Personal Hygiene Of Food Handlers Research Articles

Factors Associated with the Presence of E.coli in Food: Literature Review

Background: Escherichia coli is a gram-negative bacterium of normal flora of the human and animal digestive tracts, and is important in human digestion. These bacteria can live in the stool, and can cause health problems, such as: diarrhea, vomiting, and other digestive problems. E coli bacteria can be pathogenic if the number of bacteria in the digestive tract increases or is outside the intestine. Food Sanitation Efforts include supervision, protection, and improvement of hygiene and sanitation quality specifically for Ready-to-Eat Processed Foods. Food hygiene and sanitation quality supervision is carried out through: surveillance, laboratory tests, risk analysis, and/or follow-up recommendations. Protection of food hygiene and sanitation quality is carried out through: communication, information, and education; health checks of food handlers; use of personal protective equipment; and/or the development of appropriate technology. Improving the quality of food hygiene and sanitation is carried out through: communication, information, and education; and/or food processing technology engineering Objective: The purpose of this literature review is to find out the factors related to the presence of E.coli in food Method: The research method used is a literature study with a search method in a literature review, which searches for literature that is in accordance with relevant social media such as google scholar, garuda, e-journal in the field of diarrhea incidence. Search the literature as a reference from 2014-2024 and get 10 articles or journals that are relevant in the last 10 years. Results: The results of this literature review explain that factors related to the presence of e.coli in food in public places include: personal hygiene of food handlers, how to wash cutlery, PPE of food handlers are not paid attention to, poor food sanitation, food handlers do not pay attention to controlling environmental conditions from the handling of raw materials to the distribution process, the storage place of cutlery is not considered, and improper serving of food. Conclusion: The conclusion of this literature review article is that there are many factors related to the presence of e.coli in food in public places. And recommend to environmental health workers the need to socialize and supervise the hygiene and sanitation of traders in particular. To the general public to pay attention to the cleanliness of what will be consumed.

Hubungan Pengetahuan, Sikap dan Perilaku Terhadap Personal Hygiene Penjamah Makanan (Food Handler) Di Pasar Retail Jakabaring Palembang

Background: Personal Hygiene is a health effort by maintaining and protecting individual cleanliness to realize proper Personal Hygiene in food handling. Objectives: To determine the relationship between knowledge, attitudes and behavior towards personal hygiene of food handlers in the Jakabaring retail market Palembang. Method: Using Descriptive Analytics with a Cross Sectional Approach with a sample of 30 respondents. Results: Based on statistical tests with the Chi Square test, the p value is ≥ 0,05 (0,201) so That Ha is rejected, meaning there is no relationship between Knowledge and Personal Hygiene. The results of statistical tests with the chi square test show a p value of ≤ 0,001 ) p value ≤ 0,05) Ha is accepted, meaning there is a relationship with Attitudes towards Personal Hygiene. The results of the Chi Square Statistical test showed that the p value was ≥ 0,05, namely 0,113, so Ha was rejected, meaning there was no relationship between behavior and Personal Hygiene. Conclusion: There is no relationship between knowledge and Personal Hygiene so Ha is rejected These result show that there is no significant relationship between knowledge and Personal Hygiene, There is a relationship between attitudes towards Personal Hygiene so that Ha was accepted These result can be concluded that there is a relationship between attitudes towards Personal Hygiene, There is no relationship between behavior towards Personal Hygiene so that Ha was rejected these results show that there is no significant relationship between behavior towards Personal Hygiene.

RELATIONSHIP OF KNOWLEDGE, ATTITUDE AND ACTION WITH PERSONAL HYGIENE OF FOOD HANDLERS AT NUTRITION INSTALLATION RADEN MATTAHER HOSPITAL JAMBI

