Regulation Of The Minister Of Health Number 1096/menkes/per/vi/2011 2011

Original Language Title: Peraturan Menteri Kesehatan Nomor 1096/MENKES/PER/VI/2011 Tahun 2011

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Microsoft Word-bn372-2011 REPUBLIC of INDONESIA No. 372, 2011 MINISTRY OF HEALTH. Foodservice Sanitation. Supervision. The implementation of the REGULATION of the MINISTER of HEALTH of the REPUBLIC of INDONESIA NUMBER 1096/MENKES/PER/VI/2011 ABOUT HYGIENE, SANITATION, JASABOGA by the GRACE of GOD ALMIGHTY the MINISTER of HEALTH of the REPUBLIC of INDONESIA, Considering: a. that the public needs to be protected from food and drink run jasaboga which does not meet the requirements of hygiene and sanitation, in order not to endanger health; b. hygiene requirements that sanitation jasaboga set out in the decision of the Minister of health Number 715/Menkes/SK/V/2003 was not in accordance with the law and the needs of development; c. that based on considerations as referred to in letter a and letter b, need to establish the regulation of the Minister of health about Hygiene, sanitation, Jasaboga; Remember: 1. Act No. 4 of 1984 about infectious disease Outbreaks (Gazette of the Republic of Indonesia Number 20 in 1984, an additional Sheet of the Republic of Indonesia Number 3273); 2. Act No. 7 of 1996 on Food (Gazette of the Republic of Indonesia in 1996 www.djpp.kemenkumham.go.id 2011, no. 372 2 number 99, additional State Gazette of Republic of Indonesia Number 3656); 3. Law Number 32 of 2004 concerning Regional Government (State Gazette of the Republic of Indonesia Number 125 of 2004, an additional Sheet of the Republic of Indonesia Number 4437) as it has several times changed with Act No. 12 of 2008 (State Gazette of the Republic of Indonesia Number 59 in 2008, an additional Sheet of the Republic of Indonesia Number 4844); 4. Act No. 36 of 2009 about health (State Gazette of the Republic of Indonesia Number 144 in 2009, an additional Sheet of the Republic of Indonesia Number 5063); 5. Government Regulation Number 40 in 1991 about Tackling Infectious disease outbreaks (Gazette of the Republic of Indonesia Number 49 in 1991, an additional Sheet of the Republic of Indonesia Number 3447); 6. Government Regulation Number 28 in 2004 about the safety, quality and nutrition of the food (the State Gazette of the Republic of Indonesia Number 107 in 2004, an additional Sheet of the Republic of Indonesia Number 4384); 7. Government Regulation Number 38 in 2007 about Government Affairs Divisions between the Government, local governance and local governance Provincial district/city (State Gazette of the Republic of Indonesia Number 82 in 2007, an additional Sheet of the Republic of Indonesia Number 4737); 8. Government Regulation number 13 in 2009 about the type and price of the Above types of Acceptance State Tax is not applicable to the Department of health (State Gazette of the Republic of Indonesia number 26 in 2009, an additional Sheet of the Republic of Indonesia Number 4975); 9. The decision of the Minister of health the number 431/Menkes/SK/IV/2007 concerning the Technical Guidelines for controlling the risk of www.djpp.kemenkumham.go.id 2011, no. 3723 environmental health in the port/airport/cross border Post in order to Port Health; 10. Regulation of the Minister of health the number 1144/Menkes/Per/VIII/2010 about the Organization and the work of the Ministry of health; Decide: Define: HEALTH MINISTER REGULATION ABOUT SANITARY HYGIENE JASABOGA. CHAPTER I GENERAL PROVISIONS article 1 In this ministerial regulation is: 1. Jasaboga business is the management of the food that is served outside the place of business on the basis of an order made by an individual or a business entity. 2. Management of food is a series of events that includes the receipt of raw material or food terolah, manufacture, alteration of the shape, packaging, pewadahan, transporting and serving. 3. the food was all good terolah or not used in food processing, including a food additive. 4. Hygiene and sanitation is the attempt to control the risk factors of occurrence of contamination to food, whether that comes from the food, people, places and equipment so that it is safe for consumption. 5. The certificate of sanitary Hygiene be eligible Jasaboga is written evidence issued by the authorized institution against jasaboga who have fulfilled the requirements in accordance with the legislation. 6. Food Penjamah are people who directly manage the food. 7. Port Health Office, hereinafter abbreviated to CTF is implementing technical unit Ministry of health in the region of the ports, airports and land cross border post. 8. the Minister is the Minister who organized a Government Affairs in the field of health. www.djpp.kemenkumham.go.id 2011, no. 372 4 CHAPTER II CLASSIFICATION article 2 (1) Jasaboga based on wide range of served, grouped upon: a. Jasaboga in Group A; b. Jasaboga class B; and c. Jasaboga in Group c. (2) the Jasaboga is A jasaboga that serve the needs of the general public, which is composed of the A1, the A2, and A3. (3) Jasaboga the B is jasaboga that serve the needs of the community under certain conditions, include: a. the dorm, dorm or dormitory transito; b. industry, factory, offshore drilling; c. public transport within the country in addition to the aircraft; and d. health care facilities. (4) Jasaboga the jasaboga C is serving the needs of the community in the international public transport tools and aircraft. (5) the provisions on classification jasaboga are listed in the annex to this regulation of the Minister. CHAPTER III ORGANIZATION of the article 3 Every jasaboga must have a business license in accordance with the legislation. Article 4 (1) in terms of jasaboga will present the results of processed foods in the area of the port, the airport, cross border checkpoints, must get a recommendation from the head of the CTF. (2) to obtain a recommendation referred to in subsection (1), jasaboga must apply to the head of the CTF by attaching a photocopy of business license jasaboga Certificate of sanitary Hygiene and be eligible to Jasaboga. (3) examples of the recommendations referred to in subsection (1) are listed in the attached form 1. www.djpp.kemenkumham.go.id 2011, no. 3780 article 5 (1) of the management of food by jasaboga must meet hygiene and sanitation carried out according the way food processing. (2) further Provisions on the processing of good food as contained in the annex to this regulation of the Minister. Article 6 (1) any power which works on food penjamah jasaboga must have a sanitary food hygiene course certificate, able-bodied, and does not suffer from an infectious disease. (2) Power penjamah food referred to in subsection (1) must perform periodic health examination at least 2 (two) times within one (1) year of work. Article 7 (1) in case jasaboga does not meet the sanitation and hygiene way good food processing as referred to in article 5, may be subject to administrative action by the head of Department or district/city Health Chief CTF. (2) the Administrative Acts referred to in subsection (1) may include: a. the oral reprimand; b. a written reprimand; or c. be eligible Certificate revocation of facility Sanitary Jasaboga. (3) the head of Department or district/city Health Chief of the CTF can provide recommendations to the Government District/City Administrator's Office or port/airport/Land cross border Checkpoints to do actions in the form of revocation effort. CHAPTER IV HYGIENE of SANITARY CERTIFICATES BE ELIGIBLE JASABOGA Section I General article 8 (1) to obtain a business license as referred to in article 3, jasaboga must have Jasaboga Sanitary Hygiene be eligible to a certificate issued by the head of Department of health district/city. www.djpp.kemenkumham.go.id 2011, no. 372 6 (2) be excluded from the provisions referred to in subsection (1), a certificate of Sanitary Hygiene Jasaboga be eligible for jasaboga who are in the territory of the port, the airport, cross border checkpoint is issued by the head of the CTF. (3) a certificate of sanitary Hygiene be eligible to Jasaboga as referred to in paragraph (1) and subsection (2) issued according the jasaboga. The second part of the requirements of article 9 (1) a certificate of sanitary Hygiene be eligible Jasaboga eligible jasaboga issued after the administrative and technical requirements. (2) Administrative Requirements referred to in subsection (1) include the following: a. the applicant's ID CARD photocopy of valid; b. Fitting the latest photos size 3 x 4 cm and 4 x 6 cm each of as many as 2 (two) pieces; c. photocopy of certificate of training/course of sanitary facility for owners/entrepreneurs; d. building floor plan kitchen; e. letter of appointment power sanitarian or energy that has knowledge of facility sanitation as the person in charge jasaboga; f. photocopies of diplomas or certificates sanitarian personnel training/course facility sanitation; and g. photocopy of certificate courses for penjamah food sanitation of facility a minimum of 1 person. (3) the technical requirements referred to in subsection (1) includes the requirements of the building, equipment, workforce, and foodstuffs. (4) further Provisions regarding technical requirements referred to in subsection (3) are listed in the annex to this regulation of the Minister. The third part of the Ordinance be eligible to get a certificate of sanitary Hygiene Jasaboga of article 10 (1) in order to be eligible to Sanitation Hygiene Certification Jasaboga, head of Department of health district/city or head CTF formed a team of Examiners in charge of conducting assessment of the completeness of the requirements referred to in article 9. www.djpp.kemenkumham.go.id


