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Report Assignment 5
GROUP 30
GROUP PERSONNEL:
AISYAH NUR RIDHA
(1306481991)
(1206220586)
ERIC ADELWIN
(1206263326)
HUSNUL FAJRI
(1206224994)
(1206263383)
EXECUTIVE SUMMARY
In this chapter, we will explain about the health and safety analysis of our
product, HEMAT synthetic chicken meat. First, we will explain about the
hazard analysis method which we used in our factory product. After that, we will
explain the Material Safety Data Sheet (MSDS) of our product raw material. The
Material Safety Data Sheet (MSDS) itself is a a document that contains
information on the potential hazards (health, fire, reactivity and environmental)
and how to work safely with the chemical product. Our raw material such as
mushroom, flavor enhancer, sugar, salt, egg, etc will be explained each of their
MSDS.
The method itself which we used in hazard analysis called Hazard
Identification and Risk Assessment (HIRA). HIRA is a sheet that contains an
analysis of the prevention of hazards in an industrial plant or factory based on
aspects and activities in it.
We also need to do performance test to know how good is our product.
Performance test is the resistance of a product to the manufacturer to know
anything just things that can damage or reduce the quality of the product. Safety
of food products associated with the expiration date of the product, microbial
growth and contamination with chemicals or metals need to pass the maximum
limit for human health. To determine the factors that reduce the quality of our
food products is a way to test that is testing of microbial contamination, testing for
contamination from chemical compounds such as metal and testing of temperature
to determine how long the food product can survive.
Finally we need to tell the GHS of our product. GHS identify the
hazardous properties of chemicals that may pose a health, physical or
environmental hazard during normal handling or use. The goal of the GHS is to
identify the intrinsic hazards found in chemical substances and mixtures, and to
convey information about these hazards.
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Table of Content
EXECUTIVE SUMMARY.................................................................................... i
CHAPTER 1 ANALYSIS OF HEALTH AND SAFETY Error! Bookmark not
defined.
1.1.
1.1.1.
1.2.1.
1.2.2.
Mushroom and Garlic Wash Water ..... Error! Bookmark not defined.
1.2.3.
1.3.
Regulation ................................................................................................. 15
1.3.1.
1.4.1.
1.4.1.
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REFERENCES ..................................................................................................... 27
APPENDICES ...................................................................................................... 28
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List of Table
Table 1.1 Raw material composition .................................................................................. 2
Table 1.2 Parameter in calculating hazard possibility ........................................................ 8
Table 1.3 Parameter in calculating hazard effect ................................................................ 8
Table 1.4 HIRA of HEMAT factory ................................................................................... 9
Table 1.5 BPOM regulation for limit of microbial ........................................................... 15
Table 1.6 SNI for chicken nugget ..................................................................................... 15
Table 1.7 Maximum limit of microbial contamination ..................................................... 18
Table 1.8 High quality life in temperature varians ........................................................... 21
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List of Figure
Figure 1.1 Plant Layout ................................................................................................... 11
Figure 1.2 Wash Water Purification in Vegetable Processing ......................................... 13
Figure 1.3 Food Allergy Warning .................................................................................... 22
Figure 1.4 Food Allergy Warning of Gluten ................................................................... 23
Figure 1.5 Safe Food Handling ........................................................................................ 23
Figure 1.6 Cooking Method ............................................................................................. 24
Figure 1.7 Potentially Hazardous Materials ..................................................................... 24
Figure 1.8 Products Packaging ....................................................................................... 25
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CHAPTER 1
ANALYSYS HEALTH AND SAFETY
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the product safely, what to expect if the recommendations are not followed, what
to do if accidents occur, how to recognize symptoms of overexposure, and what to
do if such incidents occur.MSDS formats can vary from source to source within a
country depending on national requirements.
SDSs are a widely used system for cataloging information on chemicals,
chemical compounds, and chemical mixtures. SDS information may include
instructions for the safe use and potential hazards associated with a particular
material or product. These data sheets can be found anywhere where chemicals
are being used.
MSDS's provide information on:
this section, MSDS composition will be explained. These table below provides the
composition of raw material of HeMat synthetic chicken meat .
