF USED BY THIS IS FOR QUALITY OR TASTE, NOT A SAFETY DATE

• USE BY THIS IS THE LAST RECOMMENDED DATE FOR USE. IT IS BASED

• SAFETY AFTER DATE EXPIRES  COOKING AND/OR FREEZING AN ITEM

Food Industry Sanitation-SC_Soelih_Nov

• SANITIZING IS THE REMOVAL OF HARMFUL

Food Industry Sanitation-SC_Soelih_Nov

• ALL FOOD CONTACT SURFACES MUST BE WASHED, RINSED,

• AFTER EACH USE

Food Industry Sanitation-SC_Soelih_Nov

KEEP CLOTHS USED FOR WIPING SURFACES THAT

AIR-DRY ALL PARTS, THEN REASSEMBLE ACCORDING

RESANITIZE FOOD-CONTACT SURFACES HANDLED

Food Industry Sanitation-SC_Soelih_Nov

TOOLS FOR CLEANING

Food Industry Sanitation-SC_Soelih_Nov

• PROPER HANDWASHING IS THE EASIEST WAY

Food Industry Sanitation-SC_Soelih_Nov

5 STEPS FOR PROPER HAND WASHING

3. RUB HANDS TOGETHER FOR 2O SECONDS

5. DRY, WITH SINGLE USE TOWEL

Food Industry Sanitation-SC_Soelih_Nov

When do we wash hands ????

Food Industry Sanitation-SC_Soelih_Nov

• THE HEALTH DEPARTMENT OVERSEEING THE FACILITY

• THEREFORE, IT IS IN EVERYONES BEST INTEREST TO

Food Industry Sanitation-SC_Soelih_Nov

• Knowledge about sanitation & hygiene 

• Hazard Analysis Critical Control Point

Food Industry Sanitation-SC_Soelih_Nov

• A FOODBOURNE ILLNESS OUTBREAK IS WHEN TWO OR