scholarly journals PENYULUHAN KEAMANAN PANGAN PADA KEDAI KOPI DI SURABAYA DI MASA PANDEMI COVID - 19

2021 ◽  
Vol 7 (2) ◽  
pp. 105-112
Author(s):  
Latifahtur Rahmah ◽  
Angeline Listiyani Utomo ◽  
Go Fernando Wibisono
Keyword(s):  
Food Safety ◽  
Supply Chains ◽  
Community Service ◽  
Food Chain ◽  
Food Production ◽  
Food Industry ◽  
Work From Home ◽  
Service Activities ◽  
Post Test ◽  
Coffee Shops

Food industry personnel, including coffee shops, do not have the opportunity to work from home and are required to continue working at work as usual. By holding outreach on food safety keeping all workers in food production and supply chains healthy and safe is critical to surviving the current pandemic. Maintaining the movement of food along the food chain is an important function that needs to be contributed by all stakeholders along the food chain. The purpose of this community service is to increase knowledge or information about food safety for food or beverage handlers so that coffee shops are better prepared to deal with COVID-19 conditions. To facilitate the communication of counseling using poster, and divided the discussion of food safety into 4, namely: 1) food safety of producers; 2) food safety distributors; 3) food safety of consumers 4) Food safety of food production. After being given counseling, an evaluation was carried out by measuring employee knowledge using a comparison of pre-test and post-test questionnaires given through the google form. The results of the evaluation stated that all employees in the eight coffee shops had increased knowledge about food safety. Most of the employees felt that community service activities with counseling were useful for maintaining security in coffee shops so that they could make employees and customers feel safe and comfortable.   Abstrak: Insan industri makanan, termasuk kedai kopi, tidak memiliki kesempatan untuk bekerja dari rumah dan diharuskan untuk tetap bekerja di tempat kerja seperti biasa. Dengan mengadakan sosialisasi tentang keamanan pangan, menjaga semua pekerja dalam produksi pangan dan rantai pasokan tetap sehat dan aman sangat penting untuk bertahan dari pandemi saat ini. Menjaga pergerakan makanan di sepanjang rantai makanan merupakan fungsi penting yang perlu disumbangkan oleh semua pemangku kepentingan di sepanjang rantai makanan. Pengabdian kepada masyarakat ini bertujuan untuk menambah pengetahuan atau informasi tentang keamanan pangan bagi penjamah makanan atau minuman sehingga warung kopi lebih siap menghadapi kondisi COVID-19. Untuk memudahkan komunikasi, penyuluhan menggunakan poster dan membagi pembahasan keamanan pangan menjadi 4, yaitu: 1) keamanan pangan produsen; 2) distributor keamanan pangan; 3) keamanan pangan konsumen 4) Keamanan pangan produksi pangan. Setelah diberikan penyuluhan, dilakukan evaluasi dengan mengukur pengetahuan karyawan menggunakan perbandingan kuesioner pre-test dan post-test yang diberikan melalui google form. Hasil evaluasi menyatakan bahwa seluruh karyawan di delapan kedai kopi tersebut mengalami peningkatan pengetahuan tentang keamanan pangan. Sebagian besar karyawan merasa kegiatan pengabdian masyarakat dengan penyuluhan bermanfaat untuk menjaga keamanan di warung kopi sehingga dapat membuat karyawan dan pelanggan merasa aman dan nyaman.

scholarly journals Food Safety Management for Primary Food Production

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Oana BRINZAN ◽  
Claudia MURESAN ◽  
Eugenia TIGAN
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Production ◽  
Food Industry ◽  
Safety Management ◽  
Haccp System

Food safety, as legislative demands are clearly ask, is not compulsory just for food industry but is regarding all entrepreneurs that are a part of food chain, from primary food producers like farms, to consumer as final step. The prerequistite programs for primary food producers are helping them to implement a simple and practical HACCP system and it will make them more competitive on the market.

