{"id":280,"date":"2024-10-10T02:56:47","date_gmt":"2024-10-09T19:56:47","guid":{"rendered":"http:\/\/www.tneutron.net\/pangan\/?p=280"},"modified":"2024-10-01T11:02:10","modified_gmt":"2024-10-01T04:02:10","slug":"principles-sanitation","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/principles-sanitation\/","title":{"rendered":"Principles Sanitation"},"content":{"rendered":"

Sanitation is an important thing to be owned by the food industry in implementing Good Manufacturing Practices (GMP).<\/span> Sanitation is done in an effort to prevent disease \/ accidents in consuming food produced, by way of eliminating or controlling factors that play a role in food processing in the removal of danger (hazard) of the receipt of raw materials, processing, packaging and storage of products, up to the final product distributed.<\/span><\/p>\n

The purpose of the implementation of sanitation in the food industry is to remove contaminants from food and food processing machinery as well as to prevent re-contamination.<\/span> Benefits to be derived from the application of sanitation in the industry for consumers is that consumers will be protected from illness or accidents due to food poisoning.<\/span> Meanwhile, the manufacturers can improve the quality and shelf life of products, reduce complaints from consumers, and reduce the cost of the return (Thaheer, 2005).<\/span><\/p>\n

Sanitation program run is not to resolve environmental problems or dirty dirty material processing, but to remove contaminants from food and food processing machinery as well as prevent re-contamination.<\/span> Possible contamination from pesticides, chemicals, insects, rodents and particles of foreign matter such as wood, metal, broken glass and others, but most important of all is the microbial contamination.<\/span> The success of a heat sterilization process depends on the initial number of microorganisms in the food product during the heating process (sterilization or pasteurization) is started, the smaller the better.<\/span><\/p>\n

Sanitation has three principles, namely:<\/span>
\n 1) Clean physically<\/span>
\n 2) Clean chemically<\/span>
\n 3) Clean the microbiological<\/span><\/p>\n

Food consumed should meet the criteria that the food is edible and does not cause disease, among others, namely:<\/span>
\n 1) Being in the desired degree of doneness<\/span>
\n 2) free of contamination at every stage of production and further handling.<\/span>
\n 3) Freedom from physical changes, undesired chemical, as a result of the influence of enzymes, microbial activity, rodents, insects, parasites and damage due to pressure, ripening and drying.<\/span>
\n 4) Free from microorganisms and parasites that cause disease are delivered by food (food borne illness).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Sanitation is an important thing to be owned by the food industry in implementing Good Manufacturing Practices (GMP). 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