JIPI
Skip to main content Skip to main navigation menu Skip to site footer

Praktik Higiene Sanitasi dalam Pengelolaan Pangan di Sepuluh Industri Jasa Boga di Kota Bogor

  • Widiati Purnawita Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
  • Winiati Pudji Rahayu Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 dan SEAFAST Center, Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM), Kampus IPB Darmaga, Bogor 16680
  • Siti Nurjanah Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 dan SEAFAST Center, Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM), Kampus IPB Darmaga, Bogor 16680

Abstract

Catering industry is a food business which produces ready-to-eat food or food that will not be cooked or reheated before serving. Therefore, the safety of food produced by catering industry becomes very important. During period of 2015–2017, the food produced by catering industry was the third largest cause of food borne outbreak in Indonesia. This showed poor compliance level of food hygiene and sanitation in the catering industry, especially during food production. This study was aimed to measure the compliance level of sanitation and hygiene practices during food production in catering industries. This study was carried out in 10 catering industries located in Bogor City, consisting of 2 catering industries in class A2, 4 catering industries in class A3, and 4 catering industries in class B. Data collection was carried out by observation using checklist which was developed from Regulation of The Minister of Health Number 1096 Year 2011. Result showed that catering industries in class A2, A3, and B had an average compliance level of hygiene and sanitation practices during food production. The stage of raw material procurement in class A2 and stage of food processing in class A2, A3, and B were still in poor compliance level of hygiene and sanitation practices that should be more improved.

 

Keywords: catering industries, compliance level, hygiene and sanitation, food production

Downloads

Download data is not yet available.

References

Ababio PF, Adi DD. 2012. Evaluating food hygiene awareness and practices of food handlers in the Kumasi Metropolis. Internet Journal of Food Safety. 14: 35-43.

Akhtar S, Khan MI, Faiz F. 2013. Effect of thawing on frozen meat quality: a comprehensive review. Pakistan Journal of Food Sciences. 23(4): 198-211.

Arisanti RR, Indriani C, Wilopo SA. 2018. Kontribusi agen dan faktor penyebab kejadian luar biasa keracunan pangan di Indonesia: kajian sistematis. Berita Kedokteran Masyarakat. 34(3): 99-106. https://doi.org/10.22146/bkm.33852

Assefa T, Tasew H, Wondafrash B, Beker J. 2015. Assessment of bacterial hand contamination and associated factors among food handlers working in the student cafeterias of Jimma University Main Campus, Jimma, South West Ethiopia. Community Medicine and Health Education. 5(2): 1-8. https://doi.org/10.4172/2161-0711.1000345

Barreiro C, Albano H, Silva J, Teixeira P. 2013. Role of flies as vectors of foodborne pathogens in rural areas. International Scholarly Research Notices Microbiology. 2013: 1-7. https://doi.org/10.1155/ 2013/718780

[BPOM] Badan Pengawas Obat dan Makanan. 2017. Laporan Tahunan 2016. BPOM, Jakarta (ID).

[BPOM] Badan Pengawas Obat dan Makanan. 2018. Laporan Tahunan 2017. BPOM, Jakarta (ID).

[BPOM] Badan Pengawas Obat dan Makanan. 2019. Laporan Tahunan 2018. BPOM, Jakarta (ID).

Budiati T, Suryaningsih W, Umaroh S, Poerwanto B, Bakri A, Kurniawati E. 2018. Antimicrobial activity of essential oil from Indonesian medicinal plants against food-borne pathogens. IOP Conference Series: Earth and Environmental Science. 207(1): 012036. https://doi.org/10.1088/1755-1315/207/ 1/012036

Elsahat S, Woodside JV, Mckinley MC. 2019. Meat thermometer usage amongst European and North American consumers: a scoping review. Food Control. 106(2019): 1-12. https://doi.org/10.1016/ j.foodcont.2019.06.018

Fatmawati S, Ali R, 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 Universitas Muhammadiyah Semarang. 2(2): 30-38.

Harjanti DW, Ciptaningtyas R, Wahyono F, Setiatin ET. 2018. Isolation and identification of bacterial pathogen from mastitis milk in Central Java Indonesia. IOP Conference Series: Earth and Environmental Science. 102(1): 012076. https:// doi.org/10.1088/1755-1315/102/1/012076

Harsojo, Chairul SM. 2011. Kandungan mikroba patogen, residu insektisida organofosfat dan logam berat dalam sayuran. Ecolab. 5(2): 89-96. https://doi.org/10.20886/jklh.2011.5.2.89-95

[Kemenkes] Kementerian Kesehatan. 2011. Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096/MENKES/PERVI/2011 tentang Higiene Sanitasi Jasaboga.

