Pengetahuan, Sikap Dan Personal Hygiene Tenaga Penjamah Makanan Di Ruang Pengolahan Makanan

Abstract

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

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

“…Researches by Lee et al, Alqurashi et al, Doraliyana et al revealed that personal hygiene is the most influential factor in food handlers regarding food quality [7], [32], [34]. Miranti and Adi research also support this and Assidiqi et al showed a relationship between knowledge and foodhandling hygiene [41], [42]. Research Lee et al demonstrated that food handlers have a good understanding of personal hygiene but not cross-contamination and sanitation because, in Malaysia, food handler training focuses more on personal hygiene than prevention cross-contamination pathogens [7].…”

Hubungan Pengetahuan Dan Sikap Hygiene Sanitasi Dengan Perilaku Personal Hygiene Pada Penjamah Makanan Kaki Lima Di Kecamatan Tapos Kota Depok

“…14 Hygiene perorangan merupakan perilaku bersih, aman dan sehat penjamah makanan untuk mencegah terjadinyakontaminasi pada makanan mulai dari persiapan hingga penyajian makanan. 15 Personal hygiene diperlukan baik orang sehat maupun pada orang sakit. Masalah kesehatan yang erat kaitannya dengan personal hygiene yaitu berupa kebersihan kulit rambut, kebersihan kuku tangan dan kaki, kebersihan kulit, kebersihan pakaian, kebersihan gigi dan mulut, dan perawatan tubuh secara keseluruhan.…”

Hygiene dan Sanitasi Penjamah Makanan Pada Ruangan Pengolahan RSUD Datu Beru Aceh Tengah

“…Penyelenggar aan makanan di rumah sakit dilaksanakan dengan tujuan untuk menyediakan makanan yang kualitasnya baik dan jumlah yang sesuai dengan kebutuhan serta pelayanan yang layak dan memadai bagi pasien yang menjalankan rawat inap. [10] Hygiene dan sanitasi mempunyai hubungan yang erat dan tidak dapat dipisahkan antara satu dengan yang lain. Higiene dan sanitasi merupakan usaha kesehatan masyarakat yang bertujuan untuk mencegah terjadinya penyakit pada manusia.…”