ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN
Food is a basic need for human life. Various types of food are consumed with various ways of processing. There are so many things that can cause a food to be unsafe, one of which is due to contamination. Contamination that occurs in food and beverages can cause food to become a medium for disease....
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| Format: | Article |
| Language: | Indonesian |
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Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya
2023-03-01
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| Series: | Medical Technology and Public Health Journal |
| Subjects: | |
| Online Access: | https://103.106.72.77/index.php/MTPHJ/article/view/3618 |
| _version_ | 1811162036427554816 |
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| author | Rahmat Wahyudi Putra |
| author_facet | Rahmat Wahyudi Putra |
| author_sort | Rahmat Wahyudi Putra |
| collection | DOAJ |
| description |
Food is a basic need for human life. Various types of food are consumed with various ways of processing. There are so many things that can cause a food to be unsafe, one of which is due to contamination. Contamination that occurs in food and beverages can cause food to become a medium for disease. Thus, community efforts to be able to maintain food health and safety need to be increased through the application of hygiene and sanitation. Based on the Decree of the Minister of Health of the Republic of Indonesia Number 942/Menkes/SK/VII/2003 concerning Guidelines for Snack Food Sanitation Hygiene Requirements, several aspects are regulated in the handling of snack food, namely food handlers, equipment, water, food ingredients, food additives, serving and peddlers. The purpose of this study was to find out the description of the implementation of hygiene and sanitation of snack products in the Universitas Negeri Padang campus canteen. This research is a descriptive observational study with a quantitative approach using a questionnaire. The results of this study indicate that the level of implementation of hygiene and sanitation regarding the selection of materials and sanitation of equipment is in the excellent category, while the level of knowledge about food processing and food serving is in the range category good to excellent category.
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| first_indexed | 2024-04-10T06:23:11Z |
| format | Article |
| id | doaj.art-c35eb6f3241b44e5992050425c197310 |
| institution | Directory Open Access Journal |
| issn | 2549-189X 2549-2993 |
| language | Indonesian |
| last_indexed | 2024-04-10T06:23:11Z |
| publishDate | 2023-03-01 |
| publisher | Fakultas Kesehatan Universitas Nahdlatul Ulama Surabaya |
| record_format | Article |
| series | Medical Technology and Public Health Journal |
| spelling | doaj.art-c35eb6f3241b44e5992050425c1973102023-03-01T23:16:12ZindFakultas Kesehatan Universitas Nahdlatul Ulama SurabayaMedical Technology and Public Health Journal2549-189X2549-29932023-03-017110.33086/mtphj.v7i1.3618ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN Rahmat Wahyudi Putra0a:1:{s:5:"en_US";s:25:"Universitas Negeri Padang";} Food is a basic need for human life. Various types of food are consumed with various ways of processing. There are so many things that can cause a food to be unsafe, one of which is due to contamination. Contamination that occurs in food and beverages can cause food to become a medium for disease. Thus, community efforts to be able to maintain food health and safety need to be increased through the application of hygiene and sanitation. Based on the Decree of the Minister of Health of the Republic of Indonesia Number 942/Menkes/SK/VII/2003 concerning Guidelines for Snack Food Sanitation Hygiene Requirements, several aspects are regulated in the handling of snack food, namely food handlers, equipment, water, food ingredients, food additives, serving and peddlers. The purpose of this study was to find out the description of the implementation of hygiene and sanitation of snack products in the Universitas Negeri Padang campus canteen. This research is a descriptive observational study with a quantitative approach using a questionnaire. The results of this study indicate that the level of implementation of hygiene and sanitation regarding the selection of materials and sanitation of equipment is in the excellent category, while the level of knowledge about food processing and food serving is in the range category good to excellent category. https://103.106.72.77/index.php/MTPHJ/article/view/3618foodSanitation and Hygienecanteen |
| spellingShingle | Rahmat Wahyudi Putra ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN Medical Technology and Public Health Journal food Sanitation and Hygiene canteen |
| title | ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN |
| title_full | ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN |
| title_fullStr | ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN |
| title_full_unstemmed | ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN |
| title_short | ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN |
| title_sort | analysis the implementation of hygiene and sanitation of snack products in the universitas negeri padang canteen |
| topic | food Sanitation and Hygiene canteen |
| url | https://103.106.72.77/index.php/MTPHJ/article/view/3618 |
| work_keys_str_mv | AT rahmatwahyudiputra analysistheimplementationofhygieneandsanitationofsnackproductsintheuniversitasnegeripadangcanteen |