a guide to healthy food Markets 31/05/2013 edited by Masdiana Padaga

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Lanny Hardja
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1 a guide to healthy food Markets 1

2 Why Healthy Food Markets? A Healthy Food Market is a setting in which all stakeholders collaborate to provide safe and nutritious food for the community. At the same time, food markets can be a major channel for spreading of disease 2

3 Who benefits from a Healthy Food Market? For primary food producers : Improved production practices; Improved product quality and price; Greater market access; and Reduced costs due to recall/wastage of food. 3

4 For food market vendors, Improved business and sales; Improved product quality; Reduced costs due to recall/wastage of food; Safer working environment; Greater empowerment; Increased job satisfaction; and Preserved customs and traditions, in contrast to the increasing trend towardssupermarkets. 4

5 For the adjacent community, Improved source of safe and nutritious food; Increased community health and safety; Reduced community health care costs; Increased knowledge levels (mainly but not restricted to food safety, general hygiene, health and management); and Improved involvement of women in community issues. 5

6 For the food market manager, Improved food market business; Improved relations with vendors, contractors and consumers; Better understanding of health protection issues understanding what is applicable both within and outside the market environs; More attention to responsibility for safety and health; More effective systems in place; and Less risk of fines and litigation. 6

7 For the health authorities, Reduced incidence of foodborne disease; Improved nutritional status; Reduced community health care costs; and Effective access to a broad range of community members for health promotion and protection activities. 7

8 City and community leaders Greater community awareness of leadership s commitment to community health and well-being; Increased health and nutritional status of community population; Reduced community health care costs; Enhanced economy through better business and greater tourism; and New income activities and improvement of socioeconomic and environmental standards. 8

9 consumers patronizing the food market Access to safer and more nutritious food; Better understanding of how to select safe and nutritious food; Improved knowledge of food safety practices in the home; A safe and healthy shopping environment; Access to adequate hygiene facilities while shopping; Exposure to other health promotion messages; and Better health and nutritional status for themselves and their families. 9

10 1. Infrastructure Improving Market Environments Improvements in the physical infrastructure of the food market contribute to the promotion of food safety as well as occupational health. An adequate water supply (safety, quantity and pressure) should be available for cleaning and food preparation needs. Drainage should be appropriately designed to meet the various needs across the food market. 10

11 Improving Market Environments 2. Operational environment Market operations should be conducted in a manner that protects and promotes health. The food market should have a functioning administrative system, including food inspection and access to analytical services. Ideally, the market operations should be zoned in order to more effectively protect selected commodities from cross-contamination. 11

12 3. Health services Improving Market Environments Local health services should collaborate with the Healthy Food Market project to provide greater accessibility for vendors and employees to basic health services. Health services personnel should be able to recognize possible foodborne diseases and take specimens for laboratory analysis. Local health services should also establish the capacity to measure the incidence of foodborne diseases, including laboratory confirmation of the disease agent. 12

13 4. Environmental health Improving Market Environments - Public health measures should include pest control programmes that are monitored and evaluated. - Water is one of the most important raw materials in a market. - Veterinary public health authorities should provide appropriate monitoring and control of live animals, including poultry in the market. 13

14 Five Keys to Safer Food in Healthy Food Markets 14

15 Key 1. Keep clean Provide basic infrastructure to promote sanitation, such as toilet and hand washing facilities, safe water supplies, cleanable walls and floors, and drainage; Ensure sanitation of stalls and equipment; Ensure that all waste materials, including solid and liquid waste, are collected and disposed of regularly from the market, ideally at least once daily; and, Protect market areas and food from environmental hazards, including rain, sun, dust, insects, rodents and other animals. 15

16 Key 2. Avoid contamination Separate clean and contaminated food areas as much as possible. Separate ready-to-eat food from food that is likely to be contaminated, Use separate equipment and utensils, such as knives and cutting boards, for handling raw and cooked foods; Promote proper personal hygiene by vendors, such as hand washing with soap after visiting the toilet; and, Assure that displayed and stored raw and cooked foods are separated to avoid crosscontamination. 16

17 Key 3. Destroy hazards when possible Cook food thoroughly, especially meat, poultry, eggs and seafood, to at least 70 C; Bring foods like soups and stews to boiling to make sure that they have reached 70 C. Reheat cooked food thoroughly. 17

