PERBEDAAN SANITASI PENGELOLAAN RUMAH MAKAN DAN RESTORAN BERDASARKAN TINGKAT MUTU (GRADE A,B DAN C) DI KOTA MEDAN TAHUN 2013
Abstract: Restaurant is a
common business that drug a commerced activity instead for baverages and
drinks. In this business, restaurant establish in a building or rent a half
building and have several equipment for proceed of producting, service,
salesing for baverages and drinks.
The purpose of this research is to analize the restaurant differences of
maintances system according to quality level (grade A, B, C and Without grade)
held on 2013, in Medan 2013, which includes the principles of hygiene
sanitation management of foods about food procurement, food storage, food
management, the transport of food, food storage, food serving and sanitary
facilities available.
The type of this research is a descriptive survey to know difference of
sanitary management of restaurants according to quality levels (grade A, B and
C) on Medan, 2013, using survey technique interview and observation. The sample
in this research was 8 restaurants.
The result of this research shows that there are differences between
higyene and sanitation for food maintances in these places restaurant grade A,
B, C, and without grade in Medan 2013. Restaurants grade A, B and C already
complete government regulation from PERMENKES No.1098/Menkes/VII/2003, however
restaurants without yet complete the regulation.
Based on the results of this research are recommended to the health
department to always conduct outreach regarding hygienic sanitation of the
restaurants. Perform periodic examinations of the worker / food consument and
quality level (grade) of the restaurants.
Penulis: sepka syafdalni,
wirsal hasan, irnawati marsaulina
Kode Jurnal: jpkesmasdd140455
