Abstract
Background:
 Foodborne disease is food poisoning that can cause illness or death as a result of consuming contaminated food. Food contamination can occur due to biological, physical, and chemical contamination, if food hygiene and sanitation behavior is not good in its application, especially for food handlers.
 Objectives:
 The purpose of this study was to determine the factors related to hygiene behavior of food sanitation in workers making karak crackers in the home industry of Kerjo Sub-district, Karanganyar Regency, Central Java Province, Indonesia.
 Research Method: 
 This study was using the quantitative analytical observational method with a cross-sectional design. The number of samples was 38 workers making Karak crackers with a total sampling technique. Data analysis used fisher's exact CI 95% (α = 0.05).
 Findings: 
 This study found that the majority of the age range was 17-45 with education level (81.6%), knowledge level (65.8%), negative attitude (52.6%), and poor food sanitation hygiene behavior (68.4%). The results of Fisher's exact test showed that the variables of age (p-value = 0.147) and education level (p-value = 0.176) were not significantly related to hygiene behavior of food sanitation. While the level of knowledge (p-value = 0.30) and attitudes (p-value = 0.49) have a significant relationship.
 Conclusion: 
 In sum, the level of knowledge and attitudes of the respondents are the factors that influence the hygiene behavior of food sanitation. Therefore, it is necessary to conduct training on food hygiene and sanitation practices for food handlers.
Highlights
Foodborne disease is food poisoning that can cause illness or death as a result of consuming contaminated food
Findings: This study found that the majority of the age range was 17-45 with education level (81.6%), knowledge level (65.8%), negative attitude (52.6%), and poor food sanitation hygiene behavior (68.4%)
Hubungan Antara Pengetahuan dan Perilaku Terkait Keamanan Pangan Pada Wanita yang Bekerja Di Universitas Muhammadiyah Surakarta
Summary
Hasil wawancara terkait hygiene sanitasi makanan yang dilakukan pada tanggal 11-12 juni 2021 pada pekerja dari beberapa tempat home industry didapatkan kriteria umur sekitar 25-60 tahun dengan mayoritas pendidikan pekerja rendah. Kemudian beberapa peralatan yang digunakan terlihat tidak layak seperti, pisau dan spatula berkarat, wadah adonan terbuat dari kayu terlihat kotor, terdapat pekerja yang merokok dan menggunakan perhiasan pada saat proses pembuatan kerupuk karak. Sehingga penelitian ini bertujuan untuk mengetahui faktor-faktor yang berhubungan dengan perilaku hygiene sanitasi makanan pada pekerja pembuatan kerupuk karak di home industry, Kecamatan. Sampel penelitian adalah pekerja pembuatan kerupuk karak di home industry Kecamatan. Data dianalisis dengan menggunakan uji alternatif fisher’s exact untuk variabel umur, tingkat pendidikan dan tingkat pengetahuan karena terdapat nilai expected count kurang dari 5 (tidak memenuhi syarat chi square).
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