RESEARCH BACKGROUND : Personal hygiene is an effort to maintain the cleanliness of employees and food handlers through routine checks on the cleanliness of hair, teeth and mouth, nails, work clothing and work appearance. The purpose of personal hygiene is to prevent food contamination of food handlers at the Nutrition Instalation. This study was to determine the Relationship Of Knowledge, Attitude And Action With Personal Hygiene Of Food Handlers At The Nutrition Installation Of Raden Mattaher Hospital Jambi
 METHODE : This research is a quantitative research with a cross sectional research design. The population is all officers who are responsible for the Nutrition Installation at the Raden Mattaher General Hospital Jambi, totaling 35 people, and the sample is determined using a total sampling technique. Retrieval of data using questionnaires, observations and interviews. Statistical test using the chi square test.
 RESULT : The results showed that knowledge was not good (20%), attitudes were not good (43.8%) and actions were not good (40.6%). The results of the bivariate analysis showed that there was an effect between knowledge and personal hygiene (P = 0.033), there was an effect between attitudes and personal hygiene (P = 0.181) and there was an effect between action and personal hygiene (P = 0.030).
 RECOMMENDATION : for Nutrition Installations to increase knowledge, attitudes and actions of food handlers by counseling, personal hygiene training, and increasing supervision performance or behavior of food handlers.

Hubungan Karakteristik Pekerja Terhadap Personal Hygiene Penjamah Makanan Jasa Boga Golongan B Asrama Haji Kota Palembang

Background: Health problems, especially personal hygiene problems, are very complex problems. Application of personal hygiene to food and beverage handlers to prevent contamination. The impact that often arises in personal hygiene is the physical impact. A person suffers from many health problems due to not maintaining good personal hygiene. Objectives: to determine the relationship between worker characteristics and the personal hygiene of food handlers, catering services, class B, Hajj Dormitory, Palembang City. Method: this study used a cross-sectional method, namely research to find relationships between variables. Results: research using the chi-square test found that gender with personal hygiene of food handlers was obtained (p=0.031), Age (p=0.011), Education Level (p=0.376). Conclusion: there is a relationship between gender and age and there is no relationship between education level and personal hygiene of food handlers, class B, class B Hajj Dormitory, Palembang City.

Evaluating food sanitation, hygiene, and quality in the nutrition installation of an Indonesian mental hospital: A qualitative study

Background: Food sanitation and hygiene is an effort to control factors such as the environment, equipment, personnel, and food items that may cause health problems, diseases, or food poisoning. Hospitals are healthcare institutions that provide comprehensive individual healthcare. One crucial aspect of healthcare services in hospitals is nutrition installation, which plays a vital role in the patients' recovery process. Objective: This study aimed to analyze the food sanitation, hygiene, and quality at the Nutrition Installation of the Southeast Sulawesi Provincial Mental Hospital in 2022. Methods: This study employed qualitative research with a phenomenological approach. The information was sourced from two key informants and four ordinary informants. Data collection methods included in-depth interviews to explore the topic thoroughly, careful and direct observations, documentation through photographs of relevant phenomena, symbols, and signs, as well as recording dialogues during the research process. Triangulation techniques, including source, method, and research time, were used to ensure data and information validity. Data analysis involved classification, sorting, and presentation. Results: The findings indicated that the food storage and processing practices complied with the requirements outlined in Decree of Indonesia Minister of Health (Permenkes) No. 1096 of 2011. However, the selection of foodstuffs, food presentation, food transportation, and personal hygiene of food handlers do not meet the standards. Furthermore, based on the assessment of the physical feasibility of food sanitation hygiene at the nutrition Installation of the hospitals, a score of 80 was obtained, which falls below the minimum requirement specified in the requirement. Conclusion: The study revealed a significant non-compliance with the use of personal protective equipment (PPE) by food handlers during food processing and serving. Furthermore, health checks were not conducted, and the Nutrition Installation of the selected hospitals lacked a certificate of sanitary hygiene eligibility.

Prevalence and characterisation of Bacillus cereus in cooked rice retailed in Ilara-mokin, Nigeria

