Keamanan Pangan
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Keamanan Pangan
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Author : Sri Anggrahini
language : id
Publisher: PT Kanisius
Release Date :
Keamanan Pangan written by Sri Anggrahini and has been published by PT Kanisius this book supported file pdf, txt, epub, kindle and other format this book has been release on with Health & Fitness categories.
Buku ini disusun dalam rangka memberikan tambahan pengetahuan bagi produsen makanan jajanan, industri kecil rumah tangga atau UKM pengguna bahan tambahan di dalam pengolahan pangannya, dan masyarakat penggemar pangan yang ditambah bahan tambahan. Di samping itu, juga membantu mahasiswa tentang Keamanan Pangan terkait dengan penggunaan bahan tambahan pada pengolahan pangan, adanya kontaminan logam berat dan residu pestisida dalam pangan. Peningkatan kualitas sumber daya manusia (SDM) salah satunya ditentukan oleh keamanan pangan yang dikonsumsi. Pangan merupakan kebutuhan pokok manusia yang secara langsung berperan di dalam meningkatkan kesehatan manusia sehingga mampu melakukan kegiatan sehari-hari secara baik. Oleh karena itu, keamanan pangan menjadi sangat perlu diperhatikan agar pangan yang dikonsumsi tidak menimbulkan gangguan kesehatan. Belakangan ini banyak jenis pangan yang beredar di pasaran tidak terjamin lagi keamanannya, karena penggunaan bahan tambahan pada pangan yang tidak tepat, baik jenis maupun jumlah penggunaannya, adanya penggunaan bahan tambahan non-pangan, serta adanya cemaran logam berat dan residu pestisida pada pangan. Persyaratan keamanan pangan (food safety) yang akan dikonsumsi, merupakan salah satu hal yang penting untuk dipenuhi. Apa artinya pangan bergizi tinggi, berpenampilan menarik, dan lezat, namun tidak aman dikonsumsi. Pengetahuan tentang risiko penggunaan bahan tambahan pangan maupun bahan tambahan non-pangan pada pengolahan pangan serta adanya cemaran logam berat dan residu pestisida di dalam pangan perlu diberikan pada produsen maupun konsumen pangan. Penggunaan bahan tambahan pangan yang keliru maupun berlebihan mengakibatkan keamanan pangan yang dihasilkan tidak terjamin. Limbah industri, asap kendaraan di jalan, penggunaan pestisida, penggunaan bahan tambahan non-pangan yang tidak benar pada pangan dapat menyebabkan terjadinya cemaran logam berat di dalam pangan. Logam berat yang mencemari pangan dapat berupa timah hitam atau timbal (Pb), cadmium (Cd), arsen (Ar), merkuri (Hg) dll. Penggunaan pestisida yang tidak sesuai dengan peraturan yang telah ditetapkan pemerintah menyebabkan adanya residu pestisida di dalam pangan, yang membahayakan bagi kesehatan manusia. Beberapa golongan Bahan Tambahan Pangan antara lain antioksidan, pengawet, pemanis, pewarna, serta penggunaan bahan tambahan yang tidak benar antara lain formalin, boraks, rhodamin B, metanil yellow, adanya kontaminasi logam berat, dan adanya residu pestisida pada pangan yang berkaitan dengan keamanan pangan akan disampaikan pada buku ini.
Food Chemical Safety
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Author : David Watson
language : en
Publisher: Woodhead Publishing
Release Date : 2001-05-02
Food Chemical Safety written by David Watson and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-05-02 with Business & Economics categories.
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled. Describes the main chemical contaminants of food, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled
The Food Safety Hazard Guidebook
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Author : Richard Lawley
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008-06-27
The Food Safety Hazard Guidebook written by Richard Lawley and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-27 with Technology & Engineering categories.
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership
International Food Safety Handbook
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Author : Kees Van der Heijden
language : en
Publisher: Routledge
Release Date : 2019-07-05
International Food Safety Handbook written by Kees Van der Heijden and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-05 with Technology & Engineering categories.
