Perilaku Higiene Pengolah Makanan Berdasarkan Pengetahuan Tentang Higiene Mengolah Makanan Dalam Penyelenggaraan Makanan Di Pusat Pendidikan Dan Latihan Olahraga Pelajar Jawa Tengah
Abstract: Implementation of
food hygiene and healthy food into basic principles of food services. Workers
especially food processors play an important role in the smooth running of the
production process because workers are planners, implementers and managers in
an organization of food services. There are four (4) factors that allow the transmission
of disease through the food hygienic behavior, a source of infectious diseases,
the media (food, drinks) and recipient-recipient. The purpose of this study was
to determine hygiene behavior based on knowledge about food hygiene in the
operation of food processing food in Sports Training and Education Center
Student Central Java. This type of
research is descriptive approach used is cross sectional (cross-sectional),
where the cause and effect variables were measured at the same time. The
samples were all food processors in Sports Training and Education Center
Student Central Java, amounting to 6 people. The results showed that 50% of
respondents had a good knowledge and behavior of respondents with categories
are as many as 3 people (50%). Food processing knowledge is good enough, but
seen from the behavior of food processors still less attention to hygiene of
food processing. This shows that there is no relation between hygiene knowledge
of food processing food processing hygiene behavior.
Penulis: Suci Fatmawati, Ali
Rosidi, Erma Handarsari
Kode Jurnal: jpkesmasdd130090
