7. Emergency Food Service.

Transcription

GIZI FK UB
Malang, 24 01 2014
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Bencana :
Peristiwa atau rangkaian peristiwa yang
mengancam dan mengganggu kehidupan dan
penghidupan masyarakat yang disebabkan
oleh faktor alam dan atau faktor manusia
sehingga mengakibatkan timbulnya korban
jiwa, kerusakan lingkungan, kerugian harta
benda dan dampak psikologis
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PRA BENCANA
PASCA BENCANA
Apa yg anda ketahui
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MANAJEMEN BENCANA
( Disaster Management )
Seluruh kegiatan yang
meliputi aspek
perencanaa dan
penanggulangan bencana,
pada sebelum, saat dan
sesudah terjadi bencana
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Jenis Bencana
RESIKO
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Vul, mitig
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Kerentanan (vulnerability)
Kerentaan merupakan suatu kondisi dari
suatu komunitas atau masyarakat yang
mengarah atau menyebabkan
ketidakmampuan dalam menghadapi
ancaman bahaya.
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Mitigasi (mitigation)
Mitigasi adalah serangkaian upaya untuk
mengurangi risiko bencana, baik melalui
pembangunan fisik maupun penyadaran dan
peningkatan kemampuan menghadapi
ancaman bencana.
( Hyogo Framework for Action 2005 – 2015 )
RS
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Hyogo Framework for Action
2005-2015
( Kerangka Kerja Aksi Hyogo )


Mekanisme terpadu pengurangan resiko
bencana
Pengurangan risiko bencana sebagai bagian
terpadu dari proses pembangunan dan
bukan sebagai tujuan itu sendiri.
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IRB
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( INDEKS RAWAN BENCANA INDONESIA, BNPB 2011 )
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Rekapitulasi Bencana Tahun 2010
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UU
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UU Bencana No 24 th 2007
PERATURAN KEPALA BNPB NOMOR 7 TAHUN 2008 TENTANG PEDOMAN
TATA CARA
PEMBERIAN BANTUAN PEMENUHAN KEBUTUHAN
DASAR
STANDAR MINIMAL PENANGGULANGAN MASALAH
KESEHATAN AKIBAT BENCANA DAN PENANGANAN
PENGUNGSI
(KM Kes no: 1357/Menkes/SK/XII/2001 )
Keppres untuk pencairan cepat dana anggaran darurat
( JuBir Presiden 25/11/2011 )
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IDP
Pengungsi
Handbook for Emergencies.
( The Emergency Preparedness and Response Section UNHCR Headquarters )
PRIO
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Emergency Social Services
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Emergency clothing service
Emergency lodging Service
Emergency Food Service
Registration and Inquiry Service
Personal Services
Reception Centre Service
( Emergency Food Service: Planning for Disasters )
© Her Majesty the Queen in Right of Canada (2007))
( Terpal Plastik. Oxfam International ©212007 )