[Kemenkes] Kementerian Kesehatan. 2012. Kumpulan Modul Kursus Higiene Sanitasi Makanan dan Minuman. Jakarta (ID). Kemenkes.

Kovacic A, Huljev Z, Susi E. 2017. Ground water as the source of an outbreak of Salmonella Enteritidis. Journal of Epidemiology and Global Health. 7: 181-184. https://doi.org/10.1016/j.jegh.2017.05. 001

Lee HK, Halim HA, Thong KL, Chai LC. 2017. Assessment of food safety knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers. International Journal of Environmental Research and Public Health. 14(1): 55. https://doi.org/10.3390/ijerph14010055

Lin H, Shavezipur M, Yousef A, Maleky F. 2016. Prediction of growth of Pseudomonas fluorescens in milk during storage under fluctuating temperature. Journal of Dairy Science. 99(3). https://doi.org/ 10.3168/jds.2015-10179

Lücke F-K, Skowyrska A. 2015. Hygienic aspects of using wooden and plastic cutting boards, assessed in laboratory and small gastronomy units. Journal of Consumer Protection and Food Safety. 10: 317-322. https://doi.org/10.1007/s00003-015-0949-5

Manios SG, Skandamis PN. 2014. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties. Meat Science. 101: 25-32. https:// doi.org/10.1016/j.meatsci.2014.10.031

Mukhopadhyay P, Joardar GK, Bag K, Samanta A, Sain S, Koley S. 2012. Identifying key risk behaviors regarding personal hygiene and food safety practices of food handlers working in eating establishments located within a hospital campus in Kolkata. Al Ameen Journal of Medical Sciences. 5(1): 21-28.

Osimani A, Aquilanti L, Babini V, Tavoletti S, Clementi F. 2011. An eight-year report on the implementation of HACCP in a university canteen: impact on themicrobiological quality of meals. International Journal of Environmental Health Research. 21(2): 120-132. https://doi.org/10.1080/09603123.2010. 515669

Osimani A, Clementi F. 2016. The occurrence of Listeria monocytogenes in mass catering: an overview in the European Union. International Journal of Hospitality Management. 57: 9-17. https://doi.org/10.1016/j.ijhm.2016.05.005

Puteri SNAA, Rahmawati, Darmiah. 2017. Penggunaan alat pengatur konsentrasi kaporit (Ca(ClO)2) dalam meningkatkan efektivitas desinfeksi peralatan makan. Jurnal Kesehatan Lingkungan. 14(2). https://doi.org/10.31964/jkl. v14i2.37

Roccato A, Uyttendaele M, Cibin V, Barrucci F, Cappa V, Zavagnin P, Longo A, Catellani P, Ricci A. 2015. Effects of domestic storage and thawing practices on Salmonella in poultry-based meat preparations. Journal of Food Protection. 78(12): 2117-2125. https://doi.org/10.4315/0362-028X.JFP-15-048

Sawong KSA, Andrias DR, Muniroh L. 2016. Penerapan higiene sanitasi jasa boga pada katering golongan A2 dan golongan A3 di Kota Palangkaraya Provinsi Kalimantan Tengah. Media Gizi Indonesia. 11(1): 1-10. https://doi.org/10.20473/mgi.v11i1.1-10

Suwaidah IS, Achyadi NS, Cahyadi W. 2014. Kajian cemaran logam berat timbal dari kemasan kertas bekas ke dalam makanan gorengan. Penelitian Gizi Makanan. 37(2): 145-154.

Todd ECD, Michaels BS, Greig JD, Smith D, Holah J, Bartleson CA. 2010a. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers. Journal of Food Protection. 73(8): 1552-1565. https://doi.org/10.43 15/0362-028X-73.8.1552

Todd ECD, Michaels BS, Smith D, Greig JD, Bartleson CA. 2010b. Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 9. Washing and drying of hands to reduce microbial contamination. Journal of Food Protection. 73(10): 1937-1955. https://doi.org/ 10.4315/0362-028X-73.10.1937

Published
2020-07-29
How to Cite
Purnawita, W., Rahayu, W. P., & Nurjanah, S. (2020). Praktik Higiene Sanitasi dalam Pengelolaan Pangan di Sepuluh Industri Jasa Boga di Kota Bogor. Jurnal Ilmu Pertanian Indonesia, 25(3), 424-431. https://doi.org/10.18343/jipi.25.3.424