Skripsi

ANALISIS PRINSIP HIGIENE SANITASI SATUAN PELAYANAN PEMENUHAN GIZI PADA PROGRAM MAKAN BERGIZI GRATIS DI KELURAHAN BUKIT LAMA, KECAMATAN ILIR BARAT I, KOTA PALEMBANG

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The implementation of food hygiene and sanitation in the Nutrition Fulfillment Service Unit (SPPG) is an important aspect in ensuring food safety at all stages of the Free Meals (MBG) program. This study aims to analyze the implementation of six principles of food hygiene and sanitation: food selection, food storage, food processing, cooked food storage, food transportation, and food serving at school. This study used a qualitative approach with a descriptive design. Data collection was conducted through in-depth interviews and observations with 18 informants consisting of 4 key informants and 14 primary informants. The results showed that food selection was carried out through inspection of physical condition, packaging, and expiration date upon receipt. Material storage was carried out in dry warehouses, cold rooms, and freezers, but the separation of materials based on type and characteristics was not fully consistent. At the food processing stage, work processes generally followed procedures using clean equipment, although compliance with the use of personal protective equipment still needs to be improved. Cooked food was stored in open conditions before portioning during the temperature reduction process, potentially increasing the risk of environmental exposure. Food transportation was carried out using closed containers, but distribution temperature control was not optimal. At the serving stage, some serving facilities still require improvement to support food safety. The study concluded that the implementation of food hygiene and sanitation at the SPPG has been quite successful, but not yet fully optimized at several stages of food processing. Strengthening the storage of ingredients, improving the consistency of personal hygiene among food handlers, protecting cooked food during cooling, controlling temperature during transport, and evaluating the suitability of serving facilities are needed to continuously improve food safety.

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Detail Information

Series Title

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Call Number

T1965832026

Publisher

Indralaya : Prodi Kesehatan Lingkungan, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2026

Collation

xvii, 104 hlm.; ilus.; tab, 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

613.20 7

Content Type

Text

Media Type

-

Carrier Type

-

Edition

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Subject(s)

Prodi Kesehatan Lingkungan
Makanan — Higiene dan Sanitasi

Specific Detail Info

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Statement of Responsibility

TUTI

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