2011, no. 3727 (2) teams of Inspectors referred to in subsection (1) must have knowledge in the field of hygiene and sanitation in charge of evaluating the field and assess the health facility's sanitation jasaboga. Article 11 (1) to be eligible to get a certificate of sanitary Hygiene Jasaboga, owner of jasaboga apply to the head of Department or district/city Health Chief CTF attaching administrative requirements as referred to in article 9 paragraph (2), using examples as listed in the attached Form 2. (2) upon receipt of the application referred to in subsection (1), the head of the health service district/city or head of the CTF assign a team of Examiners Test the health of Jasaboga. (3) a team of Inspectors visit and examination to assess the health requirements for buildings, equipment, workforce, and food good physical, chemical, or be bacteriologically and a whole series of food production process by using the example Form 3 and Form 4 as attached. (4) the examination of food ingredients must be done through laboratory test against sample food in a lab that has the ability. (5) the examiner Team reported the results of the examination referred to in subsection (3) to the head of Department or district/city Health Chief of the CTF that have not quite physical health event in the news, news of the proceedings of a sample of food, and a letter of recommendation be eligible facility sanitation using examples as listed in Form 5, Form 6 and form 7 enclosed. (6) the certificate of sanitary Hygiene Jasaboga be eligible to be issued once the applicant has complied with the requirements stated by the examiner Team using examples as listed in Form 8 attached. The fourth part the cost of article 12 (1) of the application for the certificate of sanitary Hygiene Jasaboga be eligible are charged in accordance with the legislation. www.djpp.kemenkumham.go.id 2011, no. 372 8 (2) in the event of application referred to in subsection (1) is refused, the fee paid can not be pulled back. The fifth part of the Validity of article 13 (1) a certificate of sanitary Hygiene Jasaboga be eligible to apply for 3 (three) years and can be extended for eligible. (2) the provisions of the extension of the certificate of sanitary Hygiene be eligible to Jasaboga as referred to in paragraph (1) the following conditions as referred to in article 11. Article 14 be eligible Certificate of facility Sanitary Jasaboga not apply or become null and void if: b. turn of the owner; c. move the location/address; d. do not conduct activities during 1 (one) year in a row; or e. declared revoked due to not be eligible or sanitation hygiene led to the remarkable incident of food poisoning. The TRAINING chapter V of article 15 (1) in order to improve the knowledge and skills of the human resources working in the jasaboga can do the training/course of sanitary hygiene food. (2) training/food hygiene sanitation course referred to in subsection (1) may be held by the Ministry of health, provincial health Office, the health service district/municipality/institution or other institutions in accordance with the legislation. (3) guidelines on conducting training/food hygiene sanitation course referred to in subsection (1) are listed in the annex to this regulation of the Minister. www.djpp.kemenkumham.go.id 2011, no. 3729 CHAPTER VI UNUSUAL article 16 every owner or person in charge jasaboga who receive reports or know of any incidents of food poisoning or death which allegedly comes from food that is produced is obligated to report to health centers, district/city health office or local DISASTER PREPAREDNESS TRAINING. Article 17 (1) in the event of the occurrence of incidents of food poisoning and/or remarkable incident of food poisoning, the Government took countermeasures. (2) the countermeasures referred to in subsection (1) is carried out through investigation and surveillance activities, as well as sampling and jasaboga specimens is necessary. (3) sampling and specimen referred to in paragraph (2) was conducted by officers of the sanitarian trained and examined in a laboratory that has been accredited. (4) the provisions of the examination of the samples and specimens as referred to in paragraph (3) was carried out in accordance with the applicable standards. CHAPTER VII CONSTRUCTION and SUPERVISION Article 18 (1) coaching and supervision against the implementation of the ministerial regulation is done on a tiered by the Minister, the head of the provincial health Office, and the head of Department or district/city Health Chief CTF. (2) the construction and supervision as referred to in paragraph (1) was carried out in accordance with the provisions as contained in the annex to this regulation of the Minister. CHAPTER VIII TRANSITIONAL PROVISIONS article 19 at the time of this Ministerial Regulation took effect: www.djpp.kemenkumham.go.id 2011, no. 372 10 a. Certificate of sanitary Hygiene be eligible to Jasaboga that there has been based on the decision of the Minister of health Number 715/Menkes/SK/V/2003 about the requirements of sanitary Hygiene Jasaboga, remain in force until it expires. b. Certificate of sanitary Hygiene be eligible Jasaboga who are in the process, implemented in accordance with the decision of the Minister of health Number 715/Menkes/SK/V/2003 about the requirements of sanitary Hygiene Jasaboga. CHAPTER IX PROVISIONS COVER article 20 at the time of this Ministerial Regulation entered into force, the decision of the Minister of health Number 715/Menkes/SK/V/2003 about the requirements of sanitary Hygiene Jasaboga revoked and declared inapplicable. Article 21 this Ministerial Regulation comes into force on the date of promulgation. In order to make everyone aware of it, ordered the enactment of this Ministerial Regulation with its placement in the news of the Republic of Indonesia. Established in Jakarta on 7 June 2011 the MINISTRY OF HEALTH of the REPUBLIC of INDONESIA, ENDANG RAHAYU SEDYANINGSIH Enacted in Jakarta on June 28, 2011 MINISTER of LAW and HUMAN RIGHTS Republic of INDONESIA, PATRIALIS AKBAR www.djpp.kemenkumham.go.id 2011, No. REGULATION of the MINISTER of HEALTH ANNEX 37211 Royally NUMBER 1096/MENKES/PER/VI/2011 ABOUT the HYGIENE SANITARY CLASSIFICATION chapters I JASABOGA JASABOGA a. JASABOGA of GROUP A 1. Jasaboga The A1 Criteria a. Jasaboga that serve the needs of the general public, with the kitchen using food processing household and family-run. b. technical requirements 1) food processing Room Room Settings should not be used as a bedroom. 2) Ventilation/penghawaan a) if the building does not have enough natural ventilation, artificial ventilation should provide for air circulation. b) disposal of dirty air or fumes must not cause a nuisance to the environment. 3) wash your hands and wash equipment Available wash hands and wash the equipment with separate surface is smooth and easy to clean. 4) food storage for the storage of food and food ingredients so that quickly rot must be available a minimum of one (1) fruit of the fridge (the fridge). 2. Jasaboga Group A2 a. Jasaboga Criteria which serve the needs of the general public, with processing that uses household kitchen and employs labour. b. technical requirements 1) meet the technical requirements jasaboga the A1. 2) meet the specific requirements as follows: a) food processing Room Room Settings must be separated by a dividing wall separating food processing with other spaces. b) Ventilation/penghawaan www.djpp.kemenkumham.go.id 2011, no. 372 12 disposal of the fumes from the kitchen should be equipped with the tools to the disposal of smoke assist kitchen smoke spending so as not to dirty the room. c) food storage for the storage of food and food ingredients which quickly rot must be available a minimum of one (1) fruit of the fridge (the fridge). d) Dressing Room  Buildings must be equipped with space/storage space and dressing area.  Changing Room Facilities are/put in place which can prevent contamination to food. 3. Jasaboga the A3 a. Jasaboga Criteria which serve the needs of the general public, with the processing of which uses a special kitchen and employs labour. b. technical requirements 1) meet the technical requirements of the A2 jasaboga. 2) meet the specific requirements as follows: a) food processing Room Room Settings must be separated from the building for shelter. b) Ventilation/penghawaan: disposal of the fumes from the kitchen should be equipped with the tools to the disposal of smoke or chimney or can also be equipped with a tool-catcher smoke (smoke hood). c food processing Room)  Place cooking food must be separately with a cooked food preparation.  cold storage cabinets should be available that can reach the temperature of – 50 c with sufficient capacity to service activities in accordance with the types of foods/food ingredients that are used. d) transport and food containers Tools  Available special vehicles carrying nourishment with the construction of a closed and only used for fast food.  Tool/transport food should be place covered perfectly, made from a waterproof, smooth surfaces and are easy to clean.  on every box (box) used disposable to accomodate food, should list the company name, business license number and certificate number be eligible Facility Sanitation.  Jasaboga which serves food with no box, should include the company name and number as well as the business license certificate number be eligible Facility Sanitation in place of the easy serving public. www.djpp.kemenkumham.go.id


2011, no. 37213 b. JASABOGA GROUP B 1. Jasaboga criteria which serve specific community needs for dormitories, dormitory transito synagogue, offshore drilling, companies as well as public transport in the country with a special kitchen using processing and hiring labor. 2. Technical requirements a. Meets technical requirements jasaboga the A3. b. fulfill the specific requirements as follows: 1) page disposal of dirty water should be equipped with catcher fat (grease trap) before being supplied to a tub of dirty water shelter (septic tank) or other disposal. 2) Floor meeting between the floor and walls are not dead and had to angle curved (conus) for easy clean up. 3) space settings Have office space and room for a separate study/special of the space food processing. 4) Ventilation/penghawaan disposal of the fumes from the kitchen should be equipped with smoke-catcher (hood), the tool exhaust smoke and smokestacks. 5) Facilities-washing equipment and food ingredients (a). Laundering facilities from a strong material, the surface is smooth and easy to clean. (b) any equipment dibebashamakan at least with 50 ppm chlorine solution or hot water 80oC for 2 minutes. (c) hand-washing Place Every food processing space there should be at least 1 (one) hand wash fruits with running water that is placed near the door and come with SOAP. (d) the space food processing (1) food processing places available space that is separate from the space of storage of foodstuffs. (2) cold storage cabinets are available that can reach the temperature of – 5oC to 10oC – with adequate enough capacity in accordance with the type of food used. C. JASABOGA GROUP C 1. Jasaboga criteria which serve the needs of the international public transport tools and aircraft with the processing of which uses a special kitchen and employs labour. www.djpp.kemenkumham.go.id 2011, no. 372 14 2. Requirements a. eligible jasaboga the B. b. fulfill the specific requirements as follows: 1) Ventilation/penghawaan a) disposal of the fumes is equipped with smoke-catcher (hood), the tool exhaust smoke, chimney, sieve the fat that can be opened and fitted to be cleaned periodically. b) Ventilation of the room is equipped with a room temperature regulator to maintain the comfort of the room. 2) leaching Facility tools and materials a) made of stainless metal and insoluble in foods such as stainless steel. b) water for washing and hand washing equipment must have a pressure strength at least 15 psi (1.2 kg/cm2). 