GAMBARAN PERILAKU PERSONAL HIGIENE DAN SANITASI PADA PENJAMAH MAKANAN DALAM PENGOLAHAN MAKANAN BERGIZI GRATIS (MBG) DI SPPG 16 ULU KOTA PALEMBANG

Latar Belakang: Higiene sanitasi merupakan usaha dalam pengendalian faktor bahaya yang berpotensi mencemari pangan. Penjamah berisiko menjadi sumber penyebaran penyakit apabila tidak menerapkan prinsip higiene dan sanitasi dengan baik, karena pengetahuan, sikap, dan perilaku penjamah makanan dapat memengaruhi kualitas makanan yang dihasilkan. Tujuan penelitian: Mengetahui gambaran perilaku personal higiene dan sanitasi pada penjamah makanan dalam pengolahan makanan bergizi gratis (MBG) di SPPG 16 Ulu Kota Palembang. Metode Penelitian: Jenis penelitian ini adalah deskriptif dengan analisis univariat. Pengumpulan data dilakukan dengan menggunakan lembar kuesioner dan lembar ceklis observasi. Sampel dalam penelitian ini berjumlah 30 orang. Hasil penelitian: Penjamah makanan bergizi gratis (MBG) di SPPG 16 Ulu Kota Palembang sebagian besar berumur 41-65 tahun, berjenis kelamin perempuan, memiliki tingkat pendidikan menengah yaitu 23 orang (76,7%). Pengetahuan higiene penjamah tergolong baik (100%); pengetahuan sanitasi penjamah makanan tergolong baik pada 23 orang (76,7%). Lama kerja semua penjamah makanan masuk kategori kerja baru (100%). Sikap penjamah tergolong baik, yaitu 27 orang (90%), Kelengkapan APD tergolong baik, yaitu 29 orang (96,7%). Personal higiene penjamah makanan tergolong baik (100%). Sarana sanitasi tergolong baik (85%). Kesimpulan: Perilaku personal higiene dan sanitasi penjamah makanan tergolong baik. Namun, pemantauan penggunaan APD, seperti penggunaan sepatu tertutup, serta fasilitas sanitasi tetap perlu ditingkatkan untuk menjaga keamanan pangan.

Background: Food hygiene and sanitation are efforts aimed at controlling hazards that may contaminate food. Food handlers may become sources of disease transmission if they do not properly apply the principles of hygiene and sanitation, as their knowledge, attitudes, and behaviors may affect the quality of the food produced. Research Objective: To identify the profile of personal hygiene and sanitation behaviors among food handlers in the preparation of Free Nutritious Meals (MBG) at SPPG 16 Ulu in Palembang City. Research methodology: This study used a descriptive design with univariate analysis. Data were collected using questionnaires and observation checklists. The study involved 30 respondents. Results: Food handlers in the Free Nutritious Meals (MBG) at SPPG 16 Ulu in Palembang were mostly aged 41–65 years, female, and had a secondary education level (23 respondents; 76.7%). Food handlers' hygiene knowledge was classified as good (100%), while sanitation knowledge was good in 23 respondents (76.7%). All food handlers had a new length of service (100%). Attitudes were classified as good in 27 respondents (90%), while the PPE completeness was classified as good in 29 respondents (96.7%). The personal hygiene of food handlers was classified as good (100%). Sanitation facilities were classified as good, with a total score of 85%. Conclusion: Food handlers' personal hygiene and sanitation practices are generally good. However, monitoring of PPE use, including closed-toe shoes, as well as sanitation facilities, still needs to be improved to ensure food safety.