Meeting Urgent Needs
Responsibilities
© Her Majesty the Queen in Right of Canada (2007))
Sina
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Kabanjahe, IDP G Sinabung
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EFS
 Meeting
Urgent Needs
 Responsibilities
© Her Majesty the Queen in Right of Canada (2007)
respon
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Responsibilities
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Sufficient amount of food
Meet high risk group
Appropriate food services
Food requirement ( quantities, hot/cold )
Religious/cultural requirements
Food safety
ORG
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Operational Guidelines
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Sanitation Guidelines
Safe Procedure Essential
 Personal Hygiene
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Precaution Against Food Contamination
Operational Procedure at Warehouses
Improvised Refrigerator
ref
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Improvised Refrigeration Above Ground
bnpb
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Bantuan Dasar
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BAB II PENGERTIAN DAN PRINSIP
A Pengertian
2. Bantuan dalam hal ini adalah bantuan kemanusiaan yg
terdiri dr penampungan sementara, bantuan pangan,
sandang, air bersih dan sanitasi, serta pelayanan kesehatan
B Prinsip.
1. Cepat dan tepat
2. Prioritas : diutamakan kepada kelompok rentan
( BNPB No 7 th 2008 , Pedoman Tata Cara Pemberian Bantuan Pemenuhan
Kebutuhan Dasar )
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air
Water / Air
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Harus cukup
Bersih, jernih
Aman
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Bantuan Air Bersih
Standar Minimal Bantuan :
a. Bantuan air bersih diberikan sejumlah 7 liter pada tiga
hari pertama, selanjutnya 15 liter per orang per hari.
b. . . . . . .
c. . . . . . .
(PERATURAN KEPALA BNPB NOMOR 7 TAHUN 2008 TENTANG
PEDOMAN TATA CARA PEMBERIAN BANTUAN PEMENUHAN KEBUTUHAN DASAR)
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The Sphere Project
Copyright © The Sphere Project 2004
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Minimum water quantity needed
Environmental health in emergencies: technical notes on water and sanitation,
Kathmandu: WHO, 2007.
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CT
Food Safety
handen
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SL CYH
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WASH HANDS WHEN VISIBLY SOILED ! OTHERWISE, USE HANDRUB !
( Hand Hygiene, Technical Reference Manual. WHO 2009 )
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ct
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(LES BONNES PRATIQUES D’HYGIÈNE DANS LA PRÉPARATION ET LA VENTE DES ALIMENTS DE RUE EN AFRIQUE )
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5fs
Five keys to food safety
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1. keep clean
2. separate raw and cooked
3. cook all foods thoroughly
4. keep food at safe temperatures
5. use safe water and raw materials.
( Five keys to safer food manual, WHO 2006 )
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Food Worker Top 10
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Only work when you are healthy.
Wash your hands often and well.
Don’t touch ready-to-eat food with bare hands.
Keep food hot or cold.
Cook food to proper temperatures.
Cool hot food as quickly as possible.
Keep raw meat away from other food.
Wash, rinse, sanitize, air dry – always follow the 4 steps
in order.
9 Keep food preparation areas and utensils clean and
sanitized.
10 Ask questions if you have them
( Food Safety is Everybody’s Businnes )
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Only work when you are healthy
1.
2.
3.
4.
5.
6.
7.
jaundice
diarrhoea
vomiting
fever
sore throat with fever
visibly infected skin lesions (boils, cuts, etc.)
discharges from the ear, eye or nose
( Codex Alimentarius - Food Hygiene )
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FOOD SAFETY GUIDELINES
1. DO NOT ACCEPT food or water from unapproved or unknown sources.
2. If the water system is contaminated, use bottled water.
3. Provide handwashing soap and paper towels at toilet facilities.
4. Prepare only the quantity of food sufficient for immediate use. Leftovers must be
avoided if refrigeration is inadequate.
5. Cool all perishable foods rapidly. Use shallow pots and pans to divide hot foods.
6. Observe temperature controls for potentially hazardous foods-keep it hot 140 °F or
above and cold, 41°F or below.
7. Keep hand contact to a minimum when preparing foods.
8. Use single-service eating and drinking utensils.
9. Keep food preparation surfaces clean, and avoid contact between raw and
ready-to-eat foods.
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( EMERGENCY SHELTERS AND MASS FEEDING CENTERS, County of San Diego
)
Golden rules for safe food preparation
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1. Cook raw foods thoroughly.
2. Eat cooked food immediately. *
3. Prepare food for only one meal. *
4. Avoid contact between raw foods and cooked foods.
5. Choose foods processed for safety.
6. Wash hands repeatedly. *
7. Keep all food preparation premises meticulously clean.
8. Use safe water.
9. Be cautious with foods purchased outside. *
10. Breast-feed infants and young children. *
Source: World Health Organization (1991d)
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( Hand hygiene technical reference manual )
© World Health Organization 2009
makan
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Makanan
Waktu banjir Jkt, reporter TV tanya pada petugas : makanan apa yang dibutuhkan ?
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Makanan
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Berapa kalori
Pengerjaan mudah
Kemasan mudah
Ragam menu
Penghidangan
Pengawasan mutu
Peralatan
Pembersihan
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kalori
Kalori
SK
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BNPB no 7 Th 2008
Bantuan Pangan
Standar Minimal Bantuan :
a. Bahan makanan berupa beras 400 gram per
orang per hari atau
b. Makanan yang disediakan dapur umum berupa
makanan siap saji sebanyak 2 kali makan (
dalam sehari.
c. Besarnya bantuan makanan (poin a dan b)
setara dengan 2.100 kilo kalori
?)
