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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