3) food processing Room a) cold storage cabinet Available for food separately according to the type of foods/food ingredients used like meat, eggs, poultry, fish, vegetables and fruit with temperatures that can reach the required needs. b) Available warehouse storage of dry food for groceries, food terolah and materials that are not easily rot. c) Food Storage Shelves should be easily moved using the COGS so that the room is easy to clean. www.djpp.kemenkumham.go.id 2011, no. 37215 CHAPTER II TECHNICAL REQUIREMENTS of HYGIENE and SANITATION A. BUILDING 1. Location Location jasaboga not adjacent to sources of pollution as trash General, public toilets, the factory paint and other pollution sources. a. page (1) company name Board Plastered and business license number and certificate number be eligible Facility Sanitation. (2) clean page, not Bush, not many flies and garbage that is clean and bertutup, there are no piles of stuff that can be a rat's nest. (3) the disposal of waste water (sewage water kitchen and bathroom) does not cause insect nests, the path entry of mice and kept clean. (4) the disposal of rain water smoothly, there are no puddles. b. Construction construction of buildings for jasaboga should be sturdy and safe. In addition to the strong construction also always physically clean and free from the remaining goods or used carelessly placed. c. a waterproof Floor, flat, no cracks, no slippery slope/flatness, sufficient and easy to clean. d. Wall next to the wall Surface in flat, not moist, easy to clean and light-colored. The surface of a wall that always got a splash of water, water-proof material coated as high as two meters from the floor with a smooth surface, don't hold dust and light-colored. The angle of the walls with arch-shaped floor (conus) so that it is easy to clean and does not keep the dust/dirt. 2. a. ceiling ceiling Areas must cover the entire roof of the building, made from a flat surface, easy to clean, does not absorb water and light colored. b. minimum ceiling Height 2.4 m above the floor. 3. Windows and doors with gate space food processing places created open outwards and can close itself (self closing), equipment insect/fly like anti kassa, curtains, double doors and others. www.djpp.kemenkumham.go.id 2011, no. 372 16 b. Windows and doors spaces place food processing equipment anti insect/fly like kassa, curtains, double doors and others that can be unlocked and mounted to clean up. 4. Lighting a. lighting Intensity must be sufficient to be able to perform the inspection and cleansing as well as performing works effectively. b. every space food processing place and hand-washing place lighting intensity of at least 20 foot candle/fc (200 lux) at a point 90 cm from the floor. c. All lighting must not cause glare and its distribution in such a way so as not to cause a shadow. d. bright light can be known by gauge lux meter (foot candle meter) 1) Measure 10 fc with lux meters in position number 1 in 100, or 10 x at position at number 10. Note: the scale is 1 lux = 10, means 1 foot candle = 10 lux. 2) for a rough estimate can be used numbers count as follows:  1 watt of generating 1 candle light or  1 watt of generating 1 foot candle at a distance of 1 foot (30 cm) or 1 watt  produce 1/3 foot candle at a distance of 1 metre or  1 watt of generating 1/3 x ½ = 1/6 foot candle at a distance of 2 meters or  1 watt of generating 1/3 x 1/3 = 1/9 foot candle at a distance of 3 metres.  40 watt lamps generate 40/6 or 6.8 foot candle at a distance of 2 meters or 40/9 = 4.5 foot candle at a distance of 3 metres. 5. Ventilation/vents/penghawaan a. building or room where the food processing must be equipped with ventilation so the circulation/air circulation. b. Broad vent 20% of the floor area, to: 1) Prevent indoor air heat or keep the comfort in the room. 2) prevent the occurrence of condensation/refrigeration moisture or fat and dripping on the floor, walls and ceiling. 3) dispose of smoke odors, and other contaminants from the room. 6. food processing Room a. space food processing should correspond to the number of employees working and existing equipment in processing. b. free kitchen floor area of at least two square metres (2 m2) for each person of the workers. Example: Spacious kitchen (with appliances work) 4 m x 5 m = 20 m2. The number of employees working in the kitchen of 6 people, then each worker gets a spacious room 20/6 = 3.3 m2, spacious means eligible (wide 2 m2 for workers and broad 1.3 m2 approximate to the existence of the equipment), spacious kitchen with appliances 3 m x 4 m = 12 m2. The number of employees in the kitchen of 6 people, then every employee got wide www.djpp.kemenkumham.go.id 2011, no. 37217 room 12/6 = 2 m2, this does not qualify because it is counted on the presence of the equipment in the kitchen. c. the space food processing may not be directly related to toilets/latrines, peturasan and bathroom. d. equipment at the space food processing at a minimum there must be a work desk, a closet/storage of materials and food so sheltered from distractions of insects, rodents and other animals. B. SANITATION FACILITIES 1. Place a hand-washing hand-washing place. available separate from the wash equipment as well as food ingredients are equipped with running water and SOAP, the covered sewer water and shelter, a dryer. b. wash the hands placed on the place that is easy to reach and close to work. c. the number of hand-washing place adapted to the number of employees by comparison as follows: number of employees 1-10 persons: 1 piece of hand-washing place. 11-20 persons: 2 washing hands every place there is the addition of employees up to 10 people, there is the addition of a 1 (one) hand wash fruit. 2. Clean water a. clean water must be available fairly to all activities of the Organization of the jasaboga. b. the quality of clean water must meet the requirements in accordance with the regulations. 3. The toilets and peturasan (urinal) a. Jasaboga must have latrines and peturasan qualified facility sanitation. b. the number of latrines should be enough, by comparison as follows: 1) number of employees: 1-10 persons: 1 piece 11-25 people: 2 pieces 26-50 people: 3 pieces Per any additional employees up to 25 people, there is an addition of one (1) fruit of the toilets. 2) number of peturasan should be enough, by comparison as follows: number of employees: 1-30:1 piece 31-60:2 pieces Per any additional employees of up to 30 people, there is the addition of one (1) fruit peturasan. 4. Bathroom a. Jasaboga must have bathroom facilities are equipped with running water and sewer waste water that meets health requirements. www.djpp.kemenkumham.go.id


2011, no. 372 18 b. number of bathrooms have to fullfill the needs of, the least available: number of employees: 1-30:1 piece Per any additional employees for up to 20 people, there is the addition of one (1) fruit of the bathroom. 5. Trash a. trash must be separated between the wet waste (organic) waste and dry (an organic). b. the trash should be bertutup, available in sufficient amount and placed as close as possible to the source of production waste, but can avoid possible contamination of food by garbage. C. EQUIPMENT wash utensils and foodstuffs a. Available wash equipment, if possible wash separately from food. b. Washing equipment must use cleaners/detergents. c. Leaching of foodstuffs that are not cooked or eaten raw must be washed using a solution of potassium permanganate (KMnO4) with a concentration of 0.02% for 2 minutes or chlorine solution with a concentration of 70% for 2 minutes or dipped in boiling water (temperature 80 ° C-100 ° C) for 1-5 seconds. d. Equipment and foodstuffs that have been cleaned up is stored in a place that is protected from pollution to insects, rodents and other animals. D. Labor WORKFORCE/employees of the food processor 1. Have food sanitation hygiene certificate courses. 2. the able-bodied as evidenced by the certificate of the doctor. 3. Do not have infectious diseases such as typhoid, cholera, TUBERCULOSIS, hepatitis and others or carriers of germs (carrier). 4. Every employee must have a valid health examination book. 5. All food processing activities should be done in a way protected from direct contact with the body. 6. Protection of direct contact with food is done by using the tool: a. disposable plastic gloves (disposal) b. Clamp c. flatware food 7. To protect against contamination of food use: a. the Apron/apron b. Shoe c. hair Cover waterproof 8. Behavior during working/managing food: a. b. no smoking do not eat or chew www.djpp.kemenkumham.go.id 2011, no. 37219 c. do not wear jewelry, except for wedding rings are not covered (plain) d. not use the equipment and facilities that were it not for his own purposes e. always wash your hands before work, after work and after out of toilets/latrines f. always wear work clothes and protective clothing properly g. always wear clean work clothes that are not used outside of the place of jasaboga h. not much talking and always close the mouth at a time when coughing or sneezing by abstinence from food or out of the room i do not comb hair near the food and processed FOOD e. food consumed has to be hygienic, healthy and safe that is free from the physical, chemical impurities and bacteria. 1. physical Impurities such as broken glass, pebbles, pieces of rib, the hair, the contents of the staples, and others With vision carefully or are visible 2. Chemical impurities such as Lead, Cadmium, Zinc, Arsenicum, copper, pesticides and so on Through the inspection of laboratories and inspection results negative 3. Impurities Eschericia coli like bacteria (e. coli) and so on Through an examination of laboratory and inspection results indicate e. coli germ number 0 (zero) f. INSPECTION of SANITARY HYGIENE and sanitation of facility Inspection is carried out to assess the health of the technical requirements of the building, i.e. physical equipment and workforce as well as the requirements of the food and chemical impurities be bacteriologically. The value of this inspection set forth in physical health and events News News of the proceedings of the sample/specimen. 