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

Penyuluhan tentang Bullying dan pencegahannya di SMK Negeri 1 Lelogama Kecamatan Amfoang Selatan, Kabupaten Kupang

2021 ◽  
Vol 2 (4) ◽  
pp. 321-329
Author(s):  
Arman Rifat Lette
Keyword(s):  
Health Education ◽  
Community Service ◽  
Service Needs ◽  
Health Counseling ◽  
Full Support ◽  
Service Activities ◽  
Post Test ◽  
Service Activity ◽  
Bullying In Schools

Abstrak: Praktik bullying ataupun kekerasan di sekolah masih sering terjadi hingga saat ini. Sudah banyak kasus Bullying yang terungkap dan bahkan menyebabkan kematian bagi korban. Tujuan pengabdian ini adalah memberikan pengetahuan dan pemahaman kepada siswa tentang bullying dan cara pencegahannya. Bentuk kegiatan pengabdian yang dilakukan yaitu Penyuluhan kesehatan tentang bullying dan pencegahannya serta diskusi bersama. Kegiatan pengabdian masyarakat ini dilaksanakan pada hari Sabtu, tanggal 08 Februari 2020 pukul 09.20-11.00 WITA. Peserta kegiatan penyuluhan ini adalah siswa-siswi SMK Negeri 1 Lelogama, Kecamatan Amfoang Selatan, Kabupaten Kupang kelas XI-XII. Peserta penyuluhan sebanyak 68 peserta. Penyuluhan Kesehatan dapat berjalan dengan baik dan lancar. Pihak sekolah juga memberikan dukungan penuh dalam kegiatan pengabdian ini. Pengetahuan dan pemahaman siswa semakin bertambah terkait bullying dan cara pencegahannya, dibuktikan dari hasil pre-test dan post-test dimana terjadi peningkatan pengetahuan sebesar 30% setelah diberikan penyuluhan. Perlu dilakukan pengabdian lanjutan dengan waktu yang lebih lama untuk advokasi aturan/kebijakan terkait pencegahan dan penanganan bullying di sekolah.Abstract: The practice of bullying or violence in schools was still common today. There have been many cases of bullying that have been revealed and have even caused death to victims. The purpose of this service was to provide knowledge and understanding to students about bullying and how to prevent it. The form of service activities carried out was health counseling about bullying and its prevention and discussion together. This community service activity was held on Saturday, February 8, 2020 at 09.20-11.00 WITA. The participants of this counseling activity were students of SMK Negeri 1 Lelogama, Amfoang Selatan District, Kupang Regency in class XI-XII. There were 68 extension participants. Health education can run well and smoothly. The school also provides full support in this service activityStudents' knowledge and understanding is increasing regarding bullying and how to prevent it, as evidenced by the results of the pre-test and post-test where there is an increase in knowledge of 30% after being given counseling. Further service needs to be done with a longer time for advocating for rules / policies related to the prevention and handling of bullying in schools. 

scholarly journals FOOD SAFETY IN THE SUPPLY CHAIN USING BLOCKCHAIN TECHNOLOGY

2019 ◽  
Vol 18 (4) ◽  
pp. 41-48
Author(s):  
Sławomir Jarka
Keyword(s):  
Big Data ◽  
Supply Chain ◽  
Food Safety ◽  
Food Chain ◽  
Food Production ◽  
Added Value ◽  
Food Supply Chain ◽  
Chain Management ◽  
Blockchain Technology ◽  
Food Production System

The purpose of the article is to determine the importance of blockchain technology in food supply chain management. A practical reference to the adopted research aim was to indicate the usefulness of blockchain technology to build trust between food chain stakeholders. Research shows that the properties of blockchain technology can enable it to solve many problems and shortcomings of the current food production system. Its added value is primarily a significant increase in transparency of operations among all stakeholders using big data in all parts of the food chain.