Bacillus cereus is widely distributed in different food products and causes a variety of symptoms associated with food poisoning. Rice has been suggested as a vehicle for contamination and being involved in B. cereus intoxication. Based on the aforementioned risks, studies of Bacillus cereus incidence along with its isolation and characterization are essential to establishing the safety of cooked rice. Using the selective culture technique, pure isolates of Bacillus cereus strains were characterized and identified based on cultural, and biochemical features. Characterization was done on the ability of the bacterial strains to hydrolyse casein and starch, ferment lactose, and lyse red blood cells (haemolysis). Out of the 47 samples screened, 45 isolates were detected in 14 samples. Antibiotic susceptibility testing revealed that all isolates showed resistance to Ampicillin (10 μg), but were susceptible to Erythromycin (15 μg), Vancomycin (30 μg), Tetracycline (30 μg), Ampicillin (10 μg), Gentamicin (10 μg), and Chloramphenicol (30 μg). 62.2%, 64.4%, 0% and 46.7% were capable of producing amylase, protease, ferment lactose and lyse red blood cells respectively. This study shows that 14 samples out of 47 samples of cooked rice in this work has the possible risk of foodborne infections/ intoxication that occurs as a result of the possibility of the development of B. cereus in favourable conditions and consumption of these products. Basically, prevention is by proper handling of raw materials, controlling the temperature of cooking and storing rice, and personal hygiene of food handlers.

Strategi pengelolaan kantin sehat

This study aims to (1) analyze the factors of physical environmental conditions and sanitation in realizing a healthy canteen (2) analyze the behavior of food handlers in realizing a healthy canteen on the Riau University campus (3) analyze policies related to efforts to create a healthy canteen on the Riau University campus (4) analyze the formulation of strategies and recommendations to realize a healthy canteen on the Riau University campus. This research was conducted in 8 canteens at the Riau University Campus, Pekanbaru City, which are located at the Bina Widya Campus, Gobah Campus and Diponegoro FK Campus. The tools and materials in this study used in this study were the meter, luxmeter, questionnaire, interview sheet which was used to measure the variables studied, by filling out the question sheet. This study uses a quantitative descriptive design approach, to obtain factors of environmental conditions and sanitation as well as food handler behavior. Data collection techniques used in this study were questionnaires, interviews and observations. Data on factors of physical environmental conditions were taken by observation, including canteen sanitation facilities and canteen equipment sanitation. Data on the hygiene factors of food handlers were taken by means of questionnaires and observations. The data taken include personal hygiene of food handlers, nail hygiene, use of aprons and shoes when cooking and hand washing habits. All data will be compared with the Regulation of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011 concerning Food and Service Sanitation Hygiene. The entire data that has been collected is tabulated in a table and analyzed descriptively using Microsoft Excel software.Based on the research data, it is known that from the sanitation indicators assessed, some canteens still cannot meet the requirements to realize a healthy canteen. the results of the assessment of the behavior of food handlers amounted to 8 people, there were 4 (50%) respondents who behaved less well, 4 (50%) respondents behaved quite well and no respondents behaved very well. Bad behaviors include not washing hands after defecating, not using PPE such as headgear and aprons, and smoking behavior. And there is still a lack of knowledge of handlers about healthy canteens, and knowledge related to sanitation and hygiene. The quadrant position for the healthy canteen management strategy at the UNRI campus based on the IFAS value of 1.33 and the EFAS value of 1.23 lies in quadrant I or the SO strategy. SO strategy is an aggressive strategy that uses internal strengths to take advantage of external opportunities. The strategy that can be applied is by conducting regular canteen supervision and improving healthy canteen policy soup and personal hygiene supervision for food handlers. Based on the research that has been done regarding the management of healthy canteens on the UNRI Campus, several things can be suggested, namely. (1) for further researchers, it is necessary to carry out further studies related to food equipment, food ingredients, and healthy food presentation in realizing a healthy canteen on the UNRI campus, (2) it is necessary to strengthen the healthy canteen policy on the UNRI campus. (3) the canteen owner is expected to improve the hygiene and sanitation of the canteen more optimally by increasing healthy behavior, especially for food handlers.

Overview of Snack Food Sanitation at Night Market Food Vendors, Larantuka City Park, East Flores Regency

Food sanitation hygiene is an effort to control the factors of food, people, places, and equipment that can or may cause disease or health problems. The purpose of this study was to find out a description of food sanitation at the night market food vendors at Larantuka city park, East Flores district. This research is quantitative descriptive. The population and samples in this study were selling carts, totaling 13 carts and food handlers, totaling 13 people. The research sample amounted to 13 people with the sampling criteria were people who directly handled food. Analysis of the data used in univariate analysis. The results showed that most traders did not meet the requirements for personal hygiene of food handlers (69.2%), some traders met the requirements in tableware (76.9%), some of the merchants met the requirements in clean water and food ingredients (53, 8%) and all food traders do not meet the requirements in hawker facilities (100%). It is recommended to night market traders to improve personal hygiene and food sanitation so that the quality of the food they manage is guaranteed.

