ROTI CANAI Oh ROTI CANAI

we eat at restaurant or stall, of course we will discuss how its taste, the texture, the price and others. However, have you ever thinks about the cleanliness for every materials that used to make the food including the cooking place environment, the ingredients, the person who responsible to cook the food, how a person cook the Figure 1: Image of Roti Canai A favourite for breakfast, Roti Canai is the ultimate in simplicity and taste. It is basically a kind of pancake made by combining wheat flour, oil, ghee, or butter, rolled up into a ball and then swung into the air until it takes a flat, oval shape. It is then fried on a hot iron plate and served with dhal, chicken or fish curry. There are many variations on the same theme that include putting in eggs to make it Roti Telur, sardines to make it Roti Sardin, bananas to make it Roti Pisang and so on. Nowadays, roti canai is available not only in Mamak coffee shops but are sold in supermarkets as frozen food (instant). Most people prefer to consume roti canai which is crisp and fresh from the griddle. Nonetheless, modern technology has made possible its instant availability and hence, can be consumed at anytime. There is no necessity to patronise coffee shops or food stalls as the food can be eaten at home by warming the readymade roti canai on a hot griddle. When we talk about roti canai or other foods during food and lastly is it the food is safe to eat? Two weeks ago, we went to roti canai stall at Tanjung Malim. We made some survey at the stall to identify whether the stall owner concern about the cleanliness of the stall and its cooking place. Our first expression is we satisfy with the cleanliness stall

surrounding. The place where roti canai were made was clean and every ingredients used were new and fresh. For example, the dhal gravy that serves with roti canai was cooked separately for the morning sell and for the evening sell. Besides that, the dough that used also separately prepared for morning and for evening. Next, we looked at a person who responsible to make the roti canai. He always wearing the apron, a small towel was placed around his neck, his hair was short and he did not wear a glove during make roti canai. After that, we observed how he made roti canai for every single step. Suddenly, we saw he just used his hand to take the cooking oil without using a spoon and put the oil on the dough. He also broke the egg and he used his hand

to flatten the egg. Furthermore, the dhal gravy was not closed with anything and was let expose to the air. The plate and bowl used for serving was clean. Overall, we were satisfied with the cleanliness of the stall.

define the meaning of food safety. Food safety is a scientific discipline describing handling, preparation and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. What will happen if we ignore the food safety during taking a food? Usually the food may be contaminated especially by bacteria that already exist in air and our environment. Then, the

contaminated food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. Next is what is microbe? Figure 2: A Very Delicious Roti Canai and Ready to Eat Microbes are single-cell organisms so tiny that millions can fit into eye of a needle. Without microbes, we could not eat or breathe. Microbes are everywhere. There are more of them on a persons hand than there are people on the entire planet! Besides that, microbes are in the air we breathe, the ground we walk on, the food we eat and they are even inside us! The special about microbe is we could not digest food without them, animals could not either. Figure 3: Roti Canai Maker Without microbes also, plants could not grow, garbage would not decay and there would be a lot less oxygen to breathe. In Why it is important to ensure the food safety and controlling microbe? Before we discuss about the important of food safety and controlling microbe, let fact, without these invisible companions, our planet would not survive as we know it! Based on our experience at Roti Canai Stall, we learned many things. One of the things is the important to ensure food safety

and controlling microbe. If food is not fresh or is contaminated due to some outside reasons it can cause us harm, even if it is nutritionally good. Health can be seriously affected if we do not guard ourselves in this respect. There are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria grow very easily if given the chance.

The temperature of food should be kept out of this zone as much as possible. The limit for time spent in danger zone including all aspects of storage, preparation and service is 4 hours. Third, it is very important to ensure the food safety to prevent us from having food poisoning. The symptoms of consuming contaminated food include upset stomach, nausea, vomiting, abdominal

cramps, diarrhea, fever and dehydration. Symptoms may be appears as early as 30 minutes after eating contaminated food or as long several days. Some severe cases may require hospitalization.

(a)

(b)

What happening in food infection? Food infection is a type of foodborne illness. It is caused by eating food that contains

Picture 4: Example of Microbes (a)E.Coli Bacterium (b)Paramecium There are many reasons why it is important to ensure the food safety and controlling microbe. The first reason is to avoid food contamination. There are many safety procedures to follow when preparing food in restaurant. One of the most important is to thaw the frozen foods properly. Food items such as meats and poultry must be cooked to the correct internal temperatures.

certain types of live bacteria which are present in the food. Food infection is

happened where the microorganism itself grows inside your body and is the source of your symptoms. Chemicals, heavy metals, foreign objects, food-infesting insects,

parasites, fungi, viruses and bacteria are all possible causes. When these contaminated food are consumed, the bacterial cells will continue to grow and resulting illness. Food infection cause people suffer in diarrhea, stomach cramps, fever and chills.

Secondly, it is to avoid cross contamination. Cross contamination is all too common in kitchens today. Any equipment used to prepare food must be clean and sanitize. There is a danger zone of temperature, 40 degrees F- 140 degrees F, within which food bacteria multiply rapidly and can thrive.

Salmonellosis is one example of foodborne infection that contains Salmonella bacteria. Once being eaten, the bacteria may

continue to live and grow in the intestine,

thus result in infection and illness. The resistance of the host and the specific strain of Salmonella can cause illness. Refer to our case, the roti canai makers habit may bring foodborne onfection. The roti canai are exposed to the air which full of dust, bacteria and microorganism. He also used his bare hands to put on ingredients such as eggs in the dough. This is also cause bacteria to spread easily causing illness to us. How Would You Avoid Food

preparation. Hand washing is the most important hygiene in terms of keeping food safe. We must wash hands for at least 20 seconds by scrubbing fingers, hands, and arms with hot water and soap , and drying off with either a single use paper towel or clean towel. When youre cooking, you should wash your hands often especially after touching hair or body, sneezing, or handling anything other than food. In addition, you also advised to remove your jewelry as it can harbor bacteria or Next,

Contamination? Food contamination refers to the presence in food of harmful chemicals and

physically contaminate your food.

you should refrigate any leftover food as soon as possible. You may keep them refrigerated for maximum of four days and reheat all leftovers to an internal

microorganisms which can cause consumer illness. Awareness of potential sources of food contamination of good is an important Many

temperature before consuming. All these tips must be applied by everyone especially to those people who are managing

component

nutrition.

bacteria can contaminate food. The most common include of raw Campylobacter poultry and

restaurants, food stall or even school canteen.

jejuni. Mishandling

consumption of undercooked poultry are the main causes of C. jejuni contamination. Simple precautions can reduce the risk of contamination. For instance, meat left at room temperature promotes bacterial Written by: Noor Hajah Sanita Binti Mohd Satar (D20091035086) Siti Norita Binti Mohd Yunos (D20091035109)

growth and refrigeration helps to suppress it. One can also be careful about eating certain foods. Eating raw meats and fish should be avoided as well as salads prepared in restaurants where meats and vegetables share a common surface during