skip to main content

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.

Citation Format:
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.

Note: This article has supplementary file(s).

Fulltext View|Download |  ES
Etichal Statement
Subject
Type ES
  Download (768KB)    Indexing metadata
 CTA
Copyright Transfer Agreement
Subject
Type CTA
  Download (606KB)    Indexing metadata
 Turnitin
Turnitin
Subject
Type Turnitin
  Download (1MB)    Indexing metadata
Keywords: Hygiene; sanitation; KAP; food handlers.

Article Metrics:

  1. Mukono. Higiene sanitasi Hotel dan Restoran. Surabaya: Airlangga University Press; 2004
  2. Mukono. Prinsip Dasar Kesehatan Lingkungan. Surabaya: Airlangga University Press; 2008
  3. CDC. Incidence and Trends of Infection with Pathogens Transmitted Common‐ ly Through Food – Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2006–2013. 2014. Report No.: 63(15): 328-332
  4. Osimani A, Aquilanti L, Tavoletti S, Clementi F. Evaluation of the HACCP System in a University Canteen : Microbiological Monitoring and Internal Auditing as Verification Tools. 2013;1572–85. https://doi.org/10.3390/ijerph10041572
  5. Nauta M, Peterz M. Relevance of microbial fi nished product testing in food safety management. 2016;60:31–43. https://doi.org/10.1016/j.foodcont.2015.07.002
  6. WHO. WHO estimates of the global burden of foodborne diseases. Who. 2015;1–255
  7. Hoelzer K, Moreno Switt AI, Wiedmann M, Boor KJ. Emerging needs and opportunities in foodborne disease detection and prevention: From tools to people. Food Microbiol. 2017;1–7. https://doi.org/10.1016/j.fm.2017.07.006
  8. Sumantri A. Kesehatan Lingkungan. 4th ed. Kencana; 2017
  9. Kementrian Kesehatan RI. Profil Kesehatan Indonesia Tahun 2017. Jakarta; 2017
  10. Dinas Kesehatan Kota Padang. Laporan Tahunan Dinas Kesehatan Kota Padang Tahun 2017. Padang; 2017
  11. Chusna F. Faktor Yang Mempengaruhi Kualitas Sarana Sanitasi Kantin. 2014;3(3):1–10
  12. Budiyono, Junaedi H, Isnawati, Wahyuningsih T. Tingkat Pengetahuan Dan Praktik Penjamah Makanan Tentang Hygiene Dan Sanitasi Makanan Pada Warung Makan Di Tembalang Kota Semarang Tahun 2008. J Promosi Kesehat Indones. 2009;4(1):50-60–60
  13. Rahmat AA, Adriyani R. Relationship Behavior Food Handlers with Implementation of Food Hygiene and Sanitation on Restaurant in the Working Office of Health Port Class II Padang. 2017;2(11):1–4
  14. Sani NA, Siow ON. Knowledge , attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control. 2014;37:210–7. https://doi.org/10.1016/j.foodcont.2013.09.036
  15. Green LR, Selman C a, Radke V, Ripley D, Mack JC, Reimann DW, et al. Food worker hand washing practices: an observation study. J Food Prot. 2006;69(10):2417–23. https://doi.org/10.4315/0362-028X-69.10.2417
  16. Ismail FH, Chik CT, Muhammad R, Yusoff NM. Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam, Selangor. Procedia - Soc Behav Sci. 2016;222:290–8. https://doi.org/10.1016/j.sbspro.2016.05.162
  17. Menteri Kesehatan Republik Indonesia. Keputusan Menteri Kesehatan Republik Indonesia No. 1098/MENKES/SK/VII/2003 Tentang Persyaratan Higiene dan Sanitasi Rumah Makan dan Restoran. Jakarta; 2003
  18. Afzan S, Aziz A, Dahan HM. Food School Canteens. Procedia - Soc Behav Sci. 2013;105:220–8. https://doi.org/10.1016/j.sbspro.2013.11.023
  19. Aziz SAA, Dahan HM. Food Handlers’ Attitude towards Safe Food Handling in School Canteens. Procedia - Soc Behav Sci. 2013;105:220–8. https://doi.org/10.1016/j.sbspro.2013.11.023
  20. WHO. Penyakit Bawaan Makanan (Fokus Pendidikan Kesehatan). Jakarta: Penerbi Buku Kedokteran EGC; 2006
  21. Notoatmodjo S. Kesehatan Masyarakat Ilmu dan Seni. Jakarta: Rineka Cipta; 2007
  22. Notoatmodjo S. Ilmu Perilaku Kesehatan. Jakarta: Rineka Cipta; 2010
  23. Totelesi H. Tinjauan Pengetahuan, Sikap dan Praktik Penjamah Makanan tentang Keamanan Pangan dan Sanitasi di Rumah Makan Sekitar Kampus IPB Darmaga. Bogor; 2011
  24. Abdul-Mutalib NA, Abdul-Rashid MF, Mustafa S, Amin-Nordin S, Hamat RA, Osman M. Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control. 2012;27(2):289–93. https://doi.org/10.1016/j.foodcont.2012.04.001
  25. Zanin LM, Cunha DT, Rosso VV, Dias Capriles V, Stedefeldt E. Knowledge, attitudes and practices of food handlers in food safety: An integrative review. Food Res Int. 2017;100(1):53–62. https://doi.org/10.1016/j.foodres.2017.07.042
  26. Pacholewicz E, Barus SAS, Swart A, H.Havelaar A, J.A.Lipman L, Luning PA. Influence of food handlers’ compliance with procedures of poultry carcasses contamination: A case study concerning evisceration in broiler slaughterhouses. Food Control. 2016;68:367–78. https://doi.org/10.1016/j.foodcont.2016.04.009

Last update:

  1. Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering

    Ika Ratna Palupi, R. Dwi Budiningsari, Fikri Aulia Khoirunnisa, Alifah Sharfina Hanifi. Italian Journal of Food Safety, 2024. doi: 10.4081/ijfs.2024.12554

Last update: 2024-05-25 15:43:03

No citation recorded.