Food Hygiene regulations are a fact of life for workers in the food industry for many years. The first food hygiene regulations have been introduced in Britain in 1950 following public concern about poor standards of food hygiene applicable today. Since then there has been significant change in UK food hygiene regulations from 1960, 1970 and 1990. Food hygiene regulations in fact the EU regulations. These regulations Food Regulations EC Regulation 852/2004. they apply in the implementation of Food Hygiene (England) Regulations 2005 and similar regulations throughout the UK. Food hygiene regulations are intended to contribute to the harmonization of the laws governing the control of food in the European Union, which allows trade in food and food service took place across national borders. EU rules on food hygiene come into force in Britain on January 1, 2006 and most of the requirements the same as the old arrangements for United Kingdom. In a major departure is that the rules in 2005, which requires all food businesses have a written food safety management system based on HACCP principles, the relevant documents. Using the basis for safety management systems are now the most basic rules of HACCP in food hygiene worldwide. They are charged with applying for food hygiene regulations generally focus on assessing the effectiveness of the system for HACCP food companies.

So, while historic, regulations on food hygiene are primarily concerned with the purity of the people, equipment and premises of the modern rule is its emphasis on systems for the preparation of food processing and storage. This does not mean that the food hygiene rules currently do not answer questions about purity, they of course, but over the last 50 -60 years legislators have realized that the dirty floor is more important than the temperature at which the stored meat pie or the risk of cross contamination of salad.

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According to the American Dental Association (ADA) survey, more than a third of the dentists said that the habit of maintaining good oral hygiene most pressing problems in their patients’ oral health. What is Oral Hygiene? oral hygiene practices of brushing, flossing and using other tactics to keep your teeth and gums clean and healthy. The aim is to control the plate, a film of bacteria that adheres to teeth.

If plaque is not removed regularly, it produces acids that cause cavities and irritate the tissue around the teeth. plaque that causes gum growth of tartar, is a major factor in the development of gingivitis and advanced periodontal disease. Oral Hygiene Best Practice Below is a list of steps you can take to protect your smile looking great and your body feels the best. Brush your teeth with fluoride toothpaste and a soft-bristled at least twice a day and, if possible, after a meal.

Brush your tongue, and to eliminate the accumulated bacteria. A brush session should take two or three minutes. Cotton between your teeth least once a day. Brush and floss carefully to avoid irritation of the gums. Find an experienced dentist twice a year for regular inspection and review. Ask your dentist’s suggestions for additional products for oral hygiene by washing. Replace toothbrushes every three months and after illness.

Take special care with dental implants, dental bridges and dentures. Follow the proper maintenance and use of special cleaning tools, we recommend a dentist. The ADA recommends eating a balanced diet and limit between-meal snacks. If your teeth and gums is not a good level they should be, it is important to make an appointment with your dentist as soon as possible.

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Remember that a lack of dental hygiene will not only ruin your personal life, he may tell your health as well. Bacteria that live on the teeth and gums is the main cause of mouth odor. We must be careful to ensure that the bacteria are eliminated regularly and effectively.

Here are some simple but effective way to clean and breath fresh.

* Brush your teeth into Ideally, it takes 2-3 minutes to brush your teeth into, but most people seem to finish brushing their teeth less than one minute. This will not be so effective.

* Drink plenty of water. Bad breath is accentuated by dry mouth. That helps the bacteria grow. Drinking plenty of water not only helps wash food particles remaining, but to stimulate saliva flow. Saliva plays an important role in keeping the mouth clean and dissolve the compounds that cause halitosis.

* Chew gum. This will help clean teeth and also stimulate saliva flow. Chewing gum with sugar is not considered healthy and therefore not recommended by dentists.

* Check for dental problems. This can cause bad breath as well. This problem is easily solved with a visit to the dentist. Dental examination is required at least once a year.

* Inter cleaning the teeth is very important. Flossing is mandatory. This helps remove plaque from between our teeth and gums.

*Rinse thoroughly after meals – do not rely solely on the mouth freshener. If possible, try to rinse with warm water and salt.

* Add a few drops of lemon juice teaspoon salt. Brush teeth with once a week. This will add shine to your teeth but maintaining fresh breath. dental care you talk a lot about your personality!

The food is basic human needs at any time needed and requires good management and appropriate in order to benefit the body. According to WHO, in a food is called: “Food is any substance, whether in nature or in a factory or preparedform, sandwiches part of the human diet.” Restricting food is not water, medicines and substances necessary for medical purposes.
Foods that are consumed, the criteria that the food is to eat properly and do not cause disease, including:
Being first on the desired level of maturity
Free Second pollution at every stage of production and manipulation.
Third Independent of physical, chemical, unwanted, as a result of the influence of enzymes, microbial activity, rodents, insects, parasites and damage caused by pressure points, cooking and drying.

