scholarly journals An Overview Of Food Hygiene And Sanitation In Campus C Canteens Universitas Airlangga Surabaya

2019 ◽  
Vol 11 (2) ◽  
pp. 158
Author(s):  
Ryan Angga Oktafani s
Keyword(s):  
Food Processing ◽  
Food Contamination ◽  
Food Handler ◽  
Food Handlers ◽  
Cross Sectional ◽  
School Canteen ◽  
Treatment Facilities ◽  
The Republic ◽  
Cross Sectional Design ◽  
The University

School canteen is provided to meet the confectionary needs of campus citizens at Universitas Airlangga (UA) in Surabaya. Food contamination occurs upon improperly treatment for food, that this issue still potentially happen around the canteen of UA and put significant impacts for campus citizens. This study aims to identify the conditions of hygiene, food handler sanitation and food processing in campus C Airlangga University’s canteen. This reearch is a descriptive study with cross sectional design. Sampling process was using purposive sampling method. Observation and exploration regarding hygiene was assessed by questionaire and the sanitation was observed by criteria instrument. Variables of interest in this study are including of the characteristics of food handlers, food handler hygiene, sanitation treatment facilities, canteen facilities and infrastructure on the food provided by the canteen at the University of Airlangga. The results of the study shows that food handlers were free from infectious diseases, they are not smoker and did not comb their hair near food processing premises, only 1 person (of 5%) were sneezing near the food inadvertently. For building sanitation facilities and food preparation areas in each cafeteria is already adequate and already met the criteria of the Decree of the Minister of Health of the Republic of Indonesia No. 1098 / Menkes / SK / VII / 2003, on the feasibility of hygiene and sanitation in the school cafeteria campus.

scholarly journals Hygiene and Sanitation of Food Processing Center in Gudang 100 Warehouse at Tanjung Perak Sea Port of Surabaya 2018

2019 ◽  
Vol 11 (1) ◽  
pp. 69
Author(s):  
Tifal - Dakwani
Keyword(s):  
Public Health ◽  
Food Processing ◽  
Food Contamination ◽  
The Other ◽  
Food Storage ◽  
Food Handlers ◽  
Cross Sectional ◽  
Port Area ◽  
Dining Room ◽  
Cross Sectional Design

Food Processing Premise is a place for processing food raw ingredients to become ready to consume food. In order to function optimally, the premises are needed to be controlled frequently particularly in the port area where many visitors and staffs are in needs of health protection during their activities in this area.  For this purpose, the authority has been attempting to increase and maintain food and baverage quality in this area therefore it could avoid any public health menaces from food contamination and intoxication for the population. As basic health survey (RISKESDAS) in 2013 reported diseases contributed as public health threats such as diarrhea 3.5%, typhoid 2.2%, hepatitis 1.2% (Riskesdas, 2013). The study aims to analyse the hygiene and sanitation implementation of food processing center in Gudang 100 warehouse at Tanjung Perak Sea Port of Surabaya. This present study is an observational study with cross sectional design. The sample was obtained based on 2017 data and mapping of 60 food tenant premises. 5 places were observed during study period. The variables observed were including of location, building, sanitation facilities, dining room, food storage, ingredients, food, the process, serving, food stuff, and the employee. The variables were observed using the total score as enacted by Indonesian Ministry of Health regulation NO.1098/MENKES/SK/VII/2003 regarding of Hygiene and sanitation standards for food stalls and restaurant. The result of the study shows there are 2 food stalls (B and C) with score <700 while the other stalls (A, D and E) reach score >700. The conclusion of this study highlights the needs of adjusting the requirement of the hygiene and sanitation of food stalls and restaurant as well as provide regular trainings for food handlers.

scholarly journals KONTAMINASI ESCHERICHIA COLI PADA MAKANAN JAJANAN DI KANTIN SEKOLAH DASAR NEGERI WILAYAH DENPASAR SELATAN

2016 ◽  
Vol 10 (1) ◽  
pp. 28
Author(s):  
Dewi Nuryani ◽  
Nyoman Adiputra ◽  
Ida Bagus Sudana
Keyword(s):  
Elementary School ◽  
Food Processing ◽  
Chi Square ◽  
Cross Sectional ◽  
Public Elementary School ◽  
The Public ◽  
E Coli ◽  
Public Elementary Schools ◽  
School Canteen ◽  
Cross Sectional Design