Table 1.1 Raw material composition
Raw Material
Comp. (%)
Oyster Mushroom
15
Flour
50
Garlic
Peanut
Red Onion
Sugar
Salt
Egg
Flavor Enhancer
2,7
5
2,7
0,59
0,5
3
0,5
1.1.1.1 Sugar
In making our product, we use the white sugar as one of the several raw
materials. As we can see in the MSDS composition table of white sugar, the
composition of white sugar is 99% sucrose and its composition contain 0.59 %
and it will be estimated in 0.6 % of sugar. So, They are carbohydrates, composed
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of carbon, hydrogen, and oxygen. There are various types of sugar derived from
different sources. Simple sugars are called monosaccharides and include glucose
(also known as dextrose), fructose and galactose. The table or granulated sugar
most customarily used as food is sucrose, a disaccharide. (In the body, sucrose
hydrolyses into fructose and glucose.) Other disaccharides include maltose and
lactose. Longer chains of sugars are called oligosaccharides. Chemically-different
substances may also have a sweet taste, but are not classified as sugars. Some are
used as lower-calorie food substitutes for sugar described as artificial sweeteners.
White sugar is non-hazardous substance and non-dangerous goods because as we
can see in chemwatch hazard ratings, white sugar only has flammability and body
contact with score one. So, the other aspect like toxicity, reactivity and chronic
has score zero. In the storage requirements for keeping white sugar, is has to keep
in dry, store away from sources of heat or ignition and observe manufactures
storing store under cover, store in well ventilated area, and handling
recommendations.
1.1.1.2. Oyster Mushroom
To emphasize our product is made from natural ingredients and raw
materials, we have decided to use oyster mushroom and the other natural
ingredients in it. Oyster Mushroom composition percentage for the synthetic
chicken meat is estimated in 15 %. Oyster mushrooms health benefits include
antioxidant and anti bacterial properties. Nutrients in these confirm the fact that
mushrooms are chock-a-block full of the good stuff. These mushrooms contain
minerals like zinc, potassium, iron, calcium, phosphorus, and vitamins like B1,
B2, C, folic acid and niacin. Also see properties of Maitake mushroom. Eating
oyster mushrooms regularly ensures that you get your daily quota of these
nutrients, especially that of vitamins. The iron content in these mushrooms is
higher than the iron present in meat a common source for your daily iron. The
potassium in oyster mushrooms is high enough to act as a preventive for heart
disease and hypertension. Mushrooms are known to absorb metals from the soil,
and oyster mushrooms tend to absorb cadmium and mercury. This could present a
health hazard and it would help to know where the mushrooms have originated, in
order to prevent it.
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Because this raw material is 100% made from natural product, so we can
conclude that the oyster mushroom that we needed can be classified asa and not
reactive and non-hazardous material. For the handling, we must use gloves to
keep the mushroom sterile and away from any contaminants such as bacteria. The
storage requirements for oyster mushroom are store in cool, well ventilated place
protected from light, keep from extreme heat and away from all sources of
ignition.
1.1.1.3. Salt
From the table above, we can see that the composition of salt in HeMat
synthetic chicken meat is estimated in 0.5 %. As we have known that salt consist
of 100% pure sodium chloride. This raw material is non-flammable material, has a
good stability and there is no instability temperature.Slightly hazardous in case of
skin contact (irritant), of eye contact (irritant), of ingestion, of inhalation. For the
eye contact, we have to check for and remove any contact lenses. In case of
contact, immediately flush eyes with plenty of water for at least 15 minutes and
Cold water may be used. But this material is reactive with oxidizing agents, metal
and acids. There is no exposure limit for this material, so this material can be
classified as non-hazardous material. The storage requirements for salt are keep
container tightly closed, keep container in a cool, well ventilated area and
hygroscopic.
1.1.1.4. Flavor Enhancer
From the table above, we can see that the composition of flavor enhancer
in HeMat synthetic chicken meat is estimated in 0.5 %. enhancer is non-hazardous
material because flavor enhancer is a non-flammable material, non-reactive
material, non-oral/Parenteral Toxicity, non-dermal toxicity, non-inhalation
toxicity and normally stable even at elevated temperature and pressure. The
storage requirements for flavor enhancer are kept in closed storage, preferably
full, containers away from heat sources and protected from extreme temperature.
1.1.1.5. Flour
From the table above, we can see that the composition of flour in HeMat
synthetic chicken meat is estimated in 50 % or the biggest composition percentage
of raw material percentage This raw material is used for primary packaging for
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HeMat Synthetic chicken Meat. This material is not corrosive, stable under
normal use conditions for shock, vibration, pressure or temperature and can there
is no irritant effect on the skin and eye but this material is easy to burn. Storage
requirements for flour is in dry storage. protect from heat and direct sunlight, store
container in a well ventilated position, store under dry conditions.
