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> Food consumed should meet the criteria that the food is edible and does not cause disease, among others, namely:<\/span> Sanitation is an important thing to be owned by the food industry in implementing Good Manufacturing Practices (GMP). 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 …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1820],"tags":[301,304,302,303,299,297,298,300,295,296],"class_list":["post-280","post","type-post","status-publish","format-standard","hentry","category-english","tag-principles-food-sanitation-pdf","tag-principles-of-environmental-sanitation","tag-principles-of-food-sanitation-5th-edition","tag-principles-of-food-sanitation-ppt","tag-principles-of-sanitation-and-hygiene","tag-principles-of-sanitation-and-safety","tag-principles-of-sanitation-and-safety-in-food-service","tag-principles-of-sanitation-system","tag-principles-sanitation","tag-sanitation-principles-and-food-handling-practices"],"_links":{"self":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/comments?post=280"}],"version-history":[{"count":1,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/280\/revisions"}],"predecessor-version":[{"id":3089,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/posts\/280\/revisions\/3089"}],"wp:attachment":[{"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/media?parent=280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/categories?post=280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tneutron.net\/pangan\/wp-json\/wp\/v2\/tags?post=280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n 1) Clean physically<\/span>
\n 2) Clean chemically<\/span>
\n 3) Clean the microbiological<\/span><\/p>\n
\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":"