1. Physical examination a. The A1, a minimum value maximum of 65 to 70, or 65 – 70% b. Class A2, minimum values maximum 74 70, or 70 – 74% c. The A3, minimum values maximum 83 74, or 74 – 83% d. Group B, minimum values maximum 83 92, or 83 – 92% e. Group C, minimum value maximum of 92 100, or rank of 92 – 100% 2. Laboratory examinations a. chemical Impurities in food a negative b. germ e. coli on food 0/gr food example c. Number of germs on dishware 0 (zero) d. not obtained the presence of carrier (carriers of pathogenic germs) on penjamah food review (anal/rectal swab wipe) www.djpp.kemenkumham.go.id 2011, no. 372 20 CHAPTER III FOOD PROCESSING which are GOOD WAYS of managing food at jasaboga should implement the principle of food sanitation hygiene starting from the selection of groceries up to the presentation of the food. Specially for food processing should pay attention to the rules of good food processing way. The PRINCIPLE of FOOD SANITATION of FACILITY 1. The selection of food raw food Materials a. (fresh) food namely needs to be served before processing such as: 1) meats, milk, egg, fish/shrimp, fruit and vegetables should be in good condition, fresh and not damaged or changed shape, color and flavor, as well as a good idea comes from official places the constantly monitored. 2) types of flour and grain must be in good condition, do not change color, not stained and not moldy. 3) food fermentation that is food that is processed with the help of microbes such as yeast or Boletus, must be in good shape, smell the aroma of fermenting, do not change color, aroma, taste and not stained and not moldy. b. Food Additives (BTP) used must meet the requirements of the appropriate regulations. c. factory processed foods namely food that can be eaten but are used to further food processing process, namely: 1) packaged with Food). Label and brand b). Registered and has the number list c). The packaging is not damaged/broken or bloating d). Not yet expired e). The packaging is used only for one-time use of 2) packaged food is not a). New and fresh b). Not stale, rotten, damaged or moldy c). Does not contain harmful ingredients 2. Food storage a. storage of foodstuffs should be spared from possible contamination by bacteria, insects, rodents and other animals as well as hazardous materials. www.djpp.kemenkumham.go.id 2011, no. 37221 b. Storage should pay attention to the principle of first in first out (FIFO) and first expired first out (FEFO) i.e. foodstuffs stored in advance and are approaching expiration period utilized/used before. c. place or storage containers must be in accordance with the type of food ingredients e.g. a fast food stored in the refrigerator and dry foodstuffs stored in a dry and not moist. d. Food Storage should pay attention to the temperature as follows: food storage temperature is No kind of food ingredients Used within 3 days or less 1 week or less 1 week or more 1) meat, fish, shrimp and petrol-5o s/d 0oC-10o s/d – 5oC >-10oC 2) Egg, milk and petrol 5o s/d C-7o 50 s/d 0oC >-5oC 3 Vegetable) , fruit and drinks 10oC 10oC 10oC seeds and Flour) 4 25oC or room temperature 25oC or room temperature or room temperature 25oC e. Thickness and solid materials is not more than 10 cm f. indoor storage Humidity: 80% – 90% g. Storage of foodstuffs processed food manufacturers in the closed packaging stored at a temperature of + 10oC. h. do not stick on the floor, wall or ceiling with the following conditions: 1) a distance of groceries with the floor: 15 cm 2) distance of groceries with the wall: 5 cm 3) Distance groceries with ceilings: 60 cm 3. Food processing food processing is the process of changing the form of the raw materials into food/cook or ready to eat, having regard to rule the way the processing of good food that is: a. Place food processing or the kitchen must meet the technical requirements of sanitary hygiene to prevent the risk of contamination to food and can prevent the entry of flies, cockroaches, rats and other animals. b. Menu prepared with attention to: 1) Booking of consumer 2) the availability of materials, types and number 3) Diversity variation of each menu www.djpp.kemenkumham.go.id


2011, no. 372 22 4) process and the length of time of processing 5) expertise in the processing of food from the menu of the associated c. Material selection sort to separate/remove part of damaged materials/afkir and to maintain the quality and durability of food and reduce the risk of food contamination. d. Compounding ingredients, seasoning preparations, preparations of processing and priority in the cooking must be done according the stages and should be hygienic and all the materials are ready to be cooked should be washed with running water. e. Equipment 1) equipment that is in contact with a food) cooking utensils and tableware must be made from tara's food (food grade) that is equipment that is safe and not harmful to health. b) surface layer equipment does not dissolve in the acid/alkaline atmosphere or salt that commonly found in food and does not emit harmful substances and heavy metals are toxic, such as: (1) Lead (Pb) (2) Arsenic (USA) (3) copper (Cu) (4) Zinc (Zn) (5) Cadmium (Cd) (6) Antimony (Stibium) (7) and other c) cutting boards made from materials other than wood, strong and not removing the toxic material. d) processing equipments such as cookers, gas cylinders, light, fan should be clean, strong and functioning properly, does not become a source of pollution and does not cause a resource disaster (crash). 2) food storage containers a) Containers used must have a lid that can be shut down and the hot air out of food to prevent condensation (condensation). b) Separately for each type of food, so food/Cook as well as wet and dry food. 3) ready-made clean Equipment should not be held in the direct contact with food or which stick in the mouth. 4) Hygiene equipment must be no germs Eschericia coli (e. coli) and other germs. 5) State of the equipment must be intact, no defects, no cracks, no gompal and easy to clean. f. Preparation processing should be done by setting up all the equipment to be used and food which will be processed in the order of priority. g. temperature and time Settings to note because each food has different maturity time. Minimum processing temperature 900C www.djpp.kemenkumham.go.id 2011, No pathogenic germs 37223. so die and should not be too long so that the content of nutrients is not lost due to evaporation. h. priority in cooking 1) Choose a durable cooking food such as fried-fried dry 2) food such as soups cooked food insecurity most recently 3) Save food ingredients that have not been cooked at the time fridge/freezer 4) store food so/Cook who has not served time in a State of heat 5) Notice steam food not to get into food because it will cause contamination re 6) does not touch food/cook with the hand but had to use a tool like tongs or spoon 7) Tasting food using a special spoon is always washed food handling Hygiene i. 1) Treats food carefully and thoroughly in accordance with the principles of hygiene, sanitation, food 2) put the food in a sealed container and avoid placement of open food with overlapping as it will stain the food in a container beneath it. 4. Food storage so/Cook a. food is not broken, not rotten or stale marked of taste, smell, slimy, moldy, discolored, change the scent or the presence of other impurities. b. eligible be bacteriologically based on conditions. 1). The number of e. coli germs on food should be 0/gr sample food. 2). The number of e. coli germs on the drinks should be 0/gr sample drinks. c. the amount of the content of heavy metals or residues of pesticides, must not exceed the allowed threshold according to the applicable provisions. d. Storage should pay attention to the principle of first in first out (FIFO) and first expired first out (FEFO) i.e. the food stored in advance and are approaching expiration is consumed first. e. place or storage containers must be separate for each type of food and has a lid that can be perfect but close can unleashed the ventilated steam of water. f. Food so it is not mixed with the raw food materials. g. food storage so should pay attention to the temperature as follows: www.djpp.kemenkumham.go.id 2011, no. 372 24 food storage so No/masak kind of food storage temperatures are presented in a long time will soon be Presented have not immediately served 1) dry food 25o s/d 2-30oC) wet Food (soups) > 60oC-10oC 3) stale fast food (coconut milk, eggs, milk) > 65, 5oC-5o s/d-1oC 4) food served cold 5oC s/d 600C 10oC. 5) Clean that is all equipment used must be hygienic, intact, not defective or damaged. 6) Handling i.e. each handling food or utensils are not direct contact with the members of the body especially the hands and lips. 7) Edible part that is all that is served is a food that can be eaten, the ingredients that cannot be eaten must be removed. 8) serving the right i.e. the execution of food serving must exactly correspond to the proper menu, i.e. should be timely, proper grammar and correct to eat volume (number of). e. sample or example 1) every food menu there should be a portion of the sample (sample) food that is stored as a sample to confirm if there are distractions or demands of the consumers. 2) Placement sample for each type of food by using sterile and plasti bag samples stored in 100C temperatures for 1 x 24 hours. 3) samples that are no longer needed should not be eaten but must be disposed of. 4) amount of food taken to the sample as follows: (a) food dry/fried foods and pastries: 1 piece (b) foods soups: 1 piece + 1 spoon vegetable gravy (c) food flavoring/sauce: 2 Tablespoons (d) liquid food: 1 spoon vegetable (e) rice: 100 grams (f) drinks: 100 cc www.djpp.kemenkumham.go.id 2011, no. 37227 CHAPTER IV HYGIENE of FOOD SANITATION COURSE a. ORGANIZATION of 1. Participants, organizers, person in charge and the technical Builder a. trainee is any person and/or a businessman/owner/person in charge and the food penjamah work in jasaboga. b. training providers is central, the CTF, the provincial health Office, district/city health office or agency that has been registered. c. the person in charge of training is the Chairman of the training providers. d. technical Builder training is the Director of environmental health for the central level, the head of the CTF, the head of the provincial health Office, and head of Department of health district/city. 2. Curriculum, materials and Teachers or Tutors a. Food Sanitation Hygiene training curriculum for the entrepreneur/owner/person in charge and the food penjamah as listed on the B 1 and B 2. b. training refers to training modules, published by the Ministry of health. c. the teacher or tutor training course on food hygiene sanitation with the following qualifications: 1) have knowledge of facility certified food sanitation. 