| dc.description.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. | en_US |
