scholarly journals Penerapan Personal Hygiene Pada Penjamah Makanan di Pondok Pesantren Kecamatan Biring Kanaya Kota Makassar

2020 ◽  
Vol 10 (2) ◽  
pp. 68-75
Author(s):  
Nildawati Nildawati ◽  
Hasbi Ibrahim ◽  
Fatmawaty Mallapiang ◽  
Khansaa Afifah M ◽  
Emmi Bujawati
Keyword(s):  
Work Experience ◽  
Sampling Method ◽  
Boarding Schools ◽  
Personal Hygiene ◽  
Food Handler ◽  
Food Handlers ◽  
Descriptive Research ◽  
Related Information ◽  
Food Management ◽  
Before And After

Personal hygiene will have an impact on the food produced by a food handler. To carry out its functions, Islamic boarding schools have a food management system which is carried out by food handlers. This study aims to see the personal hygiene of food handlers at the Pondok Pesantren, Biringkanaya District, Makassar City. The research method used is descriptive research. The sampling method used was total sampling with a total of 30 samples. The results of the study prove that of the 30 respondents, 100% in good category for the application of personal hygiene. The work period of less than or 5 years was 17 respondents (56.7%) and respondents with a working period of more than 5 years were 13 respondents (43.3%). Of the 30 respondents (100%) only 1 respondent (33%) had work experience as food handlers in another place, namely, for 15 years at other Islamic boarding schools, 29 respondents (96.7%) had no work experience as food handlers. The application of personal hygiene to food handlers is fairly good, all respondents have good personal hygiene, but the application of washing hands before and after work and after leaving the bathroom is not in accordance with good and correct handwashing procedures according to WHO or the Indonesian Ministry of Health, this is evidenced by the unavailability of handwashing facilities. Provision of education, media-related information personal hygiene should be performed periodically to increase awareness of food handlers, as well as providing training, SOP, APD, P3K box, and checks periodically

scholarly journals Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan

2017 ◽  
Vol 6 (1) ◽  
pp. 71-75
Author(s):  
Hapsari Sulistya Kusuma ◽  
Amalia Pasanda ◽  
Kartika Nugraheni ◽  
Choirun Nissa
Keyword(s):  
Food Processing ◽  
Sampling Method ◽  
Food Contamination ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Inappropriate Behaviors ◽  
Before And After ◽  
Quasi Experimental ◽  
The Right ◽  
Good Hygiene

Background : Personal hygiene food handlers in food processing is very important because with the application of good hygiene can minimize the possibility of food contamination. The personal hygiene can be influenced by some factors, for instance knowledge and behaviors of food handlers. Lack of knowledge, inappropriate behaviors towards personal hygiene can be changed by giving the right information. Objective : This study aims to determine differences in knowledge of food handlers before and after counseling.Methods : This was a quasi-experimental one group pretest posttest design. The sample of this study was 18 food handlers in Patra Jasa Hotel selected by total sampling method. Knowledge data obtained from the total score from the correct answer in the questionnaire. The data was analyzed using Wilcoxon test.Results : This study showed that the increases in knowledge of food handlers increased by 22%. Statistical analysis showed knowledge before and after nutrition extension (p = 0.001).Conclusions : there was difference in knowledge of food handlers before and after personal hygiene counseling.

scholarly journals ANALYSIS OF FOODSERVICE SYSTEM AND NUTRITION EDUCATION OF RQ DAARUT TARBIYAH DEPOK, WEST JAVA

ICCD ◽  
2019 ◽  
Vol 2 (1) ◽  
pp. 414-418
Author(s):  
Khoirul Anwar ◽  
Nindy Sabrina ◽  
Ikeu Ekayanti
Keyword(s):  
Nutrition Education ◽  
Boarding Schools ◽  
Nutrition Knowledge ◽  
Personal Hygiene ◽  
Educational Institutions ◽  
Food Handler ◽  
Food Handlers ◽  
West Java ◽  
Menu Planning ◽  
Nutrition Intake

