Bawa Bekal, Malu la…

6 Responses to “Bawa Bekal, Malu la…”

1. aunty on February 10th, 2008 9:55 pm
   

   Betul tu…cikgufarizal…bawa bekal ke sekolah dapat menjimatkan masa untuk beratur dan kebersihannya terjamin..sebab ia disediakan oleh ibu sendiri..TAPI kan…

   ada kemungkinan perkara tidak diingini akan berlaku sekiranya bekal itu disediakan terlalu awal pagi..contohnya..nasi lemak yang dimasak terlalu awal n bihun or mi or nasi yang digoreng terlalu awal akan cepat basi kalau terus ditutup ‘tupperware’ masa ia masih panas-panas lagi..

   Sebaik-baik bekalan yang nak dibawa biarlah ‘daya ketahanan’ nyer lama sikit…Kalau macam roti dipalitkan jem or butter n gula..rasanyer ok jugak..Biskut pun boleh tahan lama..n menurut kajian kalau makan biskut boleh tampung kelaparan seseorang itu dan tak mudah ngantuk…

   Tak tau ler samada ia benar atau tidak..Harap ‘pakar sains’ dapat bagi komen…Terima kasih..
2. Cikgu Farizal on February 11th, 2008 4:38 am
   

   Ya tak yer juga Aunty, nanti kena keracunan sebab makan makanan basi dari rumah.

   Itu yang kena sarapan pagi-pagi tu banyak-banyak, lepas tu bawa bekal roti jer.
3. megat on February 11th, 2008 5:53 pm
   

   Info bagus! Atas kesibukan ibu bapa mengejar masa membuatkan mereka terlepas pandang perkara yang mudah seperti ini. Hasilnya mendapat penyakit yg bisa memudaratkan!
4. Dr Boulevard Gumbo on February 12th, 2008 7:52 pm
   

   There are a few basic questions which must be answered before determining the cause of food poisoning and blaming the right party.
   1 What were the dominant food proven to cause food poisoning? Is it nasi lemak? milk? or whatever..
   2 What type of microorganisms are isolated and identified from the samples? Is it E coli or Staphylococcus aureus or what ever?
   3 What is the temperature and time profile of the various foods suspected in the food poisoning
   4 Are there proper refrigerators of freezers to maintain the food before consumption
   5 Were the exposed food regularly preheated throughout the day the food was exposed
   5 Were there any possibility of cross contaminations during preparation and handling of the food
   5 Are there designated areas for washing and cleaning different items of foods in the canteen
   6 Are the workers certified to be clean and healthy?
   7 Do they clean and sanitize their hands properly before holding food
   8 Are regular food samples send for microbiological analyses even if there are no food poisonings?
   9 Does the teachers and operators practise the concept of “street HACCP” in their preparation
5. Cikgu Farizal on February 13th, 2008 1:03 am
   

   Thanks Dr Boulevard Gumbo, very good info.

   Dr, if you come again, please explain what is “street HACCP”. I try google it, but still don’t understand.

   Thanks
6. Dr Boulevard Gumbo on February 13th, 2008 7:19 am
   

   Food poisonings is a phenomenon which occurs with such regularity and predictability in our country. Such regular occurrence indicates that lessons are either not learned or the system of prevention is failing perpetually. Food poisonings that are often reported in the media show two very important epidemiological characteristics:

   1 It occurs mostly in food establishments that cater for a large number of people such as residential schools, school canteens and public feasts.

   2 It is very specific to foods which are considered very nutritious such as milk, nasi lemak, curries with santan

   For food poisonings to occur there must firstly, be a source of the pathogenic microorganisms infecting the food and secondly, the conditions existing must support the proliferation of the microorganisms in the food.

   MICROORGANISMS CAUSATIVE AGENTS OF FOOD POISONING

   The main causative agents that cause food poisonings are the common pathogenic microorganisms from the human flora. When food poisoning occurs, it indicates that:

   1) pathogenic microorganisms have somehow managed to enter into the food components itself, or that

   2) pathogenic microorganisms are not effectively killed or removed during the food preparation activities.

   3) microbial food contamination and proliferation occurs after food is prepared.

   SOURCE OF MICROORGANISMS

   The causative agents for food poisonings are the microorganisms. The microorganisms have to come from somewhere to contaminate the food. The most common source of microorganisms comes from either:

   1) Human reservoirs or

   2) Raw materials of the food components it selves.

   Most human beings carry populations of microorganisms on or in their bodies. The presence of pathogenic microorganisms on a normal healthy human being are very low and generally do not form a threat to the person. However, in cases where the person is sick or infected, there is a higher risk of pathogenic microorganisms occurring on their bodies.

   An infected food worker is a potential source of microbes for food poisoning if he is involved in the food preparations itself. An infected worker could cause food poisonings by transmitting the microorganisms to the food. Poor hygienic and sanitary practices by the worker could result in the transmission of the microorganisms to the food being prepared.

   Food ingredients and raw materials used in the preparation of food itself could be heavily contaminated with microorganisms. A poor quality and not fresh food components are often contaminated with high numbers of microorganisms that can cause food poisonings

   CONDITIONS MAKING THE MICROORGANISMS PROLIFERATE

   The number of microorganisms in the food could proliferate in conditions during food processing and storage support their growth. The two most critical elements that affect proliferation of microorganisms in foods are temperature and time.

   Allowing the food exposed over a long time will result in multiplication of the microorganisms in the food. Bacteria can double its population in hours, so if we allow the food exposed for hours we will end up with very high number of microorganisms in the foods.

   The time element is worsened if temperature is warm enough to stimulate the rapid growth of the microorganisms. If the food is kept in a warmer that has a temperature that supports the microbial growth, the impending scenario of a food poisoning is set.

