Tabel Suhu Penyimpanan Berbagai Macam Bahan Makanan

Tabel Suhu Penyimpanan Berbagai Macam Bahan Makanan



Tabel Suhu Lama Penyimpanan Bahan Makanan Mentah dan Segar
No.
Jenis Bahan Makanan
Lama Waktu Penyimpanan
<  3 hari
< 1 minggu
>1 minggu
1.
Daging, ikan, udang, dan hasil olahannya
-5 – 0°c
-10 – (-50)°c
< -10°c
2.
Telur, buah dan hasil olahannya
5-7°c
-5 – 0°c
< -5°c
3.
Sayur, buah dan minuman
10°c
10°c
10°c
Sumber : 1). Keputusan MenKes RI nomer : 1204/MenKes/SK/8/2004. Tentang Persyaratan Kesehatan Lingkungan Rumah Sakit.
             2). Pedoman Pelayanan Gizi Rumah Sakit, Kementrian Kesehatan RI 2013.

Tabel Suhu Penyimpanan Makanan Masak Berdasarkan Jenisnya
No.
Jenis Makanan
Suhu Penyimpanan
Disajikan dalam waktu lama
Akan segera disajikan
Belum seger disajikan
1.
Makanan kering
25°c s/d 30°c


2.
Makanan basah (berkuah)

>60°c
-10°c
3.
Mkanan cepat saji (santan, telur, susu)

> 65,5°c
-5°c s/d -1°c
4.
Makanan disajikan dingin

5°c s/d 10°c
< 10°c

Suhu pengolahan minimal

90°c

Sumber : 1). Keputusan MenKes RI nomer : 1204/MenKes/SK/8/2004. Tentang Persyaratan Kesehatan Lingkungan Rumah Sakit
             2). Pedoman Pelayanan Gizi Rumah Sakit, Kementrian Kesehatan RI 2013.

Tabel Syarat Penyimpanan Bahan Makanan Kering
1.
Suhu Gudang <22°c
2.
Kelembapan Ruangan 80% s/d 90%
3.
Jarak Bahan Makanan dengan lantai : 15cm
Jarak Bahan Makanan dengan dinding : 5cm
Jarak Bahan Makanan dengan langit-langt : 60cm
Sumber : 1). Keputusan MenKes RI nomer : 1204/MenKes/SK/8/2004. Tentang Persyaratan Kesehatan Lingkungan Rumah Sakit
             2). Pedoman Pelayanan Gizi Rumah Sakit, Kementrian Kesehatan RI 2013.

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