Street Food Exercise

FIELD OBSERVATIONS OF FOOD HANDLING PRACTICES

Mie Ayam(Chicken noodles)

By

Group I

BACKGROUND INFORMATION

PERSONAL INFORMATION

Name of Vendor : Adiwinanto

Age : 42 years

Civil Status : Married (father of 3 children)

Experience in Selling : 20 years

BUSSINES INFORMATION

Business hours :

Start selling : 7.30 am

End selling : 5.00 pm (or until the food is sold out)

Location : UI campus (the street in front

of UI campus at Salemba Raya)

FOOD PRODUCTS

Mie Ayam (Chicken Noodles)

Mie Ayam Bakso (Chicken Noodles with Meat Ball)

FACILITIES

Food Cart Complete with Cooking Utensils

Bench (table and chairs)

Water tank (Jirigen)

Bowl, chop stick, spoon and fork

Washing utensil (bucket) and soap

Cleaning utensil for table (cloth)

Plastic bag for waste

POSIBILITY OF CONTAMINATION/HAZARD

Material Chemical Microbial Physical

Noodle Coloring agentBorax

Mould/mycotoxinBacteria

Foreign part.

Vegetable Pest. residu Bacteria Soil/dirt

Spicy Oil Free radical none None

Chicken HormoneAntibiotic

Bacteria Foreign matter

Meat ball Borax Bacteria Foreign part.

Soy sauce Benzoic mould None

Water Heavy metal Bacteria None

Raw Material

Raw Material (continued)

Material Chemical Microbial Physical

Salt none None Foreign part.

MSG none none None

Tomato Sauce Coloring agentPreservative

agent

mould Foreign part.(dust)

Chili Sauce Coloring agentPreservative

agent

mould Foreign prt.(dust)

ProcessSteps of Process Chemical Microbiological Physical

Vegetable & chickenwashing

Pesticide residuAntibiotic and chlorine

SalmonellaE. coli

Soil

Choping none Staph. aureus None

Cooking with spices andsweet soy sauce

none none None

Boilling none none None

Mixing none Staph. aureus None

Frying of spicy oil None none None

Mixing and molding Borax Mould, Bacteria None

Serving None Staph. aureus None

“MIE AYAM” PREPARATION

Mixing

Soy sauceDiced garlic

Frying*

Boiled*

Meat ball

Flour + water

Mixing

Molding

Boiled*

Noodle

Serving

Vegetable

Washing

Cutting

Boiled*

Chicken

Washing

Cutting

Cooking * with spices

*CCP

HACCP Data SheetProcesssteps

Hazards Controlmeasures

Criticallimit

Targetvalue

Monitoringprocedure

Correctiveaction

Frying ofGarlic

TPCStaph.aureus

TimeTemp.

5-10 min120-

140oC

7 min135oC

Checkingtimes and

temp.

Regulatethe flameof stove

Boiling ofmeat ball

SalmonellaE. coli

TimeTemp.

>5 min>75oC

10 minBoiledtemp.

Checkingtimes and

tempt.

Regulatethe flameof stove

Boiling ofnoodle

Staph.aureusE. coli

TimeTemp.

>5 min>75oC

10 minBoiledtemp.

Checkingtimes and

tempt.

Regulatethe flameof stove

Cooking ofChickenwith spices

Staph.aureusE. coli

TimeTemp.

>10 min>75oC

15 minBoiledtemp.

Checkingtimes and

tempt.

Regulatethe flameof stove

Boiling ofvegetable

Staph.aureusE. coli

TimeTemp.

>5 min>75oC

5 minBoiledtemp.

Checkingtimes and

tempt.

Regulatethe flameof stove

PERSONAL HYGIENE AND FOOD HANDLING PRACTICES

• Personal hygiene practices are not implemented well by street food vendor– Lack of information about food safety

– The food is always sold out

– Food safety demand of consumer is very low

– He always wash his hand when he feel dirty, but he doesn’t know how to wash the hand properly

– He doesn’t know that his body is a reservoir of foodborne pathogen

– Actually, he has willingness to improve his hygiene

PERSONAL HYGIENE AND FOOD HANDLING PRACTICES

• Handling of equipment and utensil is not in proper way– Using of unclean water to clean bowls, spoons, forks and

chopsticks

– Using unclean cloth to dry the bowls

– Never use sanitizer, and he doesn’t know what sanitizer is

– Using unclean cloth to wipe the table.

– Chopsticks are placed

• Some of food handling in preparing “mie ayam” is not in proper way– Storage of raw material (noodle and vegetable) in drawers

– The spicy chicken is kept in bowl with no cover

RECOMENDATION FOR IMPROVING THE SAFETY OF FOOD STREET

• Preliminary study of the street food system

• Food safety training of food handler

• Policy, regulation, registration, and licenses of food street system

• Discharge the left-over food

• Increasing the consumer awareness on food safety

• Location, infrastructure, services, design and construction of vending unit

• Reinforcement of food safety measures for high risk occasions