   Food poisonings occur when:

   1) these microorganisms are not effectively killed or removed during food processing

   2) Conditions occur during food preparations that support the growth and proliferation of microorganisms from the original small population of microorganisms during preparation or after the food is prepared

   Food poisonings rarely occurs if the foods are carefully prepared. Good preparations of food ensure thorough cleaning and cooking of the food components.

   Food poisonings rarely occurs at the level of home cooking where food is properly prepared and cooked. Most food poisonings occur in food establishments that cater for a large number of people such as school canteens, residential colleges and wedding feasts. Under these situations it is difficult to control food preparations as it involves processing large volumes of food. This will often result in:

   1 Improper washings and cleanings of food ingredients, and cross contaminations. In large and impromptu feasts food preparation activities are often chaotic and sanitation and hygiene is not high on the agenda

   2 Improper cooking of food ingredients. It is common under such situations food that is cooked in large vessels is often ‘under cooked’ or ‘over cooked’

   A significant number of microorganisms could have survived the cleaning and cooking process. These surviving microorganisms will thrive if the foods are not served immediately and if the foods are kept at temperatures which support their growth.

   A sufficient high build up of pathogenic microorganisms and introduction into the body are often required as a prerequisite to a successful food poisoning infection.

   PREVENTION OF FOOD POISONING

   It is sad that the outbreak of food poisoning reported in the media is always seen as a ‘post event’ after the incidence has occurred. It only comes to public attention after masses of people are hospitalized, with the relevant authorities going into action to find the culprits after the event has happened and not before.

   Food poisoning has always been regarded as a ‘passive response reaction’ and not taken as preventive and a proactive step.

   The chain of event in any food poisoning case is often simple as said earlier. Food poisoning could have been prevented or minimize if all parties involved make simple efforts to prevent it.

   In the West, food poisonings is almost a rare occurrence because their food preparing institutions follow strictly the good ethics in food preparations which stress upon:

   1) Cleanliness in all aspects of food preparation

   2) Good personal hygiene

   3) Understanding importance of temperature and time in food preparations

   4) Adopting the HACCP method in all aspects of food preparation.

   UNDERSTANDING THE HACCP AS A CONTROL MECHANISM

   We have discussed the above three points. In summary we say that if we have no bacteria and if we don’t allow them to proliferate then we would have minimized the chances of getting food poisoning.

   The incorporation of the HACCP is the logical and scientific refinement of the steps and procedures that can be taken or incorporated in food preparation to prevent food poisoning.

   HACCP is the acronym for Hazards Analyses Critical Control Point. In simplicity, HACCP in food industry is a procedure of identifying:

   1) the points where microorganisms can enter into the food preparation systems and

   2) where we can control the growth of the microorganisms

   In reality HACCP involves more than the above. However, for the sake of the small scale food establishments such as restaurants, school canteens and kenduris it suffices to adapt and condense the HACCP procedure.

   It is excellent if small food retailers or food establishments if they implement the full HACCP treatment routinely carried out by large food companies. These large companies have the resources to carry out the full HACCP. HACCP formed part of their GMP or Good Manufacturing Practice.

   Whether we realized it or not, a number of small scale “fast food” establishments such as the Mamak restaurants and street food hawkers have all this while incorporated some of the principles of HACCP practiced by the large multi national food companies.

   There are little or no cases of food poisonings coming from the mamak restaurants or street hawkers. What lessons can we learn from these ‘high street HACCPS’?

   The simplicity of the ‘high street HACCP’ is in their consistency of operational controls. The foundation and groundwork of High Street HACCP is based on several common-sense, intuitive controls such as:

   • Controlling the quality and safety of the sources of foods brought into the establishment. Ensure that the foods are fresh and high quality. Fresh foods do not contain as high number of microorganisms as deteriorating foods.

   • Controlling the pathways of food contamination within the establishment to include its operations and human factors. Improper hand washings and cross contaminations have often been cited as main cause food contaminations.

   • Controlling the growth of potentially hazardous microorganisms. This relates to time and temperature and the efficacy of hot and cold-holding and cooling. Ensure the warmers are properly heated and cold holding at proper temperature.

   • Destroying the microbes of public health importance. This places the emphasis on cooking and reheating. Food must be thoroughly cooked and reheating carried at proper time and temperature to kill the microorganisms

   Formal HACCP programs can be overkill, cumbersome and not practical for small-sized food retail establishments. The high street HACCP provides flexibility and common sense that still ensure the essence of HACCP is still followed in terms of logistics and food safety objectives.

   The first two steps of high street HACCP rely on menu and plan review components, which incorporate a cursory hazard analysis. The latter two steps of high street HACCP represent those areas of activity where the most efforts are directed in an effective, ongoing food safety program.

   The ‘high street HACCP’ incorporates the main causes of food borne poisonings such as :

   1Improper cooking

   2Cross contaminations

   3 Inadequate refrigeration

   4 Improper handwashings

   5 Unclean equipment

   6 Inadequate hot holding

   GOOD LOCAL EXAMPLES OF STREET HACCP

   1) MAMAK FAST FOODS

   A good mamak restaurant stresses on effective reheating every few hours to kill the microorganisms that might have established.

   Warmers are maintained at high temperature

   Major cooking is only carried out during the business active hours and usually ceases in the evening. After that period most mamak restaurant caters to ala carte menus

   2) HAWKER FAST FOOD

   Most of the hawker fast food operate in the afternoon and prepare ala carte menus. Order is freshly prepared in small amounts, use high heat fast cooking in the wok

   Fresh food raw materials are usually delivered just about opening hours. The operators maintain ice boxes to keep holding temperature low for food storage. They calculated just enough food for the day’s requirements and often run out of the food by night.

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