Foodservice system is an important issue in educational institutions, including Islamic boarding schools. Nutrition intake for children and adolescents needs to be considered especially those who study with dormitory facilities and do not live with parents because usually spend a lot of time for various dense activities at school and in the dormitory. This study aims to analyse the implementation of foodservice system and improving nutrition knowledge of students and food handler of RQ Daarut Tarbiyah Depok, West Java. This activity was held on December 2018 – January 2019 into RQ Daarut Tarbiyah Depok, West Java. The subjects of this activity were food handler and students. Nutrition education was given to students and food handler to improve nutrition knowledge, especially about the benefits of adequate nutrition in accordance with the needs at the age of adolescents and children, and the importance of maintaining a healthy body through the consumption of adequate amounts and types of food. Besides that, the foodservice system mostly was not in compliance in several standards such as menu planning, storing, and personal hygiene and sanitation. In conclusion, improving nutrition knowledge for students and food handlers in Islamic boarding schools and also good implementation of foodservice system is important to ensure a good nutritional status for students.

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 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 The Effect of Training Courses on Awareness, Attitude, and Performance of Confectionery, Bakery, and Restaurant Workers in Yazd City

2020 ◽  
Author(s):  
Jalal Sadeghizadeh-yazdi ◽  
Zohreh Rahaei
Keyword(s):  
Work Experience ◽  
Sampling Method ◽  
Statistical Tests ◽  
Food Hygiene ◽  
Health Organizations ◽  
Before And After ◽  
Training Courses ◽  
The Mean ◽  
And Performance ◽  
Yazd City

Introduction: Health organizations are required to raise people’s awareness about foodborne diseases and to control and prevent these diseases. Training courses held by guilds are aimed to enhance food hygiene in the society. The present study was conducted to determin the effect of training courses on the awareness, attitude, and performance of confectionery, bakery, and restaurant workers. Materials and Methods: In this semi-experimental research, 120 individuals in charge of preparing, distributing, and selling food in Yazd City were selected by random sampling method. The participants' awareness, attitude, and performance levels were measured before and after the training courses using a valid and reliable questionnaire. Data were analyzed by SPSS.16 software using ANOVA statistical tests and pair t-test. Results: The mean age of the participants was 31.95 ± 9.57 years. Following implementation of the training courses, the participants' average scores increased significantly in terms of awareness, performance, and attitude (p ˂ 0.001). Moreover, education, age, type of responsibility, as well as work experience had a significant relationship with the workers' awareness, attitude, and performance (p ˂ 0.05). Conclusion: Training courses conducted by guilds improved the awareness level of participants, especially bakery operators, enhanced attitude of participants, especially sellers, and improved hygiene performance of the operators in various fields, including food hygiene. Thus, such training courses should be conducted for each profession category and each job position separately. Every businessmen should be required to pass these courses every two years.

scholarly journals PENGARUH PENYULUHAN DENGAN BOOKLET TERHADAP PENINGKATAN PENGETAHUAN, SIKAP DAN PRAKTIK HIGIENE PERORANGAN PADA PENJAMAH MAKANAN

2020 ◽  
Vol 8 (1) ◽  
pp. 6-10
Author(s):  
Ulya Rahmawati ◽  
Dyah Nur Subandriani ◽  
Yuniarti Yuniarti
Keyword(s):  
Food Poisoning ◽  
Food Service ◽  
Sampling Technique ◽  
Wilcoxon Test ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Attitudes And Practices ◽  
Before And After ◽  
Knowledge And Practice ◽  
Knowledge Attitudes And Practices