Snacks at the Public Elementary School Canteen has a huge potential in the nutrition of schoolchildren, as it also has a level of vulnerability that can cause diarrhea if not to be improved maximally .The purpose of this study was to determine the factors associated with the incidence of E. coli contamination in snacks in the canteen of the Public Elementary School at area of South Denpasar District. The research was conducted with cross-sectional design on 31 canteen of Public Elementary Schools in at area of South Denpasar District in January to March 2015 .The statistical test used was chi-square method. Positive E. coli contamination in food snacks of the Publick Elementary School Canteen at area of South Denpasar District were occur in amount of 71 % and 29 % negative. The factors related to the E. coli contamination in the snacks were foodstuffs ( p = 0.037 ) , storage of foodstuffs ( p = 0.041 ) , food- processing ( p = 0.037 ) , sanitary facilities ( p = 0.015 ) and power handlers ( p = 0.037 ) . The most dominant factors related to E. coli contamination in snacks of the canteens of Public Elementary School at area of South Denpasar District is sanitation facilities especially the water which have been used in process of the food-snack preparation .Suggested to all state elementary school cafeteria Region South Denpasar to improve environmental sanitation and water sources are more hygienic.

scholarly journals The Assessment of Hygiene and Sanitation Practice in “Penyetan” Food Traders In The Sunan Ampel Religious Tourism Area Surabaya

2019 ◽  
Vol 11 (1) ◽  
pp. 45
Author(s):  
Nasyihatus Sakinah
Keyword(s):  
Disease Transmission ◽  
Food Contamination ◽  
Food Samples ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
E Coli ◽  
Laboratory Test Results ◽  
Religious Tourism ◽  
Cross Sectional Design

Sunan Ampel Religion Tourism area Surabaya is one of the most visited destinations for visitors and tourists that is surrounded by food traders carts, unfortunately food hygiene and sanitation practice among them is still poorly implemented that it could initiates food borne disease transmission. This study aims to analyze the personal hygiene conditions of food handlers, sanitation of merchant facilities and quality of feeders in the Sunan Ampel Religious Tourism Area, Surabaya. This research is a descriptive observational study with cross sectional design. The population in this study were 30 penyetan food traders and food samples in the form of sambal (chili paste) penyetan to be observed for the presence or absence of E. coli bacteria. The results of the study showed that the penyetan food handlers in the Sunan Ampel religious tourism area were at at age group of 20-25 years old for 14 subjects (46.67%). The subject respondents in majority are men with total of 21 subjects (70%). The education level of the respondents is high school for 10 respondents (33.33%). The highest proportion of work period is 1-5 years is for 14 respondents (46.66%). Overall, hygiene condition of the food handlers is 100% in high category. Sanitation conditions for food merchant facilities that meet the requirements are 28 stalls (93.33%). Laboratory test results found 2 samples of chili paste positive with E. Coli bacteria. This study concludes that the hygiene condition of food handlers in the Sunan Ampel Religious Tourism Area was nearly in accordance with hygiene and sanitation standard, however, further practice monitoring is required as respondents frequently did not use aprons, used jewelry and smoking while working. therefore, a risk of food contamination is still a significant threat of the area. The result of the sanitation assessment of public facilities within the area showed that 70% of them have been met with the requirement.

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

2019 ◽  
Vol 4 (2) ◽  
pp. 81
Author(s):  
Amalia Safitri Assidiq ◽  
Made Darawati ◽  
AASP Chandradewi ◽  
Ni Luh Suranadi
Keyword(s):  
General Hospital ◽  
Food Processing ◽  
Research Result ◽  
Food Contamination ◽  
Study Data ◽  
Iso 9001 ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Cross Sectional ◽  
Before And After

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.

scholarly journals Food Handlers Personal Hygiene in The Cafeteria of SDN Model and its impacts on Total Plate Count (TPC) in Food

2019 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Upi - Almasari ◽  
Corie Indria Prasasti
Keyword(s):  
Storage Temperature ◽  
Food Samples ◽  
Personal Hygiene ◽  
Plate Count ◽  
Food Handler ◽  
Food Handlers ◽  
Microbiological Contamination ◽  
Storage Duration ◽  
Cross Sectional ◽  
Total Plate Count

