Analysis of Food Handler’s Knowledge of Hygiene and Sanitation Impact on Food Quality

Abstract

As the food and beverage industry in Indonesia has a large demand and supply, the quality and safety of food as well as effectiveness in the production process are important to consider for quality assurance. Food safety is very important to avoid side effects arising from contamination, abuse, and food poisoning. One of the worldwide food safety systems is the Hazard Analysis and Critical Control Points (HACCP). Not only HACCP which regulates food safety, SOPs from companies can also play a role. Most major food and beverage industries in Indonesia are already using international food security. However, small businesses in the food & beverage industry rarely use international standards therefore it is still often the case with food safety. With the Lubana Sengkol restaurant case study, the writer wants to know whether the food handler in Lubana Sengkol knows about food safety management and whether the food handler implements the hall. This research analyzes food handler knowledge about hygiene and sanitation and whether it affects food quality or not with quantitative methods and in-depth interviews or the same as qualitative and tested validity and reliability. This research concluded that the influence of the food handler's knowledge about hygiene and sanitation impact on food quality in Lubana Sengkol was proven from the questionnaire results and was supported by in-depth interviews that there were several cases acting as factors for food borne illness.

Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering

“…Encouraging food handlers to maintain personal hygiene and follow good handling practices is crucial to prevent the transmission of pathogens from food handlers to consumers (Smigic et al, 2016). Poor hygiene practices and lack of knowledge increase the risk of food and beverage contamination (Salsabela and Abryanto, 2022). A study on a group of food handlers in Indonesia discovered that the knowledge level of food handlers was the biggest contributor to food contamination (Susanna et al, 2015).…”