1.1.1.6. Egg
This raw material is used to Create an adhesive and chewy sensation
while consuming the HeMat synthetic chicken meat. From the table above, we can
see that the composition of egg in HeMat synthetic chicken meat is estimated
about 3 %.For the eye contact, we have to check for and remove any contact
lense. This material is not easy to burn, no dangerous substances are released, no
dangerous components and need gloves for contact this material this raw material
has to kept in storage below 8C. There is no special treatment to egg.
1.1.1.7. Garlic
This raw material is used to Create an adhesive and chewy sensation while
consuming the HeMat synthetic chicken meat. From the table above, we can see
that the composition of garlic in HeMat synthetic chicken meat is estimated about
2.7 %. These are raw materials that are easily damaged if just put away. We using
chiller container so that it will inhibit the growth of bacteria to inhibit spoilage.
For we use space cooling (cold room) in the form of container. This container has
termostate which can be adjusted so that the temperature will be suitable for
storage.
1.1.1.8. Peanut
This raw material is used to become one of protein source for the synthetic
chicken meat. Peanut also give some good while consuming the HeMat synthetic
chicken meat. From the table above, we can see that the composition of peanut in
HeMat synthetic chicken meat is estimated about 5 %. These are raw materials
that are easily damaged same as garlic before if just put away. We using chiller
container so that it will inhibit the growth of bacteria to inhibit spoilage. The
storage requirements for peanut are store in cool, well ventilated place protected
from light, keep from extreme heat and away from all sources of ignition.
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1.1.1.11. Cardboard
This raw material is used for secondary packaging for HeMat Synthetic
Meat. This material is easy to be burned but no dangerous substances are released,
no dangerous components and no need protection equipment for contact this
material. There is no special treatments to store cardboard, just need temperature
more 4OC.
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Hazard Identification - In this step the hazards that could impact your
community are separated from those that cannot. This requires a review of all
hazards and their causes to determine whether they may be a threat to your
community. This may require the consultation of the scientific community,
historical records and government agencies.
2.
Risk Assessment - In this step the level of risk for each hazard is examined.
This may involve speaking with hazard experts, researching past occurrences
and possible scenarios. The likelihood of the hazard occurring and the
potential impacts of the hazard on people, property, the environment, business
and finance and critical infrastructure should be examined.
3.
Risk Analysis - The information collected in the risk assessment step will be
analyzed in this step. The desired outcome of the risk analysis is the ranking
of the hazards. This highlights the hazards that should be considered a current
priority for your emergency management program.
4.
The danger potential and risk identification in HIRA calculates risk level,
countermeasures, and final risk. Risk itself is defined as the combination of hazard
effect and the level of the possibility.
Risk = Hazard Possibility x Hazard Effect
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The hazard possibility is divided into 3 levels which are high, medium, and low,
so does the hazard effect.
Table 1.2 Parameters in calculating hazard possibility
PARAMETER
Hazard frequency
Hazard effect
frequency
Workers
competence
HIGH
Everytime the work
done
Everytime the work
done
No experience at all in
doing the job before
MEDIUM
Once in 10 s/d
100
Once in 10 s/d
100
Less
experienced
LOW
Only once when
job is done
Only once in 100
atau more
Experienced and
Competent
PARAMETER
Human
Resources
HIGH
MEDIUM
LOW
Medium injury,
still can continue
to do work
The damage
happened makes
the production
level decreases
Light injury
Protection Tool
Protection tool is
nowhere near the
environment where
there are many
flammable materials
Minimum
protection tool
Protection tool is
available, well
isolated and well
installed near the
hazardous area
Evacuation Time
Between 1-30
minutes
More than 30
minutes
Asset
Small damage,
didnt affect
production level
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No.
Activities
Material and
product shipping
and loading
Transporting/mo
ving the material
to unit operation
Operating the
unit operations
Hazard
Potential
Hazard Effect
Hazard
Level
Level of
Possibility
Risk
Prevention
Final
Risk
-Material &
product spilled
and scattered
-Fall
accidentally
-Product got
damaged
-Material
spilled and
scattered
-Fall
accidentally
-Environment got
dirty
-Workers got
injured
-Company incure
losses
- Environment got
polluted
-Workersgot
injured
- Production
process delayed
- Clear standard of
procedure
- Well trained workers
-Storing some material as
backup
- Leakage of the
unit operation
- Fire ignition
- Explosion
- Unoptimal
process
-Worker got
fainted and
injured
- Workers low
performance
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No.
