Analysis of Personal Hygiene of the Food Handlers, Basic Sanitation and Density of Flies in Restaurants Around the Market Center of Kabanjahe Year 2017

Proceeding - Sari Mutiara Indonesia International Conference on Health

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Field Value
 
Title Analysis of Personal Hygiene of the Food Handlers, Basic Sanitation and Density of Flies in Restaurants Around the Market Center of Kabanjahe Year 2017
 
Creator Bangun, Henny Arwina
Sinaga, Lia Rosa Veronika
Ginting, Hestina
Baster, I Cokna
 
Description Abstract
            Hygiene is a health effort by maintaining and protecting the cleanliness of individual subjects, while sanitation is a health effort by maintaining and protecting the cleanliness of the environment of the subject.The purpose of sanitation and hygiene efforts is to prevent the onset of diseases and poisoning and other health problems as a result of the interaction of human environmental factors, which are spread through flies as a mechanical vector of disease transmission.There are 4 impacts of not implementing personal hygiene and sanitation on food, namely 1) Contamination, both directly and cross-linked, 2) Poisoning, 3) Decay, and 4) Counterfeiting. This study aims to find out how personal hygiene of food handlers, basic sanitation and density of flies in restaurants around the market center of Kabanjahe.The type of the present study is descriptive by using a quantitative research method.The study was conducted in May-June 2017. The sample in this study consisted of 21 restaurants. Data is obtained by conducting in-depth interviews using interview guidelines. The results showed that there were 19 (90,5%) restaurants in the category of quality C,  2 (9.5%) restaurants in the category of quality B, while there were no restaurants in category of quality A. High density of flies is found in as many as 21 restaurants (100%). Whereas the density of flies classified as low and medium was not found in this study. It is recommended that the restaurant manager should be more aware of the importance of maintaining personal hygiene of food handlers so that every food and drink served is really clean and healthy.And for the restaurant owner to pay attention to the distance between the trash can and the location of the food presentation, and coordinate with the garbage transport officer of the Sanitation Department to transport garbage every day
 
Publisher Sari Mutiara Indonesia University Press
 
Date 2019-04-18
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier http://prociding.sari-mutiara.ac.id/index.php/samicoh/article/view/34
 
Source Proceeding - Sari Mutiara Indonesia International Conference on Health; Vol 1 No 1 (2018): Sari Mutiara Indonesia International Conference on Health; 240-245
 
Language eng
 
Relation http://prociding.sari-mutiara.ac.id/index.php/samicoh/article/view/34/31
 
Rights Copyright (c) 2019 Proceeding - Sari Mutiara Indonesia International Conference on Health
http://creativecommons.org/licenses/by-nc/4.0
 

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