Handler Behavior and Microbial Contamination Levels in School Canteens
DOI:
https://doi.org/10.32382/sulo.v24i2.875Keywords:
Handler knowledge, Behavior, SalmonellaAbstract
Food handlers play an important role in ensuring food quality and safety. Their lack of awareness of healthy behavior, personal hygiene, equipment, and food sanitation are the main causes of food contamination. This study aims to determine the level of microbial contamination in canteen snacks and the behavior of food handlers at SMA Negeri 2 Barru, in order to show that the food processed does not contain bacteria due to the behavior of food handlers. The research method used quantitative analytics with a descriptive approach. Respondents consisted of 10 food handlers in the school canteen. For the examination of food samples such as tofu stuffed meatballs, stuffed tofu, bakwan, carrot bakwan, wonton skin, somay and Salmonella content identification was carried out at the Makassar Public Health Center (BBLK). The results showed that 70% of the handlers did not know the importance of sanitary hygiene principles, 40% did not know the correct action if they found insects in the kitchen, and 70% did not know the importance of not using accessories when touching food. The results of the examination of food samples showed that the food served by the canteen food handlers met the requirements because it was negative for Sallmonela bacteria. This study found several things that did not meet the requirements of hygiene and sanitation principles, some of which included food handlers not knowing the correct action if they found insects in the kitchen, the importance of not using accessories when touching food, and how to store raw and cooked food separately in the refrigerator. It is also necessary to ensure cutlery and drinking utensils are clean before use and understand the different roles in payment acceptance. It is expected that school canteen owners pay more attention to the process of washing cutlery, change cloths regularly, store cutlery in a closed and non-moisturized place, and provide enough water to clean cutlery.
Keywords: Handler knowledge, Behavior, Salmonella.
References
Aspiani, Meli, and Asep Rustiawan. 2020. “Hubungan Pengetahuan, Sikap Penjamah Makanan Dan Fasilitas Sanitasi Terhadap Keamanan Pangan Di Rumah Makan Kawasan Wisata Kuliner Pantai Depok Kabupaten Bantul 2019.” University Research Colloquium 1–8.
Avrilianda, Sella Monica. 2016. “Pengaruh Pengetahuan Dan Sikap Terhadap Perilaku Higiene Penjamah Makanan Di Kantin SMA Muhammadiyah 2 Surabaya.” E-Journal Boga 5(2):1–7.
Anggraini D, Kumala O. Keperawatan diare. Sci J. 2022;1(4):309–17.
Dela, Budiman, Eka. Study of Knowledge and Attitudes of Food Handlers in Food Processing at the Beach Pogaian Diner, Tomini Village, Tomini District of Parigi Moutong. J Public Heal Pharm. 2022;2(2):30–3.
Diana AZ, Triyanta T, Wartini W. Hubungan Higiene Penjamah dan Sanitasi Makanan dengan Kontaminasi Bakteri Escherichia Coli pada Makanan Jajanan di Samping SMP N 2 Sukoharjo. J Ilmu Kesehat Masy Berk. 2020;2(1):32.
Damat Damat1*, Anas Tain2, Devi Dwi Siskawardani3, Sri Winarsih4, Vritta Amroini5. 2020. “Edukasi Pedagang Pangan Jajanan Anak Sekolah Di Kabupaten Malang.” JMM (Jurnal Masyarakat Mandiri) 4(5):2–9.
Dyah SuryaniPiki PasliniSuyitno. 2022. “Hubungan Higiene Sanitasi Dengan Angka Kuman Pada Piring Di.” SEHATMAS: Jurnal Ilmiah Kesehatan Masyarakat (2022) 1(3) 404-417 1(3):404–17. doi: 10.55123/sehatmas.v1i3.686.
Fatimah, Siti, Nurul Hekmah, Desya Medinasari Fathullah, and Norhasanah Norhasanah. 2022. “Cemaran Mikrobiologi Pada Makanan, Alat Makan, Air Dan Kesehatan Penjamah Makanan Di Unit Instalasi Gizi Rumah Sakit X Di Banjarmasin.” Journal of Nutrition College 11(4):322–27. doi: 10.14710/jnc.v11i4.35300.
Genisa, Marlina, Saleh Hidayat, Sri Wardhani, Meli Astriani, and Wulandari Saputri. 2024. “Edukasi Kantin Bersih Melalui Pemanfaatan Barang Bekas Bagi Pemilik Kantin Universitas Muhammadiyah Palembang.” 4(1):139–46.
Henry, D., M. Ackerman, E. Sancelme, A. Finon, E. Esteve, Lawrence Chukwudi Nwabudike, L. Brancato, S. Itescu, M. L. Skovron, G. Solomon, R. Winchester, Machine Learning, R. Cookbook, Zain Husain, Bobby Y. Reddy, Robert A. Schwartz, Jennifer Brier, Donald E. Neal, Elea M. Feit, Jeremy R. Etzkorn, A. Tammaro, G. A. R. Adebanjo, F. R. Parisella, A. Pezzuto, and J. Rello. 2020. “HUBUNGAN PENGETAHUAN HIGIENE SANITASI MAKANAN DENGAN PERILAKU PENJAMAH MAKANAN PADA WARUNG MAKAN DI WILAYAH TAMBAKBAYAN 1-15 BABARSARI YOGYAKARTA.” Journal of the European Academy of Dermatology and Venereology 34(8):709.e1-709.e9.
