Keywords
sanitation
knowledge
food workers
How to Cite
Abstract
Background: Food and beverage sanitation hygiene is a prevention effort that focuses on activities or actions that are necessary to free food and drinks from hazards that can interfere with or damage health.
Objective: This study aimed to identify personal hygiene, sanitation and food safety knowledge of food workers at the canteen university.
Methods: This was a descriptive study with observational approach. Thirty-four canteens were recruited using total sampling. Data were analyzed using descriptive statistics with percentage.
Results: Findings showed that 11 canteens (32.3%) did not meet the standard for canteen sanitation, 24 canteens (70.6%) did not meet lighting standard, 29 (85.3%) did not meet ventilation standard, 18 (52,9%) did not meet the standard of clean water, 31 (91.2%) did not meet wastewater disposal standard, 23 (67.6%) did not meet the hand washing facility standard, 25 (73.5%) did not meet standard of waste disposal conditions, 28 respondents (85.3%) had good personal hygiene, 6 respondents (14.6%) had poor personal hygiene and all food workers had good knowledge on food safety (100%).
Conclusion: Personal hygiene, sanitation and food safety at the university canteen must be carried out continuously. Our findings can be used as a basis for creating healthy university canteen.
References
Alavi, M., & Leidner, D. E. (2001). Knowledge management and knowledge management systems: Conceptual foundations and research issues. MIS quarterly, 107-136.
Allwood, P. B., Jenkins, T., Paulus, C., Johnson, L., & Hedberg, C. W. (2004). Hand washing compliance among retail food establishment workers in Minnesota. Journal of Food Protection, 67(12), 2825-2828.
Asokawati, R., Chahaya, I., & Dharma, S. Gambaran Higiene Sanitasi Penyelenggaraan Makanan dan Keberadaan Bakteri Escherichia coli pada Peralatan Makan di Lingkungan Kantin Universitas Sumatera Utara Tahun 2015. Gambaran Higiene Sanitasi Penyelenggaraan Makanan dan Keberadaan Bakteri Escherichia coli pada Peralatan Makan di Lingkungan Kantin Universitas Sumatera Utara Tahun 2015.
Aswita, Y. (2015). Prinsip Penyelenggaraan Higiene Sanitasi Makanan Dan Tingkat Pengetahuan Serta Sikap Penjamah Makanan Di Lembaga Permasyarakatan Kelas IIa Binjai
Baş, M., Ersun, A. Åž., & Kıvanç, G. (2006). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers' in food businesses in Turkey. Food Control, 17(4), 317-322.
BPOM. (2017). Laporan pengawasan makanan dan minuman.
Chaib, F., & Lawe-Davies, O. (2017). WHO's first ever global estimates of foodborne diseases find children under 5 account for almost one third of deaths.
Chandra, B. (2007). Pengantar kesehatan lingkungan. Jakarta: EGC.
Clayton, D. A., Griffith, C. J., Price, P., & Peters, A. C. (2002). Food handlers' beliefs and self-reported practices. International journal of environmental health research, 12(1), 25-39.
Dinkes. (2017). Profil kesehatan sulawesi tenggara.
Echols, M. (2001). Food safety and the WTO: the interplay of culture, science and technology: Kluwer Law International.
Eraut, M. (2002). Developing professional knowledge and competence: Routledge.
Faour-Klingbeil, D., Kuri, V., & Todd, E. (2015). Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon. Food Control, 55, 166-175.
Fatmawati, S., Rosidi, A., & Handarsari, E. (2013). Perilaku higiene pengolah makanan berdasarkan pengetahuan tentang higiene mengolah makanan dalam penyelenggaraan makanan di Pusat Pendidikan dan Latihan Olahraga Pelajar Jawa Tengah. Jurnal Gizi, 2(2).
Fauziah, R., & Kalsum, U. (2016). Attitude and Sanitation of Canteen Related to Application of Food Hygiene Sanitation on Food Handlers in High School Canteen of Jambi City. Paper presented at the Green Development International Conference (GDIC 2016).
González, N., Moll, L. C., & Amanti, C. (2006). Funds of knowledge: Theorizing practices in households, communities, and classrooms: Routledge.
Gordon, F. Personal hygiene. Key Nursing Skills, 60.
Green, L. R., & Selman, C. (2005). Factors impacting food workers' and managers' safe food preparation practices: a qualitative study. Food Protection Trends, 25(12), 981-990.
Griffith, C. J., Livesey, K. M., & Clayton, D. A. (2010). Food safety culture: the evolution of an emerging risk factor? British Food Journal, 112(4), 426-438.
Heinz, H. (2013). Principles and practices for the safe processing of foods: Elsevier.
Hillstrom, K. (2012). Food Regulation and Safety: Greenhaven Publishing LLC.
Indonesia, M. K. R. (2011). Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/Menkes/Per/VI/2011 tentang Hygiene Sanitasi Jasaboga: Jakarta.
Jacob, M., & Organization, W. H. (1989). Safe food handling: a training guide for managers in food service establishments.
Jevšnik, M., Hlebec, V., & Raspor, P. (2008). Food safety knowledge and practices among food handlers in Slovenia. Food Control, 19(12), 1107-1118.