KM Kes no: 1357/Menkes/SK/XII/2001 :
2100 kcal,
40gr lemak
50 gr protein / hari.
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2,100 kcals per person per day
10-12% of total energy provided by protein
17% of total energy provided by fat
adequate micronutrient intake through fresh or
fortified foods.
Humanitarian Charter and Minimum Standards
Minimum Standards in Food Security, Nutrition and Food Aid. SPHERE
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surv
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Tahap Tanggap Darurat , hari ke 20
Kegiatan
1. Melakukan penapisan (screening) bila prevalensi gizi kurang
balita 10–14.9% atau 5–9.0% yang disertai dengan factor pemburuk.
2. Menyelenggarakan pemberian makanan tambahan sesuaidengan jenis
intervensi yang telah ditetapkan pada tahap 1 fase II
(PMT darurat/Ransum, PMT darurat terbatas serta PMT terapi).
3. Melakukan penyuluhan baik perorangan atau kelompok dengan materi
penyuluhan sesuai dengan butir b.
4. Memantau perkembangan status gizi melalui surveilans.
5. Melakukan modifikasi/perbaikan intervensi sesuai dengan perubahan
tingkat kedaruratan :
( KM Kes no: 1357/Menkes/SK/XII/2001 )
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5. Melakukan modifikasi/perbaikan intervensi sesuai dengan perubahan
tingkat kedaruratan :
a. Jika prevalensi gizi kurang > 15% atau 10–14% dengan factor pemburuk, diberikan paket pangan
dengan standar minimal per orang perhari (ransum), dan diberikan PMT darurat untuk balita,
ibu hamil ibu meneteki dan lansia serta PMT terapi bagi penderita gizi buruk.
Ketentuan kecukupan gizi pada PMT darurat sama seperti standar ransum.
b. Jika prevalensi gizi kurang 10–14.9% atau 5–9.9% dengan factor pemburuk
diberikan PMT darurat terbatas pada balita, ibu hamil, ibu meneteki dan lansia
yang kurang gizi serta PMT terapi kepada penderita gizi buruk.
c. Jika prevalensi gizi kurang < 10% tanpa factor pemburuk atau < 5% dengan
factor pemburuk maka dilakukan penganan penderita gizi kurang melalui
pelayanan kesehatan setempat.
do
( KM Kes no: 1357/Menkes/SK/XII/2001 )
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Pengerjaan
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Pengerjaan / Preparation
Cooking the correct temp
Food core temperatures should be held at the correct temperature for a minimum of 15seconds:
75ºC for poultry and reheated foods
68ºC for minced meats (beef, pork, and other meat or fish)
63ºC for fish, pork, beef and eggs
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Hot holding
DZ
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Cold holding
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dz
The Danger Zone
cool
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stove
CDC
May 2013
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Ground beef cooking temperature
Eight in ten managers said their workers do not always
take a final temperature of hamburgers with a thermometer.
Many managers said their workers always or often check
if hamburgers are ready in ways other than using a thermometer.
They check the color of the hamburger, how it looks, and how it feels.
About one in ten hamburgers were undercooked
(cooked to less than 155°F).
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Cross contamination
In many restaurants, workers were seen preparing raw ground beef
in a way that could lead to cross contamination.
Workers :
• Did not wash their hands in between touching raw ground beef and
touching other foods (six in ten restaurants).
• Used the same utensil on raw ground beef and other foods without
washing in between (one in three restaurants).
• Used the same utensil on raw ground beef and cooked ground beef
(without washing in between) (four in ten restaurants).
• Wiped their hands on cloths/aprons after touching raw ground beef
(four in ten restaurants).
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Pengawasan
Mutu
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wash
Cleaning
and
Sanitizing
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clean
Cleaning and Sanitizing
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Cleaning
: pakai sabun
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Sanitizing : pakai chemical
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Washing Dishes by Hand
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CLEAN and SANITIZE the sink
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SCRAPE leftover food into the garbage
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WASH dishes in hot, soapy water in the first sink
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RINSE dishes with clean, hot water in the second sink
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SANITIZE by soaking the dishes in the third sink filled
with warm water and an approved sanitizer
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AIR DRY all dishes and utensils instead of using a towel
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3 Compartment Sink
SANITIZE
(1) 100mg/L chlorine solutions at a minimum temperature of 24ºC
(2) clean water at a minimum temperature of 77ºC
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Manual Pot And Oversized Utensil Washing
2 Compartment Sink
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A sanitizing solution can be made of 1 teaspoon of
household bleach mixed with 1 gallon of clean warm water.
This provides the required 50 parts per million (ppm)
chlorine needed for sanitizing.
kalori
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Four separate sinks should be set up –
• one for handwashing
• one for washing food preparation utensils and dishes
• one for sanitizing utensils
• one for preparing foods
( EMERGENCY SHELTERS AND MASS FEEDING CENTERS, County of San Diego )
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buku
resep
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Resep2 Menu
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2100 kcl, 400 gr beras, 40 gr lemak,
50 gr protein / hari
Sehat
Mudah persiapan dan penyajiannya
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aliimam04@yahoo.com
081 334 663 808
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aliimam04@yahoo.com
081 334 663 808
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AIR
Bagaimana kl tidak ada air
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Water Treatment

