KESEHATAH MASYARAKAT
HUBUNGAN KARAKTERISTIK, PENGETAHUAN DAN SIKAP
PENJAMAH MAKANAN DENGAN PERILAKU HYGIENE
PERORANGAN PADA PROSES PENGOLAHAN MAKANAN USAHA
CATERING YANG BERSERTIFIKASI DI KABUPATEN GARUT TAHUN
2019
ABSTRAK
v
ADE PUTRI MAUDINA (244015001)
PUBLIC HEALTH
RELATIONSHIP CHARACTERISTICS, KNOWLEDGE AND ATTITUDE
OF FOOD ADDITION WITH PERSONAL HYGIENE BEHAVIOR FOOD
PROCESSING OF CERTIFIED CATERING BUSINESS IN GARUT
DISTRICT, 2019
ABSTRACT
Personal hygiene is one of the most important parts in the effort to provide
catering services and is the first step in health efforts. Food handlers, as one of the
contributors to food contamination, have an important role in protecting public
health from diseases caused by food contamination. The purpose of this study was
to determine the relationship of characteristics, knowledge and attitudes of food
addition and personal hygiene behavior in the processing of certified catering
business in Garut Regency.
The research method uses analytic survey method with cross sectional
approach. The subject of this research is food processing catering business
certified in Garut Regency in 2019. The total sample of 69 respondents
interviewed using a questionnaire through the Convenience sampling technique
carried out in October 2019. Data obtained were then analyzed univariately and
bivariately using the Chi-Square test with a significant level of α ≤ 0.05.
The results of research on the relationship between the age of food
handlers with personal hygiene behavior (p = 0.001), the relationship between
food handlers education with personal hygiene behavior (p = 0.034), There is no
relationship between food handlers education with personal hygiene behavior (p =
0.072), the relationship between knowledge of food handlers with personal
hygiene behavior (p = 0.022) and the relationship between food handlers attitude
with personal hygiene behavior (p = 0.001).
Based on the description above, it is suggested that catering owners need
to supervise food handlers, especially in compliance with behavior when touching
food, so employees use APD and pay attention to personal hygiene when touching
food