Analysis of Hygiene and Sanitation in Catering Kudus Regency
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Abstract
Consuming unhealthy foods and drinks increases the risk of various diseases, including foodborne disease. Catering is declared healthy if it meets the requirements in the Republic of Indonesia Minister of Health Regulation Number 1096/Menkes/Per/VI/2011, including requirements for location, cooking equipment, sanitation facilities, and the behavior of food handlers. This research aims to describe the sanitation and hygiene conditions of catering services and the presence of Escherichia coli bacteria in food. This research method uses a cross-sectional analytical approach. Determining the number of samples in this study using the formula Slovin resulted in a sample size of 38. The number of respondents who met the inclusion criteria requirements was 20. The research instruments used were environmental sanitation hygiene test observation sheets and microbiology laboratory tests for the presence of Escherichia coli bacteria. The research results indicated that 15 (75%) catering services met the food service environmental sanitation hygiene were eligible, while 5 (25%) samples failed to meet these standards. Meanwhile, the variable for the presence of Escherichia coli bacteria in catering food met the eligible, namely 19 (95%), and only 1 (5%) sample contained Escherichia coli bacteria.
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