melaksanakan prosedur keselamatan makanan

1. CKL
CULINARY KNOWLEDGE
OVERSEAS TRAINING CENTER BALI

2. OVERSEAS TRAINING CENTER BALI
OM SWASTIASTU

3. OVERSEAS TRAINING CENTER BALI
MOTIVATION
UNIT :
MELAKSANAKAN PROSEDUR
KESELAMATAN MAKANAN

4. OVERSEAS TRAINING CENTER BALI
MOTIVATION
ELEMENT:
Mengidentifikasi bahaya dan resiko keselamatan Makanan
Mengidentifikasi point Control penting dalam sistem produksi
makanan dengan menggunakan metode HACCP.

5. OVERSEAS TRAINING CENTER BALI
MOTIVATION
KRITERIA UNJUK KERJA :
 Bahaya yang ditimbulkanoleh zat biologi, diidentifikasi dan dicatat.
 Bahaya yang ditimbulkan oleh bahan Fisika di identifikasi dan dicatat.
 Bahaya yang ditimbulkan oleh zat kimia, Diidentifikasi dan dicatat.
 Keamanan makanan dilakukan sesuai standard perusahaan.
 Titik rawan makanan di awasi dan di identifikasi seksama sesuai metode
HACCP.
 Proses alur kerja produksi makanan dan dipersiapkan sesuai rencana
sesuai metode HACCP.

6. OVERSEAS TRAINING CENTER BALI
MOTIVATION
HACCP
Hazards Analysis and Critical
Control Points

7. OVERSEAS TRAINING CENTER BALI
HACCP
• Haccp ( hazards Analysis and Critical Control Points) is a management
tool used to identify and prevent food safety problems

8. OVERSEAS TRAINING CENTER BALI
Identify of hazards
• Initially a hazards analysis is performed hazards cook foods
• Critical control point during food handling ( refrigerated storage)
• Monitoring procedure

9. OVERSEAS TRAINING CENTER BALI
Cleaning System
• keep clean area before and after preparation
• Wash , rinse, and sanitize as standard with 3 bucket system
• Never splash water on the table during cleaning
• Don’t use water hose directly from the water faucet to clean the area
• Using chemicals on proper way and the right place

10. OVERSEAS TRAINING CENTER BALI
3 bucket system
• Red bucket : wash with soap ,
warm water 110F
• Grey bucket : rinse with clean
warm water 110F
• White bucket : sanitize by
wiping area with water
containing 50-100ppm of
chlorine

11. OVERSEAS TRAINING CENTER BALI
Garbage separation
• Yellow bin : wet food/ wastage
food
• Red bin : papper, plastic, plastic
bottle
• Blue bin: broken glass, bottle
• Grey bin : can
• White bin : broken chinaware

12. OVERSEAS TRAINING CENTER BALI
CUTTING BOARD
• Red : beef, lamb, veal
• Blue : fish and seafood
• Yellow : poultry
• Brown : cook food
• Green : vegetable / fruits
• White : dairy product, cheese,
breads

13. OVERSEAS TRAINING CENTER BALI
How to clean vegetable
• Must be wash with water and
micro chlorine (25 ppm) and
rinse with clear water
• Vegetable and fruits has to be
brought to the galley in clean
container with cover or at least
cling film

14. OVERSEAS TRAINING CENTER BALI
TIME AND TEMPERATUR CONTROL SYSTEM
• Hot foods is up to 140F
• Processed food is 165F
• Beef is 145F
• Ground meat is 165F
• Rare beef is 130F
Temperature control
• Cold food is below 41F
• Reheating food is 165F
• Poultry is 165F
• Seafood is 145F
• Pork is 165F
• For burger meat must be cook
well done , no blood

15. OVERSEAS TRAINING CENTER BALI
Foods danger zone
• Refrigerator maximum
temperature is 40F
• Hot foods on bain marie must be
140F minimum
• Cold foods on service counters
of buffet line must be under 40F

16. OVERSEAS TRAINING CENTER BALI
Time control
• For the starting the temperature
foods must be above 140F but
after 4 hours leftover foods must
be destroyed

17. OVERSEAS TRAINING CENTER BALI
Cross Contamination
Cross contamination is transferring
bacteria to the foods , such as :
1. Using dirty utensil: spoon, fork,
knife, cutting board
2. Handling raw and cooked foods
in the same time
3. Touching foods with dirty hands
without gloves
4. Store raw foods and cooked
foods in the same pan
5. Sneezing , dirty uniform, towel

18. OVERSEAS TRAINING CENTER BALI
MATUR SUKSMA
OM SHANTI SHANTI SHANTI OM