DOI: https://doi.org/10.14710/jkli.21.2.131-136

Knowledge, Attitudes and Practices of Hygiene and Sanitation Implementation on Food Handlers

Faculty of Public Health, Andalas University, Padang 25613, Indonesia

Open Access Copyright 2022 Jurnal Kesehatan Lingkungan Indonesia under http://creativecommons.org/licenses/by-sa/4.0.

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Abstract

Latar belakang: Makanan yang dikonsumsi selain sehat, bersih dan bergizi juga harus aman. Penjamah makanan memiliki peran penting dalam memastikan keamanan makanan untuk mencegah terjadinya keracunan makanan. Penelitian ini bertujuan untuk mengetahui pengetahuan, sikap, dan praktik (KAP) tentang higiene dan sanitasi makanan pada penjamah makanan yang bekerja di kantin Universitas Andalas, Padang, Indonesia.

Metode: Desain penelitian ini adalah kuantitatif dengan menggunakan cross sectional study. Pengumpulan data pada tahun 2020 melibatkan 52 penjamah makanan. Data dikumpulkan dengan menggunakan kuesioner. Data dianalisis secara univariat dan bivariat dengan uji chi square CI 95%(α=0,05).

Hasil: Hasil penelitian menunjukan 65,4% penjamah memiliki pengetahuan baik, 53,8% memiliki sikap baik dan 52% memiliki praktik baik tentang higiene dan sanitasi makanan. Ada hubungan yang signifikan antara tingkat pendidikan (p= 0,003), pelatihan higiene dan sanitasi makanan (p=0,05), pengetahuan (p=0,005), dan sikap (p=0,006) dengan praktik higiene sanitasi makanan.

Simpulan: Penjamah makanan lebih banyak yang memiliki pengetahuan, sikap dan praktik yang baik, namun beberapa aspek tindakan personal hygiene seperti penggunaan masker, sarung tangan dan celemek pada saat pengolahan dan penyajian makanan perlu ditingkatkan.

 

ABSTRACT

Background: The food consumed in addition to being healthy, clean and nutritious must also be safeFood handlers are crucial in guaranteeing food safety and preventing food illness. The purpose of this study was to compare food handlers' knowledge, attitude, and behaviors (KAP) on food hygiene and sanitation at Andalas University in Padang, Indonesia.

Method: This study's design was quantitative, with a cross-sectional approach. Data were collected in 2020 involving 52 food handlers was assessed using a questionnaire. . The data were examined in univariate and bivariate mode using the chi square test with a 95 percent confidence interval (=0,05).

Result: 65,4 percent of food handlers have adequate knowledge, 53,8 percent have a positive attitude, and 52 percent adopt appropriate food hygiene and sanitation methods. There is a significant relationship between education level (p=0,003), food hygiene and sanitation training (p=0,05), knowledge (p=0.005), and attitude (p=0,006) and food hygiene and sanitation behaviors.

Conclusion: Even though the results show that there are more food handlers who have good KAP levels, some aspects on personal hygiene measures like use of masks, gloves and aprons during food processing and serving need to be improved.

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Keywords: Hygiene; sanitation; KAP; food handlers.

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Section: Research Articles
Language : EN
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