GAMBARAN PENERAPAN HYGIENE DAN SANITASI PADA PENJAMAH MAKANAN DI PANTI ASUHAN DARUSSALAM PALEMBANG

Latar belakang: Higiene dan sanitasi penjamah makanan merupakan salah satu faktor penentu mutu dan keamanan pangan. Pedoman internasional WHO menekankan praktik dasar penanganan pangan yang aman (Five Keys to Safer Food) antara lain menjaga kebersihan, memisahkan bahan mentah dan matang, memasak hingga matang, menjaga suhu aman, serta menggunakan air dan bahan baku yang aman sebagai cara efektif mengurangi risiko penyakit yang ditularkan melalui makanan. Tujuan Penelitian: Tujuan penelitian ini adalah untuk diketahui gambaran penerapan hygiene dan sanitasi penjamah makanan di Panti Asuhan Darussalam Palembang. Metode Penelitian: Jenis penelitian ini menggunakan deskriptif kuantitatif. Hasil Penelitian: Hasil penelitian menunjukkan bahwa penjamah makanan Panti Asuhan Darussalam Palembang berusia 25-45 tahun (50%) , <24 tahun (33,3%), >46 tahun (16,7%), semua sampel berjenis kelamin perempuan, pendidikan terakhir SMA sederajat sebanyak 5 orang (83,3%) dan Perguruan tinggi 1 orang (16,7%). Pengetahuan penjamah tergolong cukup, yaitu 4 orang (66,7%). Sikap penjamah tergolong cukup, yaitu 5 orang (83,3%). Kelengkapan APD tergolong cukup, yaitu 5 orang (83,3%). Evaluasi sanitasi tergolong cukup karena belum memenuhi syarat dengan total skor 70%. Kesimpulan: Perilaku higiene dan sanitasi penjamah makanan tergolong baik. Akan tetapi, penggunaan APD harus diperhatikan terutama alas kaki, masker, dan penutup kepala dan ketersediaan fasilitas sanitasi masih perlu mendapat perhatian untuk menjaga keamanan pangan.

Background: Hygiene and sanitation of food handlers is one of the determining factors for food quality and safety. WHO international guidelines emphasize basic practices of safe food handling (Five Keys to Safer Food) including maintaining cleanliness, separating raw and cooked ingredients, cooking thoroughly, maintaining safe temperatures, and using safe water and raw materials as effective ways to reduce the risk of foodborne illness. Objective: The aim of this study was to determine the description of the implementation of hygiene and sanitation for food handlers at the Darussalam Palembang Orphanage. Methods: This research used a quantitative descriptive approach. Results: The results of the study showed that the food handlers at the Darussalam Palembang Orphanage were aged 25-45 years (50%), <24 years (33.3%), >46 years (16.7%), all samples were female, the last education was high school or equivalent for 5 people (83.3%) and college for 1 person (16.7%). The knowledge of the handlers was classified as sufficient, namely 4 people (66.7%). The attitude of the handlers was classified as sufficient, namely 5 people (83.3%). The completeness of PPE was classified as sufficient, namely 5 people (83.3%). The sanitation evaluation was classified as sufficient because it did not meet the requirements with a total score of 70%. Conclusion: The hygiene and sanitation behavior of food handers is classified as good. However, the use of PPE must be considered, especially footwear, masks, and headgear, and the availability of sanitation facilities still needs attention to maintain food safety.