Background: Hygienic and healthy food has become the principle of Food Service. Based on POM RI data in 2015, the causes of Food Poisoning Outbreak on catering services in 2015 were 13 incident (21.31%). This outbreak was happened because of knowledge, attitudes and practices personal hygiene of food handlers were poor.Objective: To analyze the effect of mass-education with booklets on knowledge, attitudes, and practices of personal hygiene among food handlers at J Catering Service Semarang.Method: This study was pre-experiment with one group pretest-posttest design. The sampling technique was used total sampling method with the study subjects were 12 food handlers at J Catering. Data collection were included knowledge, attitudes and practices. The data were analyse by Paired T-test and Wilcoxon test to determine the increase of knowledge, attitudes and practices of food handlers before and after given education about personal hygiene.Result: There were differences in knowledge and practice of personal hygiene before and after education (p = 0.002). There was no difference in attitudes of personal hygiene before and after education (p = 0.059).Conclusion: Education using booklets has been able to increase knowledge and practices personal hygiene of food handlers.

scholarly journals The Relationship between Knowledge, Attitude, Behaviour, and Personal Hygiene Standard of Food Handler in Installation of Nutrition

2018 ◽  
Vol 25 (2) ◽  
pp. 69-75
Author(s):  
Fitria Ayuti ◽  
Laras Sitoayu ◽  
Sri Iwaningsih
Keyword(s):  
Personal Hygiene ◽  
Food Handler ◽  
Food Handlers ◽  
Cross Sectional ◽  
Hygiene Behavior ◽  
Knowledge And Attitude ◽  
Relationship Of ◽  
The Given ◽  
The Relationship ◽  
The Coordinator

Hygiene Personal is health measures in a way to preserve and protect the cleanliness of individual to achieve a personal hygiene standard of food handler. This research is executed in Installation of  Nutrition Cempaka Putih Jakarta Islamic Hospital in April to June 2016. Target of this research to determine the relationship of knowledge, attitudes, behavior and standards of personal hygiene of food handlers in Installation of Nutrition RS Islam Jakarta Cempaka Putih. This research use analytic method with approach of cross sectional and use sampel amount to 58 respondents. This research concluded that knowledge and attitude of personal hygiene of food handlers reside at level of less and goodness, with each percentage (50%), and half of respondents have standards of personal hygiene behavior less (51,7%). There is significant relationship between knowledge, attitudes, behaviors and standards of personal hygiene in Installation of Nutrition RS Islam Jakarta Cempaka Putih. Results of research suggest that conducted the supervision and oversight of all food handlers conducted by the coordinator of the food processing supervisor in overseeing food handlers, so if there are handlers that do not comply with the regulations the given a reprimand. Keywords:  attitudes, behavior, knowledge, standards of  personal hygiene

scholarly journals The Efficacy of Food Handler Training: The Transtheoretical Model in Focus, Brazil, 2013

2015 ◽  
Vol 1 (2) ◽  
pp. 11 ◽  
Author(s):  
Paloma Popov Custódio GARCIA ◽  
Rita de Cássia AKUTSU ◽  
Karin Eleonora SAVIO ◽  
Erika Barbosa CAMARGO ◽  
Izabel Cristina Rodrigues SILVA
Keyword(s):  
Elementary Education ◽  
Educational Intervention ◽  
Attitude Change ◽  
Transtheoretical Model ◽  
Federal District ◽  
Food Handler ◽  
Food Handlers ◽  
Custom Made ◽  
Significant Difference ◽  
Before And After

<p><strong>Objective -</strong> to analyze the educational intervention strategies based on the transtheoretical model, in restaurants employees</p><p><strong>Methodology -</strong> This work is an intervention study, based on the Attitude Change Scale for Food Handlers (ACSFH); and the check-list based on the RDC 216/2004. Both instruments were applied before and after the educational intervention. The study was conducted with 263 food handlers, in 12 Community Restaurants (CR) of the Federal District (Brazil).</p><p><strong>Results and Discussion -</strong> The internal consistency (Cronbach’s α = 0.90) showed that the instruments were adequate. Of the 263 food handlers, 74.5% (n = 196) were female, 49.8% (n = 131) had elementary education and 77.6% (n = 204) were kitchen helpers. The attitude stage obtained from ACSFH in both moments of the instrument application were respectively 3.77 - Action stage and 4.06 - Maintenance, showing significant difference between the two time periods (p = 0.000). The results obtained from the check-lists before and after the intervention were rated as satisfactory according to Soto et al. (2009). Although rated as satisfactory, there was a statistic difference between them (p = 0.000). The results showed that after the education campaign there was a change for the best in the conception of good manufacturing practices (GMP). They also showed that the adoption of active methodologies associated with the diagnostic of propensity to change, based on the transtheoretical model, are efficient for practically all attitudes. These results can contribute to the adoption, in restaurants, of custom-made training strategies based on the results obtained from applying the transtheoretical model.</p>

