scholarly journals Higiene Sanitation Management of Food and The Existence of Bacteria in The Food in RSUD Dr. Harjono Ponorogo

2018 ◽  
Vol 10 (1) ◽  
pp. 13
Author(s):  
Titis Jiastuti
Keyword(s):  
Food Service ◽  
Food Hygiene ◽  
Food Handlers ◽  
Microbiological Test ◽  
E Coli ◽  
Laboratory Test Results ◽  
Quality Of Food ◽  
Water Proofing ◽  
Prepared Food

Hygienic and healthy food into the basic principles of the organization of food in hospitals. Food service hospital dedicated to the sick and at risk of pathogen contamination of germs. Implementation of food in the hospital must comply with Kepmenkes Decree No. 1204/Menkes/SK/X/2004 on Environmental Health Requirements Hospital. The purpose of this study is the management of food hygiene sanitation Identify at Hospital Dr. Harjono Ponorogo. This study is a descriptive observational. Object of the research officer food handlers, food hygiene, sanitation management, and food microbiological test (examination of E. coli and Salmonella). Collecting data using questionnaires, observation sheets, and test laboratory. Hygiene of food handlers who do not qualify the use of personal protective equipment, training of hygiene sanitation, and health screening. Sanitation management of food that does not qualify the quality of food, the food processing and presentation of food, while 9 samples prepared food laboratory test results 5 (55.6%) positive samples of E. coli. The conclusions in Hospital Dr. Harjono Ponorogo increase efforts to hygiene of food handlers and food sanitation management. Expected medical examination should be routinely expected 2 times a year, improving sanitation facilities that support the management of food hygiene, as well as water proofing regularly twice a year.

scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD

2019 ◽  
Vol 2 (2) ◽  
pp. 170
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Quality Of Food ◽  
Food Needs ◽  
Food Sanitation

The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background in terms of hygiene and food sanitation, and they never gained knowledge about food hygiene and sanitation. This will greatly determine the quality of food provided to consumers especially elementary school children. Based on this, the Community Service activities on hygiene training and food sanitation were carried out at food handlers in the cafeteria of Muhammadiyah 1 and 2 elementary schools in Sidoarjo.

scholarly journals Food Hygiene at On-Site Premises in Perak and Selangor: Are We Ready for Self-Regulatory Practices?

2019 ◽  
Vol 4 (10) ◽  
pp. 65
Author(s):  
Mazni Saad ◽  
Mohd Hanafi Azman Ong ◽  
Noor Suzana Osman ◽  
Norhidayah Abdullah
Keyword(s):  
Publishing House ◽  
Food Service ◽  
Well Being ◽  
Food Handler ◽  
Food Hygiene ◽  
Food Handlers ◽  
Cooking Practices ◽  
International Publishing ◽  
Open Access Article

Safe and hygienic food add value to food intake and prevent undesirable health conditions. Food handlers who are at the forefront of the food service process must monitor and measure the standards of their food hygiene and its preparation and cooking practices. This study investigates how ready food handlers at on-site premises are for self-regulatory practices. Food surface contacts were chosen for investigation via purposive sampling and swab analysis to unravel hidden messages about the level of hygiene standards in the foodservice operation. The findings reveal the existence of contamination across the majority of the selected contact surfaces that could affect the consumers’ well-being and quality of life.Keywords: consumer well-being; food hygiene; food surface contact; food handler; the on-site premise eISSN: 2398-4287 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v4i10.1568

scholarly journals The Existence test of Salmonella thypii and Eschericia coli of Corn Ice at Padang Bulan’s Traditional Market, Medan

2020 ◽  
Vol 6 (1) ◽  
pp. 96-102
Author(s):  
Toberni S. Situmorang
Keyword(s):  
Plate Count ◽  
Gram Negative Bacteria ◽  
Food Hygiene ◽  
E Coli ◽  
Gram Staining ◽  
Hygiene Factors ◽  
Existence Test ◽  
Descriptive Method ◽  
Total Bacteria

Food hygiene is an important factor to protect ourselves from the contamination of germs and bacteria that enter through these food intermediaries. Food contaminated by bacteria will cause disease and can cause death if not treated immediately. Common bacteria that contaminate food are Salmonella thypii and Eschericia coli. Both types of bacteria are a group of gram-negative bacteria in the form of bacilli. This study aims to analyze and identify the bacteria S. thypii and E. coli found in corn ice samples. The study was conducted with a descriptive method by conducting a bacteriological examination to determine the quality of sample cleanliness. There are 3 stages in this study, the first stage is calculation of amount of total bacteria (total plate count), analysis of S. thypii and E. coli bacteria and identification with Gram staining. The results showed 40% of samples tested is positive for S. thypii and 60% for E. coli. The largest amount of total bacteria was shown by samples 1 and 3, which were 78 cfu and 52 cfu, respectively. The presence of S. thypii and E. coli bacteria in the sample is thought to be due to poor hygiene factors in the processing of the drink

scholarly journals Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

2020 ◽  
Vol 18 (2) ◽  
Author(s):  
Sharen Liestya Santosa ◽  
Narwati . ◽  
Ernita Sari
Keyword(s):  
Development Strategy ◽  
Food Processing ◽  
Swot Analysis ◽  
Sampling Technique ◽  
Food Handlers ◽  
Evaluation Design ◽  
Research Activity ◽  
Routine Monitoring ◽  
Quality Of Food

        Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering.          This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya.          Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

An Investigation of Factors that Influence Hygiene Practices at a Small Day Care Center

2017 ◽  
Vol 81 (1) ◽  
pp. 158-164 ◽  
Author(s):  
Jee Hye Lee
Keyword(s):  
Day Care ◽  
Care Center ◽  
Food Service ◽  
Classification And Regression Tree ◽  
Food Hygiene ◽  
Food Handlers ◽  
Certification Authority ◽  
Related Factors ◽  
Day Care Centers ◽  
Hygiene Practices

ABSTRACT The aim of this study was to explore factors that influence hygiene practices at small day care centers. It examines the effect of food hygiene training on hygiene practices and investigates the correlations between the hygienic status of food handlers' hands and that of kitchen utensils. Furthermore, it determines the influences of demographic and facility-related factors on hygiene practices in small day care centers. A total of 56 food handlers at 49 day care centers in the Gyeongnam area of South Korea participated in hygiene training. The results of the study showed that after two training sessions, the ATP bioluminescence levels of knives (P < 0.01), cutting boards (P < 0.01), food handlers' hands (P < 0.001), and UV disinfection cabinets (P < 0.01) decreased. After training, the total scores on the inspection checklist were significantly improved (P < 0.05). Strong associations between the microbial quality of hands and kitchen utensils were seen. Classification and regression tree analysis identified important factors that influence hygiene practices at small food service kitchens, such as status of registration with the government certification authority, length of food handlers' working experience and their age, and maximum number of people served. This study helps to broaden our knowledge of food hygiene issues in small day care centers.

scholarly journals Quality Differences of Public, For-Profit and Nonprofit Providers in Scandinavian Welfare? User Satisfaction in Kindergartens

2019 ◽  
Vol 31 (1) ◽  
pp. 153-167
Author(s):  
Håkon Solbu Trætteberg ◽  
Audun Fladmoe
Keyword(s):  
Welfare State ◽  
User Satisfaction ◽  
Large Scale ◽  
Food Service ◽  
Service Area ◽  
For Profit ◽  
Quality Of Food ◽  
Large Scale Survey ◽  
The City

Abstract Research on differences between public, for-profit, and nonprofit providers of welfare services has provided mixed findings, depending on welfare state arrangement, regulation, and service area. This paper’s objective is to study the differences between public, nonprofit (cooperatives and other nonprofits), and for-profit welfare providers from the perspective of the users in the tightly regulated Scandinavian context. We ask how the users perceive the providers from different sectors differently and how this variation can be explained. The study relies on a large-scale survey carried out in 2015 in the city of Oslo, Norway. From the survey, we identify the two main results. First, despite limited differences, users of nonprofit kindergartens are generally more satisfied than users of for-profit and public kindergartens. Second, an important explanation for variations in user satisfaction among kindergartens is identified in a pocket of regulatory leniency: the quality of food service. This is the only expense that varies among kindergartens in Norway. These results indicate that more lenient regulations could potentially increase provider distinctiveness. Based on the existing literature, we discuss why nonprofit providers seem to fare better in the minds of users than public and for-profit providers.

scholarly journals Penerapan Hazard Analysis And Critical Control Point Di Main Kitchen Hotel Ibis Styles Yogyakarta

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Tri Widianto ◽  
Citra Unik Mayasari
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Food Service ◽  
Main Task ◽  
Literature Study ◽  
Critical Control Point ◽  
Food And Beverage ◽  
Quality Of Food ◽  
Product Department

Abstract - In the hotel business there are many departments that have an important role to support operational activities in it, one of them is the Food and Beverage Product Department. The main task of this department is to provide services in the form of food or beverages, there are various sections in this department one of them is the main kitchen. All the main dishes and hot foods are produced by the main kitchen, to maintain the quality of food is applied to the system of food quality assurance that is Hazard Analysis And Critcial Control Point (HACCP). So is the Ibis Hotel Styles Yogyakarta which applies the HACCP system to the main kitchen, it aims to maintain the quality of food, prevent danger in food safety and provide satisfaction of service for the guest especially in food service. This research the authors use descriptive qualitative methods, with data collection techniques in the form of observations, interviews, documentation and literature study. From the results of research conducted by the author, the application of HACCP is important for the storage and presentation of food at Ibis Hotel Styles Yogyakarta. It aims to maintain the quality of food or food at Ibis Hotel Styles Yogyakarta Keywords: Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), Main Kitchen. Abstrak - Dalam usaha hotel terdapat banyak dapartemen yang memiliki peranan penting guna mendukung kegiatan operasional di dalamnya, salah satunya adalah Food and Beverage Product Department. Tugas utama dari departemen ini adalah menyediakan layanan yang berupa makanan atau minuman, ada berbagai section dalam departemen ini salah satunya adalah main kitchen. Segala kegiatan produksi hidangan utama dan makanan-makanan panas diproduksi oleh main kitchen, untuk mempertahankan kualitas makanan diterapkan sistem penjamin mutu makanan yaitu Hazard Analysis And Critcial Control Point (HACCP). Begitu juga Hotel Ibis Styles Yogyakarta yang menerapkan sistem HACCP pada main kitchen, hal ini bertujuan untuk menjaga kualitas makanan, mencegah bahaya dalam keamanan pangan dan memberikan kepuasan pelayanan bagi tamu khususnya di pelayanan makanan. Dalam penelitian ini penulis menggunakan metode deskriptif kualitatif, dengan teknik pengambilan data berupa pengamatan, wawancara, dokumentasi dan studi pustaka. Dari hasil penelitian yang dilakukan penulis, penerapan HACCP penting bagi penyimpanan dan penyajian pada makanan di Hotel Ibis Styles Yogyakarta. Hal ini bertujuan untuk menjaga kualitas bahan makanan atau makanan di Hotel Ibis Styles Yogyakarta. Kata Kunci : Food And Beverage Product Department. Hazard Analysis And Critical Control Point (HCCP), dapur.

