scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin Sekolah Dasar

2019 ◽  
Vol 4 (1) ◽  
pp. 348-354
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Processing ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Food Needs ◽  
And Behavior ◽  
Attitudes And Behavior

The school canteen has an important role to fulfill the food needs of school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers. 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 and never gained knowledge about food hygiene and sanitation. The purpose of this PPM activity are to improve the knowledge, attitudes, and behavior of food handlers about food hygiene and sanitation so not to harm their consumers health, especially school children. The method used is a training and mentoring model for food handlers starting when preparing food, processing, and serving to customers. The results of these program can be known about changes in the knowledge and skills of food handlers in food hygiene and sanitation.

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 HIGIENE PENJAMAH DAN SANITASI PENGELOLAAN MAKANAN DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH GAMBIRAN KOTA KEDIRI

2016 ◽  
Vol 1 (1) ◽  
pp. 7
Author(s):  
Iqdhana Chantika ◽  
Dadiek Sumardianto ◽  
Ningsih Dewi Sumaningrum
Keyword(s):  
General Hospital ◽  
Food Processing ◽  
Medical Examination ◽  
Sampling Techniques ◽  
Food Hygiene ◽  
Food Handlers ◽  
Ministry Of Health ◽  
Food Management ◽  
Study Population ◽  
The Republic

Abstract: This study aims to identify the hygiene and sanitation of food processing in the Installation Nutrition Regional General Hospital Gambiran Kediri. This type of research is descriptive observational. The study population was food handlers in the Installation Nutrition totaling 29 respondents composed of 20 food processors and renderers 9 lodging in Graha Wijaya Kusuma. By using sampling techniques was obtained total number of samples, namely 29 respondents. Installation of Nutrition showed that in hospitals Gambiran of Kediri in the category qualify yet because there are still 20.7% handlers who had suffered from typhoid and tuberculosis suspect 3.4%, 100% handlers do not have a course certificate hygiene and sanitation, 3.4% handlers who did not have a medical examination and medical examination of books and 44.8% handlers have never been vaccinated, 91.4% food management in the category qualify, as well as 95% of food processing equipment in the category qualify. Rate food hygiene and sanitation of food in hospitals Gambiran Nutrition Installation of Kediri conducted by Ministry of Health of the Republic of Indonesia. No.1096 / Menkes / Per / VI / 2011 on Sanitation Hygiene Hospitality.Keywords: hygiene of food handlers, food sanitation, hospitalsAbstrak: Penelitian ini bertujuan untuk mengidentifikasi higiene dan sanitasi pengelolaan makanan di Instalasi Gizi Rumah Sakit Umum Daerah Gambiran Kota Kediri. Jenis penelitian yang digunakan adalah deskriptif observasional. Populasi penelitian ini adalah penjamah makanan di Instalasi Gizi berjumlah 29 responden terdiri dari 20 orang pengolah makanan dan 9 orang penyaji khusus di Graha Wijaya Kusuma. Dengan menggunakan teknik total sampling diperoleh jumlah sampel, yaitu 29 responden. Menunjukan bahwa pada Instalasi Gizi RSUD Gambiran Kota Kediri dalam kategori belum memenuhi syarat karena masih ada 20,7% penjamah yang pernah menderita penyakit tipus dan 3,4% suspect TBC, 100% penjamah tidak memiliki sertifikat kursus higiene sanitasi, 3,4% penjamah yang tidak melakukan pemeriksaan kesehatan dan tidak memiliki buku pemeriksaan kesehatan serta 44,8% penjamah belum pernah divaksinasi, 91,4% tempat pengelolaan makanan dalam kategori memenuhi syarat, serta 95% peralatan pengelolaan makanan dalam kategori memenuhi syarat. Penilaian higiene makanan dan sanitasi pengelolaan makanan di Instalasi Gizi RSUD Gambiran Kota Kediri dilakukan berdasarkan Peraturan Menteri Kesehatan Republik Indonesia. No.1096/MENKES/PER/VI/2011 tentang Higiene Sanitasi Jasa Boga.Kata kunci: higiene penjamah makanan, sanitasi makanan, rumah sakit

scholarly journals The implementation of the five keys to safer food in campus cafeterias and the effects on Escherichia coli contamination

2020 ◽  
Vol 9 (3) ◽  
Author(s):  
Dewi Susanna ◽  
Aria Kusuma ◽  
Tiara Mairani ◽  
Lassie Fitria
Keyword(s):  
Escherichia Coli ◽  
Cross Sectional Study ◽  
World Health ◽  
Food Handlers ◽  
Cross Sectional ◽  
E Coli ◽  
Two Factors ◽  
Health Organization ◽  
And Behavior ◽  
Attitudes And Behavior