Activities
Hazard
Potential
Hazard Effect
Hazard
Level
Level of
Possibility
Risk
Prevention
Control panel
maintenance
Electrocuted
Cleaning the
plant
location/utilities
- Slipped
- Fall from
specific height
Instrumentations
- Fall from
- Broken bones
Maintenance
specific height
- Body
area
dysfunction and
injured by the
health problem
unit operation
- Dead
safety equipment
- Electrocuted
Final
Risk
After we identify the hazard, we should determine the important spots on our plant such as evacuation way, assembly point that can
be seen below.
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into the environment. Characteristics of waste water will vary greatly depending
on the type of vegetable processed and processing techniques are used, such as
when washing, peeling, etc., and on us in the form of plant material, we used the
washing process.
The first step in wastewater treatment is to purify the washing water which
will then be used for the processing of vegetables. The steps shown in the figure
below:
In the beginning, there is a full bath area for mushrooms and garlic freshly
harvested. Mushrooms and garlic is still contaminated with various foreign
substances, such as insects, worms, humus and unwanted impurities.The high
content of organic substances in the wash water means that extensive treatment is
essential because it cannot be discharged into the sewerage system or the
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In addition to the wash water, there are other important aspects of the process
in the industry namely sanitary equipment. This is because the equipment used
will have direct contact with foodstuffs to be processed.
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1.3. Regulation
Peformance test to comply with safety aspect must based on regulation
from government. So the product will easily obtain a marketing authorization
from the government for distribution. We have searched the government
regulation for synthetic chicken meat but based on source that we have done for
search, there are no government regulations for synthetic chicken meat, so we
search the regulation for processed chicken meat like nugget. The following table
is BPOM regulation for limit of microbial contamination in processed chicken
meat from Lampiran Peraturan Kepala Badan Pengawas Obat dan Makanan
Republik Indonesia HK.00.06.1.52.4011 tanggal 28 Oktober 2009.
Table 1.5 BPOM regulation for limit of microbial
Type of microbial
contamination
Type of food
ALT (30C, 72 h)
APM Koliform
APM Escherichia coli
Salmonella sp
Staphylococcus aureus
Clostridium perfringens
Maximum limit
1x105 colony/g
10/g
< 3/g
negatif/25 g
1x102 colony/g
1x102 colony/g
The type of food above is processed meat and processed synthetic meat that can
we used as based for our synthetic chicken meat product. We get references for
definition, requirements, pilot, examination, labelling and packaging for chicken
nugget that will we use for our synthetic chicken meat. The following table is
regulation from Standard Nasional Indonesia for chicken nugget.
No
Type of test
Unit
Requirement
Condition
1.1 Aroma
1
1.2 Taste
1.3 Texture
normal
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Type of test
No
Unit
Requirement
Another Object
% b/b
Water
% b/b
maximal. 60
Protein
% b/b
min. 12
Fat
% b/b
maximal. 20
Carbohydrate
% b/b
maximal. 25
Calcium
mg/100g
maximal. 30
Food additive
8
8.1 Preservative
8.2 Color
Metal contamination
9.1 Lead
maximal 2.0
9.2 Copper
9
10
maximal 20.0
mg/kg
9.3 Zinc
maximal 40.0
9.4 Tin
maximal 40.0
9.5 Mercury
maximal 0.03
Arsen contamination
mg/kg
maximal 1.0
Mocrobial contamination
colony/g
maximal 5x104
11.2 Coliform
APM/g
maximal 10
11.3 E. Coli
APM/g
<3
11.4 Salmonella
11.5 Staphylococcus aureus
/25g
colony/g
negatif
maximal 1x102
the type of test on the regulation has been elaborated on the process of SNI for
each type of test. Which has been elaborated based on SNI chicken nuggets, tests
conducted will refer to :
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which is adapted to the standards set by ISO. Most Probable Number method
(MPN) is an estimate of the number of microbes in a food, by gathering at a
dilution rate into three or five tubes containing liquid media design with three
replications. Results of this test is discoloration or gas formation can be observed
visually. Interpretation of the results refer to Table MPN of bacteria FDA
Analytical Manual. Enrichment method involves the isolation and identification of
microbes, and the interpretation of results (negative per gram / ml or negative per
25 grams or per 100 g / ml). The maximum limit for microbial contamination can
be seen in BPOM regulation for limit of microbial table.
