Analisis Higiene Sanitasi Pengolahan Makanan dan Pemeriksaan Escherichia coli pada Makanan di Instalasi Gizi Rumah Sakit Umum Daerah Doloksanggul

Abstract

Hospitals are healthcare service facilities that also provide food for inpatients through the food service facility. Patients as vulnerable group with lowered immune system require healthy and hygienic food. This study was done to analyse the food processing hygiene and observe the presence of Escherichia coli in food at the food service facility of Doloksanggul Regional General Hospital. It was a descriptive study with observational approach along with laboratory tests. The hygiene and sanitation management in the facility has not fully met the requirements, with the total score of 76%. This indicated the need to improve some of the important aspects, such as the cleanliness of the facility, equipment, and supervision during food processing. Laboratory tests showed no presence of Escherichia coli in 5 out of the 6 foods tested, which was porridge, vegetables, fish opor, and drinking water from dispenser (taken twice), thus meeting the health requirements. Meanwhile, Escherichia coli of 3.6 MPN/gram was observed in one sample, sliced fruits, exceeding the set threshold, hence not meeting the requirements. As a corrective measure, it is recommended for Humbang Hasundutan Regency Public Health Office to improve surveillance, counselling, and regular inspection at the facility. Head and staffs at the food service facility should reinforce internal surveillance, also improve on the equipment, training, and monitoring system related to the hygiene and sanitation of the facility.