PENERAPAN PERSONAL HIGIENE PADA PENGOLAHAN MAKANAN DI MAIN KITCHEN HARRIS HOTEL & CONVENTIONS BUNDARAN SATELIT SURABAYA

IMPLEMENTATION OF PERSONAL HYGIENE IN FOOD PROCESSING IN THE MAIN KITCHEN OF HARRIS HOTEL & CONVENTIONS BUNDARAN SATELIT SURABAYA

Penelitian ini bertujuan untuk mengetahui penerapan personal higiene pada pengolahan makanan di main kitchen Harris Hotel & Conventions Bundaran Satelit Surabaya. Jenis penelitian yang digunakan adalah deskriptif kuantitatif, metode pengumpulan data dengan observasi dan wawancara. Hasil penelitian yang didapat yaitu dari lingkup kebersihan dengan prosentase 87 % sehingga dikategorikan sangat baik dilihat dari grooming yang berjalan dengan baik seperti mencukur kumis, mencukur jenggot, memotong kuku apabila sudah panjang dan menggunakan appron saat bekerja di kitchen untuk menjaga kebersihan saat pengolahan makanan. Dari lingkup kebiasaan/perilaku mendapatkan prosentase 97 % sehingga dikategorikan sangat baik dilihat dari penggunaan hand glove saat menjamah makanan, tidak menggunakan pakaian kerja selama perjalanan kemudian pakaian kerja mulai dipakai dilocker room sebelum memasuki kitchen, menggunakan safety shoes saat bekerja, mencuci tangan sebelum dan sesudah bekerja,menggunakan masker jika sedang batuk, penggunaan serbet atau kain lap yang digunakan terpisah seperti untuk lap membersihkan working table dan lap untuk membersihkan piring sebelum disajikan, tidak menggunakan perhiasan saat bekerja, selalu mencuci pisau saat selesai digunakan agar terhindar dari kontaminasi. Dari lingkup kesehatan mendapatkan prosentase 80 % dikategorikan sangat baik dilihat dari pengadaan training sanitasi higiene terutama personal higiene dan pemeriksaan medical check up.

Kata Kunci : Personal Higiene, Main Kitchen

This study aims to determine the application of personal hygiene in food processing in the main kitchen of Harris Hotel & Conventions Bundaran Satelit Surabaya. The type of research used is descriptive quantitative, data collection methods with observation and interviews. The results of the study obtained are from the scope of cleanliness with a percentage of 87% so that it is categorized as very good seen from grooming that runs well such as shaving mustaches, shaving beards, cutting nails when they are long and using an apron when working in the kitchen to maintain cleanliness when processing food. From the scope of habits/behaviors, it gets a percentage of 97% so that it is categorized as very good seen from the use of hand gloves when touching food, not wearing work clothes during the trip then work clothes start to be worn in the locker room before entering the kitchen, using safety shoes when working, washing hands before and after work, using a mask when coughing, using napkins or rags that are used separately such as for cleaning the working table and rags for cleaning plates before serving, not wearing jewelry when working, always washing knives when finished to avoid contamination. From the health sector, the percentage of 80% is categorized as very good, seen from the provision of sanitation hygiene training, especially personal hygiene and medical check-up examinations.

Keywords : Personal Higiene, Main Kitchen