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Food Safety and Hygiene (evolving COVID-19). Text Description automatically generated.

Food quality. …is an. IMAGE. Text Description automatically generated.

…. is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to table"..

Hygiene & Sanitation. Efforts to control risk factors for contamination of food, whether originating from food, people, places, and processing equipment so that the final result of the food is good and safe for consumption..

Cleanliness. Washing hands Using clean cooking utensils Washing food before cooking Clean the room after using it for cooking.

Pest Control. Text Description automatically generated.

The successful of the pest control program is strongly supported by a good and disciplined sanitation program.

Using stainless utensils will make cleaning easier and does not absorb water.

Cleaning and sanitation procedures must be able to remove visible physical dirt on the surface and reduce the number of microorganisms (bacteria and viruses) to a minimum level that is considered safe from the aspect of food safety..

Hot Diswashing. Text Description automatically generated.

Text Description automatically generated. The US Centers for Disease Control and Prevention (CDC) advises the general public, food industry players, and laundry industry players to wash work equipment in warm water and good quality detergent ..

Desinfectan. Chemical Product Consentration Exposure Time Chlorine 50 – 100 ppm 1 – 5 minute Amonium Quartener (NH 4+ ) 200 – 300 ppm 1 – 5 minute Peroxyacetic Acid / Hidrogen Peroxide 60 – 60 ppm 1 – 2 minute Asam Lactat / Asam Phosphoric pH < 3 1 minute.

Text Description automatically generated. Fresh fruit and vegetables can bring Escherichia coli bacteria , is a type of pathogenic bacteria that causes diarrhea in humans..

Incoming Fresh Product. Text Description automatically generated.

Incoming Fresh Product. Text Description automatically generated.

Meat, fish, chicken, eggs and milk is categories of high-risk foodstuffs based on its microbiological status compared to other raw foodstuffs..

Food Storage. Labelling Wrapping Segregation (raw food and cooked food).

Cold Storage. Text Description automatically generated.

Each food ingredient that is stored is regulated in thickness, so that the temperature can be evenly distributed throughout. Strong smelling foods are stored separately in separate containers.

Dry Storage. Cool temperature and good ventilation The room is clean, dry, and not humid easy to clean and move Shelves are at least 15 cm from the floor walls and 60 cm from the ceiling FIFO (First In First Out) system, food must enter first issued first Take notes and have a stock card.

Cold storaging does not kill bacteria, but helps stop the growth of bacteria , thereby slowing down the rate of food spoilage.

Segregation Food Handling. based on food type based on cooking status based on product batch.

Keep food safe Some foods carry bacteria. Indirect contact Use separate utensils and chopping boards for raw and cooked foods Store raw fcxxi and cooked food separately, or cooked aEY)ve raw DatéLÆeis Store food in date order — Use the oldest first and dispose of out of date All stored food should be kept wrapped or in sealed containers.

Cooking. Raw food ingredients must be cooked to perfection..

Cooking Temperature Standard. No. Item Temperature Standard Corrective Action 1. Red Meat (Beef & Lamb) 65 o C If the temperature is not reached, then cook / bake again until the critical temperature limit is reached. 2. Milk (unpasteurized dairy), coconut cream and any other product containing milk & coconut cream 72 o C 3. Egg 74 o C 4. Fish, clamps, shrimp, or ay other seafood product 74 o C 5. Poultry (chicken & duck) 74 o C 6. Beef steak / grill 65 o C 7. Pastry & Bakery Product Adapted to the base product.

All products (including meat, fish, chicken, sauces, pasta, rice, seafood, milk, egg products, cereals and vegetables) are subjected to a blast chilling process immediately after cooking..

Serving food using clean serving utensils and served in a separate place for each meal..

If the room temperature is 5°C to 15 ° C, the portioning process is carried out for a maximum of 90 minutes.

Evolving Coronavirus COVID-19.

Coronavirus disease (COVID-19) is an infectious disease caused by the SARS-CoV-2 virus..

World Updated (November 6 th , 2022). Realtime dashboard : https ://coronavirus.jhu.edu/map.html.

Viable life span of cornanvirus on various surfaces The lifespan is based on viruses similar to COVID-19 and its viola- bility in controlled test laboratories on surfaces and its rate of decay. The half-life is dependent on vari- ous conditions located on surfaces AEROSOL HOURS CARDBOARD 24 HOURS STAINLESS STEEL 72 HOURS dependent on elements, such as sun exposure, which kills the virus more rapidly as opposed moisture that keeps the virus viable for longer periods Of time. Some viruses are very potent COPPER HOURS PLASTICS 72 HOURS GLASS SURFACES 92 HOURS and may infect a person with only 10 particles (load size) while others may require millions of particles to infect a person. The COVID-19 virus particle is about one-tenth the size of a human hair. FABRIC MATERIALS HOURS SOURCES: Centers for Disease and Control: John Hopkins Institute; The New England Journal of Medicine and Oxford Academic Clinic tor Infectious Diseases.

Food Safety and the Coronavirus Disease 2019 (COVID-19).