2) Power profession, Sanitarian/environmental health. 3) Experienced working in related fields. 4) Educated at least Undergraduate (Bachelor's degree). 3. Tutorial and evaluation a. trainees that independent study can be assisted with the tutorial is done in the area of residence of the participant works, or another place designated by the training providers. b. eligible Participants in the training course evaluation can follow the facility's Food Sanitation carried out in writing. c. implementation of the evaluation by the team formed by the training providers. d. the Chair of the evaluation team are Personnel designated by the Chief Sanitarian training providers. e. evaluation team is putting together a Task reserved, oversee, inspect and submit evaluation results to the head of the evaluation team. f. evaluation team Chairman sets out participants who graduated in the evaluation. 4. certificate of a. trainee stated pass given certificate. b. a certificate issued and signed by the Chairman of the training providers. www.djpp.kemenkumham.go.id 2011, no. 369 of 28 c. Sanitary Food Hygiene course Certificate valid nationwide. d. Food Sanitation Hygiene course Certificate is valid for an indefinite period. e. Forms of Sanitation of Food Hygiene course certificate is made in accordance with the conditions as an example in Form 9 and 10 Form. B. CURRICULUM of COURSES 1. Food sanitation hygiene course curriculum for the entrepreneur/owner/person in charge jasaboga Part No. Subjects Subject hour lesson 1 2 3 4 5 a. BASIC MATERIAL 1. Laws-Food Hygiene Sanitation invitation à. Act No. 36 of 2009 about health b. Militate-invitation in the field of Food 2 x 45 ' 2. Sanitary hygiene requirements Place Food Management (TPM) Kepmenkes number....................... Jasaboga Sanitary Hygiene Requirements of 2 x 45 ' b. CORE MATERIAL 3. Pollutants against the Food Chain a food trip a. (food chain) b. development of bacteria on food pathogenic bacteria Dose c. d. How bacteria cause disease 1 x 45 ' 4. Other food contaminants a. Virus b. foreign substance of physical materials c. & chemicals 1 x 45 ' 5. Foodborne disease-causing microbes by a. b. Causes the chemicals Cause by c. d. toxin substances Cause by allergic substances 2 x 45 ' www.djpp.kemenkumham.go.id


2011, No 37229. Part No. Subjects Subjects 1 2 3 4 5 6 hours of instruction. Hygiene of food sanitation principles a. sources and dissemination of food contaminant b. c. food sanitation aspects of material selection d. e. materials Storage Processing food storage f. g. Carriage h. Presentation i. control of time and temperature of foods (danger zone) j. Cross-Contamination (cross-contamination) 4 x 45 ' 7. The structure and layout of the kitchen construction materials and a. b. the size and function of workspace c. flow of food (food flow) d. blueprints of buildings (lay out) e. comfort (ergonomics) 2 x 45 ' 8. Washing and storage of food processing equipment a. b. Cook Cookware cutlery drink c. means and how to launder washer Material d. e. Storage equipment 2 x 45 ' 9. Maintenance of environmental hygiene a. b. Clean water sewage and trash 4 x 45 ' www.djpp.kemenkumham.go.id 2011, no. 372 30 Part No Subjects Subjects 1 2 3 4 5 10 hours of instruction. The control of insects and rodents a. life cycle of insects and mice b. way of monitoring and control of insects and rodents on the spot management of food c. congenital Disease which can be transmitted by insects and rats 2 x 45 ' 11. Individual facility a. Source polluters from body b. health c. Observations knowledge, attitude and behavior of healthy d. pollution protective clothing. 2 x 45 ' 12. Handling tool coolant Cooling System a. b. characteristics of con c. softening of frozen food (thawing) d. Supervision and maintenance of 2 x 45 ' 13. The process of cooking food with a healthy cooking methods. b. relationship of temperature and bemusnahan bacteria c. Re-Warming (reheating) 2 x 45 ' 14. Preservation and food additive a. warming, drying and smoking b. Canning and vacuum c. use of chemicals and radiation d. food additive (BTM) 2 x 45 ' 15. A. quality control control 2 x 45 ' www.djpp.kemenkumham.go.id 2011, no. 37231 Part No. Subjects Subject hour lesson 1 2 3 4 5 independent quality (quality control) b. quality assurance (quality assurance) c. Independent Testing (self control). d. Hazard Analysis Critical Control Point (ABTKK) – Hazard Analysis Critical Control Point (HACCP) c. PENUNJ ANG MATERIAL 16. Food sanitation facility summary a. Summary of the material (the capita selecta) b. Practice problem 1 x 45 ' 17. Tourism a. Introduction b. Tourism Tourism in the development of c. role of healthy food in tourism 1 x 45 ' 18. Food sanitation of facility management a. Capital and marketing b. business opportunities and motivation work c. Organization and Association 1 x 45 ' x 45 ' 35 NUMBER of www.djpp.kemenkumham.go.id 2011, no. 372 32 2. Food Sanitation Hygiene Course Curriculum For Food Penjamah Part No. Subjects Subject hour lesson 1 2 3 4 5 a. BASIC MATERIAL 1. The regulations Per the invitation-the facility's Food Sanitation a. Law No. 36 Th. 2009 about health b. Kepmenkes number.................. Jasaboga Sanitary Hygiene requirements. 1 x 45 ' b. CORE MATERIAL 2. Pollutants against the Food Chain a food trip a. (food chain) b. development of bacteria on food c. How bacteria cause disease in humans, d. Knows other polluters: viruses, chemicals, parasites, foreign objects and physical materials. 1 x 45 ' 3. Foodborne disease-causing microbes by a. b. Causes the chemicals Cause by c. d. toxin substances Cause by allergic substances 2 x 45 ' 4. Hygiene of food sanitation principles a. sources and dissemination of food contaminant b. Selection, storage, processing, transport, presentation and consumption Aspects of facility c. sanitary food 2 x 45 ' www.djpp.kemenkumham.go.id 2011, no. 37233 Part No. Subjects Subject hour lesson 1 2 3 4 5 d. control of time and temperature of foods (danger zone) 5. Washing and storage of food processing equipment a. b. Cook Cookware cutlery drink c. means and how to launder washer Material d. e. Storage equipment 1 x 45 ' 6. Maintenance of environmental hygiene a. b. Clean water sewage and garbage c. Controlling insects and rodents d. Maintenance and cleaning of the room e. sanitary Facilities 2 x 45 ' 7. Individual facility a. Source polluters from body b. health c. Observations knowledge, attitude and behavior of healthy d. self protective/alat protective Tools pollution 1 x 45 ' x 45 ' 10 www.djpp.kemenkumham.go.id 2011, no. 372 34 CHAPTER IV MENTORING and SUPERVISION of the CONSTRUCTION and SUPERVISION of a. 1. The construction of the periodic Inspection done on jasaboga, head of Department of health County/City/CTF and can involve the Association of local Jasaboga and pass the jasaboga examination results to the Regent/Mayor/port/Airport Administrators and the public is entitled to know the results of that examination. 2. Test 0-health service or CTF at any time can do the test pick in order of supervision and coaching. The cost of the execution of the test pick charged on the Government budget and local governments. 3. food sanitation hygiene Audit Audit of facility sanitation and quality testing jasaboga is carried out to assess the physical condition, facilities and Environmental Management (TPM) Food, the level of impurities and food or there are unusual/plague and circumstances that endanger others. a. periodic Audits, including: 1) examination of the field with the company make a visit to jasaboga, performed at least 2 (two) times a year committed by officers of the district/city health Office/CTF and can include Associations of local Jasaboga by using the form 11. 2) Form 11 is used as a monitoring tool against jasaboga who have be eligible to obtain a certificate of origin and Hygiene and Sanitation has a business license. 3) sampling and specimen of the type of food that is suspected in order to enforce the diagnosis or analyze the level of impurities of food at a time. 4) delivery of samples and specimens to the laboratory. b. the scope of the Audit the Food Sanitation of facility Jasaboga, includes: 1) supervision of foodstuffs, including: a) the source of the food ingredient b) temperature and storage c) equipment d) Power penjamah e) f) Laundering Quality 2) supervision of processing equipment including: a) way of laundering b) material and unity c) Amount and usage www.djpp.kemenkumham.go.id 2011, no. 37235) storage d e) Personnel in charge of 3) supervision of food processing in each section processing : a) the kitchen hot (hot kitchen) b) cold Kitchen (kitchen preparation) c) Kitchen bakeries/cakes (pastry/bakery) d) pewadahan Food Pantry (pantry) e) equipment used (utensil) f) room temperature (holding room) g) processing Power (food handler) h) Usage of food additives (food additives) 4) oversight of food storage includes: a) the temperature and time save b) equipment to store food c) type of food stored d) Personnel in charge of the prevention of cross-contamination) e 5) supervision of transport of food includes : a) how to bring food or Containers b) tool carrier c) vehicle used the d) workers bring food 6) oversight of food serving a) serving b) treatment of food c) length of time serving food Heating Equipment d) e) Energy food Publisher 7) oversight of the way the washing equipment, include: a) the washer Machine washing Equipment of traditional b) c) cleaning materials d) Materials disinfectant e) f) laundering Temperature Power washer 8) environmental sanitation hygiene Supervision , include: a) clean water and hot water b) cleanliness of the working room c) garbage disposal and waste water Disposal kitchen smoke d) e) prevention of insect and rat f) lighting, ventilation and Room 9) Traffic Management Oversight: a) the recording of findings b) Archives oversight/laboratory results www.djpp.kemenkumham.go.id