HUBUNGAN PERSONAL HYGIENE PENJAMAH MAKANAN DENGAN ANGKA KUMAN MAKANAN DI INSTALASI GIZI RSUD LUBUK SIKAPING TAHUN 2020

Personal hygiene of food handlers in nutrition installations affects the transmission of infection through food that will be given to inpatients and outpatients. In the survey results, it was found that food handlers still did not apply hygiene in food processing, such as 79% still chatting when processing food, 47% scratching habits, 58% using jewelry, and 42% long nails. Therefore, the researcher wanted to know the relationship between personal hygiene of food handlers and the number of food germs at the Nutrition Installation of Lubuk Attitude Hospital in 2020. The type of research carried out was descriptive analytic with a cross sectional approach. In this study, total sampling was used, where the sample in this study was the same as the population, namely 19 food handlers (supervisors, waiters, and cooks) and 19 food samples at the Nutrition Installation of Lubuk Attitude Hospital carried out within a working day at the time of the study. Data analysis was carried out univariate and bivariate with Chi-Square test. From the results of the univariate analysis, it was found that personal hygiene was poor (57.9%), the number of germs in food met the requirements (73.7%), and the results of the bivariate analysis showed that there was a relationship between personal hygiene of food handlers and the number of germs in food with p = 0.045. The Head of the Nutrition Installation of Lubuk Attitude Hospital and PPI (Prevention, Control and Infection) officers must work together in increasing guidance to food handlers regarding personal hygiene in food processing.Keywords: Personal Hygiene; Number of bacteria.

Los alimentos como transmisores de virus: Una revisión

Viruses have been present throughout human history, causing diseases due to infections and food poisoning; they have caused frequent public health problems worldwide. These illnesses are usually mild, moderate, or severe in nature. The personal hygiene of food handlers and processing processes should be checked periodically. Virus detection protocols and safety measures should be continually reviewed as viruses change their mode of infection. The objective of this review was to discuss the possible routes of virus transmission to humans through food. Important topics have been reviewed such as: definition of food viruses, presence, and types of viruses in food, enteric viruses, zoonotic viruses, water as a means of transmission, risks of infection, other non-conventional foods as potential transmitters of viruses and food safety, in addition to current and future challenges, research work on viruses more resistant to heat treatments in food should be sought. Also, future work on survival time of active viruses on food surfaces. In addition, studies that determine the mechanisms of virus mutation in relation to the conditions of food handling and processing.

Effect of training program on food safety knowledge, behaviour and practices among female students of Qassim University, KSA

The study aimed to assess the effect of the training program in the level of concerns knowledge and various practices related to food safety among female students of the Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia. The number of participants in the study is 265 female students, with a response rate of 94.35% and an average age of 21 years. The questionnaire used in this study was divided into five sections: 1: demographic information, sections 2 to 5 measuring the students ’concerns about: the risks affecting food safety, the correct behaviours of food preparation and their relationship to food poisoning, the methods of food circulation and the practices during the preparation of foods, respectively. The main concerns of the participants were: food taste, food temperature, methods of foods are served and the cooking degree of food. They also focused on the cleanliness of the area of preparation and the overall appearance of food handlers. The participants showed good knowledge regarding food safety, and they were more familiar with the cleanliness of kitchen surfaces and utensils, ways to prevent contamination and the importance of hand hygiene, but they showed weak knowledge about the appropriate temperatures of cooking and holding food after it is cooked. According to the results of this study, it was noticed that there is a significant effect of the training program on food safety knowledge and practices among students. As it was noticed that after the training program, the student's behaviour and knowledge of the principles and factors affecting food safety increased, including the method of handling, preparing and serving food, especially the cleanliness of food working surfaces and food cooking temperatures. As well as the personal hygiene of food handlers and its impact on the safety of the food product provided for consumption. At the same time, it could be recommended that there is a need for educational programs aimed at encouraging students to adhere to the practice of food safety measures, and not only to enhance their knowledge.

