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Kesehatan Lingkungan

ISSN 1829-7285

Vol. 4 / No. 2 / Published : 2008-01

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Original Article :

Hazard analysis and critical control point (haccp) in food managing of hospital patient at lumajang islamic hospital

Author :

  1. Iffa Zulfana*1
  2. Sudarmaji*2
  1. Departemen Kesehatan Lingkungan, Fakultas Kesehatan Masyarakat Universitas Airlangga Surabaya
  2. Departemen Kesehatan Lingkungan, Fakultas Kesehatan Masyarakat Universitas Airlangga Surabaya

Abstract :

Nutrition unit at hospital has to supply secure and nutritious food to serve hospitalized patient. Hazard Analysis and Critical Control Point (HACCP) is a preventive system of food control aimed at food safety assurance. The objective of this research was to study the management of food at Lumajang Islamic Hospital patient and designing HACCP at nutrition unit for hospitalized patient. This was a descriptive observational research with cross sectional approach. The result showed there were 4 type hazards identified in management of patient food that were physical, biological, chemical, relevant condition of nutritious and formulation hazards. There were 8 Critical Control Points (CCP) identified and critical limits determined in each CCP pursuant to temperature critical parameter, time, summed up E. coli, and organoleptic. Monitoring procedure was also conducted i.e temperature – time of cooking and saving the food using thermometer and stopwatch. As a conclusion, 7 principles of HACCP can be applied by nutrition unit at management of patient food but previously needs an applying the prerequisite like Good Manufacturing Practices (GMP) or Sanitation Standart Operating Procedure (SSOP) to carry HACCP system. Nutrition unit can apply it gradually but need personal skill also commitment of hospital management to give food safety to the patient.

Keyword :

HACCP, Management of food patient,


References :

  1. Thaheer, Hermawan, (2005). Sistem Manajemen Hazard Analysis Critical Control Point. Jakarta : PT. Bumi Aksara
  2. Mortimore, Sara., Carol Wallace, (2005). HACCP Sekilas Pandang . Jakarta : EGC
  3. Keputusan Menteri Kesehatan RI No. 1204 / Menkes / SK / X / 2004, (2004). Keputusan Menteri Kesehatan RI No. 1204 / Menkes / SK / X / 2004 tentang Persyaratan Kesehatan Lingkungan Rumah Sakit. - : -
  4. Adams dan Motarjemi, (2004). Dasar - Dasar Keamanan Makanan untuk Petugas Kesehatan. Jakarta : EGC
  5. Puspita, Theresia, (2001). Penerapan Sistem Hazard Analysis Critical Control Point Di Rumah Sakit. Edisi Ketiga. Lawang : Bapelkes Murnajati


   


Archive Article

Cover Media Content

Volume : 4 / No. : 2 / Pub. : 2008-01
  1. Hazard analysis and critical control point (haccp) in food managing of hospital patient at lumajang islamic hospital
  2. Number of patients and medical solid waste production in hospitalization and emergency room of siti khadijah hospital, sepanjang sidoarjo
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