The World Health Organization developed five keys to safer food’s guidelines. This study aimed to determine the relationships between food handlers’ knowledge, attitudes, and behavior to the guideline and Escherichia coli (E. coli) contamination of food served at campus cafeterias. This cross-sectional study was carried out by interviewing 98 food handlers selling food and by testing samples for E. coli. The dependent variable was E. coli contamination, while the independent variables were the knowledge, attitudes, and behavior of food handlers based on the guideline. Each independent variable had five sub-variables that corresponded to the guideline. The data were analyzed using chisquare and logistic regression tests. The results showed that food handlers’ knowledge of cooking food thoroughly was significantly related to E. coli contamination (P=0.54 [P<0.05]; OR=2.990;95%CI:1.093– 8.180). Furthermore, the food handlers’ attitudes toward cooking food thoroughly were related to E. coli contamination (P=0.58 [P<0.05]; OR=0.385;95%CI:0.157– 0.944). There were two factors related to E. coli contamination: the food handlers’ knowledge of and attitudes toward the third key of the five keys to food safety.

scholarly journals Aplikasi Keamanan Pangan Untuk Meningkatkan Pengetahuan Dan Perilaku Makanan Dalam Pengolahan Makanan Di Rumah Sakit Bolaang Mongondow

Jurnal GIZIDO ◽  
2018 ◽  
Vol 10 (2) ◽  
pp. 83-92
Author(s):  
Jufri Sineke ◽  
Olga Lieke Paruntu ◽  
Rudolf Boyke Purba
Keyword(s):  
Food Processing ◽  
Food Handler ◽  
Food Handlers ◽  
Research Subjects ◽  
Value Of Knowledge ◽  
Average Value ◽  
Before And After ◽  
The Difference ◽  
And Behavior

Backround. The organization of food especially in hospitals must be optimal, in accordance with the quality of health service standard and patient disease indication. The cause of misbehavior regarding hygiene and sanitation is due to low knowledge or ignorance of things that food handlers should be aware of in order to obtain healthy food. The purpose of this research is to know the difference of knowledge and behavior of food safety implementation of food handler on food processing before and after intervention in hospital in Bolaang Mongondow Raya. Method.The type of research used is Quasi Eksperimen with pretest and posttest design. The research subjects were taken by total sampling totaling 31 people. The study was conducted from July to September 2017 at Bolaang Mongondow Raya Hospital. The knowledge data was collected using questionnaires and behavior data using the check list form. The statistical test used was T-test, at 95% confidence level and significance limit of p <0,05. Result. The results showed that the average value of knowledge before the intervention was 70.53. Knowledge achievements after the intervention averaged 84.73. The magnitude of the increase in the value of knowledge is 14.2. The average value of the behavior before the intervention is 80.32. The average value after the intervention was 89.68. The magnitude of the increase in the value of behavior is 9.36. Conclusions. There are differences in knowledge of food handlers before and after the intervention. There are differences in the behavior of food handlers before and after the intervention.

scholarly journals Food hygiene and safety practices of food handlers in tuckshops at secondary schools in Umlazi

2019 ◽  
Author(s):  
◽  
Kaite Nokuthula Dlomo ◽  
Keyword(s):  
Secondary Schools ◽  
Quantitative Data ◽  
Analytical Study ◽  
Food Poisoning ◽  
Food Hygiene ◽  
Food Handlers ◽  
Safety Practices ◽  
Hygiene Practices ◽  
Risk Of Exposure ◽  
Collection Methods

Objective: To determine the food safety and hygiene practices of the food handlers at secondary school tuck shops in Umlazi, Durban, South Africa in order to assess the risk of exposure to harmful bacteria that may cause food poisoning by conducting knowledge questionnaires and microbial tests from food handlers’ hands, counter surfaces and kitchen cloths. Research Methods: A total of 18 secondary schools, 48 food handlers and 24 managers were included in the study. The observational, descriptive and analytical study consisted of quantitative data collection methods. Quantitative data was obtained through a food hygiene and safety questionnaire designed for food handlers and tuck shop owners/managers, an observational checklist and microbial swab tests from food handlers’ hands, counter surfaces and kitchen cloths for analysis of microbial presence before preparation, during preparation and after preparation of food. The microbes tested for were Staphylococcus aureus, Escherichia coli, Salmonella, Listeria monocytogene, Aerobic spore formers and anaerobic spore formers. Data was captured in Excel and analyzed using a statistical package for social sciences (SPSS) version 24 for descriptive statistics

scholarly journals Food Borne Disease and the Lifestyles of the Students and Food Handlers in Rural Schools: A Preliminary Observation

