Karakteristik Pengetahuan dan Perilaku Tentang Higiene dan Sanitasi Penjamah Makanan di Rumah Sakit Umum Daerah Sragen

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.