scholarly journals USING THE STANDARDS IN THE INDUSTRY FOR PRODUCTION OF MILK

2019 ◽  
pp. 655-660
Author(s):  
Vlado Velkoski ◽  
Bojana Petrushevska
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Organoleptic Properties ◽  
Market Mechanisms ◽  
Positive Effects ◽  
Production And Distribution ◽  
Haccp System ◽  
Food Quality And Safety ◽  
The Right

The HACCP system in the food industry has a different impact, depending on the structure of the market mechanisms. In order to make a real assessment of the process from the introduction of the HACCP system, as well as the benefit of the analysis, it is necessary to assess the positive effects of the information available to consumers for the purpose of choosing and making the right decision when purchasing food in order to reduce the risk that can be caused by the consumption of food. The analysis also determines the responsibility of a higher level of food safety through measurements that relate to the marginal profit and costs, not only at the level of critical points in the process, but also the marginal profit expected from the investments. Food quality and safety are part of the most important aspects of food production and distribution. Each manufacturer, through the proper way of managing food safety, has an obligation to offer quality food on the market, with proper nutritional properties, organoleptic properties, hygienically correct, which positively influences the health of consumers.

scholarly journals Peningkatan Kemampuan Menulis Artikel Pustakawan Di Pekanbaru

2020 ◽  
Vol 1 (1) ◽  
pp. 13-19
Author(s):  
Rosman H Rosman H ◽  
Nining Sudiar ◽  
Hadira Latiar
Keyword(s):  
Community Service ◽  
Scientific Article ◽  
Positive Contribution ◽  
Scientific Publications ◽  
Research Results ◽  
Service Activities ◽  
Question And Answer ◽  
Scientific Papers ◽  
Post Test ◽  
Training Activities

Scientific articles are scientific papers from research results communicated in scientific publications, such as journals, magazines, or other publications. Librarians as functional personnel are required to make a positive contribution to the nation's change, one of which is to produce scientific papers published in scientific publications. The community service activities aim to provide understanding, improve and provide the ability to compile research results and the ability to write scientific articles to librarians in Pekanbaru. The method used in this activity is in the form of workshops delivered with lecture techniques, question and answer, and practice. To find out the extent of participants' acceptance and understanding, as well as the ability of participants, at the beginning and end of the training an evaluation or evaluation is carried out by filling in the pretest and post-test sheets. Based on the results of the tests that have been conducted, it is known that the participants experienced an increase after training in writing scientific articles. On the understanding of the concept of scientific articles increased by 30.75%, while the ability of strategies and scientific article writing techniques increased by 29.64%. in the training participants were very enthusiastic and active in participating in training activities writing scientific articles from beginning to end.

scholarly journals Emerging Technologies for Aerial Decontamination of Food Storage Environments to Eliminate Microbial Cross-Contamination

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1779
Author(s):  
Márcia Oliveira ◽  
Brijesh K. Tiwari ◽  
Geraldine Duffy
Keyword(s):  
Food Safety ◽  
Cold Storage ◽  
Food Production ◽  
Food Industry ◽  
Microbial Contamination ◽  
Food Product ◽  
Food Storage ◽  
Cross Contamination ◽  
Potential Benefits ◽  
Current Systems

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue during storage in cold rooms when the food is not packaged and is exposed to contaminated air over a prolonged period. Thus, there are potential benefits for the food industry for an aerial decontamination in cold storage facilities. In this paper, aerial decontamination approaches are reviewed and challenges encountered for their applications are discussed. It is considered that current systems may not be completely effective and environmentally friendly, therefore, it is of great significance to consider the development of nonresidual and verified decontamination technologies for the food industry and, in particular, for the cold storage rooms.

