Faktor-Faktor yang Berhubungan dengan Penerapan Hygiene Sanitasi Makanan pada Rumah Makan di Wilayah Kecamatan Medan Baru
DOI:
https://doi.org/10.62951/jurmiki.v5i2.135Keywords:
Food Hygiene, Food Safety, Restaurants, Sanitation Practices, Waste ManagementAbstract
Food hygiene and sanitation practices in restaurants play an essential role in preventing foodborne diseases. Data from the Medan City Health Office (2024) showed that only 41 of 124 restaurants (33.06%) in Medan Baru Subdistrict met health standards, while preliminary observation found uncovered food display cases, open waste bins, and food handlers who did not wear aprons or head coverings. This study aimed to identify the factors associated with the implementation of food hygiene and sanitation in restaurants in Medan Baru Subdistrict. A quantitative approach with a cross-sectional design was applied to a population and sample of 30 halal restaurants selected through total sampling. Data were collected through observation using a checklist based on the Indonesian Ministry of Health Regulation No. 1096/MENKES/PER/VI/2011 and analyzed using the Chi-Square test. The results showed significant associations between hygiene sanitation implementation and raw material selection (p=0.001), cooked food storage (p=0.009), cooked food transportation (p=0.028), and food serving (p=0.014), whereas food processing (p=0.245) and raw material storage (p=0.699) were not significantly associated. This study concludes that raw material selection, storage, processing, and serving of cooked food are important factors in the implementation of food hygiene sanitation in restaurants in Medan Baru Subdistrict. Restaurant owners and food handlers are advised to improve sanitation practices in accordance with health standards to ensure food safety and protect consumers.
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