Hidayati FSuwandi SN F. 2022. “Determinan Perilaku Personal Hygiene Pada Penjamah Makanan Di Rumah Makan.” Jurnal Kesehatan (2022) 13(3) 472-477 3:472–77.
Ismainar, Hetty, Yessi Harnani, Nila Puspita Sari, Kamali Zaman, Program Studi, S. Ilmu, Kesehatan Masyarakat, Stikes Hang, Tuah Pekanbaru, Jl Mustafasari, and No Tangkerang. 2022. “Hygiene Dan Sanitasi Pada Pedagang Makanan Jajanan Murid Sekolah Dasar Di Kota Pekanbaru , Riau.” 21(1):27–33.
Juhaina, Ena. 2021. “Keamanan Makanan Ditinjau Dari Aspek Higiene Dan Sanitasi Pada Penjamah Makanan Di Sekolah, Warung Makan Dan Rumah Sakit.” Electronic Journal Scientific of Environmental Health And Disease 1(1). doi: 10.22437/esehad.v1i1.10763.
Juherah, Juherah, and Irmawati Irmawati. 2019. “Perilaku Penjamah Makanan Di Catering Anugerah Dan Sekar Kota Makassar.” Sulolipu: Media Komunikasi Sivitas Akademika Dan Masyarakat 17(1):21. doi: 10.32382/sulolipu.v17i1.675.
Mutia Permatasari1, Magdalena2. 2022. “Hubungan Pengetahuan Dan Hygiene Penjamah Makanan Dengan Angka Kuman Peralatan Makan Mutia.” Jurnal Skala Kesehatan Politeknik 13(2):146–57.
Mutthalib, Nurul Ulfa, Alfina Baharuddin, Aulia Rahman, Peminatan Kesehatan Lingkungan, Fakultas Kesehatan Masyarakat, Universitas Muslim Indonesia, Peminatan Epidemiologi, Fakultas Kesehatan Masyarakat, and Universitas Muslim Indonesia. 2022. “ARTIKEL RISET URL Artikel: Http://Jurnal.Fkm.Umi.Ac.Id/Index.Php/Woph/Article/View/Woph3108
FAKTOR YANG BERHUBUNGAN DENGAN PERILAKU PENJAMAH MAKANAN TERHADAP PERSONAL HYGIENE PADA JAJANAN KUE DI PASAR TRADISIONAL.” 3(3):458–69.
Mursalim N. Jurnal Kedokteran Jurnal Kedokteran Vol . 06 No . 01 Desember 2020. J Kedokt. 2021;06(01):100–9.
Siska Zafrida, Irham Siregar, dkk. 2023. “UJI CEMARAN Salmonella Sp PADA MAKANAN JAJANAN SEKOLAH DASAR DI KELURAHAN TOBEK GODANG KECAMATAN TAMPAN PEKANBARU.” JURNAL SAINS DAN TEKNOLOGI LABORATORIUM MEDIK 9(1):32–36.
Suhandayati, Elviana, Andyanita Hanif Hermawati, and Nosa Ika Cahyariza. 2018. “Gambaran Profil Salmonella Sp . Pada Getuk Profile Of Salmonella Sp . In Getuk.” 547–53.
aputri N, Astuti YP. Hubungan F Aktor L Ingkungan D Engan K Ejadian Diare Pada Balita Di Puskesmas Bernung. J Ilmu Keperawatan dan Kebidanan. 2019;10(1):101–10.
Sri Indra Trigunarso. Hygiene Sanitasi dan Perilaku Penjamah Makanan dengan Angka Kuman pada Makanan Jajanan di Lingkungan Sekolah. J Kesehat [Internet]. 2020;11(1):115–24. Available from: https://ejurnal.poltekkes-tjk.ac.id/index.php/JK
Silvia M, Junias MS, Geghi CWD, Masyarakat FK. Analisis Penerapan Hygiene dan Sanitasi Makanan pada Penjamah Makanan Jajanan Salome di Sekitar Taman Nostalgia Kota Kupang. SEHATMAS (Jurnal Ilm Kesehat Masyarakat) [Internet]. 2023;2(3):617–24. Available from: https://journal.literasisains.id/index.php/SEHATMAS
Trigunarso, Sri Indra. 2020. “Hygiene Sanitasi Dan Perilaku Penjamah Makanan Dengan Angka Kuman Pada Makanan Jajanan Di Lingkungan Sekolah Sanitation Hygiene and Behavior of Food Handlers with Germs in Snack Food in School Environment.” Jurnal Kesehatan 11(1):115–24.
Yusri, Ahmand Zaki dan Diyan. 2020. “Upaya Untuk Mengendalikan Faktor Resiko Terjadinya Kontaminasi Terhadap Makanan, Baik Yang Berasal Dari Bahan Makanan, Orang Tempat Dan Peralatan Agar Aman Dikonsumsi.” Jurnal Ilmu Pendidikan 7(2):809–20.