Data Science in the Food Industry

2021 ◽  
Vol 4 (1) ◽  
Author(s):  
George-John Nychas ◽  
Emma Sims ◽  
Panagiotis Tsakanikas ◽  
Fady Mohareb
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Food Industry ◽  
Data Science ◽  
Annual Review ◽  
Publication Date ◽  
Biomedical Data ◽  
Constant State ◽  
Food Integrity ◽  
Multi Stakeholder

Food safety is one of the main challenges of the agri-food industry that is expected to be addressed in the current environment of tremendous technological progress, where consumers’ lifestyles and preferences are in a constant state of flux. Food chain transparency and trust are drivers for food integrity control and for improvements in efficiency and economic growth. Similarly, the circular economy has great potential to reduce wastage and improve the efficiency of operations in multi-stakeholder ecosystems. Throughout the food chain cycle, all food commodities are exposed to multiple hazards, resulting in a high likelihood of contamination. Such biological or chemical hazards may be naturally present at any stage of food production, whether accidentally introduced or fraudulently imposed, risking consumers’ health and their faith in the food industry. Nowadays, a massive amount of data is generated, not only from the next generation of food safety monitoring systems and along the entire food chain (primary production included) but also from the internet of things, media, and other devices. These data should be used for the benefit of society, and the scientific field of data science should be a vital player in helping to make this possible. Expected final online publication date for the Annual Review of Biomedical Data Science, Volume 4 is July 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

FOOD SAFETY POLICY FROM THE PERSPECTIVE OF AUSTRIAN SCHOOL OF ECONOMICS

2017 ◽  
Vol XIX (1) ◽  
pp. 104-109
Author(s):  
Jacek Maśniak
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Added Value ◽  
Austrian School ◽  
Safety Policy ◽  
Austrian School Of Economics ◽  
Technical Requirements ◽  
Production And Consumption ◽  
Industry And Commerce

The aim of the article is the economic evaluation of the effects of food safety policy in the light of the Austrian school of economics theories. Food safety policy imposes stringent requirements for food production and consumption, what deprives the food of natural character. This kind of policy ignores the diversified consumers needs. Sanitary, veterinary and technical requirements limit the possibilities of the food production by fragmented farms. The function of food producers takes concentrated food industry. The transfer of added value from agriculture to industry and commerce occurs.

scholarly journals Pelatihan Pembuatan Instan Daun Pepaya sebagai ASI Booster

2020 ◽  
Vol 1 (2) ◽  
pp. 44-51
Author(s):  
Krisdiana Wijayanti ◽  
Murti Ani ◽  
Novita Ika Wardani ◽  
Aulia Fatmayanti
Keyword(s):  
Breast Milk ◽  
Community Service ◽  
Community Members ◽  
Knowledge And Skills ◽  
Protein Levels ◽  
The People ◽  
Service Activities ◽  
Post Test ◽  
Service Activity ◽  
Level Of Knowledge

The scope of exclusive breastfeeding has not met the set targets. One of the benefits of papaya leaves is ASI Booster (ASI booster), because it can increase milk production and protein levels. The purpose of this community service activity is to improve knowledge and skills about ASI and the technique of instant papaya leaves. The design is the pre test and post test level of knowledge and skills. The material is delivered by lecture and demonstration methods. The evaluation was carried out after the practice of instant making of papaya leaves by carrying out a post test and evaluating the establishment of a banner on the description of instant papaya leaf products and their benefits as ASI smoothers and meeting forums in the village to check information desemination. Community service activities were conducted in 3 meetings. The first meeting was the delivery of material about ASI, ASI smoothing, the benefits of papaya leaves, the technique of instant papaya leaves. The second meeting was the training of instant papaya leaves in the Semarang Department of Health's Health Polytechnic Department, which was attended by 3 cadres of Karangjati Village. The third meeting was carried out to socialize and practice the instant making of papaya leaves in Karangjati Village to the people of Karangjati village. The participants who participated in the community service activities were 30 residents of Karangjati Village, Blora Based on the paired t-test, the Sig. (2-tailed) knowledge of 0,000 (<0,05) and skills of 0,000 (<0,05), then there is the effect of training on instant making of papaya leaves as breast milk booster to the level of knowledge and skills.This community service provides many benefits for participants, namely for cadres and community members. The real form is the increasing knowledge of breast milk and ASI smoothers with the instant making of papaya leaves.

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