ANALISIS PENERAPAN PERSYARATAN HIGIENE SANITASI PANGAN OLAHAN SIAP SAJI PADA RUMAH MAKAN RADIUS DUA KILOMETER DARI KAMPUS UNIVERSITAS SUMATERA UTARA

Abstract

The World Health Organization (WHO) estimates 600 million cases of foodborne illnesses occur each year, meaning that 1 in 10 people worldwide suffer from diseases caused by contaminated food, resulting in approximately 420,000 deaths annually equivalent to the loss of 33 million healthy life years. Food poisoning due to poor hygiene and sanitation practices remains a serious issue in Indonesia, including in North Sumatra Province. This study aims to analyze the implementation of hygiene and sanitation requirements for ready-to-eat food in restaurants located within a two-kilometer radius of the Universitas Sumatera Utara campus. This is a quantitative study using a descriptive design and observational checklist based on the Regulation of the Minister of Health of the Republic of Indonesia Number 2 of 2023. The sample consisted of 10 restaurants selected through purposive sampling with specific criteria. The results show that 70% of restaurants fall under the "poor" category and 30% under the "fair" category in terms of building conditions. In the facilities category, all restaurants (100%) were rated as poor. Likewise, 100% of the equipment and 90% of the food handlers were classified as poor, while 10% of food handlers were considered fair. Regarding the six principles of hygiene and sanitation for ready-to-eat food, 10% of restaurants were rated good, 30% fair, and 60% poor. These findings indicate that 100% of the restaurants within the two-kilometer radius of the campus do not fully meet the required hygiene and sanitation standards, posing a potential risk to consumer health. Therefore, more intensive supervision and guidance from relevant authorities, as well as increased awareness among restaurant managers regarding the importance of hygiene and sanitation standards, are urgently needed to ensure food safety.