Overview Of Food Management Sanitary Hygiene In The Nutrition Installation Of Muhammadiyah Taman Puring Hospital, South Jakarta
Abstract
Food management in hospitals relies heavily on hygiene and sanitation so that the food does not become a source of disease transmission for humans who consume the food. According to the National Poisoning Information Center (SIKer), BPOM in 2014 there were 98 incidents of food poisoning with a total of 855 victims. The aim of this research is to determine the description of the condition of Food Sanitation Hygiene in the Nutrition Installation at Muhammadiyah Hospital Taman Puring, South Jakarta in 2016. The type of research used is descriptive qualitative with observation and interview methods with 7 informants. The variables in this research are the principles of food management with reference and comparing whether the results are in accordance with Minister of Health Regulation No. 1096/Menkes/PER/VI/2011 concerning food service sanitation hygiene. The results of the research show that food sanitation hygiene at the Muhammadiyah Hospital Taman Puring Nutrition Installation still has several points that are not in accordance with Minister of Health Regulation No. 1096/Menkes/PER/VI/2011 concerning Jasaboga Sanitation Hygiene. including the physical condition and buildings of food processing places which are still very poor and not suitable because the buildings are short, the ceilings are uneven and there are lots of water pipes, the food processing places are limited in area so they look cramped and the personal hygiene issues and behavior of food handlers are poor. not maximal. This can create an opportunity for contamination of food which can cause food poisoning. Based on these results, the advice that can be given is that it is best to carry out strict supervision of personal hygiene discipline among food handlers and reduce unused items so that the room becomes more spacious, neat, clean and a comfortable place to work.
Keywords: Sanitation Hygiene, Food Poisoning, Personal Hygiene, Food Management
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