^{Authors: <\/sup>Andree Aulia Rahmat1<\/sup><\/strong>, <\/strong>Retno Adriyani<\/strong>2<\/sup><\/strong><\/p>\n}

Magister Program, Departement of Environmental Health, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia^{1<\/sup><\/em><\/p>\n}

Lecturer Environmental Health Department at Faculty of Public Health Universitas Airlangga Indonesia<\/em>^{2<\/sup><\/em><\/p>\n}

e-mail: andreeaulia208@yahoo.com<\/a><\/p>\n

Abstract<\/em><\/strong><\/p>\n

Higiene and sanitation of food is preventive efforts to free the food from all dangers that interfere or damage health. In report of BPOM RI in 2009, that the number of victims of food poisoning as many as 7815 people with the number of cases as many as 3,239 cases. In 2012 there were 11 cases of poisoning in West Sumatra. This study aims to determine relationship behavior food handlers with the implementation of hygiene sanitastion food on restaurant in the working office of health port class II Padang<\/em>. <\/em>This research is descriptive analytic with cross sectional study design. Sample size as many as 46 people. Data analyzed with Chi-square test<\/em>. <\/em>The results showed as many as 54.3% of food handlers have application in food sanitation higiene is poor, 69.6% have a low level of education, 47.8% had low knowledge, 43.5% had a negative attitude and 76.1% never took part in the training , Based on bivariate analysis showed no significant relationship between the level of education (p = 0.00), knowledge (p = 0.03), attitude (p = 0.03) and the participation of courses \/ training (p = 0.01) of food handlers with the application of sanitary food higiene. Suggested for class II KKP seaports Padang to provide assistance in improving the supervision and counseling to food handlers, as well as for restaurant owners to provide higiene and sanitation facilities for food handlers working in restaurants<\/em>.<\/em><\/p>\n

Key words: <\/em><\/strong>Higiene, Sanitation, Food handlers<\/em><\/p>\n

Download<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Authors: Andree Aulia Rahmat1, Retno Adriyani2 Magister Program, Departement of Environmental Health, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia1 Lecturer Environmental Health Department at Faculty of Public Health Universitas Airlangga Indonesia2 e-mail: andreeaulia208@yahoo.com Abstract Higiene and sanitation of food is preventive efforts to free the food from all dangers that interfere or damage health. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"0":"post-2359","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-journal"},"_links":{"self":[{"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/posts\/2359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/comments?post=2359"}],"version-history":[{"count":1,"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/posts\/2359\/revisions"}],"predecessor-version":[{"id":2360,"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/posts\/2359\/revisions\/2360"}],"wp:attachment":[{"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/media?parent=2359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/categories?post=2359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/damaacademia.com\/dasjr\/wp-json\/wp\/v2\/tags?post=2359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}