50% penjamah makanan telah memenuhi persyaratan personal hygiene, tindakan dalam pemilihan bahan, pengolahan makanan, penyajian makanan, dan < 50% yang tidak memenuhi persyaratan tindakan dalam penyimpanan makanan. Penjamah makanan diharapakan selalu menjaga personal hygiene, dan memperhatikan tindakan dari pemilihan bahan sampai dengan penyajian makanan. Upaya tersebut dapat meminimalisir hal-hal yang dapat mengkontaminasi makanan. Kata kunci Kepustakaan : Penjamah Makanan,Personal Hygiene dan Tindakan Penjamah : 15 (2011-2018) iv MINISTRY OF HEALTH REPUBLIC INDONESIA HEALTH POLYTECHNIC BANJARMASIN SANITATION STUDY PROGRAM DIPLOMA TRHEE PROGRAM ENVIROMENTAL HEALTH YEAR 2020 ABSTRACT ESSAY OF A. ANGGUN SRI PUSPITA SARI “STUDY LITERATURE HYGIENE FOOD HANDLERS SANITATION IN RESTAURANTS” ( Rahmawati, S.KM., M.Kes : Erminawati, S.Pd., M.Pd ) xi + 57 Page ; 11 Table ; 1 Picture ; 15 Attachment Food handlers are people who are directly related to food and equipment, from the preparation, cleaning, processing, transportation to presentation. The implementation of food handlers hygiene activities is one aspect of maintaining food safety that must be carried out in a structured and measurable manner with clear activities, targets and performance measures. The purpose of this study was to determine the hygiene sanitation of food handlers at restaurants, this study was descriptive with the design of a literature study research by examining 2 journals related to the hygiene of food handlers sanitation at restaurants. Population 2 restaurants with a sample of 44 food handlers. The results showed of 44 food handlers> 50% of food handlers had fulfilled personal hygiene requirements, actions in selecting ingredients, food processing, food serving, and " /> STUDI LITERATUR HYGIENE SANITASI PENJAMAH MAKANAN DI RUMAH MAKAN 50% penjamah makanan telah memenuhi persyaratan personal hygiene, tindakan dalam pemilihan bahan, pengolahan makanan, penyajian makanan, dan < 50% yang tidak memenuhi persyaratan tindakan dalam penyimpanan makanan. Penjamah makanan diharapakan selalu menjaga personal hygiene, dan memperhatikan tindakan dari pemilihan bahan sampai dengan penyajian makanan. Upaya tersebut dapat meminimalisir hal-hal yang dapat mengkontaminasi makanan. Kata kunci Kepustakaan : Penjamah Makanan,Personal Hygiene dan Tindakan Penjamah : 15 (2011-2018) iv MINISTRY OF HEALTH REPUBLIC INDONESIA HEALTH POLYTECHNIC BANJARMASIN SANITATION STUDY PROGRAM DIPLOMA TRHEE PROGRAM ENVIROMENTAL HEALTH YEAR 2020 ABSTRACT ESSAY OF A. ANGGUN SRI PUSPITA SARI “STUDY LITERATURE HYGIENE FOOD HANDLERS SANITATION IN RESTAURANTS” ( Rahmawati, S.KM., M.Kes : Erminawati, S.Pd., M.Pd ) xi + 57 Page ; 11 Table ; 1 Picture ; 15 Attachment Food handlers are people who are directly related to food and equipment, from the preparation, cleaning, processing, transportation to presentation. The implementation of food handlers hygiene activities is one aspect of maintaining food safety that must be carried out in a structured and measurable manner with clear activities, targets and performance measures. The purpose of this study was to determine the hygiene sanitation of food handlers at restaurants, this study was descriptive with the design of a literature study research by examining 2 journals related to the hygiene of food handlers sanitation at restaurants. Population 2 restaurants with a sample of 44 food handlers. The results showed of 44 food handlers> 50% of food handlers had fulfilled personal hygiene requirements, actions in selecting ingredients, food processing, food serving, and " />

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STUDI LITERATUR HYGIENE SANITASI PENJAMAH MAKANAN DI RUMAH MAKAN

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KEMENTERIAN KESEHATAN REPUBLIK INDONESIA POLITEKNIK KESEHATAN BANJARMASIN PROGRAM STUDI SANITASI PROGRAM DIPLOMA TIGA KESEHATAN LINGKUNGAN TAHUN 2020


