| dc.identifier.citation | Anwar Musadad, D, 1995. Perilaku Petugas dalam Pengelolaan Makanan di Rumah Sakit, Pusat Penelitian Ekologi Kesehatan Badan Penelitian dan Pengembangan Kesehatan Depar-temen Kesehatan RI, Jakarta. Di akses: 13 Maret 2010, http://www.kalbe.co.id/files/cdk/files/14PerilakuPetugas100.pdf/14PerilakuP etugas100.html Djarismawati, Bambang Sukana, Sugiharti, 2004, Pengetahuan dan Perilaku Penjamah Tentang Sanitasi Pengolahan Makanan Pada Instalasi Gizi Rumah Sakit di Jakarta, Media Litbang Kesehatan Volume XIV Nomor 3 Tahun 2004 Dewi Susana, Budi Hartono, 2003, Pemantauan Kualitas Makanan Ketoprak dan Gado – Gado Di Lingkungan Kampus UI Depok, Melalui Pemeriksaan Bakteriologis, Makara, Seri Kesehatan, Vol. 7 , NO. 1, Juni 2003 Departemen Kesehatan RI, 2006,Pedoman Sanitasi Rumah Sakit di Indonesia. Ditjen PPM PLP, Jakarta Notoatmodjo,S, 2003. Prinsip – Prinsip Ilmu Kesehatan Masyarakat, Rineka Cipta, Jakarta Yayuk-Farida B, Ali K, C. Meti D, 2004. Pengantar Pangan Dan Gizi, cetakan 1. Penerbit Penebar Swadaya. Jakarta. Sukanto, 2000. Organisasi Perusahaan , Teori Struktur Dan Perilaku. Badan Penerbitan Fakultas Ekonomi UGM Yogyakarta, Edisi 2. Sunaryo, 2004. Psikologi Keperawatan. EGC. Jakarta. | en_US |
| dc.description.abstract | Food sanitation is very important, especially in public places which are
closely related with service for many people for example hospital which gives
public health services which one of them is food service to support recovery
process. To get food which is useful and safe for the consumers, hospital needs an
effort of foods and beverages health improvement, which is effort in controlling
factor enabling the happening of contamination which will influence the germ
growth and the increase of additive substances in foods and beverages served in
the hospital so that it will not become a chain-link of disease spreading and health
disorder. The aim of the research is to observe the relationship of knowledge level
with food processor behavior about food organization in Nutrient Installation of
Sragen Public Hospital. The Methods research is descriptive. The population and
sample of the research is employees in Nutrient Installation of Hospital are 30
people which are food processors. The conclusion of the research showed that
employers with good knowledge level is 66.7%, less knowledge level 33.3 %, and
with good behavior is 80%, and less behavior 20%. Suggestions for hospitals are
to improve training and coaching for food handlers to improve hygiene and
sanitation, and for food handlers to wear gloves during food processing. | en_US |