2021 ◽  
Vol 6 (9) ◽  
pp. 430-436
Author(s):  
Song Jing Ling ◽  
Hassan Z. ◽  
Regina G.
Keyword(s):  
Food Poisoning ◽  
Food Preparation ◽  
Preparation Process ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Students ◽  
Water Supplies ◽  
Food Borne ◽  
Major Factors ◽  
Prevention Methods

Food borne diseases cause millions of deaths every year around the world. The major factors contributing to food borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handlers and students’ and food handlers’ poor knowledge of food hygiene are the factors that lead to food poisoning among school students. The objectives of this study are to: investigate how food handlers carry out food preparation; determine students’ and handlers’ standards of food hygiene assess the physical cleanliness of school canteens and the purity of their water supplies; and develop guidelines for the prevention of food poisoning. The aspects investigated in this study are the food preparation process, knowledge of food hygiene, physical cleanliness and food poisoning prevention methods.

scholarly journals Pelatihan hygiene sanitasi dan poster berpengaruh terhadap pengetahuan, perilaku penjamah makanan, dan kelaiakan hygiene sanitasi di instalasi gizi RSUP Sanglah Denpasar

2010 ◽  
Vol 7 (2) ◽  
pp. 64
Author(s):  
Ni Wayan Rapiasih ◽  
Yeni Prawiningdyah ◽  
Lily Arsanti Lestari
Keyword(s):  
Food Safety ◽  
Nosocomial Infection ◽  
Food Service ◽  
Training Data ◽  
Plate Count ◽  
Food Hygiene ◽  
Food Handlers ◽  
Healthy Behavior ◽  
Before And After ◽  
And Behavior

Background: The problem of food hygiene sanitation in hospital is closely related to the incidence of nosocomial infection which is estimated to be high considering that the condition of hospitals and health in general is still relatively not very good. A way to transmit nosocomial infection is through food. Staff hygiene is a factor requiring attention in order that the product of nutrition installation is of quality and safe to consume.Objective: To identify the effect of training and posting of food hygiene sanitation to knowledge, healthy behavior of food handlers in efforts to improve food safety and sanitation hygiene appropriateness.Method: This was a time series  quasi experiment with one group pre test and post test design. Samples consisted of 44 people of senior level education in charge of food service to patient in class I, II, and III. Every subject was given training using lecture, discussion and demonstration method for one day. Poster was posted a month after training. Data obtained consisted of sex, age, marital status, duration of occupation, place of work, knowledge, behavior, food safety in food serving utensil for inpatients and sanitation hygiene appropriateness. Assessment was made before, one month and two months after training. Data analysis used paired Sample t-test and chi-square.Results: There was signifcant improvement in knowledge and healthy behavior before and  after training plus poster showed with p<0.001. There was signifcant difference in sex and behavior before training with p=0.045 and a month after training with p<0.001. There was signifcant association between place of work and behavior a month after training with p=0.021. There was signifcant difference in total plate count one month and two months after training with p=0.049. In addition, there was an increased quality of sanitation hygiene appropriateness before and  after training plus poster showed.Conclusion: There was an increasing of knowledge, behavior of food handlers, sanitation hygiene appropriateness, before and after training plus poster. There  was an  improvement in quality food safety one and two months after training.

scholarly journals Character Education Of TNI in Facing Globalization Challenges

2020 ◽  
Vol 7 (1) ◽  
pp. 574-584
Author(s):  
Ghazalie Ghazalie
Keyword(s):  
Character Education ◽  
Field Research ◽  
Secondary Data ◽  
Educational Background ◽  
Research Field ◽  
Islamic Education ◽  
Mental Condition ◽  
And Behavior ◽  
Attitudes And Behavior ◽  
The Relationship

This study discusses the concept of TNI character education not yet ready to face the challenges of globalization. This conclusion is based on the current mental condition of the TNI which is still evidenced by the completion of the soldiers. In addition, differences were also found in TNI character education, namely in the aspects of the organization, human resources, curriculum, methods, and facilities. The weakness of character education in some of these aspects needs to be modernized, because TNI character education has a significant effect on the formation of the mindset, attitudes and behavior of soldiers, so improving the character of a solid soldier education will produce good soldier attitudes and behavior. This study examines character education in the struggle of globalization by using qualitative research, giving meaning behind data, facts, phenomena related to using historical, sociological, and Islamic education. Classical background is used to reveal the educational background of the TNI character. Sociological relations are used to see the relationship and the relationship between the education of TNI characters and phenomena and influencing factors. The value of Islamic education is used to see Islamic values ​​transformed in the character education of the TNI. The main data source (primary) in this study is data obtained from field research (field research) through interviews, observation and documentation. Secondary data sources are books published with discussion, authoritative articles written by experts.    

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