ABSTRAK

KARYA TULIS ILMIAH A.ANGGUN SRI PUSPITA SARI

"STUDY LITERATUR HYGIENE SANITASI PENJAMAH MAKANAN DI RUMAH MAKAN”

( Rahmawati, S.KM., M.Kes : Erminawati, S.Pd., M.Pd )
xi + 57 Halaman ; 11 Tabel ; 1 Gambar ; 15 Lampiran

Penjamah Makanan adalah orang yang secara langsung berhubungan dengan makanan dan peralatan mulai dari tahap persiapan, pembersihan, pengolahan, pengangkutan sampai dengan penyajian. Pelaksanaan kegiatan hyginie sanitasi penjamah makanan merupakan salah satu aspek dalam menjaga keamanan pangan yang harus dilaksanakan secara terstruktur dan terukur dengan kegiatan, sasaran dan ukuran kinerja yang jelas.

Penelitian bertujuan untuk mengetahui hygiene sanitasi penjamah makanan pada rumah makan, penelitian ini bersifiat deskriptif dengan desain penelitian studi literatur dengan menelaah 2 jurnal terkait hygiene sanitasi penjamah makanan pada rumah makan. Populasi 2 rumah makan dengan sampel 44 penjamah makanan.

Hasil penelitian menujukkan dari 44 penjamah makanan > 50% penjamah makanan telah memenuhi persyaratan personal hygiene, tindakan dalam pemilihan bahan, pengolahan makanan, penyajian makanan, dan < 50% yang tidak memenuhi persyaratan tindakan dalam penyimpanan makanan.

Penjamah makanan diharapakan selalu menjaga personal hygiene, dan memperhatikan tindakan dari pemilihan bahan sampai dengan penyajian makanan. Upaya tersebut dapat meminimalisir hal-hal yang dapat mengkontaminasi makanan.


Kata kunci Kepustakaan


: Penjamah Makanan,Personal Hygiene dan Tindakan Penjamah
: 15 (2011-2018)
















iv





MINISTRY OF HEALTH REPUBLIC INDONESIA HEALTH POLYTECHNIC BANJARMASIN SANITATION STUDY PROGRAM DIPLOMA TRHEE PROGRAM ENVIROMENTAL HEALTH YEAR 2020



ABSTRACT



ESSAY OF A. ANGGUN SRI PUSPITA SARI

“STUDY LITERATURE HYGIENE FOOD HANDLERS SANITATION IN RESTAURANTS”

( Rahmawati, S.KM., M.Kes : Erminawati, S.Pd., M.Pd )
xi + 57 Page ; 11 Table ; 1 Picture ; 15 Attachment

Food handlers are people who are directly related to food and equipment, from the preparation, cleaning, processing, transportation to presentation. The implementation of food handlers hygiene activities is one aspect of maintaining food safety that must be carried out in a structured and measurable manner with clear activities, targets and performance measures.

The purpose of this study was to determine the hygiene sanitation of food handlers at restaurants, this study was descriptive with the design of a literature study research by examining 2 journals related to the hygiene of food handlers sanitation at restaurants. Population 2 restaurants with a sample of 44 food handlers.

The results showed of 44 food handlers> 50% of food handlers had fulfilled personal hygiene requirements, actions in selecting ingredients, food processing, food serving, and <50% who did not meet the action requirements in food storage.

food handlers are expected to always maintain personal hygiene, and pay attention to actions from the selection of ingredients to the serving of food. These efforts can minimize things that can contaminate food.

Keywords: Food Handler, Personal Hygiene and Handling Actions
Literature: 15 (2011-2018)

Detail Information

Item Type
Penulis
A. ANGGUN SRI PUSPITA SARI - Personal Name
Rahmawati, S.KM, M.Kes - Personal Name
Erminawati, S.Pd, M.Pd - Personal Name
Student ID
Dosen Pembimbing
Penguji
Kode Prodi PDDIKTI
Edisi
Departement
Kontributor
Bahasa
Indonesia
Penerbit Jurusan kesehatan lingkungan : Banjarbaru.,
Edisi
Subyek
HSM
SANITASI MAKANAN DAN MINUMAN
KTI KESLING 2020
No Panggil
KL.16/KTI.2020
Copyright
Doi

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