CD-ROM
PENERAPAN ENAM PRINSIP SANITASI MAKANAN DAN MINUMAN DI RSUD BRIGJEND H. HASAN BASRY TAHUN 2022
- Bagikan:
KEMENTERIAN KESEHATAN REPUBLIK INDONESIA
POLITEKNIK KESEHATAN BANJARMASIN
PROGRAM STUDI SANITASI DIPLOMA III
KESEHATAN LINGKUNGAN
TAHUN 2022
ABSTRAK
Karya Tulis Ilmiah
YUNIKA RAHMI
PENERAPAN ENAM PRINSIP SANITASI MAKANAN DAN MINUMAN
DI RSUD BRIGJEND H. HASAN BASRY TAHUN 2022
(Rahmawati, S. KM., M. Kes dan Dr. Isnawati, S. KM., M. Kes)
xiv + 52 Halaman + 9 Tabel + 11 Gambar + 9 Lampiran
RSUD Brigjend H. Hasan Basry merupakan rumah sakit terbesar di Kabupaten Hulu Sungai Selatan milik pemerintah dan termasuk ke dalam rumah sakit tipe B. Pada penelitian tahun 2019 di Instalasi Gizi RSUD Brigjend H. Hasan Basry, pada tahap penerimaan bahan makanan belum tersedia tempat khusus dan alat angkut yang digunakan belum terjamin kebersihannya. Pada tahap penyimpanan, frekuensi pembersihan lemari pendingin belum secara rutin dibersihkan. Adanya tenaga pengolah makanan yang masih menggunakan perhiasan dan berbicara sesama rekan kerjanya pada saat proses pengolahan makanan dilakukan.
Penelitian bertujuan untuk mengetahui penerapan 6 prinsip sanitasi makanan dan minuman di Instalasi Gizi RSUD Brigjend H. Hasan Basry. Penelitian ini merupakan penelitian yang bersifat deskriptif dengan desain observasional.
Hasil observasi menunjukkan bahwa Penerapan Enam Prinsip Sanitasi Makanan dan Minuman di RSUD Brigjend H. Hasan Basry dikategorikan baik dengan persentase 89,03%. Pada variabel yang diamati pemilihan bahan makanan, penyimpanan bahan makanan, pengolahan makanan, penyimpanan makanan jadi, pengangkutan makanan, dan penyajian makanan dikategorikan baik.
Upaya yang dapat dilakukan penyimpanan bahan makanan sebaiknya disimpan pada suhu yang sesuai dengan bahan makan makanan tersebut. Suhu dan kelembaban pada gudang penyimpanan bahan makanan disesuai dengan persyaratan yaitu 80-90% dengan cara pengaturan suhu Air Conditioner pada suhu 22ºC. Pembersihan ruangan yang pertemuan dinding dan lantainya membentuk sudut siku pada ruang penyimpanan bahan makanan sebaiknya dilakukan pembersihan secara rutin. Menggunakan air minum/air yang sudah diolah/dimasak pada proses pencucian makanan yang dimakan mentah. Menyediakan wastafel yang dilengkapi tisu dan menyediakan petunjuk pencucian tangan diruang pengolahan makanan. Penjamah makanan sebaiknya tidak berbicara dengan rekan kerja agar menghindari kontaminasi terhadap makanan.
Kata Kunci : Rumah Sakit, Prinsip Sanitasi Makanan
Kepustakaan : 34 (2010-2021)
MINISTRY OF HEALTH REPUBLIC INDONESIA
HEALTH POLYTECHNIC BANJARMASIN
SANITATION STUDY PROGRAM
DIPLOMA THREE PROGRAM
ENVIRONMENTAL HEALTH
YEAR 2022
ABSTRACT
Scientific Paper
YUNIKA RAHMI
THE APPLICATION OF THE SIX PRINCIPLES OF FOOD AND BEVERAGE SANITATION AT BRIGJEND H. HASAN BASRY HOSPITAL IN 2022
(Rahmawati, S. KM., M. Kes and Dr. Isnawati, S. KM., M. Kes)
xiv + 52 Pages + 9 Tables + 11 Images + 9 Attachments
Brigjend H. Hasan Basry Hospital is the largest hospital in Hulu Sungai Selatan Regency owned by the government and is included in a type B hospital. In the 2019 study at the Nutrition Installation of Brigjend H. Hasan Basry Hospital, at the stage of receiving food ingredients there is no special place and the means of transportation used are not guaranteed to be clean. At the storage stage, the frequency of cleaning the refrigerator has not been routinely cleaned. There are food processors who still use jewelry and talk to their co-workers when the food processing is done.
This study was aimed to determine the application of six principles of food and beverage sanitation in the Nutrition Installation of Brigjend H. Hasan Basry Hospital. This research was a descriptive study with a observational design.
The results of the observations showed that the application of the Six Principles of Food and Beverage Sanitation at Brigjend H. Hasan Basry Hospital was categorized as good with a percentage of 89.03%. The variables observed were the selection of foodstuffs, storage of foodstuffs, food processing, storage of ready-to-eat food, transportation of food, and presentation of food which were categorized as good.
Efforts that can be made to store foodstuffs should be stored at temperatures that are suitable for the food ingredients. The temperature and humidity in the food storage warehouse are in accordance with the requirements, namely 80-90% by setting the Air Conditioner temperature at a temperature of 22ºC. Cleaning a room where the walls and floor meet at an angle in the food storage room should be cleaned regularly. Using drinking water/water that has been treated/cooked in the process of washing food eaten raw. Provide a sink equipped with a hand dryer but not napkins and provide hand washing instructions in the food processing room. Food handlers should not talk to coworkers too often to avoid contamination of food.
Keywords : Hospital, Principles of Food Sanitation
Literature : 34 (2010-2021)
Detail Information
| Item Type | |
|---|---|
| Penulis |
YUNIKA RAHMI - Personal Name
Rahmawati, S.KM, M.Kes - Personal Name Dr. Isnawati, S.KM, M.Kes - Personal Name Erminawati, S.Pd, M.Pd - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi |
Publish
|
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan kesehatan lingkungan : Banjarbaru., 2022 |
| Edisi |
Publish
|
| Subyek | |
| No Panggil |
022/KTI-KL/2022
|
| Copyright | |
| Doi |