Dlm jumlh besar  chlorination
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Dlm jumlh kecil :
Boiling
 PAC
 PUR
 SODIS

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Kejernihan air
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Jernih ( < 30 NTU )
Keruh ( > 30 NTU )
( nephelometric turbidity units )
Sample Turbidities (Howard, 2001)
www.cee.mtu.edu/sustainable_engineering
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CHLORINATION

Preparation 1 L of 1% chlorine stock solution
A 1% solution contains 10 g of chlorine per litre = 10000mg/l or 10000ppm (parts per million).
1 tablespoon = 4 teaspoons
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Jumlah kecil , air jernih
 Boiling
 PUR
 PAC
 SODIS
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Boiling
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Sampai mendidh
Dipengaruhi ketinggian lokasi
Harus ada tungku / kompor dan bahan bakar
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Jumlah kecil air keruh
Jumlah air 10 liter
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Penjernih Air Cepat
( PAC )
 Alumunium
Sulfat ( Tawas )
 Poly Aluminium Chloride
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Alumunium Sulfat
( Tawas )
1.
2.
3.
4.
Air keruh dlm ember 20 liter
Tuangkan Tawas ½ sendok teh ( digerus )
aduk pelan2
Diamkan kira 10-20 menit sp terbentuk
endapan, isap air jernihnya
Air jernih bisa di didihkan , Chlorine atau
Sodis
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Solar water disinfection
Copyright © by SANDEC (Water & Sanitation in Developing Countries) at
EAWAG (Swiss Federal Institute for Environmental Science and Technology)
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Solar water disinfection
Prinsip
UV dari matahari mempengaruhi metabolisme dan merusak sel
UV bereaksi dengan oxygen yang terlarut dalam air membentuk
oxygen free radicals dan hydrogen peroxides yang bisa
membunuh kuman
Jika temperatur air meningkat diatas 50 derajat C maka efek
disinfeksi nya lebih cepat 3 kali
Oksigen, CO2 berkurang, Fe teroksidasi dan mengendap
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UV-C light ranges in wavelength from 200–280 nanometers (nm) but operates most effectively as a
germicidal light at a frequency of 253.7 nm.
UVC-Germ Blaster's UV-C light penetrates the cell walls of the microorganism, damaging its
genetic structure by separating the bonds in the DNA strand.
The damaged bonds in the DNA prohibit future reproduction and ultimately destroys the 112
microorganism.
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Chlorine and Alternative Disinfectants Guidance Manual
Prepared by: Earth Tech (Canada) Inc. 850 Pembina Highway Winnipeg,
Manitoba R3M 2M7 March 2005
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Tata Cara SODIS
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Factors reducing the efficiency
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Factors reducing the efficiency
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Minimum daily requirements:
Minimum survival allocation: 7 litres per person per day. This should be increased
to 20 litres per person as soon as possible.
Communal needs and a spare capacity for possible new arrivals should be added.
Health centres: 40-60 litres per patient per day.
Feeding centres: 20-30 litres per patient per day.
Schools: 3 litres/pupil/day.
Mosque: 2 to 5 litres/person/day.
Hand washing at communal latrines and Offices: 1 to 2 litres/user/day for hand
washing, and 2 to 8 litres/cubicle/day for cleaning.
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1. Wash dishes in the first sink containing hot soapy water
2. Rinse dishes in the second sink containing hot water
3. Air dry all dishes and utensils
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7. Emergency Food Service.

Transcription

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