Penerapan Personal Hygiene Pada Penjamah Makanan di Pondok Pesantren Kecamatan Biring Kanaya Kota Makassar

Personal hygiene will have an impact on the food produced by a food handler. To carry out its functions, Islamic boarding schools have a food management system which is carried out by food handlers. This study aims to see the personal hygiene of food handlers at the Pondok Pesantren, Biringkanaya District, Makassar City. The research method used is descriptive research. The sampling method used was total sampling with a total of 30 samples. The results of the study prove that of the 30 respondents, 100% in good category for the application of personal hygiene. The work period of less than or 5 years was 17 respondents (56.7%) and respondents with a working period of more than 5 years were 13 respondents (43.3%). Of the 30 respondents (100%) only 1 respondent (33%) had work experience as food handlers in another place, namely, for 15 years at other Islamic boarding schools, 29 respondents (96.7%) had no work experience as food handlers. The application of personal hygiene to food handlers is fairly good, all respondents have good personal hygiene, but the application of washing hands before and after work and after leaving the bathroom is not in accordance with good and correct handwashing procedures according to WHO or the Indonesian Ministry of Health, this is evidenced by the unavailability of handwashing facilities. Provision of education, media-related information personal hygiene should be performed periodically to increase awareness of food handlers, as well as providing training, SOP, APD, P3K box, and checks periodically

Evaluation of a Training of Trainers Program on Food Safety and Nutrition Security

Foodborne diseases (FBDs) remain a serious human health problem, and food safety plays an essential role in addressing this public health issue. This study aimed at evaluating the training of trainers program on food safety and nutrition security using a qualitative descriptive approach. The training exposed the participants to food safety topics in food processing and preservation with an emphasis on the nature of food safety hazards and the personal hygiene of food handlers in food preparation. The new trainers then organized and conducted actual seminar-workshops in their respective communities. The results of the evaluation indicate that the primary driver of the success of the program was institutional support by the local government partners. Overall, the program was able to achieve its ultimate goal of capacitating a group of local trainers on food safety in hopes of addressing the problem of FBDs through a cascade of training.

PENGARUH PENYULUHAN DENGAN BOOKLET TERHADAP PENINGKATAN PENGETAHUAN, SIKAP DAN PRAKTIK HIGIENE PERORANGAN PADA PENJAMAH MAKANAN

Background: Hygienic and healthy food has become the principle of Food Service. Based on POM RI data in 2015, the causes of Food Poisoning Outbreak on catering services in 2015 were 13 incident (21.31%). This outbreak was happened because of knowledge, attitudes and practices personal hygiene of food handlers were poor.Objective: To analyze the effect of mass-education with booklets on knowledge, attitudes, and practices of personal hygiene among food handlers at J Catering Service Semarang.Method: This study was pre-experiment with one group pretest-posttest design. The sampling technique was used total sampling method with the study subjects were 12 food handlers at J Catering. Data collection were included knowledge, attitudes and practices. The data were analyse by Paired T-test and Wilcoxon test to determine the increase of knowledge, attitudes and practices of food handlers before and after given education about personal hygiene.Result: There were differences in knowledge and practice of personal hygiene before and after education (p = 0.002). There was no difference in attitudes of personal hygiene before and after education (p = 0.059).Conclusion: Education using booklets has been able to increase knowledge and practices personal hygiene of food handlers.

Pengetahuan, Sikap Dan Personal Hygiene Tenaga Penjamah Makanan Di Ruang Pengolahan Makanan

