Perceptions of Sanitation Hygiene Refill Drinking Water Depot in The Region of Indonesia

Rahayu, Endang Purnawati; Herniwanti, Herniwanti

doi:10.47307/gmc.2022.130.s1.37

Cited by 2 publications

(2 citation statements)

References 9 publications

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“…safety. Clean water is very necessary for food management, especially those who still use raw water and drinking water from drinking water depots for food management(E. P. R. Rahayu et al, 2022). This is in line with research on the implementation of food safety as an effort to protect the rights of the community as consumers, that good cooperation is needed between the production stage to the consumption stage.…”

Section: Introductionmentioning

confidence: 80%

Hygiene Sanitation and Food Safety in Employee Restaurants

Herniwanti,

Jayanti

2022

MIPHMP

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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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Section: Introductionmentioning

confidence: 80%

Hygiene Sanitation and Food Safety in Employee Restaurants

Herniwanti,

Jayanti

2022

MIPHMP

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“…Diharapkan kerjasama dari pihak kader, pemerintahan dalam hal ini kecamatan dan juga pengawas (puskesmas) agar air minum di masyarakat sudah sesuai dengan baku mutu air minum yang sehat terutama untuk parametet bakteriologi yang perlu di cek 1x 3 bulan untuk membantu mencarikan solusi agar program STBM ini berjalan lancar (Rahayu and Herniwanti, 2022). Dan juga pengawasan depot air minum di kecamatan Rumbai Pesisir agar bisa menjaga kesehatan masyarakat yang mengkosumsinya (Herniwanti, Purnawati Rahayu and Purwawinata Mohan, 2021).…”

Section: Pendahuluanunclassified

Counseling STBM Program of Household Drinking Water Management at the Rumbai Pesisir Health Center - Pekanbaru City during the Covid-19 Period

Herniwanti

2023

CERS

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STBM (Community-Based Total Sanitation) pillar 3 is the Management of Drinking Water and Household Food (PAM-RT) which is an important thing to pay attention to during the Covid-19 pandemic and also in stunting prevention. The purpose of this activity is to be able to improve the implementation of STBM for household-scale Drinking Water Management for STMB Cadres in the Rumbai Pesisir Health Center which is a target area of community service activities for the second period of 2020 from a lecturer in Master of Public Health, Hang Tuah University Pekanbaru as an implementation Tri Dharma college. The method of this Community Service Activity is through socialization and triggering to 34 STBM cadres from 4 kelurahan and related parties in the Puskesmas and Kec. Rumbai Pesisir in February 2021. The results of socialization and discussions with cadres stated that generally the problem for drinking water is that they consume gallons of drinking water and also use drinking water that is cooked by themselves from PDAM and also wells whose quality has not been tested for quality standards so that they require supervision and also outreach from the health department. STBM, District and Community Health Center cadres need support from academics through community service activities to provide input and evaluation so that the program remains enthusiastic about running, especially during the Covid 19 period and also stunting prevention.

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Perceptions of Sanitation Hygiene Refill Drinking Water Depot in The Region of Indonesia

Cited by 2 publications

References 9 publications

Hygiene Sanitation and Food Safety in Employee Restaurants

Hygiene Sanitation and Food Safety in Employee Restaurants

Counseling STBM Program of Household Drinking Water Management at the Rumbai Pesisir Health Center - Pekanbaru City during the Covid-19 Period

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