ANALISA PENERAPAN FOOD SAFETY MANAGEMENT SYSTEM PADA FOOD HANDLER DI HOTEL “X”

Lia Fransiska Wijaya, Hanjaya Siaputra

Abstract


Abstrak: Tujuan dari penelitian ini adalah untuk mengetahui  bagaimana kesadaran food handler akan penerapan hygiene untuk produk yang dihasilkan, lingkungan kerja dan hygiene personal di hotel X. Penelitian ini adalah penelitian kuantitatif deskriptif dengan sampel 31 responden yang memenuhi persyaratan penelitian. Pengolahan data penelitian ini menggunakan progam SPSS 16.0. Berdasarkan hasil kuesioner dan wawancara yang dilakukan oleh penulis, penerapan food hygiene sudah memenuhi standar  food handler sangat paham dengan baik food safety management system yang berlaku.

 

Kata kunci: Hygiene Makanan, Hygiene Personal, Food Safety Management System

 

 

Abstract: The purpose of this research is to know how awareness of food handler affect the application for producing , work environment and personal hygiene at hotel X. This research use quantitative descriptive method research with 31 respondents who meet researcher’s qualification. The process of this research used SPSS 16.0 program. Based on the results of questionnaires and interviews conducted by the author, the application of food hygiene in this hotel already sufficient to meet the food hygiene standart. The food handlers are very familiar with the implementation of food safety management system.

 

Key Words: Food Hygiene , Personal Hygiene, Food Safety Management System


Full Text:

PDF

References


DAFTAR REFERENSI

Babbie, E. (2010). The practice of social research (12th ed). Belmont: Wadsworth.

Bas, M., Ersun, A. S., & Kivanc, G.(2006). The evaluation of food hygiene knowledge, attitudes, and practices of foof handlers in food business in Turkey. Food Control, 17, 317-322. http://dx.doi.org/10.1016/j.foodcont.2004.11.006

Effendi. (2017, September 20). Bisnis hotel yang menggiurkan di Surabaya. Detiknews. Retrieved December 2017, from http:// https://news.detik.com

Fastman, E (2016), Makanan, Wikipedia Ensiklopedia Bebas, retrieved September 24, 2017, https://id.wikipedia.org/wiki/Makanan

Gaman, P.M. & Sherrington, K.B. (2006). The Science of Food (4th Ed.) United States of America: Bath Press Koto, E. S. (2012). Panduan Lengkap Sistem Manajemen Keamanan Pangan FSSC 22000 / ISO 2000. Jakarta (ID): REI.

Martins, R.B., Hogg, T. Otero, J.G. (2012). Food Handler’s Knowledge on Food Hygiene: The Case of a Catering Company in Portugal. Food Control, 27, 206-213.

McLauchlin. J, Little. C. (2007). Hobbs' food poisoning & Ffod hygiene (7th ed.). English: CRC Press.

McSwane, D., Rue, N.R,. Linton R., Williams, A. G. (2003). Food Safety Fundamentals. New Jersey: Pearson Education.

Nasution, Rozain. (2003), Teknik Sampling. Retrieved September 2017, from http://library.usu.ac.id/down/fkm/fkm-rozain.pdf

Potter, P.A, Perry, A.G. (2005). Buku ajar fundamental keperawatan: konsep, proses, dan praktik (4th Ed). Jakarta: EGC.

Purnawijayanti. (2001). Standar hygiene dan sanitasi dalam proses memasak. Yogyakarta: Andi Offset.

Soekresno. (2000). Manajemen Food & Beverage Service Hotel. Jakarta: PT Gramedia Utama Pustaka.

Soeprapto, F., Adriyani, R. (2009). Penilaian GMP dan SSOP pada Bagian Pengolahan Makanan di Katering X Surabaya dengan Metode Skoring sebagai Prasyarat Penerapan HACCP. VoL 6, No 1 (2009)

Sugiyono. (2007). Statiska untuk penelitian. Bandung: Alfabeta.

Texeira, S., Sampaio, P. (2011). Food safety management system implementation and certification: survey result. Industrial Engineering Research Conference.

Winarni, A. (2003). Dasar tatalaksana boga. Surabaya: University Press IKIP.

Zulmi, Y. (2013) “Keamanan Pangan Food Safety Management System” Prezi. 21 January 2017. https://prezi.com


Refbacks

  • There are currently no refbacks.