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition. Designed to be a reference that bridges the gaps between science, regulation and control of food safety. While this might have been a rather ambitious aim, in putting together this book, the editors have certainly succeeded in gathering a group of experts from industry, government agencies, academia, consumer groups and the media whose knowledge and expertise reflect the complex and multisectoral/multidisciplinary nature of food safety." ---Food Science and Technology
Konsep Keamanan Pangan Dalam Al Qur An Dan Implementasinya Studi Living Al Qur An Tentang Pemahaman Masyarakat Kec Sukmajaya Kota Depok Terhadap Konsep Makanan Halal Dan Thayyib Dalam Al Qur An Serta Implementasinya
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Author : Elis Nendah Mardiah
language : id
Publisher: Penerbit A-Empat
Release Date : 2021-07-30
Konsep Keamanan Pangan Dalam Al Qur An Dan Implementasinya Studi Living Al Qur An Tentang Pemahaman Masyarakat Kec Sukmajaya Kota Depok Terhadap Konsep Makanan Halal Dan Thayyib Dalam Al Qur An Serta Implementasinya written by Elis Nendah Mardiah and has been published by Penerbit A-Empat this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-30 with Religion categories.
Buku ini bertujuan untuk menggambarkan resepsi (penerimaan) masyarakat Kecamatan Sukmajaya Kota Depok terhadap konsep keamanan pangan (pangan halal dan thayyib) dalam Al-Qur’an. Jenis penelitian Buku ini adalah penelitian metode studi Living Al-Qur’an. Studi Living Al-Qur’an yaitu kajian yang lebih menekankan pada aspek respon masyarakat terhadap kehadiran Al-Qur’an. Metode yang digunakan untuk mengumpulkan data-data yang diperlukan selama penelitian, dilakukan dengan metode kepustakaan dan lapangan; observasi, wawancara mendalam dan teknik dokumentasi. Berdasarkan hasil penelitian Living Qur’an yang telah penulis lakukan terhadap masyarakat Kecamatan Sukmajaya; baik dari pelaku usaha sebagai produsen pangan, maupun masyarakat umum sebagai konsumen dalam memahami ayat-ayat terkait konsep keamanan pangan dalam Al-Qur’an, maka penulis menyimpulkan sebagai berikut: Masyarakat pelaku usaha atau produsen pangan di Kecamatan Sukmajaya memiliki pemahaman yang sangat terbatas dalam meresepsi ayat-ayat terkait konsep keamanan pangan dalam Al-Qur’an; secara umum lebih dari 65% informan tidak memahami ayat dengan baik. Hanya sebagian kecil yaitu kurang dari 30% yang memahami ayat dengan pemahaman terbatas. Sangat berbeda dengan informan produsen, sebagian besar masyarakat konsumen Kecamatan Sukmajaya mampu meresepsi ayat-ayat terkait konsep keamanan pangan dalam Al-Qur’an dengan baik. Dari hasil penelitian ditemukan fakta bahwa secara umum lebih dari 80 % informan memahami ayat dengan baik. Sisanya memahami ayat dengan pemahaman terbatas.
Food Safety In China
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Author : Joseph Jwu-Shan Jen
language : en
Publisher: John Wiley & Sons
Release Date : 2017-03-13
Food Safety In China written by Joseph Jwu-Shan Jen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-13 with Technology & Engineering categories.
From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.
Keamanan Pangan Higiene Dan Sanitasi Usaha Jasa Boga
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Author : Muhammad Iqbal
language : id
Publisher: Penerbit Salemba
Release Date : 2023-09-26
Keamanan Pangan Higiene Dan Sanitasi Usaha Jasa Boga written by Muhammad Iqbal and has been published by Penerbit Salemba this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-26 with Medical categories.
