Faktor-Faktor Yang Berhubungan Dengan Tindakan Penjamah Dalam Penanganan Makanan Pada Rumah Makan Di Kabupaten Banjar

Abstract

The Factors Associated With Handler’s Action In Handling Food On Restaurants In Banjar District. In 2015 there are poisoning cases because of contaminated food by chemical, physical, and biological factors. The case occurred in Gambut Subdistrict, Kertak Hanyar, Simpang Empat and Martapura, cause South Kalimantan in the sixth province with the highest poisoning case in Indonesia. The poisoning cases of 66.7% is caused by microbial contamination on fast food from the handlers. This is because their action who are less concerned on food safety, especially they work at house. This study aimed to determine the factors associated with the handler’s action in handling food on restaurants in Banjar District. The study type was Observational Research with Cross sectional design. The method used interview and observation. The sample was determined by purposive sampling technique, which is obtained by research opinion, with the result obtain a sample amounted to 78 food handlers that work for 24 restaurants in Martapura, Banjar District. The results showed that there was significant relationship between: 1) the education and handler’s action (p

Relationship of knowledge and attitude with food handling practices: A systematic review

“…Alqurashi et al explained that as many as 48.5% of the handlers knew the importance of cleanliness when preparing food serving, such as washing hands, wearing gloves before preparing food, cleaning knives, cutting boards, and various other equipment [32]. This research is in line with Kurniawan et al which shows a significant relationship between the level of education and food handlers' actions in handling food [38]. According to Ramadani et al the basic sanitation principle needs to be done to protect consumers from harmful microorganisms and infectious diseases.…”

Perilaku Penjamah Makanan Warung Makan Pada Masa Pandemi Covid-19

“…Sebagaimana teori Lawrence Green, pembentukan perilaku dipengaruhi oleh faktor predisposisi, faktor pemungkin dan faktor penguat [9]. Pada penelitian ini faktor predisposisi memuat pengetahuan [10], sikap [ [10], [12]] dan tingkat pendidikan [13] serta faktor penguat berupa pelatihan [14] diduga menjadi faktor yang mempengaruhi perilaku penjamah makanan pada masa pandemi Covid-19.…”

“…Penelitian ini tidak selaras dengan penelitian terhadap rumah makan wilayah Martapura Kota di Kabupaten Banjar yang hasilnya menyatakan bahwa ada hubungan pendidikan dengan tindakan penanganan makanan pada penjamah makanan [14].…”

“…Sejalan dengan penelitian terdahulu yang mendapati nilai p value 0,001 serta nilai r 0,355 maknanya pelatihan memiliki korelasi cukup kuat terhadap tindakan penjamah makanan. Dengan demikian, ada hubungan pelatihan pangan dengan tindakan penanganan makanan pada penjamah makanan [14]. Pelatihan keamanan dan sanitasi makanan mampu meningkatkan pengetahuan serta mempengaruhi sikap bahkan praktik penjamah makanan.…”