Gambaran Penerapan Higiene Pengolahan Makanan di Rumah Sakit DR. H. Marzoeki Mahdi (RSMM) Bogor Tahun 2021

Claudia fazriyanti, Triana Srisantyorini, Ernyasih Ernyasih, Dadang Herdiansyah

Abstract


The nutrition installation is a facility used when handling food and beverages, including the procurement of raw materials, storage, processing, and serving of food and beverages. Regarding personal hygiene in managing food, it is necessary to pay attention to ensuring food safety and preventing disease due to the spread or contamination of bacteria through food due to poor or unqualified food management hygiene. This study aims to determine "Overview of the Application of Food Processing Hygiene in DR. H. Marzoeki Mahdi Bogor in 2021". This study uses a qualitative approach with a description method. There are 4 informants in this study, 3 people as key informants and 1 person as the main informant. The results show that the application of food processing hygiene at the DR.H Marzoeki Mahdi Hospital in Bogor has not fully met the standards of the 2011 Government Regulation because there are still some cooking utensils that do not meet the standards, lack of supervision of the workforce, and menu planning that is not in accordance with the application of processing food. The application of food processing hygiene in DR. H. Marzoeki Mahdi Bogor has not met the standards of the Regulation of the Minister of Health of the Republic of Indonesia Number 1096/Menkes/Per/VI/201. Hospitals to pay more attention to the cleanliness of equipment and processing kitchens and to increase supervision of food processing personnel at DR Hospital. H. Marzoeki Mahdi Bogor.


Keywords


application, hygiene, processing, food

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References


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DOI: https://doi.org/10.24853/eohjs.2.2.147-154

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