Jouve, J.-L., Aagaard-Hansen, J., & Aidara-Kane, A. (2010). Food safety: equity and social determinants. Equity, social determinants and public health programmes, 95.
Kouabenan, D. R., & Ngueutsa, R. (2016). Control beliefs and engagement in hygienic and safety behaviours: the case of foodborne illness. International journal of environmental health research, 26(4), 381-395.
Lues, J. F., Rasephei, M. R., Venter, P., & Theron, M. M. (2006). Assessing food safety and associated food handling practices in street food vending. International journal of environmental health research, 16(5), 319-328.
Marriott, N. G., Schilling, M. W., & Gravani, R. B. (2018). Principles of food sanitation: Springer.
Medeiros, L. C., Hillers, V. N., Kendall, P. A., & Mason, A. (2001). Food safety education: what should we be teaching to consumers? Journal of Nutrition Education, 33(2), 108-113.
Melosi, M. V. (2004). Garbage in the Cities: Refuse reform and the Environment: University of Pittsburgh Pre.
Miranti, E. A., & Adi, A. C. (2018). Hubungan pengetahuan dengan sikap dan higiene perorangan (personal hygiene) penjamah makanan pada penyelenggaraan makanan asrama putri. Media Gizi Indonesia, 11(2), 120-126.
Murray, C. J., Lopez, A. D., & Organization, W. H. (1996). The global burden of disease: a comprehensive assessment of mortality and disability from diseases, injuries, and risk factors in 1990 and projected to 2020: summary.
Nel, S., Lues, J., Buys, E., & Venter, P. (2004). The personal and general hygiene practices in the deboning room of a high throughput red meat abattoir. Food Control, 15(7), 571-578.
Noar, S. M., & Zimmerman, R. S. (2005). Health Behavior Theory and cumulative knowledge regarding health behaviors: are we moving in the right direction? Health education research, 20(3), 275-290.
Notoatmodjo, S. (2003). Pendidikan dan perilaku kesehatan: Jakarta: Rineka Cipta.
Pfeffer, J., & Sutton, R. I. (2000). The knowing-doing gap: How smart companies turn knowledge into action: Harvard business press.
Powell, D. A., Jacob, C. J., & Chapman, B. J. (2011). Enhancing food safety culture to reduce rates of foodborne illness. Food Control, 22(6), 817-822.
Pragle, A. S., Harding, A. K., & Mack, J. C. (2007). Food workers' perspectives on handwashing behaviors and barriers in the restaurant environment. Journal of Environmental Health, 69(10), 27-33.
Prüss-íœstün, A., Bos, R., Gore, F., & Bartram, J. (2008). Safer water, better health: costs, benefits and sustainability of interventions to protect and promote health: World Health Organization.
Rakhmawati, N. (2015). Peranan higiene dan sanitasi dalam proses pengolahan makanan di hotel brongto yogyakarta. Khasanah Ilmu-Jurnal Pariwisata Dan Perhotelan, 6(1).
Ramadani, E. R., & Mersatika, A. (2017). Higiene dan Sanitasi Makanan Jajanan di Kantin Sekolah Dasar di Kecamatan Buke Kabupaten Konawe Selatan Tahun 2016. Jurnal Ilmiah Mahasiswa Kesehatan Masyarakat, 2(6).
Reilly, C. (2008). Metal contamination of food: its significance for food quality and human health: John Wiley & Sons.
Sari, M. A., Sulistyani, S., & Dewanti, N. A. Y. (2016). Perbedaan Perilaku Penjamah Makanan Sebelum dan Sesudah Mendapatkan Penyuluhan Higiene Sanitasi Makanan pada Warung Makan di Terminal Terboyo Semarang. Jurnal Kesehatan Masyarakat (e-Journal), 4(5), 11-17.
Soares, L. S., Almeida, R. C., Cerqueira, E. S., Carvalho, J. S., & Nunes, I. L. (2012). Knowledge, attitudes and practices in food safety and the presence of coagulase-positive staphylococci on hands of food handlers in the schools of Camaçari, Brazil. Food Control, 27(1), 206-213.
Von Krogh, G., Ichijo, K., & Nonaka, I. (2000). Enabling knowledge creation: How to unlock the mystery of tacit knowledge and release the power of innovation: Oxford University Press on Demand.
Walker, E., Pritchard, C., & Forsythe, S. (2003). Food handlers' hygiene knowledge in small food businesses. Food Control, 14(5), 339-343.
Widhiarso, W. (2011). Skalo program analisis skala Guttman. Yogyakarta, Indonesia: Universitas Gajah Mada.
Wilcock, A., Pun, M., Khanona, J., & Aung, M. (2004). Consumer attitudes, knowledge and behaviour: a review of food safety issues. Trends in Food Science & Technology, 15(2), 56-66.
Authors who publish with Public Health of Indonesia agree to the following terms:
- Authors retain copyright licensed under a Creative Commons Attribution-NonCommercial CC BY-NC 4.0, which allows others to remix, tweak, and build upon the authors' work non-commercially, and although the others' new works must also acknowledge the authors and be non-commercial, they don't have to license their derivative works on the same terms.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access). Authors can archive pre-print and post-print or publisher's version/PDF.