scholarly journals Knowledge and practices regarding food hygiene and health profile of food handlers in eateries in a town in Southern Karnataka

2018 ◽  
Vol 5 (5) ◽  
pp. 2123 ◽  
Author(s):  
Meera George ◽  
Pretesh Rohan Kiran ◽  
Sulekha T. ◽  
Gautham Antony Joseph
Keyword(s):  
Food Service ◽  
Food Handler ◽  
Health Profile ◽  
Food Hygiene ◽  
Food Handlers ◽  
Urban District ◽  
Cross Sectional ◽  
Poor Knowledge ◽  
Knowledge And Practice ◽  
Safe Food

Background: A food handler is anyone who works in a food business and handles food, or surfaces that are likely to come into contact with food. The chance of food becoming contaminated depends largely on the health status and knowledge and practices of food safety of food handlers. Current statistics on food borne illnesses in various industrialized countries show that up to 30% of cases may be caused by poor food handling techniques, and by contaminated food served in food service establishments.Methods: A cross sectional study was undertaken among 150 food handlers working in eateries in Anekal town, Bangalore Urban district, to determine their health profile and assess their knowledge and practices regarding food hygiene. A pre-validated, structured questionnaire was used to assess the knowledge and practices among food handlers. Knowledge and practice scores were categorized to find associations between levels of score and demographic variables.Results: The mean age of the study subjects was 33.68±12.86 years. Fever and dizziness was reported by 39 (26.6%) of food handlers. Poor knowledge was found in 80 (53.3%) and poor practice in 83 (55.3%) regarding safe food hygiene. An increase in age and education levels showed a positive association with knowledge and practice of safe food hygiene.Conclusions: Given high levels of poor knowledge and practice regarding safe food hygiene among these food handlers, there is an urgent need to address this issue that may translate into increased morbidity and suffering among populations served by these food handlers.

Organization of Healthy Catering in Russian Universities Using Vending Technologies

2018 ◽  
Vol 9 (1) ◽  
pp. 114
Author(s):  
M. A. BELYAEVA ◽  
S. P. BURLANKOV ◽  
A. A. GAJOUR ◽  
V. I. PEROV ◽  
A. Yu. SOKOLOV
Keyword(s):  
Consumer Preferences ◽  
Marketing Research ◽  
Food Service ◽  
Present Moment ◽  
Vending Machines ◽  
Market Situation ◽  
On Line ◽  
Quality Of Food ◽  
Russian Universities

Relevance of the research: at present moment, healthy catering is a relevant issue for higher education institutions; this includes ensuring the quality of food and automating the sale of set lunches through vending machines, thereby providing students with a better access to healthy food and taking into account consumer preferences. The article presents a comparative analysis of the organization of healthy catering by using vending technologies not only in leading Russian universities, but also at the international level. Goal of the research: to develop diets for male and female students, as well as the mechanisms for their implementation, mainly using vending machines for selling set breakfasts and lunches that meet the regulatory requirements for developed diets. Research methods: the study involved using a range of questionnaires and analyzing preferences of students and university staff. Conducting marketing research, the authors applied methods of market analysis, as well as on-line questionnaires. The research sample included 230 students. Results of the study: the article considers in detail catering at the Plekhanov Russian University of Economics. To compare the results, the authors also studied other six leading universities of Moscow and the data from a number of large international universities. It was determined that most universities require the development of healthy catering, as well as improving the service. These problems are especially acute in the sphere of social catering, and namely in the university catering. Therefore, the authors explored the following aspects: the market situation with the demand for catering services in universities (Russian and international); conducting polls, interviewing the youth to assess the quality of food, service, range of meals, ways of selling dishes and others. The best way to improve catering at universities seems to be through using vending machines, pizza mats and other innovations. However, there are some problems associated with the maintenance of vending machines, which implies their rational location. In addition, it is necessary to develop the required product range, and solve the related tasks of batching, packaging, and logistics.

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