2011, no. 372 36 c) Courses penjamah d) the medical examination of employees e) list menu that is served f) work clothes g) Archive menu every food processing 10) Monitoring a food impurities) in an effort to monitor food impurities, it is recommended to employers in order to make any menu that is presented, the entrepreneur is obligated to save at least 1 (one) unit of a sample portion of a complete meal (meal) are stored in the refrigerator at temperatures below 4oC (-4oC) for at least 1 times 24 (twenty four) hours. After that time the food should be discarded to be destroyed (burned). b) storage sample menu foods like these come with labels that provide a description of: (1) the processing Date (2) the time representation (3) the name of the penjamah food processing (4) Place the presentation of (name of the Booker foods (5) 11) the procedures for the examination of food and sample specimens of jasaboga a) examples of food and specimen referred to in this decision, namely the food sample, sample swab sample swab dinnerware, cooking water, for example, a sample swab the rectal (rectal swab) penjamah food and other examples are needed to perform the supervision jasaboga. b) example of food and specimens sent directly by the employers jasaboga can be served when the acquisition is done according to the requirements of the food sampling and specimens. c) Type examination carried out by the laboratory in accordance with the request of the sender. d) examination results are sent to the sender with copy to the local health Office for the purposes of monitoring/supervision jasaboga. e) examination laboratory Fees for the examination of a sample of the food and the specimen is performed routinely become the responsibility of employers jasaboga are concerned. f) examination laboratory Fees for the examination of food and sample specimens in order to test 0-borne by the Central, provincial, Kabupaten/Kota/CTF. 12) support the smooth operational oversight in the form of local regulations, such as Circulars/decision of the Bupati/Walikota/head of the CTF, Shared Decisions, local regulations as well as regulations in the port area. www.djpp.kemenkumham.go.id 2011, no. 37237 b. LOGGING 1. Health service district/city Health Office/Port and the Association Jasaboga that have been registered with the local government as well as in the port Administrator can perform jasaboga recording/logging the region it works in jasaboga that have or do not have a Certificate of sanitary and Hygiene be eligible business license (listed in active or passive). 2. the Jasaboga that are being recorded and become a member, required construction by district/city health Office/CTF and can involve the Association Jasaboga. 3. Form on logging and construction consists of: a. a form examination/supervision jasaboga (Formulir11) b. the logging Form jasaboga (Formulir12) c. jasaboga logging register Book (form 13) d. Book register be eligible facility sanitary jasaboga (form 14) e. employee/health Books penjamah food (form 15) 4. How logging the logging done by a health services Officer Kabupaten/Kota/CTF and the Association of local Jasaboga by filling out a form logging jasaboga (form 12). b. the officer filling the form 12 well and correct and include a signature. c. 12 Form that has been filled, checked and recorded all the data into the Register books of logging. d. Form 12 saved by the clerk as document logging. Note: Logging in the framework of supervision include: 1) the number of jasaboga that have been registered and the origin, the number of penjamah food, the population served and the spread of jasaboga. stewardship 2) number of jasaboga that are monitored continuously and the development level of impurities. 3) jasaboga surveillance Coverage per region/area of work. 4) number of entrepreneurs and penjamah foods that have been following the course. 5) the number and the frequency of occurrence of food poisoning in any area or areas supervisory. 5. Determination of the a. analysis of data in Form 12 and or examination results in the field, can be relied upon to establish the jasaboga categorization. Guidelines for assigning group are as follows: 1) in Group A, serving the general public. 2) in Group B, serving the special needs for dormitories, dormitory transito synagogue or other boarding facilities, offshore drilling/mainland, corporate office/industrial and domestic public transport and means of service delivery. www.djpp.kemenkumham.go.id 2011, no. 372 38 3) in Group C, which serves the needs for international public transport aircraft. b. For the A, is classified in three groups: 1) The A1, i.e. when the capacity of processing no more than 100 servings per day and the kitchen kitchen household and not pay labor. 2) Class A2, i.e. when the capacity of processing between 100-500 servings per day, kitchen and household employed workforce. 3) Class A3, i.e. when the capacity of processing more than 500 servings per day, a special kitchen and employs labour. In terms of setting the and elements kitchen, labor and capacity for each of the dishes do not comply with the provisions above, then set the element of the kitchen as the main element to specify the. Example: household Kitchen: the A1 and A2 are possible. Labor: the A2. Special: the kitchen might be A2, B and C. Target industries: the B. C. RECORD-KEEPING and REPORTING 1. Employers and health services district/city Health Office/Port and the Association Jasaboga a. Entrepreneur/person in charge of the local Jasaboga and the Association is obliged to report to the head of the health service district/municipality and the local head of the CTF or when food poisoning occurred in duga. The report is submitted to the nearest health officer by filling out the Form. b. violation of the conditions set forth in this decision is punishable in accordance with the regulations, such as: 1) termination Actions/temporary closure activities jasaboga 2) the demands of the Court, when allegedly had posed a danger to public health such as the unusual poisoning food and/or death. 3) Revocation Certificate be eligible Facility Sanitation accompanied news of the proceedings. 2. Jasaboga a. Employees Employee jasaboga must have a health book employees respectively. b. employee health history should be recorded in this book each perform a medical examination or medical treatment to a doctor or other medical officers. 3. a supervisory Officer a. Clerk supervisor must record all extraordinary occurrences (of the OUTBREAK) food poisoning in an orderly and organised. b. a supervisory Officer delivering periodic reports be: 1) remarkable incident (of the OUTBREAK) food poisoning and actions taken. www.djpp.kemenkumham.go.id 2011, no. 2 37239) other activities that need to be reported. c. delivery of reports done tiered with copy sent to environmental health Directorate, Directorate General of disease control and environmental health (Ditjen. PP and PL), the Ministry of health. 4. Community/society and Consumers or consumer customers can submit a report or complaint over jasaboga and services or ask for confirmation about the sanitation of facility jasaboga be eligible to the Office of the health district/city Health Office and port or the Jasaboga Association has been registered with the local Government. HEALTH MINISTER ENDANG RAHAYU SEDYANINGSIH, www.djpp.kemenkumham.go.id 2011, no. 372 40 www.djpp.kemenkumham.go.id 2011, no. 37241 Form 2 SAMPLE APPLICATION FORM a CERTIFICATE of SANITARY HYGIENE To BE ELIGIBLE Designation: head of Department of health County/City/CTF ... ... ... ... ... ... ... ... ... ... ... ... ... I the undersigned below: name:....................................................................... Umur : …………. tahun Nomor KTP : ....................................................................... Alamat : ....................................................................... Apply to be eligible to obtain a certificate of facility Sanitation Jasaboga as a base to get a business license from the local government Administrator/port/Airport/Ground cross-border Post, as for: company name: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .... Golongan : ................................................................. Alongside this we attach photocopies as the completeness of the application file, as follows: 1. Photocopy of applicant's valid ID CARD 2. Latest photo size 3 x 4 cm and 4 x 6 cm each of as many as 2 (two) pieces of 3. Photocopy of certificate of training/course of sanitary facility for owners/entrepreneurs 4. Floor plan of the kitchen building 5. Letter of appointment of sanitarian power/power with knowledge of food sanitation of facility as the person in charge jasaboga 6. Photocopy of diploma/certificate/sanitarian personnel training/hygiene sanitation course 7. Photocopying facility sanitation certificate courses for penjamah food So our petition, upon his attention we say thank you. ............................ 20. .... The applicant (.........................) Note: numbers 4 and 5, which are unnecessary www.djpp.kemenkumham.go.id 2011, no. 372 42 www.djpp.kemenkumham.go.id 2011, no. 37243 www.djpp.kemenkumham.go.id 2011, no. 372 44 www.djpp.kemenkumham.go.id


