KEAMANAN PANGAN DAN PERILAKU PENJAMAH MAKANAN DI INSTALASI GIZI RUMAH SAKIT
Abstract: Implementation of
food in hospitals
should be optimal
and accordance with
the standards of
health care quality. Food
security is a condition and an efforts to prevent food from possible
contamination of biological, chemical
and other objects
that may interfere,
harm and endanger
human health. Food
handlers defined as people who work / activity of preparing
food from the food to cooked and ready
for consumption. Purpose of restructuring the food is good availability of food
quality and safety for patients, and to the establishment of cooperative
behavior in a healthy and hygienic food handling, so that patients avoid the
risk of transmission of diseases and food poisoning. So it needs a systematic
approach by Hazard identification such as physical, chemical and microbiology
matters in processing of food and doing
Hazard Analysis Critical Control Point called HACCP
but surely must
be supported by
the approach of
good practices and
implementation of improved
sanitation. By food handlers that working as implementation of food in
hospital.
Penulis: Euis Nurlaela
Kode Jurnal: jpkesmasdd110059
