Analisis Higiene Sanitasi Pengelolaan Makanan dan Pemeriksaan E.Coli pada Peralatan Makan di Instalasi Gizi RSUD Sipirok Tapanuli Selatan Tahun 2022

Abstract

A hospital is a public place that provides health services, and one of the supporting health services for patients is the provision of food. If food management in the hospital is not implemented in a sanitary manner, it can cause various diseases, including diseases that are transmitted through food media. These adverse effects can affect the health of patients with low immune systems who are susceptible to various diseases. Then the management of food must be following the specified sanitation hygiene standards. This study aims to analyze the application of food management sanitation hygiene and to examine the presence of E.coli on cutlery at the nutrition installation at the RSUD Sipirok Tapanuli Selatan. The type of research used is descriptive and laboratory examination using APM method. The samples in this study were 5 food handlers obtained by purposive sampling technique and 6 cutlery taken randomly. The results showed that the physical condition of the building and basic sanitation facilities at the nutrition installation at Tapanuli Selatan Hospital did not meet the requirements based on Permenkes No.1096 of 2011 because they did not meet the existing criteria. The principles of food and beverage sanitation hygiene did not meet the requirements based on Permenkes No. 7 of 2019, namely the principles of food storage, food processing, and storage of finished food. Personal hygiene for food handlers is 60% in the good category and 40% is quite good. The results of the E.coli examination on all cutlery samples were declared negative E.coli bacteria. Based on the results of the research, it is expected that hospitals will improve facilities and infrastructure at nutrition installations, and provide food handling hygiene and sanitation training to food handlers to increase competence in carrying out food management. In addition, food handlers are expected to apply good food management procedures and improve their hygiene.