18 Key 4. Minimize growth of microorganisms in food Promote cooling of all raw meats, fish and poultry through refrigeration, storage on ice or at least protection from sunlight and heat; Do not leave cooked food at room temperature for more than 2 hours, or rather refrigerate promptly all cooked and perishable food (preferably below 5 C); Keep cooked food steaming hot (more than 60 C) prior to serving for immediate consumption; and, Do not store food too long even in the refrigerator, and do not thaw frozen food at room temperature. 18

19 Key 5. Use safe water and raw materials Use safe water, or treat it to make it safe; Ensure that supplied food is from safe and reliable sources; Select sound and undamaged fresh foods, as well as foods processed for safety, such as pasteurized milk; Wash (and peel if applicable) fruits and vegetables, especially if eaten raw; and, Do not sell, buy or use perishable food beyond its expiry date. 19

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24 Gambaran Umum Pasar Tradisional 24

25 Umum TUJUAN DAN SASARAN Terwujudnya kondisi pasar yang bersih, aman, nyaman, dan sehat oleh masyarakat secara mandiri Khusus - Tersedia infrastruktur pasar yang memenuhi syarat kesehatan - Terselenggaranya Pengelolaan pasar yang baik dan berkesinambungan - Pengelola pasar, pemasok, penjual, pekerja pasar berperilaku bersih dan sehat 25

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28 DI PASAR Pengelola Pasar : Pelaksanaan penyelenggaraan pasar sehat Pedagang : Penerapan penyelenggaraan pasar sehat Asosiasi pedagang pasar: Pembinaan dan fasilitasi pedagang Pengunjung : Penerapan penyelenggaraan pasar sehat, berperilaku Higienis Pemasok : Penerapan penyelenggaraan pasar sehat 28

29 TINGKAT KABUPATEN/KOTA(LOKAL) Pemda Regulasi : koordinasi & pembinaan kelembagaan Dinas PU : Koordinasi & pembinaan di bidang sarana & prasarana Dinas Perdagangan/Perindustrian: Koordinasi & pembinaan distribusi komoditi perdagangan & industri Dinas Pertanian : Koordinasi & pembinaan komoditi pertanian & peternakan Dinas Kesehatan : Pengawasan kualitas kesehatan lingkungan Pengawasan kualitas makanan & bahan pangan Promosi Hygiene Sanitasi : Pelatihan sanitasi Dinas Kebersihan : Pelayanan kebersihan PDAM :Pelayanan penyediaan Air Minum 29

TINGKAT KABUPATEN/KOTA(LOKAL) Dinas Pasar : Pembinaan & fasilitasi Pasar Asosiasi Pasar : Pembinaan & fasilitasi penyelenggaraan Pasar YLKI setempat : Perlindungan & pemberdayaan konsumen

30 TINGKAT KABUPATEN/KOTA(LOKAL) Dinas Pasar : Pembinaan & fasilitasi Pasar Asosiasi Pasar : Pembinaan & fasilitasi penyelenggaraan Pasar YLKI setempat : Perlindungan & pemberdayaan konsumen Asosiasi Perunggasan : Pembinaan supply unggas Dinas Pemadam kebakaran : Pembinaan dan pelayanan pencegahan dan penanggulangan kebakaran Dinas Tramtib : Pelayanan ketentraman, keamanan dan ketertiban 30

31 TINGKAT PUSAT Dept PU :Regulasi dan standar sarana prasarana Dept Perdagangan/Perindustrian : Regulasi dan standar komoditi perdagangan dan industri Dept Pertanian :Regulasi dan standar komoditi pertanian dan peternakan Dept Kesehatan :Regulasi dan standar kesehatan Dept Dalam Negeri :Regulasi dan standar kelembagaan BPOM Regulasi dan standar pengawasan makanan dan bahan pangan Asosiasi Pasar :Pembinaan penyelenggaraan Pasar YLKI : Perlindungan dan pemberdayaan 31

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37 Faktor Pendukung Fisik Pasar Modern Sirkulasi Udara Pencahayaan 37

38 Saluran air kotor Saluran Air Bersih 38

39 Dukungan Fasilitas 39

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