scholarly journals Correlation of Ship Sanitation with Cockroach Density on Motor Vessel Docked in Port of Tanjung Perak Surabaya

2016 ◽  
Vol 8 (2) ◽  
pp. 172
Author(s):  
Aqso Ampri Harahap
Keyword(s):  
Sampling Method ◽  
Personal Hygiene ◽  
Observation Data ◽  
Food Handlers ◽  
Assessment Data ◽  
Resistant Material ◽  
Cross Sectional ◽  
Water Transportation ◽  
Spearman Correlation Test ◽  
Port Health

Abstract: Based on data from Port Health Offi ce Class I Surabaya in 2012, 42 (1.66%) of 2.521 ship that were inspected was found vectors. Sanitation assessment data were found cockroach in July 2015, 9 (4.20%) of 214 ships, in August 15 (8.02%) of 187 ships, and in September 16 (8.88%) of 180 ships. Meanwhile Kepmenkes 431/2007 states that all water transportation have to be clean from vector and rodent. The objective of this study was to analyze correlation between ship sanitation and cockroach density. The design of this study was cross sectional. Samples was 30 ship that were docked at Port of Tanjung Perak Surabaya in October 2015. Sampling method was using accidental sampling. Data were obtained by questionnaire and observation Data were analyzed with Spearman correlation test. The result showed that 40.00% had high risk of health disorder and 91.67% of 40.00% was found high cockroach density There was a signifi cant correlation between ships sanitation and cockroach density. Not only all bins were not equipped with lid and water resistant materials but also poor personal hygiene of food handlers. It can be concluded that there was a correlation between ship sanitation and cockroach density. It is suggested to improve and maintain ship sanitation by equipping all of bins with lid and water resistant material and by increasing the personal hygiene of food handlers.Keywords: vessel sanitation, cockroach density, motor vessel

scholarly journals Pengaruh Poster Terhadap Perubahan Perilaku Penjamah Makanan Di Kantin Politeknik Negeri Jember

Jurnal Gizi ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 167
Author(s):  
Muhammad Iqbal ◽  
Nina Agusti Winarsih
Keyword(s):  
Experimental Study ◽  
Statistical Analysis ◽  
Data Retrieval ◽  
Food Handler ◽  
Food Handlers ◽  
Before And After ◽  
Quasi Experimental ◽  
Quality Of Food

Hygiene sanitation of food in the canteen is important because of the existence of a canteen to ensure the health of canteen users. The behavior of food handlers determines the quality of food served. During this time there were still many cases of food handlers who lacked good behavior as food handlers. This study aims to improve the behavior of food handlers in the Jember State Polytechnic canteen using poster media without counseling. This research is a quasi-experimental study with the design of one group pretest posttest. Respondents from this study came from 10 food stands at the Jember State Polytechnic canteen. The first month was given a pretest and poster installation. Then the poster was left for 2 months and posttest. Data retrieval uses a behavior checklist form that has been validated. The results of statistical analysis show that the value of p = 0.9981 which means > 0.05 (alpha). That is, there were no significant changes between before and after the poster was given. This means that giving posters without counseling was not effective in changing the behavior of food handlers for the better. Viewed from the poster media itself there are no problems. However, explanations such as short presentations or counseling are needed so that food handlers change their behavior.Keywords: Canteen, Counseling, Food Handler Behavior, Posters

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