Persepsi Pekerja tentang Keamanan Pangan (Food Safety) dalam Pembuatan Keripik Singkong di PT Kreasi Lutvi Tahun 2022

Abstract

Worker's perceptions of food safety are worker’s views of the conditions and efforts needed to prevent food from possible three contaminants, namely biological, chemical and physical contamination so that food is safe for consumption and free from various health problems to respond based on experience that has been felt through the introduction stage, reasoning, and feelings towards the stimuli or messages obtained so as to produce a response. This study aims to describe workers' perceptions of food safety in the manufacture of cassava chips at PT. Lutvi's creations in 2022. This research uses a descriptive method with a quantitative approach. The sampling technique used total sampling, which amounted to 68 workers. Data were obtained using perception questionnaires about food safety based on hazard analysis and hazard prevention. The results obtained from this study are workers' perceptions of food safety based on hazard analysis at the peeling, frying and sorting stages which are negative while the cutting and packaging stages are positive. The worker's perception of food safety based on hazard prevention at the peeling, cutting, frying and sorting stages is positive, while the packaging stage is negative Suggested to the leadership of PT. Lutvi's creation to replace rusty knives with stainless steel knives to peel cassava, provide knowledge and conduct training to workers on food safety and monitor who not according to company SOPs, to all workers always keep the knives used clean, clean containers used for washing and storing cassava slices regularly, changing the cooking oil used every three times for frying chips, maintaining hand hygiene by not touching other objects or scratching limbs, cleaning the spice mixing machine regularly, not eating, drinking or speak while sorting chips which allow the chips to be contaminated with splashes of saliva, and always wear PPE when working.