GIZI FK UB. Malang,

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 33

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 5

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. 11

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 ) 19

IDP

Pengungsi

Handbook for Emergencies. ( The Emergency Preparedness and Response Section UNHCR Headquarters ) PRIO

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Emergency Social Services      

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 )

Emergency Food Service  

Meeting Urgent Needs Responsibilities ( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007))

Sina

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Kabanjahe, IDP G Sinabung

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EFS

Emergency Food Service  Meeting

Urgent Needs  Responsibilities

( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007) respon

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Responsibilities   

  

Sufficient amount of food Meet high risk group Appropriate food services Food requirement ( quantities, hot/cold ) Religious/cultural requirements Food safety ( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007)

ORG

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Operational Guidelines 

Sanitation Guidelines Safe Procedure Essential  Personal Hygiene 

  

Precaution Against Food Contamination Operational Procedure at Warehouses Improvised Refrigerator ( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007)

ref

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Improvised Refrigeration Above Ground

( Emergency Food Service: Planning for Disasters ) © Her Majesty the Queen in Right of Canada (2007) 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   

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. 35

CT

Food Safety

handen

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SL CYH 37

WASH HANDS WHEN VISIBLY SOILED ! OTHERWISE, USE HANDRUB ! ( Hand Hygiene, Technical Reference Manual. WHO 2009 )

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( Hand Hygiene, Technical Reference Manual. WHO 2009 )

( 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 ) 42

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5fs

Five keys to food safety     

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 ) 46

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Food Worker Top 10 1 2 3 4 5 6 7 8

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 ) 48

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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. 49 ( EMERGENCY SHELTERS AND MASS FEEDING CENTERS, County of San Diego )

Golden rules for safe food preparation          

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    

   

Berapa kalori Pengerjaan mudah Kemasan mudah Ragam menu Penghidangan Pengawasan mutu Peralatan Pembersihan 53

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 ) 61

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 ) 62

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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). 76

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Pengawasan Mutu

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wash

Cleaning and

Sanitizing 78

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clean

Cleaning and Sanitizing 

Cleaning

: pakai sabun

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Sanitizing : pakai chemical

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Washing Dishes by Hand 

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 81

3 Compartment Sink

SANITIZE (1) 100mg/L chlorine solutions at a minimum temperature of 24ºC (2) clean water at a minimum temperature of 77ºC 82

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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 ) 86

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(LES BONNES PRATIQUES D’HYGIÈNE DANS LA PRÉPARATION ET LA VENTE DES ALIMENTS DE RUE EN AFRIQUE )

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 89

[email protected]

081 334 663 808 90

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[email protected] 081 334 663 808 91

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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  

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 99

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Jumlah kecil , air jernih  Boiling  PUR  PAC

 SODIS

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Boiling   

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 111

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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Copyright © by SANDEC (Water & Sanitation in Developing Countries) at EAWAG (Swiss Federal Institute for Environmental Science and Technology) 118

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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 124

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GIZI FK UB. Malang,

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