1.3.1.2. Testing of metal contamination in the food with AAS
A product can be contaminated from raw materials that are less good or
from water that contains excess metal, so testing is very important metal. AAS is a
method of analysis for the determination of metal elements and metalloid based
absorption (absorbance) radiation by bebar atom of the element. A sample can be
measured when the metal content of metals in the sample have been released from
the organic material. Contamination testing methods of chemicals in products
regulated in ISO 7853: 2013.
Before measured using AAS, the sample should be prepared in advance
and should in destruction to release the metal from organic materials. Metal
deliverance usually done at high temperatures. Samples in charge until a certain
volume using demineralized water or dilute acid and subsequently measured using
AAS.
The test results are usually in the form of standard raw curve, the metal
content in the sample can be determined. Corrected sample assay using blanks.
Conclusion The test results in the form of recommendations eligible or ineligible
based on ISO. The following table maximum requirement presence of metal in a
food product
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Chemicals
Arsen (Ar)
0.5
Cadmium (Cd)
0.3
Mercury (Hg)
0.03
Tin (Sn)
40
Lead (Pb)
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instant noodles, frozen meat and other food products containing high fat (fat
oxidation potential ) or that contain reducing sugars and proteins (potentially the
browning reaction).
Because the chemical reaction in general is influenced by temperature, the
Arrhenius models simulate the accelerated destruction of the product under
conditions of high temperature storage at temperatures above normal storage. The
rate of chemical reactions that can lead to damage of food products generally
follow the order of the reaction rate of the order of 0 and 1. The type of food
damage that follows a zero order reaction model is the enzymatic degradation (eg
in fresh fruits and vegetables as well as some frozen food) and fat oxidation
reaction (eg increase rancidity in foods frozen foods). While the type of damage
foodstuffs included in the order of the reaction is rancidity (eg in dried
vegetables), the growth of microorganisms, off flavor production by microbes,
damage and loss of vitamins in food quality protein (Labuza, 1982).
Order reaction equation 0
(1)
Order reaction equation 1
(2)
Where:
A
Ao
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temperatures both before and after freezing may result in damage to the microbe.
So try the storage temperature 18oC or lower. In the world of food technology,
reezeburn namely a change of flavors, discoloration, loss of nutrients and changes
the texture of frozen food will quickly occur if food is stored at temperatures
above minus 9C. To obtain the best results from frozen food, storage temperature
should be kept constant and not be higher than minus 17C, and should be
followed by good packaging or packaging standards for frozen foods.
Table 1.8. High quality life in temperature varians
-18C
-12C
-5C
12 - 18
2-3
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icons are available for use in the food industry at plant and warehouse locations
to:
(a)
(b)
(c)
Figure 1.3 Food Allergy Warning; (a) Peanut, (b) Soy, and (c) Egg
Source: http://www.compliancesigns.com/kitchen-safety-signs.shtml
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Recipe cards
Food packages
For food safety icons in our product, there are some hazard communication that
can be seen in the pictures below:
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The picture above describes the procedure in storing our products before further
processing for consumption. So, we must follow the rules in order to keep the
product safe for consumption.
The picture above explains that in the cooking process of our products, required
temperatures absolutely right to be safe for consumption.
Figure 1.7 explains that our products require time or temperature control for the
safety of our products. So, in the process of taking our product into a food
product is needed to control the time or temperature can be consumed safely.
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The picture above describes the packaging of our products are LDPE (Low
Density Polyethylene), which type of plastic can be recycled back.
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CHAPTER 2
CONCLUSION
To reduce the risk of the hazard in HEMAT factory we can use prevention
such as:
a. Preparing first aid-kit
b. Using well trained workers
c. Using clear standard of procedures
d. The complete usage of safety equipment
e. Routine maintenance of the unit operations
There are two sources of waste from our production process which are
derived from mushrooms, garlic and wash water. Therefore, it takes a
special treatment to process the waste into something that is not harmful,
both for the environment and living beings.
The lower the storage temperature, the product will be the longer product
durability.
In our HeMat Synthetic Chicken Meat products, there are some hazard
communication that classified into two parts, namely food allergen icons
and food safety icons. these icons already mentioned in Hazard
Communication above.
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REFERENCES
Seider W.D., Seader J.D., Lewin D.R. Soemantri W., 2009, Product and Process
Design Principles. Synthesis, Analysis and Evaluation, Wiley and Sons Inc
Wesselingh J.A., Kiil, S. and Vigild M.E., 2007, Design and Development of
Biological, Chemical, Food and Pharmaceutical Products, John Wiley
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APPENDICES
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