Community Empowerment Program in Bojong Terong, Depok, West Java: Established a Healthy Catering Business that Takes into Account the Industrial Hygiene Aspects

Abstract

Based on the baseline survey and observation that was conducted by the research team, the community empowerment program is really needed to be implemented in Bojong Pondok Terong. The community in that area faces some social issues that are related to their health, education, and economic condition. Hence, a healthy catering business that also concerns the industrial hygiene aspects is one of the suggested solutions to improve the economic condition of the people in that area.The aim of this research is to investigate people's knowledge about the industrial hygiene before and after the community empowerment program was developed.This research used quantitative method by using questionnaires. Questionnaires were given to around 20 women who were being mentored about developing a healthy catering business that concern to industrial hygiene aspects. The result was analyzed by using SPSS software. The result from the questionnaire presents that 90.62 percent of the respondents observed understand about the industrial hygiene aspects during the pre-test, and it was increased to 98.06 percent during the post-test or after the program was developed.

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

“…This resulted in limited research subjects and food samples, and the interpretation of research findings should not be generalized to the general population of food handlers in contract catering. Nonetheless, the research emphasizes the significance of regular food safety training for food handlers, consistent with earlier research in Depok, Indonesia, albeit with a smaller sample size of only 20 participants (Maharani et al, 2018).…”

Investigation of the Effects of Kitchen Hygiene Training on Reducing Personnel-Associated Microbial Contamination

“…It is important to carry out microbiological controls of their hand surface samples to determine how hygienic trainings positively affect the behavior of the kitchen personnel. Analysis of indicator microorganisms such as coliforms, E.coli and S.aureus are important in determining the effectiveness of sanitation programs 16,10 .…”

“…For this reason, kitchen personnel should especially obey the rules of hand hygiene. Otherwise, infections caused by these factors cause deaths and significant labor losses 6,16 . In this study, it was aimed to determine the effect of hygiene training given to kitchen personnel on reducing microbial contamination caused by personnel.…”