Factors Associated with the Implementation of Food Hygiene and Sanitation in Restaurants

Authors

  • Anisah Adillah Alifah Health Science Collage
  • Fadillah Ulva Alifah Health Science Collage
  • Radian Ilmaskal Alifah Health Science Collage

Keywords:

Facility, Sanitation Hygiene, Supervision, Knowledge

Abstract

The food management facilities in the Pauh Primary Health Care working area were the lowest in food hygiene and sanitation standards in Padang. The aim of this study was to determine the factors associated with the implementation of food hygiene and sanitation in restaurants. This research was of a quantitative study with an analytical approach and a cross-sectional study design. The research population was 230 food handlers. A sample of 87 food handlers was taken using the accidental sampling technique. The research findings showed that 48.3% of food handlers had a poor implementation of food hygiene and sanitation, 49.4% had low levels of knowledge and inadequate sanitation facilities also 70.1% were poorly supervised by sanitation personnel. Based on bivariate analysis, there was a significant relationship between the availability of sanitation facilities (p=0.001) and the supervision of sanitation personnel (p=0.000) with the implementation of food hygiene and sanitation. Additionally, there was no relationship between the level of knowledge and the implementation of food hygiene and sanitation (p=0.589). The implementation of food hygiene and sanitation was influenced by several factors, namely the availability of sanitation facilities and the supervision of sanitation personnel. It was recommended for food handlers to practice personal hygiene.

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Published

2024-02-29