Food Sanitation Hygiene Principles and Food Processing
News
Surabaya, August 3, 2022,
Food is a basic human need to survive, in addition to drinking. Therefore, food quality or quality, safety, and nutritional value must be maintained so that food becomes useful and does not pose a health risk. Hygiene and sanitation are the initial foundation for the Catering, Restaurant, and Café industry to produce food products that are safe for consumption. The application of hygiene and sanitation is carried out for the entire food processing process, both on the raw materials used, during the processing, to the presentation process, including employees and the food processing environment.
Located in the research center building of the Institut Teknologi Sepuluh Nopember (ITS), the ITS Halal Community Engagement Center, in collaboration with the Surabaya City Health Office, has held training to increase the knowledge capacity of food sanitation hygiene for food handlers in the city of Surabaya for two days (2-3 August 2022).
Furthermore, SNI 99004:2021, related to the general requirements for halal food, states that all food and drinks that endanger human health or soul are harams. Therefore, the training aims to increase the ability and knowledge of food handling properly, starting from the handling of raw materials to processing and serving, to keep company employees safe from the dangers posed by the food served. The topics discussed included:
- Requirements and Principles of Sanitary Hygiene for Food Management (TPM)
- Maintenance of Environmental Hygiene and Personal Hygiene
- Preservation and Food Additives
- Foodborne Diseases and Pollutants
- Food Sanitation Hygiene Legislation
- Handling of refrigeration equipment, cooking process for cooking food, and independent quality control / HACCP
- Insect and rat control
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