SCIENCE-FOOD TECHNOLOGY: APPLICATION OF HYGIENIC DESIGNS FOR THE FOOD INDUSTRY IN NEW NORMAL ERA

e-Foodtech Future – During the Covid-19 pandemic, attention to contamination was a serious concern, one of which was the food industry. During this time, contamination occurs due to several factors, one of the main causes is the dirty valve installed in the milk storage tank in the factory. Based on microbiological analysis, Staphylococcus aureus was found to multiply in the dirty valve, causing contamination of the products stored in it. This case is made worse by improper handling and the application of poor sanitation practices. The result, this case was recorded as the largest food poisoning epidemic in the history of the world food industry. The case proves that a small part of the production process can cause a major disaster, both for producers and consumers.

In Indonesia, issues relating to the hygiene design of the food industry are also in the spotlight, especially on exported food products. Data from the American Food and Drug Administration (FDA) in 2001-2007 shows that there are three biggest reasons for the rejection of Indonesian food products. First is the problem of cleanliness and poor sanitation. Second, pesticide residues in food products, especially in vegetables and fruits. The last reason is the process of canning food that is not in accordance with regulations. Meanwhile, based on BPOM data in 2008, of the 610 food samples analyzed, 116 samples were contaminated with microbes, and 66 other samples were contaminated with chemicals. In general, the microbes found in these foods come from Salmonella species, which indicates that sanitation and hygiene factors are the main causes.

Kavadya Syska, Coordinator of the Food Technology Study Program, Faculty of Science and Technology, University of Nahdlatul Ulama Purwokerto said that in responding to these matters, major steps had been taken by world organizations in anticipating problems related to sanitation in food production, one of which was European Hygienic Engineering and Design Group (EHEDG). This organization was founded in 1989 with the aim of promoting hygienic production processes and food production, making it safe for consumption by the community. The scope of work of EHEDG is quite broad, ranging from designing hygienic production equipment, to building installation and maintenance of cleanliness.

Kavadya also added that the hygienic design specifications released by EHEDG include the material used to be easy to clean; use a non-rusting adhesive, for example Roccasol 200S1; smooth and non-perforated surface for easy cleaning; and the absence of horizontal components, to avoid precipitation of water and dirt. The specifications are made to address the challenges of regulatory development in the food industry and increase consumer awareness of the safety and cleanliness of food and beverage products. Food producers are also required to use hygienic equipment and apply Good Manufacturing Practices (GMP).

 

Sources: interviews and references analysis

Food Technology, UNU Purwokerto: Creative, Innovative, Fantastic

Food Technology, UNU Purwokerto: Developing Creative and Innovative Future

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