2011, no. 37245 PHYSICAL HEALTH TEST INSTRUCTIONS (form 3) a. General Description 1. This form is used to perform a test of the health assessment or jasaboga to be eligible to obtain a certificate of sanitary Hygiene Jasaboga. 2. Used in the field by means of filling in the values in column "X" with the maximum number as it is in the column weighting. The given value is the number of units (round), for easy addition and minimize errors. Example: No. 1. In a column written weights 1, meaning that the value that can be given is 0 and 1 No. 2. Column weights written 5, meaning that the value that can be given is 0, 1, 2, 3, 4, and 5. No. 3. Columns written weights 3, meaning that the value that can be given is 0, 1, 2, and 3. 3. each description of examination (item) have their respective value weighting, i.e. the smallest value of 1 (one) and the highest value of 5 (five). 4. the granting of Basic weighting value is based on point-prone (critical) in raises the possibility of damage food (reference: Ben Fredman). 5. This form applies to all of the jasaboga, with a note of each group have confines the assessment as follows:  The A1 up to number 28 with a weighting value: 70.  The A2 up to number 31 with a weighting value: 74.  The A3 up to number 35 to the value weights: 83.  The B up to number 40 to the value weights: 92.  The C up to number weighting value: 44 100. B. Special Explanation 1. Description of the inspection observed or measured in the field and includes the sign "X" or "V" rated X in the column have been eligible. 2. for each number that is judged there is only one of two options, namely, qualified or not. When did the technical considerations are more likely to meet the requirements, then give a mark on columns X and if according to the technical considerations are more likely to not meet the requirements, it X columns left blank. www.djpp.kemenkumham.go.id 2011, no. 372 46 3. After all the numbers are checked in accordance with the limits of the jasaboga (see letter A step 5. above), then all values in the column weighting that has the sign of X column, summed up to the limit of the jasaboga then filled in the box the amount available, adjacent to the amount of the value of the weight of each item/object. A different blurb outside the boundaries although there may be in the field or found during the observation need not be assessed. 4. The value of the results of the calculations of the description are qualified, determine whether the requirements are met against overall, with the following conditions: a. for the A1: minimal reach 65, or 65/70 = 93%. b. For the A2: a minimum of 70, or 71/74 = 94.5%. c. For the A3: minimum reach 74, or 75/83 = 92,5%. d. For the B: minimum reach 83, or 84/92 = 90,2%. e. For the C: minimum reached 92, or 92/100 = 92%. 5. Assessment of sanitary Hygiene Assessment is based on the value of the checks poured in the event of physical health news and news of the proceedings a sample/specimen. Physical Examination a).  The A1, a minimum value maximum of 65 to 70, or rank of 65 – 70%  The A2 value, minimum maximum 70 74, or rank of 70 – 74%  The A3, minimum values maximum 83 74, or rank 74 – 83%  Group B, minimum values maximum 83 92, or rank 83 – 92%  Group C, minimum value maximum of 92 100, or rank of 92 – 100% b).  Number of laboratory examination impurities Eschericia coli (E. coli) on the food must be zero (negative)  the number of germs on eating and drinking must be zero (negative).  does the presence of carrier (bearer of pathogen germs) on penjamah foods that are checked. www.djpp.kemenkumham.go.id 2011, no. 37247 c) Conclusion the results of physical examinations that have been eligible, but not yet supported by the results of the laboratory, laboratory results was delayed until qualified. 6. This form is signed by the examiner, as the test report the health physical examination jasaboga, which is necessary for a decision. www.djpp.kemenkumham.go.id 2011, no. 372 48 www.djpp.kemenkumham.go.id 2011, no. 37249 www.djpp.kemenkumham.go.id 2011, no. 372 50 Form 5 example: PHYSICAL HEALTH EVENT on the NEWS today............................... Moon ... ... ... ... ... ... ... ... has done studies of physical health test facility sanitary jasaboga with Form 2 against: company name: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Golongan : ................................ Address:....................................... conducted by the team of Examiners Jasaboga of ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... The results of the physical examination requirements of facility sanitation, grades: ... ... ... ... ... .... (with the letter ... ... ... ... ... ... ... ... ... ...), the conclusion stated, worthy/not yet feasible *) to be eligible to obtain a certificate of sanitary Hygiene. So the news of this event made for use as appropriate. ………………., 20…….. ...................... Jasaboga Checker officers 1. ………………………….. 2. …………………………… 3................................... *) choke on unnecessary www.djpp.kemenkumham.go.id 2011, no. 37251 Form 6 example: EVENT NEWS RESEARCH EXAMINATION sample/SPECIMEN examination Laboratory Results Note: stored properly on this day ... ... .... the date ... ... ... ... month.. ... year ... ... has done research laboratory examination results........................................................... against the samples and specimens: jasaboga company name: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .... Group: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .... Address:......................................... The number of samples and specimens are examined:................. fruit examination results: the number of samples/specimen *) qualifies ... ... ... ... ... ... ... ... .... fruit total sample/specimen *) are not eligible............... the fruit of Such news event is created for use as appropriate. ……………………….. 20. .... Officer examiner www.djpp.kemenkumham.go.id 2011, no. 372 52 form 7 example: LETTERS of RECOMMENDATION BE ELIGIBLE SANITATION HYGIENE number: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .... 20. .... Appendix: ... ... ... ... ... ... ... ... .... To The Designation. Head Of Department: District/City Health/KKP.. …….… Di ................................................. Subject: Recommendation be eligible facility sanitary jasaboga based on news events and news events physical examination the examination of samples and specimens for the assessment of sanitary hygiene requirements jasaboga that have been carried out by a team of Inspectors on Jasaboga ... ... ... ... .., moon ... ... ... ... ... ... ... ... ... ... ... ... .... Alongside this we convey that: jasaboga Name: ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... .... Alamat : ......................................... Name of owner:....................................... Class jasaboga: ... ... ... ... ... ... ... ... ... ... ... ... ... Can be granted/denied *) certification of sanitary hygiene jasaboga be eligible for reasons such as attached. Such a recommendation is made to be used properly. *) Streak of unnecessary Officer examiner jasaboga (....................................) www.djpp.kemenkumham.go.id 2011, no. 8 Form 37253 example: CERTIFICATE of SANITARY HYGIENE JASABOGA BE ELIGIBLE to Form 9 a CERTIFICATE of SANITARY HYGIENE BE ELIGIBLE to JASABOGA number: ... ... ... ... ... Group: ... ... ... ... ... Based on consideration of: 1. Regulation of the Minister of health RI ... ... ... ... ... ... ... ... ... ... about the requirements of sanitary Hygiene Jasaboga. 2. The decision of the region number ... ... ... .. dates ... ... ... ... ... about the place of management of Sanitation Oversight of food. 3. Meet the comprehensiveness requirement of administration and inspection results test Health Food Sanitation of facility. Jasaboga Sanitation Hygiene be eligible is given to: 1. The company's name.............................: 2. name the businessman/...........................: in charge of 3. Company address ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ...: With conditions: valid for 3 (three) years is declared invalid in the event of changes/mutations, or does not meet the requirements of hygiene and sanitary regulations of the applicable legislation. Issued at: on: head of Department of health County/City/CTF ... ... ... ... ... ... ... ... ... ... ... ... ... ... NIP Photo 4 X 6 cm www.djpp.kemenkumham.go.id


2011, no. 372 54 example: CERTIFICATE COURSES entrepreneurs/RESPONSIBLE JASABOGA (frontage) FOOD SANITATION HYGIENE COURSE CERTIFICATE number: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ based on Permenkes number: ... ... ... .... Jasaboga Sanitary Hygiene requirements, has carried out an evaluation of the Food Sanitation of facility/courses for entrepreneurs/person in charge held by........................, on ... ... ... ... ... ... ... ... ... ... ... ... ..., is housed in a ... ... ... ... ... ... ... ... ... ... and in accordance with the decision of the Chairman of the evaluation team number ... ... ... ... ... ... ... .., date ... ... ... ... ... ... .., about the determination of the Participants who passed the evaluation of Hygiene Food Sanitation Course , give the certificate to: N a m a: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ place of birth date: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ A l a m a t: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ job/position: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ company/work Unit: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ the holders of this certificate are qualified and is seen conversing to manage facility sanitation of food. _ _ _ _ _ _ _ _ _ _ _ _ _, _ _ _ _ _ _ _ _ _ _ _ _ _ 20 TRAINING PROVIDERS, Chairman, _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ www.djpp.kemenkumham.go.id 2011, no. 37255 (the back of) HYGIENE SANITATION COURSE EVALUATION RESULTS the FOOD SUBJECT MATTER that FOLLOWED the basic Groups: 1. Food Hygiene sanitation Regulations 2. Sanitary Hygiene requirements Place Food Management (TPM) core group: 3.4 to food Contaminants. Other Food contaminants 5. Foodborne disease 6. The principles of Hygiene, sanitation, food and drink 7. The structure and layout of the kitchen. Washing and storage of food processing Equipment 9. Maintenance of Environmental Hygiene 10. The control of insects and Rodents. Individual facility's 12. Handling Tool Coolant 13. The process of Cooking Food. Preservation and food additive. Independent quality control Support Group: 4. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 17 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 18 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ AVERAGE EVALUATION VALUE: _ _ _ _ _ _ _ _ (_ _ _ _ _ _ _ _ _ _ _ _) HYGIENE COURSE EVALUATION TEAM CHAIRMAN of the SANITATION of FOOD----------------------------------NIP www.djpp.kemenkumham.go.id 2011, no. 372 56 Form 10 EXAMPLES: certificate COURSE PENJAMAH food (the front) FOOD SANITATION HYGIENE COURSE CERTIFICATE number: ... ... ... ... ... ... ... ... ... Based on the number Permenkes ... ... ... ... ... ... ... ... ... about the requirements of sanitary Hygiene Jasaboga, has carried out an evaluation of the Food Sanitation of facility/courses for Penjamah Food organized by the ... ... ... ... ... ... ... ..., on ... ... ... ... ... ... ... ... ... ... ... ... ..., is housed in a ... ... ... ... ... ... ... ... ... ... and in accordance with the decision of the Chairman of the evaluation team No ... ... ... ... ... ... ... .., date ... ... ... ... ... ... .., about the determination of the Participants who passed the evaluation of Hygiene Food Sanitation Course, give the certificate to: N a m a:.......................................... Spot date of birth: ... ... ... ... ... ... ... ... ... ... ... ... ... ... A l a m a t:.......................................... Job/Position:.......................................... Company/Work Unit:.......................................... Holders of this certificate are qualified and is seen conversing as Penjamah food (food handler). ……………………….20 …… TRAINING PROVIDERS, CHAIRMAN of ... ... ... ... ... ... ... ... ... ... ... ... ... www.djpp.kemenkumham.go.id 2011, no. 37257 (the back of) HYGIENE SANITATION COURSE EVALUATION RESULTS the FOOD SUBJECT MATTER that FOLLOWED the basic Groups: 1. Legislation in the field of Food Sanitation of facility's core group: 2.3 to food Contaminants. Foodborne disease 4. The principles of Hygiene, sanitation, food and drinks 5. Washing and storage of food processing Equipment 6. Maintenance of Environmental Hygiene 7. Individual facility Supporting Groups: 8. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 9. _____________________________ 10. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ AVERAGE EVALUATION VALUE: _ _ _ _ _ _ _ _ (_ _ _ _ _ _ _ _ _ _) HYGIENE COURSE EVALUATION TEAM CHAIRMAN of the SANITATION of FOOD----------------------------------NIP www.djpp.kemenkumham.go.id 2011, no. 372 58 www.djpp.kemenkumham.go.id 2011, no. 37259 www.djpp.kemenkumham.go.id 2011, no. 372 60 HYGIENE SANITATION INSPECTION INSTRUCTIONS JASABOGA i. WAYS of CHARGING: any irregularities found given sign% on columns that are available. For objects that meet the requirements of column X emptied. II. VALUATION: valuation is the number of irregularities that occurred by way of summing the values of the weights are marked with an X in the column% is then divided and the result is multiplied by 100% = the number of deviations (in%) III. REMEDIAL SUGGESTIONS any deviation from the requirement should be fixed. 1. all deviations on a weighted object 3, 4 and 5 must be repaired immediately without seeing the value of examination (score). This object can be immediately remedied the longest within 10 (ten) days. 2. If the value of examination (score) reaches 85% (deviation between 15 or less), then all deviations are weighted 1 and 2 must be immediately rectified until the time of the next inspection 3. If the value of examination (score) of 70-85% (deviation between 16 – 30) then the weighted object 1 and 2 should be promptly repaired within no more than 30 days. 4. If the inspection value (score) below 70% (deviation up to 30) then to entrepreneurs were asked to stop its activities, and immediately improve within 24 hours. If can not meet the warning may result in revocation of the temporary business license from the local government/Administrator. IV. DETAILED DESCRIPTION of EVERY OBJECT of SUPERVISION 1. Food source is the place that has supervised or registered. Unity of good, decent, not damaged, rotten or is clearly a human food. 2. Receptacle original, original packaging, label and has been registered. 3. the storage Temperature in accordance with the requirements for each stage and type of foods like meat – 0oC 5oC, fish, vegetables and fruit beverages 10oC 10oC-15oC. 4. available air conditioning, as well as the exhauster fan or a window that can function properly. 5. thermometer Available that can monitor the temperature of the room or tool storage. 6. Defrost frozen foods slowly at a temperature of 10oC to suppleness food so/matured into normal again (thawing). www.djpp.kemenkumham.go.id 2011, no. 37261 7. Food was closed to avoid dust, dirt insects or other animals. Leftovers are not stored but are separated and not to be served again. 8. Food should be treated cautiously at the time of processing, carrying, storing, serving and transport the food, such as move food, divide, hosts and others. 9. Handle foods so/cooked using a tool such as special gloves safety/clean plastic or other devices. Raw food that will be cooked/heated in limited can be held by hand. 10. ice cream Scoop, scoop, knife cutters are kept well protected and must be clean. 11. The employee should not suffer from infectious diseases such as skin diseases, ulcers, koreng, upper respiratory tract infection or open sores should be covered with a waterproof plaster. 12. Hand wash use SOAP as often as possible, a healthy behaviors such as not holding hair, digging out the nose, ear, teeth/mouth or other body parts. Nails cut short, clean, and when sneezing or coughing should be covered with a tissue. 13. Clothing preferably uniform, clean, neat and hair cut short or closed Cap. 14. The cleanliness of equipment should be maintained, the shape tool is secure, maintenance and storage are free from stains, rust, leftovers, intact not broken/dented and safe use, is not dangerous or causing accidents during use. 15. Hygiene, shape, maintenance and storage, not broken/dented and safely used not to cause danger/accident. 16. Created with the construction of a good, strong, safe and clean and well maintained and used. 17. For disinfection with hot water: temperature gauges up to 100oC For disinfection with chlor: gauges remaining chlor s/d 0.02 ppm For disinfection by pressure: pressure gauges s/d 15 psi. Provisioning, storage protected from impurities/dust and in packaged and the Division directly to users. 19. Do not use a disposable tool for reuse even if washed back. 20. wash tubs Available early, before the waste separation done washed then done soaking/pengguyuran as well as penyabunan with detergent/cleaning materials etc. 21. The condition of the water used must be physically clean, streamed through the pipes/faucets and temperature under normal circumstances. 22. available bak/place of disinfection itself and kept clean. Disinfection of hot water with a temperature of at least 80-100oC, or chlor-active with 50-100 ppm. 23. Place penirisan and wipe the dryer is kept clean, the material does not cause stains/lap the rest of the thread, dust-free place penirisan/deposits. 24. The tool must be intact, secure forms and hygiene tool must be free of leftover food, grease and wash materials. 25. The appliance is clean and free from the remnants of the material leaching. 26. How storage protected from contamination, the storage space is not easily dusty, rack or storage area clean and orderly Room free from flies, cockroaches, rats and other animals. 27. Hot Springs flowed through the channels/faucets, as well as cold water. www.djpp.kemenkumham.go.id


2011, no. 372 62 28. Watertight waste water channels and closed, flow smoothly, not to cause seepage at ground level/happen puddle. Waste water dumped into its own disposal facility or to the riol/got the city. 29. a good pipe Connections do not leak, not related to sewer waste water or other sources of doping. 30. clean water pipe leaks, not unrelated to the waste water drain, clean water flows are not contaminated dirty water. 31. The spot wash your hands with running water works fine, SOAP and hand dryers are equipped and supplied the bertutup dumpster and kept clean. 32. The toilets are equipped with doors that can close perfectly, waterproof walls, kept clean, and there is never any dirt in the pit TOILET. Hand-washing place equipped with running water, SOAP and a garbage bertutup. 33. A tub of trash are available quite sufficient and given the close, kept it clean, can't be touched flies, mice or other animals. Cleaned as often as possible and disposed of trash every day. 34. a clean Page, no piles of trash, debris or unused goods more and there is no standing water. 35. any construction of buildings designed anti flies, cockroaches and rats or other animals such as birds or rodents for example using building materials that are not hollow, if there's a gap should narrow or not making a double or wall vents that open without the wire gauze or make a hole of disposal of wastewater. 36. The floor is made with a strong konsruksi, secure and watertight. Physical maintenance held regularly and continuously, such as immediate repair of damaged, broken and so on. Its cleanliness is maintained at all times and always dry, not moist and not slippery. 37. The walls and ceilings are made with secure, robust construction, not moist and doesn't store vacuuming. Part of the wall on which the water splash waterproof materials/coated porcelain as high as 2 meters from the floor. Physical maintenance held properly and continuously, such as repair of damage, broken, loose and so on. Hygiene is maintained at all times and always dry/not humid. Peghawaan nature through open Windows or vents as well as provide enough with good air circulation. 38. Natural Light through the window/glass tile that can light up a room. Artificial light is bright enough but do not cause heat. Artificial lighting with lamp mounted parallel (not a single) with strong light at least 40-60 watt. 39. The temperature of the room is quite comfortable and do not interfere in the work, or too hot so that the body is always sweating so lets can contaminate food. Can neutralize the odour that interferes with breathing. Artificial Penghawaan with the install tool, AIR CONDITIONING blower or exhauster fan or a fan that works well. 40. The locker room clothing available fitted storage boxes of clothing (locker). The cleanliness and neatness of routine upkeep, as well as lighting, penghawaan and the temperature of the room. www.djpp.kemenkumham.go.id 2011, no. 37263 41. Toxins, pesticides and other dangerous chemicals are stored in a special place, protected with secure storage and wear special markings. Storage space is a special space for storage of ingredients and pest eradication is not to store other materials. 42. the overall Building preserved, free from debris or materials that are not used. All the ingredients are not stored in the warehouse. 43. available special officer section technical maintenance/repair and cleaning and is not penjamah food. The kitchen is no place to sleep, a place to wash clothes, bathing suits, hanging clothes. 44. Goods that are not used either food or other material stored in its storage place respectively. Special foodstuffs stored in a clean, orderly place and placed not directly touching the floor or Workbench. Note: deviation from these instructions is considered deviant and awarded the mark X in the available column. www.djpp.kemenkumham.go.id 2011, no. 64 368 www.djpp.kemenkumham.go.id 2011, no. 37265 www.djpp.kemenkumham.go.id 2011, no. 372 66 www.djpp.kemenkumham.go.id 2011, no. 37267 www.djpp.kemenkumham.go.id 2011, no. 372 68 www.djpp.kemenkumham.go.id 2011, no. 37269 www.djpp.kemenkumham.go.id 2011, no. 369 70 www.djpp.kemenkumham.go.id