Hazard Analysis of Sate Bandeng as Indigenous Food From Banten

Abstract

Sate bandeng is indigenous food from Banten Province and produced by SMEs (small and medium enterprises). The market of sate bandeng is not yet wide because it has short shelf life about two days only. The short shelf life of sate bandeng because it is made from coconut milk and their standard processing method is not good yet. The quality standard of processing sate bandeng in SMEs can be improved through implementation of quality assurance. The quality assurance was applied by identification of hazards, assessing of the risks, and control of hazard. The aim of this study was to mapping of production processing, to analyze hazards on onsate bandeng and to design the improved of production. The research method was conducted by interview, observation, laboratory analysis, andliterature review. Laboratory analyzeon all hazards consist of chemical, physical, and microbiological hazard. Based on observation.the production processes of sate bandeng are washing, separation, mixing, refilling, clamping, and grilling. The hazards on sate bandeng are dust, fish bone, lead, cadmium, E.coli and Staphylococcus.

Mitigating physical hazards in food processing: Risk assessment and preventive strategies

“…Furthermore, it can also lead to secondary infections of the mouth, tongue, gums, teeth, esophagus, and other digestive system organs (Aguiar et al., 2018; Kenner, 2001). Notably, foreign material such as hair, insects, or sand found in food products is unlikely to cause serious injuries to an exposed individual (Anggraeni et al., 2021; Singh et al., 2019). Table 4 shows the potential injuries for the main physical hazards.…”