Profil Kepatuhan Higiene Perorangan Penjamah Makanan di Instalasi Gizi dan Tata Boga Rumah Sakit Penyakit Infeksi (RSPI) Prof. Dr. Sulianti Saroso

Ika Susanti, Nunung Hendrawati, Titi Sundari, Maya Marinda Montain

Abstract


Abstrak
Latar belakang : Salah satu upaya higiene sanitasi makanan yaitu dengan meningkatkan higiene perorangan pada penjamah makanan yang merupakan kunci keberhasilan dalam pengolahan makanan yang aman dan sehat. Higiene perorangan yang terlibat dalam pengolahan makanan akan dapat dicapai, apabila dalam diri pekerja tertanam pengertian tentang pentingnya menjaga kesehatan dan kebersihan diri. Kajian ini bertujuan untuk mengetahui profil kepatuhan higiene perorangan penjamah makanan di Instalasi Gizi dan Tata Boga RSPI Prof. Dr. Sulianti Saroso
Metode : Kajian ini menggunakan desain deskriptif dengan metode potong lintang. Sampel meliputi petugas penjamah makanan di Instalasi Gizi dan Tata Boga - RSPI Prof. Dr. Sulianti Saroso periode tahun 2016.
Hasil : Dari 19 penjamah makanan sebagian besar berjenis kelamin perempuan (52.6%), tingkat pendidikan sebagian besar memiliki latar belakang pendidikan setara SMA (78.9%, Kondisi kesehatan penjamah makanan sebagian besar pernah MCU 73.7% dengan hasil sehat bersyarat, dari observasi perilaku diketahui bahwa penjamah makanan berperilaku tidak higienis diantaranya yaitu tidak memakai sepatu tertutup sebanyak 96.5%, tidak memakai baju kerja sebanyak 87.5%, tidak memakai masker sebanyak 77.2%, tidak memakai penutup kepala sebanyak 71.9%, tidak memakai sarung tangan sebanyak 50%, tidak memakai celemek sebanyak 33.3%, bercakap cakap sebanyak 28.1% dan tidak menutup makanan yang matang sebanyak 25.9%, kepatuhan dalam hygiene perorangan sebagian besar 89.5% dengan kepatuhan kategori kurang.
Kesimpulan : Penjamah makanan sebagian besardengan kepatuhan kategori kurang 89.5% dan 10.5% dengan kepatuhan kategori sedang.

Abstract
Background : One of food sanitation hygiene efforts is to improve personal hygiene of food handlers which is the key to success in processing of safe and healthy food personal hygiene involved in food processing will be able to be reached, if the workers them selves are embedded an understanding of importance to keep health and personal hygiene. This study aimed to determine the compliance profile of personal hygiene of food handlers in Nutrion and Gulinary Installation at RSPI Prof. Dr. Sulianti Saroso.
Methods: The study used a descriptive design with cross sectional method. The samples included some food handlers officers in Nutrion and Gulinary Installation at RSPI Prof. Dr. Sulianti Saroso in period of 2016
Results: Obtained From 19 food handlers mostly are female (52.6%) most of education level have educational backgrounds similar to senior high school SMA (78.9%), health condition of food handlers are

mostly ever MCU (73.7%) with conditional health results from the observations of the behavior were known that food handlers behaved unhygiene such as they didn’t wear closed shoes as many as 96.5%, not wear working clothes as many as much as (71.9%), not wear gloves as many as (50%), not wear aprons as much as (33.3%), talked while working as much as (28.1%), and not close the food that have been cooked as many as (25.9%), most compliance of personal hygiene are (89.5%) with the compliance of deficient category.
Conclusion : Most of food handlers with deficient category compliance are (89.5%) and (10.5%) with the compliance of medium catagory.


Keywords


Kepatuhan perilaku, Higiene perorangan, Penjamah Makanan,Compliance of behavior, Personal hygiene, Food handlers

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References


Abstrak

Latar belakang : Salah satu upaya higiene sanitasi makanan yaitu dengan meningkatkan higiene perorangan pada penjamah makanan yang merupakan kunci keberhasilan dalam pengolahan makanan yang aman dan sehat. Higiene perorangan yang terlibat dalam pengolahan makanan akan dapat dicapai, apabila dalam diri pekerja tertanam pengertian tentang pentingnya menjaga kesehatan dan kebersihan diri. Kajian ini bertujuan untuk mengetahui profil kepatuhan higiene perorangan penjamah makanan di Instalasi Gizi dan Tata Boga RSPI Prof. Dr. Sulianti Saroso

Metode : Kajian ini menggunakan desain deskriptif dengan metode potong lintang. Sampel meliputi petugas penjamah makanan di Instalasi Gizi dan Tata Boga - RSPI Prof. Dr. Sulianti Saroso periode tahun 2016.

Hasil : Dari 19 penjamah makanan sebagian besar berjenis kelamin perempuan (52.6%), tingkat pendidikan sebagian besar memiliki latar belakang pendidikan setara SMA (78.9%, Kondisi kesehatan penjamah makanan sebagian besar pernah MCU 73.7% dengan hasil sehat bersyarat, dari observasi perilaku diketahui bahwa penjamah makanan berperilaku tidak higienis diantaranya yaitu tidak memakai sepatu tertutup sebanyak 96.5%, tidak memakai baju kerja sebanyak 87.5%, tidak memakai masker sebanyak 77.2%, tidak memakai penutup kepala sebanyak 71.9%, tidak memakai sarung tangan sebanyak 50%, tidak memakai celemek sebanyak 33.3%, bercakap cakap sebanyak 28.1% dan tidak menutup makanan yang matang sebanyak 25.9%, kepatuhan dalam hygiene perorangan sebagian besar 89.5% dengan kepatuhan kategori kurang.

Kesimpulan : Penjamah makanan sebagian besardengan kepatuhan kategori kurang 89.5% dan 10.5% dengan kepatuhan kategori sedang.

Abstract

Background : One of food sanitation hygiene efforts is to improve personal hygiene of food handlers which is the key to success in processing of safe and healthy food personal hygiene involved in food processing will be able to be reached, if the workers them selves are embedded an understanding of importance to keep health and personal hygiene. This study aimed to determine the compliance profile of personal hygiene of food handlers in Nutrion and Gulinary Installation at RSPI Prof. Dr. Sulianti Saroso.

Methods: The study used a descriptive design with cross sectional method. The samples included some food handlers officers in Nutrion and Gulinary Installation at RSPI Prof. Dr. Sulianti Saroso in period of 2016

Results: Obtained From 19 food handlers mostly are female (52.6%) most of education level have educational backgrounds similar to senior high school SMA (78.9%), health condition of food handlers aremostly ever MCU (73.7%) with conditional health results from the observations of the behavior were known that food handlers behaved unhygiene such as they didn’t wear closed shoes as many as 96.5%, not wear working clothes as many as much as (71.9%), not wear gloves as many as (50%), not wear aprons as much as (33.3%), talked while working as much as (28.1%), and not close the food that have been cooked as many as (25.9%), most compliance of personal hygiene are (89.5%) with the compliance of deficient category.

Conclusion : Most of food handlers with deficient category compliance are (89.5%) and (10.5%) with the compliance of medium catagory.




DOI: https://doi.org/10.32667/ijid.v3i2.33

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