Higienitas & Sanitasi Pengolahan Makanan untuk UKM dan Restoran (Industri Makanan) selama Covid-19

Introduction

This tutorial provides essential guidelines for hygiene and sanitation practices in food processing for small and medium enterprises (UKM) and restaurants, particularly during the Covid-19 pandemic. Emphasizing the importance of maintaining food safety, this guide outlines practical steps to ensure compliance with health regulations and protect public health.

Step 1: Understand Hygiene Standards

• Familiarize yourself with hygiene protocols relevant to food handling.
• Implement the Hazard Analysis Critical Control Point (HACCP) system to identify and manage food safety risks.
• Ensure adherence to Good Manufacturing Practices (GMP) and ISO 22000 standards for food safety management.

Step 2: Establish Cleanliness Protocols

• Clean all food preparation surfaces and equipment regularly.
• Use appropriate cleaning agents that are safe for food contact surfaces.
• Create a cleaning schedule that includes daily, weekly, and monthly tasks to maintain hygiene.

Step 3: Personal Hygiene Practices

• Train staff on proper handwashing techniques:
  • Wet hands with clean, running water.
  • Apply soap and lather for at least 20 seconds.
  • Rinse well and dry with a clean towel.
• Enforce the use of clean uniforms and protective gear (gloves, masks) during food preparation.

Step 4: Safe Food Handling

• Store food at safe temperatures to prevent spoilage:
  • Refrigerate perishables at or below 4°C (39°F).
  • Keep hot foods at or above 60°C (140°F).
• Separate raw and cooked foods to avoid cross-contamination.
• Use separate cutting boards and utensils for different food types.

Step 5: Regular Staff Training

• Conduct frequent training sessions on hygiene and food safety practices.
• Provide resources such as e-modules or guidelines on K3 (Occupational Health and Safety) to keep staff informed.
• Encourage staff to report any health issues that could affect food safety.

Step 6: Monitor and Document Practices

• Maintain records of cleaning schedules, staff training, and food safety checks.
• Implement a system for regular audits to ensure compliance with hygiene standards.
• Use feedback to continuously improve sanitation practices.

Conclusion

By following these steps, food businesses can significantly enhance their hygiene and sanitation practices, ensuring the safety of their products during the ongoing pandemic. Regular training, strict adherence to hygiene protocols, and consistent monitoring are key to maintaining high standards in food processing. Consider using available resources and tools to support your compliance efforts and boost public confidence in your establishment.