Canteen has an important role to provide of nutritious and safe food for students during school hours with relatively affordable prices. The results of Food and Drugs Monitoring (BPOM) inspection in 2013 by taking a sample of School Children Confectionary (PJAS) found that 80.79% of the samples confirmed as free from microbiological contamination. These results decrease in 2014, whereas PJAS samples confirmed as free from microbiological contamination is was 76.18%. This study aimed to analyze the implementation of personal hygiene food handlers in the cafeteria of SDN Model to figures Total Plate Count (TPC) in food. This was a descriptive study using cross sectional design. Samples were taken with total sampling where the sample size in this study was the total population of cafeteria booth at SDN Model, there are 5 booths canteen, 5 food handlers, and 5 food samples were taken from each canteen booth. All food samples were tested for bacteriological quality using Total Plate Count (TPC) parameter. The use of Personal Protective Equipment (PPE) such as mask, gloves, headgear, and apron is important to minimize contamination of microorganism from food handlers to food produced. In addition, the selection of ingredients, storage duration, and storage temperature are required to be considered. Suggestion for the cafeteria supervisor of SDN Model and food handler: for the cafeteria supervisor SDN Model to impose regulation and education for food handlers to use PPE during food processing. It is suggested to food handlers to get used to in using PPE during processing the food

scholarly journals Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1784 ◽  
Author(s):  
Lígia Isoni Auad ◽  
Verônica Cortez Ginani ◽  
Elke Stedefeldt ◽  
Eduardo Yoshio Nakano ◽  
Aline Costa Santos Nunes ◽  
...  
Keyword(s):  
Food Safety ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Contamination ◽  
Food Handler ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Food And Water Samples ◽  
Attitudes And Practices ◽  
Safety Knowledge

This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.

scholarly journals Prevalence of Anxiety and Associated Factors among Pharmacy Students in Saudi Arabia: a Cross-Sectional Study

2020 ◽  
Vol 2020 ◽  
pp. 1-6 ◽  
Author(s):  
Sana Samreen ◽  
Nasir A. Siddiqui ◽  
Ramzi A. Mothana
Keyword(s):  
Saudi Arabia ◽  
Associated Factors ◽  
Cross Sectional Study ◽  
Pharmacy Students ◽  
Behavioral Disorder ◽  
Cross Sectional ◽  
General Anxiety Disorder ◽  
General Anxiety ◽  
Cross Sectional Design ◽  
The University

Background and Objective. Anxiety is an emotional and behavioral disorder that may disturb the student’s quality of learning and its outcome. This study is aimed at assessing the prevalence and associated factors among pharmacy students at a university in Saudi Arabia. Methods. We used a cross-sectional design, and data collection was carried out over a period of two months from September 2018 to November 2018 using paper-based self-administered questionnaires. The General Anxiety Disorder-7 (GAD-7) scale was used to measure and classify anxiety among the study participants. Results. The prevalence of anxiety among pharmacy students was 49% (83 students); 44 students (25.9%) had mild anxiety, while 24 (14.1%) students had moderate anxiety, and 15 (8.8%) severe anxiety. There were statistically significant differences in anxiety scores according to faculty type ( p = 0.2 ) and nutritional status ( p = 0.4 ). Conclusion. The findings of this study revealed that half of the pharmacy students suffered from anxiety incidence during their studies at the university. However, the majority of them are experiencing mild to moderate. This may have a significant impact on academic performance and necessitates special attention.

scholarly journals A multi-state outbreak of Salmonella serotype Thompson infection from commercially distributed bread contaminated by an ill food handler

2005 ◽  
Vol 133 (5) ◽  
pp. 823-828 ◽  
Author(s):  
A. C. KIMURA ◽  
M. S. PALUMBO ◽  
H. MEYERS ◽  
S. ABBOTT ◽  
R. RODRIGUEZ ◽  
...  
Keyword(s):  
Southern California ◽  
Case Control Study ◽  
Food Contamination ◽  
Health Department ◽  
The United States ◽  
Food Handler ◽  
Food Handlers ◽  
Illness Onset ◽  
Salmonella Serotype ◽  
Control Study

Foodborne transmission is estimated to account for 95% of non-typhoidal Salmonella infections reported in the United States; however, outbreaks of salmonellosis are rarely traced to food handlers. In August 2000, an increase in Salmonella serotype Thompson infection was noted in Southern California; most of the cases reported eating at a restaurant chain (Chain A) before illness onset. A case-control study implicated the consumption of burgers at Chain A restaurants. The earliest onset of illness was in a burger bun packer at Bakery B who had not eaten at Chain A but had worked while ill. Bakery B supplied burger buns to some Chain A restaurants in Southern California and Arizona. This outbreak is notable for implicating a food handler as the source of food contamination and for involving bread, a very unusual outbreak vehicle for Salmonella. Inadequate food-handler training as well as delayed reporting to the health department contributed to this outbreak.