Background. According to Fatmawati, et al. (2013), one of the basic principles of organizing institutional food is the organization of foods that implement hygiene and sanitation in accordance with applicable regulations. One of the factors that support the principle of hygiene and sanitation in the provision of food is the factor of personal food hand hygiene. Personal hygiene is a clean, safe and healthy behavior of food handlers to prevent food contamination from food preparation to food serving. Some important procedures for food handlers, namely washing hands before and after handling food, using complete personal protective equipment and personal hygiene and health. This study aims to determine the description of knowledge, attitudes and personal hygiene of food handlers in the food processing room of the Tabanan General Hospital. Research Methods. This type of research is observational descriptive and in terms of time, including the type of cross-sectional study. Data collection methods used were questionnaire and observation. Research Result. The sample used was all food processing staff at the Nutrition Installation of the Tabanan General Hospital as many as 14 people. Most of the food processing staff were female (64%), were in the age range between 30-49 years (79%), the last education was secondary education (86%) and had worked for more than 3 years (100%). The average overall knowledge, attitude and application of personal hygiene of food handlers are included in both categories. Knowledge and attitudes of all food processing staff are included in the good category because ISO 9001: 2015 has been applied. Likewise, the application of personal hygiene before and after ISO 9001: 2015 shows that all food processing personnel apply personal hygiene well.

Higiene Dan Sanitasi Kantin Sekolah Dasar

Abstract: Hygiene and Sanitation of Primary School Canteen. Snacks food in the canteen become school children's needs of additional intake while in school. Snacks food become routinely consumed by school children’s because it is one of the providers of food in the school environment. School canteen in providing snacks food should be able to pay attention to hygiene and sanitation. Hygiene and food sanitation play an important role because if the hygiene and sanitation of food in bad processing then it can lead to disease. The purpose of this research is to know the hygiene and sanitation of 22 primary school canteens in the working area of Puskesmas Mojopanggung in 2018. The method used in this research is descriptive and research design is observational. There are 5 variables that become the assessment in this research that is location; building; and environmental hygiene, sanitation facilities, personal hygiene of food handlers or sellers, food security, and health promotion tools. The result of assessment of location, building and environmental cleanliness variables is 74,75%, sanitation facility variable equal to 65,4%, personal hygiene variable food handler or seller equal to 73,5%, food security variable equal to 77,8%, and means of health promotion by 60%. Category of health promotion means to be one category that does not meet the requirements, while the other four variables get the medium category. In general, 5 variables in the hygiene and sanitation of 22 primary school canteens in Puskesmas Mojopanggung in 2018 were medium category with percentage of 70.29%.

Safety of food served in Mid-Day Meal program: An in-depth study in upper primary schools of Kolkata.

Introduction:The Mid-Day Meal (MDM) program is the world's biggest supplementary school lunch program and is being implemented all over India for primary and upper primary school students. To continue a healthy program, personal hygiene of food handlers and beneficiaries should be well maintained.Objective:This study aims at examining the status of food safety measures including personal hygiene of food handlers and beneficiaries of MDM.Methodology:An institution-based observational study with cross-sectional design was conducted in upper primary schools (government, government-aided school) in Kolkata over a period of 2 years from November 2016 to October 2018. A sample of 52 schools from a total of 515 schools were then selected by simple random sampling. Analyses were conducted using SPSS software (SPSS Inc., released 2007 SPSS for Windows, version 16.0).Results:Among 52 schools, 53.8% were government-aided schools and 46.2% were government schools. There were significant differences in cleaning practice by cook-cum-helper (CCH) (χ2 = 4.4, df = 1, P = 0.036), personal hygiene of CCH (χ2 = 19.01, df = 1, P = 0.000) and beneficiaries (χ2 = 9.3, df = 1, P = 0.002), practice during serving (χ2 = 4.4, df = 1, P = 0.036), and use and storage of oils and condiments in MDM (χ2 = 27.7, df = 1, P = 0.000) between government and government-aided schools.Conclusion:School authority should be concerned about maintaining proper hygiene. Adequate facilities and training program must be arranged for CCH to provide a healthy meal.