Free Fourth of microorganisms and parasites that cause disease is transmitted by food (food-borne diseases).
Hygiene and sanitation
The understanding of hygiene and health activities of the Ministry of Health is a way to preserve and protect the cleanliness of the different subjects. For example, washing your hands to protect your hands clean, wash dishes in order to protect the cleanliness of the plate, discard the damaged parts of the food to the overall integrity of the food to protect them.
Food hygiene is the prevention activities and measures necessary to interfere with food and free drinks all the dangers to health or the cooking of, while emphasizing the top, from the time before the food produced during processing, storage, transport, until the moment where they prepare food and drinks for dikonsumsikan the public or consumers. Food hygiene is to ensure the safety and purity of food, so that the consumer of a disease, prevent the sale of food that could negatively affect the buyer. Reduce the damage / wastage of food. In Essen there are six management principles in the recording are:

Food Situation
All food must be physically Jeisa care and freshness is guaranteed, especially of food, materials that can easily break or damage, such as meat, fish, milk, eggs, preserves, fruit, etc. Molar good food is sometimes not easy to find, because food jarngan panjangdan Travel Network begirtu of that huge commercial. An attempt to food, Baika Dalah not Avoid the use of ingredients, the sources are clear, get (wild) because it is less reliable quality.
Food Storage
Not all food that is available to be consumed directly by the public. The food is not processed immediately, especially for the restoration and provision of storage facilities and a good hospital, and the nature of the ingredients may vary and putrefaction, so the quality can be maintained. How hgiene storage of food hygiene qualification is as follows:
- The storage must be a special place (store), is clean and meets the requirements
- The goods are carefully structured so easily in the nest of a chance of insects or rats, protected from flies / rats, and for products that can easily break or damage to stored in a cool temperature. (Details here)
Transformation
In the process / procedures for food processing There are three things that need attention are:
First Place food processing
Place the food industry is a place where food is processed, treatment is often used as a kitchen. The kitchen has an important role in food processing, as I was cleaning the kitchen and its surroundings must always be maintained and cared. A kitchen must be hygienic quality.
Second Power supply / Food Handler
Coping with food, according to the Ministry of Health (2006) is a person who is directly related to food and equipment of a precursor, cleaning, transportation to the processing of the presentation. In food processing, is handling the role of food, very big role. These food handlers have the ability to transmit disease. Many infections with food handling, such as Staphylococcus aureus transmitted through nose and throat is distributed, the bacteria are Clostridium perfringens, Streptococcus, Salmonella can be transmitted through the skin. Therefore it has to deal with the food, they always keadan healthy and capable.
Third Food Machines
A good form of treatment is not damage as a result of food processing methods that are wrong and attended a law or the principles of good hygiene and sanitation practices, or GMP (Good Manufacturing Practice) have been added.
Mode of transport, food cooked
Transportation of food from one place to another for processing or storage, presentation, attention to contamination from dust, insects and bacteria. The vehicle must be intact, strong and will not rust or leak. carrier assembly long time in hot conditions remains to be shunya boat 60 ° C or 4 C. (Details here)
Cooking food storage
The storage of cooked foods can be classified into two, namely, food storage at normal temperature and storage at low temperatures. Foods that are too red, should be stored at low temperatures, 40 ° C <. For meals served more than six hours, stored at a temperature of -5 s / d-10C. (Details here)
Cooking food presentation
When preparing food, to be taken into account is that the food is pollution, the equipment in good condition and are protected by cleaning, the friendly staff and is always the need to maintain health and cleanliness of clothes .

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Management of food poisoning caused by improper diet can interfere with work productivity, with the consequent emergence of an unimaginable loss for the company. Moreover, because health problems are advised not less expensive for the company, production was stopped because some sick workers or other employees who work because they help the victims, linked the emergence of problems with detainee lawsuits and reduced company’s reputation is another source of losses for the company.
To avoid such things, then it is time for the efforts of the skills and knowledge to implement Renderer / managers of food (food handler), to improve trade in this case as the spearhead. Food Safety Training is to improve the skills and knowledge of proper food handling, starting with the handling of raw materials for processing and presentation.

Benefits of food safety training
Improve capacity and knowledge of proper food handling, the use of raw materials for processing and presentation
Food TRAINING general program
• Introduction to Food Security
• relevant legislation: Law No. 23/1992 on the number of Health and Kepmenkes 715/Menkes/SK/V/2003 of sanitary hygiene requirements Catering
• Food contaminants
• Food Poisoning
• Basic hygiene Hygiene (Food and Beverage Health Body Care, Hygiene, sanitation, food processing Lugar (TPM), Environmental Health Maintenance
• Health aspects of food handler
• The process of cooking,
• Independent Quality Assurance / HACCP
• Monitor dining and outbreak investigation (MERS)
• Audiovisual: Food Security

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