Usaha jasa boga, saat ini, di mana masyarakat semakin menikmati keberagaman kuliner dan kemudahan mendapatkannya, kian menjamur. Makanan dan minuman yang dijual di pinggir jalan, di restoran, hingga platform atau aplikasi daring, semakin memanjakan kebutuhan masyarakat akan pangan. Di balik itu, ada satu hal penting yang harus diperhatikan oleh penyedia pangan, yaitu kebersihan. Keamanan pangan, yaitu higiene dan sanitasi merupakan tujuan utama yang ingin diraih untuk kesehatan global karena keracunan pangan merupakan ancaman penting bagi kesehatan. Usaha jasa boga perlu menerapkan keamanan pangan yang baik untuk mencegah kejadian keracunan pangan. Alasannya, setiap tahunnya, selalu ada kasus pasien perawatan rumah sakit yang diakibatkan keracunan makanan. Keamanan pangan ini harus diperhatikan mulai dari kebersihan juru masak, hingga tata cara mengolah masakan. Penerapan keamanan pangan yang baik juga memiliki beberapa manfaat di antaranya meningkatkan penjualan hingga meningkatkan kepercayaan masyarakat. Materi yang dibahas dalam buku ini mencakup: Bab 1 Konsep Keamanan Pangan Bab 2 Pendekatan Keamanan Pangan Bab 3 Zat Racun pada Pangan Bab 4 Bahan Tambahan Pangan Bab 5 Foodborne Disaese Bab 6 Higiene dan Sanitasi Makanan
Keamanan Pangan Makanan Tradisional
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Author : I Gusti Putu Sudita Puryana, STP., M.P.
language : id
Publisher: wawasan Ilmu
Release Date :
Keamanan Pangan Makanan Tradisional written by I Gusti Putu Sudita Puryana, STP., M.P. and has been published by wawasan Ilmu this book supported file pdf, txt, epub, kindle and other format this book has been release on with Health & Fitness categories.
Makanan tradisional merupakan makanan yang sering dikonsumsi oleh suatu kelompok masyarakat dalam perayaan dan waktu tertentu, diwariskan dari generasi ke generasi, dan memiliki karakteristik yang membedakannya dengan kuliner daerah lain dengan peranan budaya lokal berupa bentuk keterampilan, kreativitas, sentuhan seni, tradisi dan selera, dapat membantu masyarakat dalam mengkonsumsi pangan yang beragam, bergizi dan berimbang serta aman. Keamanan Pangan adalah upaya untuk mencegah pangan dari kemungkinan cemaran biologis, kimia, dan benda lain yang dapat mengganggu, merugikan, dan membahayakan kesehatan manusia serta tidak bertentangan dengan agama, keyakinan, dan budaya masyarakat sehingga aman untuk dikonsumsi. Foodborne disease dapat disebabkan oleh mikroba bakteri, parasit, virus. Cemaran kimia berupa bahan kimia yang masuk ke dalam pangan secara sengaja maupun tidak sengaja yang berupa racun alami, cemaran bahan kimia dari lingkungan, dan penggunaan BTP yang berlebihan. Makanan tradisional sangat rentan terhadap cemaran mikrobiologi, fisik, maupun secara kimia, karena dalam pengolahan dan penyiapannya masih menerapkan cara tradisional, yang secara hygiene dan sanitasi masih agak kurang. Akan tetapi belum pernah ada KLB karena mengkonsumsi makanan tradisional. Hal ini bisa disebabkan karena hanya masyarakat lokal sudah terbiasa dengan hygiene dan sanitasi masyarakat setempat dan flora ususnya juga sudah menyesuaikan dengan makanan yang sudah terbiasa dikonsumsinya
Encyclopedia Of Food Safety
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Author : Yasmine Motarjemi
language : en
Publisher:
Release Date : 2014
Encyclopedia Of Food Safety written by Yasmine Motarjemi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Food categories.
Improving Import Food Safety
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Author : Wayne Ellefson
language : en
Publisher: John Wiley & Sons
Release Date : 2012-10-22
Improving Import Food Safety written by Wayne Ellefson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-22 with Technology & Engineering categories.
Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.