Implementing a skill development program among food handlers in tertiary care hospital to improve their personal hygiene: A pilot study

INTRODUCTION:Food handlers with poor personal hygiene and lack of awareness in preventing foodborne diseases working in hospitality sectors or hospitals could spread foodborne infections.OBJECTIVE:Our study objective was to ascertain the impact of a video-based educational intervention program and administrative measures on improvement in personal hygiene of food handlers in hospital.METHODOLOGY:We conducted this pilot study among all 103 food handlers who were working in a tertiary care hospital. A checklist-based scoring and physical examination were conducted by the investigator for the food handlers. After baseline scoring S1, intervention 1 and 2 was implemented, and score was obtained as S2 and S3, respectively. Descriptive statistics was calculated, and score was compared by repeated measures ANOVA test using SPSS-22 software.RESULTS:Our study revealed that a total of 19.2% of food handlers had health complaints. More than half (54.8%) admitted that they had suffered from any kind of illness since last 6 months. Common illness was viral fever (40.3%) followed by typhoid (5.7%), dengue (4.8%) and urinary tract infection (3.8%). Most of the food handlers had long hair (62.5%) followed by long nail (57.69%). Nearly, one-fifth (20.1%) of food handlers nail was infected with fungus. Worm was found in 14.4% cases by stool examination. Statistically significant (P < 0.05) improvement in score was observed after each intervention.DISCUSSION:Poor hygiene (Score-1 = 23.76) was observed at baseline study although there was a mechanism in place for a yearly health checkup and regular (6 monthly) hygiene training. After interventions (video-based training and administrative measures), the score was improved to Score-3 (42.57). Statistically significant (P < 0.05) differences in hygiene score were observed for variables such as state of residence, education level, and working experiences (inside or outside the hospital).CONCLUSION:It is possible to improve personal hygiene among food handlers using video-based interactive training methods and administrative measures with no extra or minimal cost.RECOMMENDATIONS:This “piggyback” approach of training can be imparted in addition to routine training measures among the food handlers for improving their personal hygiene in the hospital setting.

The Relationship between Knowledge, Attitude, Behaviour, and Personal Hygiene Standard of Food Handler in Installation of Nutrition

Hygiene Personal is health measures in a way to preserve and protect the cleanliness of individual to achieve a personal hygiene standard of food handler. This research is executed in Installation of Nutrition Cempaka Putih Jakarta Islamic Hospital in April to June 2016. Target of this research to determine the relationship of knowledge, attitudes, behavior and standards of personal hygiene of food handlers in Installation of Nutrition RS Islam Jakarta Cempaka Putih. This research use analytic method with approach of cross sectional and use sampel amount to 58 respondents. This research concluded that knowledge and attitude of personal hygiene of food handlers reside at level of less and goodness, with each percentage (50%), and half of respondents have standards of personal hygiene behavior less (51,7%). There is significant relationship between knowledge, attitudes, behaviors and standards of personal hygiene in Installation of Nutrition RS Islam Jakarta Cempaka Putih. Results of research suggest that conducted the supervision and oversight of all food handlers conducted by the coordinator of the food processing supervisor in overseeing food handlers, so if there are handlers that do not comply with the regulations the given a reprimand. Keywords: attitudes, behavior, knowledge, standards of personal hygiene

HUBUNGAN PENGETAHUAN DENGAN SIKAP DAN HIGIENE PERORANGAN (PERSONAL HYGIENE) PENJAMAH MAKANAN PADA PENYELENGGARAAN MAKANAN ASRAMA PUTRI

Food service provider of student dormitory have to pay attention to the principles of hygiene and sanitation. One of factors that support the principles of hygiene and sanitation on f ood service establishment is p ersonal hygiene of food handlers, in order to prevent contamination of food. Knowledge and a ttitude of food handlers can affect the p ersonal hygiene behavior of food handlers. The purpose of this study was to analyze correlation of k nowledge with a ttitude and p ersonal hygiene of food handlers in f ood service provider of female student dormitory. This study was an observational study with cross sectional design. The sample of this study was all food handlers at f ood service provider of female student dormitory Al Izzah Batu City and Ar Rohmah and it was twenty respondents with saturated sampling method (population &lt; 30). The analysis technique used in this study was Spearman’s Rank test. The results showed that most food handlers have good knowledge (55.0%) and attitude (65.0%), meanwhile personal hygiene were moderate (85.0%). The test results showed that there was no correlation between knowledge and attitude (p&gt;0.10), but there was a correlation between knowledge and personal hygiene (p&gt;0.10). This study concluded that knowledge is not the only factor that can infl uence the attitude, but knowledge is one of factors that may affect personal hygiene of food handlers. Food organizer of female student dormitory needs to improve the supervision and give hygiene and sanitation training for food handlers.