HYGIENE SANITATION AND FOOD SAFETY IN EMPLOYEE RESTAURANTS
BSTRACT
Restaurants is a food processing place that produces and sells various types of food and beverages for
the wider community. With the development of restaurants, it is necessary to make food and beverage
health efforts with the aim that people's ability to manage can be increased so that people avoid health
problems or food poisoning. One of the efforts that can be done is to check the feasibility of the
restaurant's hygiene and sanitation. The purpose of this study was for this examination to determine
hygiene and sanitation in employee restaurants from 4 factors, employee, equipment, food, and place.
The research method used is descriptive qualitative by evaluating employee restaurants in the mess
area of industrial forest plantation companies by filling out a restaurant sanitation hygiene inspection
form issued by the Directorate of Environmental Health of the Republic of Indonesia in 2017, informant
from owner and canteen employee. The results show that the restaurant building is semi-permanent.
Workers do not have uniforms and do not carry out routine health checks. Food storage cabinet
equipment is not available properly for foodstuffs that require closed storage and room temperature.
Clean water sources and hand washing facilities and toilets are well available. The food preparation
provides a varied menu but the calories are not calculated for the nutritional value. It is recommended
for companies and restaurant managers to manage menu calculations that are sufficient in calories and
nutrition for employees, provide safer food storage places, and employees are also advised to use
uniforms and health checks to keep food from contamination so that consumers can receive healthy
food that is also safe for consumption.
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