scholarly journals Identifying and Evaluating Operating Room Hazards in Shahid Beheshti Hospital in Kashan using the JSA Technique and its Relationship with Prioritized Engineering and Managerial Controls

2019 ◽  
Author(s):  
Seyed Jalal MORAVVEJI ◽  
Gholamhossein HALVANI ◽  
Abolfazl Raeyat MOHTASHAMI ◽  
Fatemeh GHANAEI ◽  
Vidasadat ANUSHE
Keyword(s):  
Risk Management ◽  
Operating Room ◽  
Cross Sectional ◽  
Working Environments ◽  
Applied Study ◽  
Health Quality ◽  
Hospital Boards ◽  
Cross Sectional Design ◽  
Policies And Programs ◽  
The University

Introduction: The operation room is one of the most complex working environments in the health care system and the chance of accidents happening there is high. Studies show more than 50 identified dangers in the surgery room, which can potentially hurt the workers and patients there while many of these errors can be prevented. The aim of the current study is to identify and evaluate operating room dangers using the JSA technique and its correlation with prioritized engineering and managerial controls to prevent errors and decrease its consequences. Methods: The current applied study has a descriptive-analytical design and was implemented with a cross-sectional design in the operating rooms of Shahid Beheshti Hospital in Kashan in 2017. The population of the study was the university faculty members, HSE experts, managers, surgeons and anesthesiologists, seasoned nurses, and the supervisors at Shahid Beheshti Hospital in Kashan and sampling was conducted via a census. The identification and evaluation of dangers was conducted using the JSA method and managerial and engineering approaches were determined using panel discussions.     results: In the initial identification and evaluation of hazards in the operating room, 25 hazards were identified and evaluated using the JSA technique and after implementing the prioritized engineering and managerial controls, five of the identified hazards were controlled. Lifting heavy objects and unsuitable postures had the highest risk decrease (decreasing to 10 from 15), which was followed by facing chemical disinfectants and detergents (decreasing to 12 from 16), and touching sharp objects and catching infectious illnesses (decreasing to 12 from 15). Conclusion: The results of the current study showed that the JSA technique can be effective in identifying and presenting control approaches. Furthermore, with greater focus on risk management on behalf of hospital boards to develop health quality and create a safe environment for the workers and patients is necessary. Adopting policies and programs for the monitoring of risk management in hospitals must be seriously consistent.

scholarly journals HUBUNGAN PENGETAHUAN DENGAN SIKAP DAN HIGIENE PERORANGAN (PERSONAL HYGIENE) PENJAMAH MAKANAN PADA PENYELENGGARAAN MAKANAN ASRAMA PUTRI

2018 ◽  
Vol 11 (2) ◽  
pp. 120
Author(s):  
Edinda Ayu Miranti ◽  
Annis Catur Adi
Keyword(s):  
Service Provider ◽  
Female Student ◽  
Food Service ◽  
Personal Hygiene ◽  
Rank Test ◽  
Food Handlers ◽  
Cross Sectional ◽  
Hygiene Behavior ◽  
Knowledge And Attitude ◽  
Cross Sectional Design

Food service provider of student dormitory have to pay attention to the principles of hygiene and sanitation. One of factors that support the principles of hygiene and sanitation on f ood service establishment is p ersonal hygiene of food handlers, in order to prevent contamination of food. Knowledge and a  ttitude of food handlers can affect the p ersonal hygiene behavior of food handlers. The purpose of this study was to analyze correlation of k nowledge with a  ttitude and p ersonal hygiene of food handlers in f ood service provider of female student dormitory. This study was an observational study with cross sectional design. The sample of this study was all food handlers at f ood service provider of female student dormitory Al Izzah Batu City and Ar Rohmah and it was twenty respondents with saturated sampling method (population < 30). The analysis technique used in this study was Spearman’s Rank test. The results showed that most food handlers have good  knowledge (55.0%) and   attitude (65.0%), meanwhile  personal hygiene were moderate (85.0%). The test results showed that there was no correlation between  knowledge and   attitude (p>0.10), but there was a correlation between  knowledge and  personal hygiene (p>0.10). This study concluded that  knowledge is not the only factor that can infl uence the   attitude, but  knowledge is one of factors that may affect  personal hygiene of food handlers. Food organizer of female student dormitory needs to improve the supervision and give hygiene and sanitation training for food handlers.

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