Optimalisasi Higiene dan Sanitasi Operasional untuk Peningkatan Mutu Produksi di Dapur Utama

research
  • 18 Feb
  • 2025

Optimalisasi Higiene dan Sanitasi Operasional untuk Peningkatan Mutu Produksi di Dapur Utama

Di setiap hotel, khususnya di hotel bintang 4 dan 5, kebersihan dan higienitas menjadi hal pokok yang utama. Tujuan dari riset ini untuk mendeteksi tingkat pemahaman dan penerapan prosedur operasi sanitasi dan higiene (SOP) oleh personel pengolah makanan untuk menaikkan keunggulan produk. Pusat riset merupakan hotel bintang 4 di Surakarta. yang bertujuan untuk meningkatkan higiene dan sanitasi. Untuk itu penulis melakukan penelitian untuk mengetahui apakah kebersihan dan higienitas meningkatkan kualitas makanan di tempat ia melakukan penelitian. Mereka melakukan observasi dan survei terhadap kebersihan dan higiene tempat kerja pekerja pangan serta peralatan dan orang yang digunakan untuk mengolah makanan. Hasil observasi dan penelitian tersebut menunjukkan bahwa kebersihan dan higienitas di tempat kerja merupakan hal yang penting. Berdasarkan hasil survei, situs pencarian penulis berada dalam kondisi terbaik secara keseluruhan: 51,05% responden selalu merespons, 30,69% sering merespons, 11,79% kadang-kadang merespons, 4,69% jarang merespons, dan 1,26% tidak pernah merespons. Dari respon survei dapat disimpulkan bahwa pekerja makanan mengikuti prosedur operasi standar (SOP) terkait kebersihan dan higienitas.Namun, ada dua aspek kebersihan dan sanitasi yang masih perlu ditingkatkan, yaitu menghindari mengunyah permen karet saat bekerja dan tidak duduk di meja kerja.

Unduhan

 

REFERENSI

Abdo Hassoun; AbderraAdnan M; Abu-Mahfouz; Nikheel Bhojraj; Farah Bader; Francisco J. Barba; Alessandra Biancolillo; Janna Cropotova; Charis M. Galanakis; Anet Režek Jambrak; José M. Lorenzo; Ingrid Måge; Fatih Ozogulq; DepaJoe Regenstein. (2022). The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies. Taylor & Francis Online, 63(23), 6547–6563. https://doi.org/https://doi.org/10.1080/10408398.2022.2034735
Amran, R. (2023). Implementasi Food Safety di Lingkungan Rumah Sakit: Tinjauan Literatur. Scientific Journal , 2(6), 238–246. https://doi.org/https://doi.org/10.56260/sciena.v2i6.114
Elizabeth Guinee, A., Boyer, R. R., & Lester Schonberger Laura K Strawn, C. H. (2023). An Examination of Food Handling Practices at Food Pantries Across Virginia and Suggestions for Improving Food Safety Practices in the Food Pantry Setting.
Gisslen, W. (2011). Professional Cooking (B. Russielo, Ed.; 7th ed.). John Wiley & Sons, Ltd. www.wiley.com/go/permission
Halim-Lim, Sarina Abdul Mohamed, Khalisa Sukki, Firdaus Muhammad David, Wahyudi Ungku Zainal Abidin, Ungku Fatimah Jamaludin, & Adi Ainurzaman. (2023). Food Safety Knowledge, Attitude, and Practices of Food Handlers in Restaurants in Malé, Maldives. Sustainability (Switzerland), 15(17). https://doi.org/10.3390/su151712695
Islam, M. N., Roy Nitai Amin, Md Bony Madilo, Felix Kwashie Karmakar, Kousik Hossain, Ekhtear Aktarujjaman, Md Islam, Md Shahidul Airin, & Nusrat Jahan. (2023). Food safety knowledge and handling practices among household food handlers in Bangladesh: A cross-sectional study. Food Control, 147, 109578. https://doi.org/https://doi.org/10.1016/j.foodcont.2022.109578
Lelieveld, H. L. M. (2014). Hygiene in food processing: Principles and practice (J. T. H. and D. N. H. L. M. Lelieveld, Ed.; 2nd ed.). Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England. www.woodheadpublishingindia.com
Luu, H. P., Tran, T. T. H., & Truong, T. X. (2023). Factors affecting consumers’ food safety behavior in Vietnam. Science Direct, 143. https://doi.org/https://doi.org/10.1016/j.foodcont.2022.109294
Mortimore, Sara & Wallace, C. (2013). HACCP A Practical and Approach (3th Editio). Springer New York Heidelberg Dordrecht London. www.springer.com
Mortimore, Sara E & Wallace, C. A. (2015). HACCP A food industry briefing (2nd editio). John Wiley & Sons, Ltd.
Mortimore, Sara;Wallace, C. (2001). HACCP: FOOD INDUSTRY BRIEFING SERIES (C. Cassianos, Ed.; 2nd ed.). Blackwell Science Ltd. www. blackwel I-science.com
Nair, K. R., & Anjutha Prabha, N. (2022). FOOD SAFETY MEASURES IN KITCHEN. Nehru E- Journal.
Novotel Hotel Solo. (2013). Standard Operational Procedure (SOP) Hygiene & Sanitation Novotel Hotel Solo (Novotel Hotel Solo, Ed.; 1st ed., Vol. 1). Novotel Hotel Solo.
Ohman, E. K., Samantha Waite-Cusic, Joy Kovacevic, & Jovana. (2024). Efficacy of cleaning and sanitizing procedures to reduce Listeria monocytogenes on food contact surfaces commonly found in fresh produce operations. Food Microbiology, 118, 104421. https://doi.org/https://doi.org/10.1016/j.fm.2023.104421
Pauli, E. (2008). Classical Cooking The Modern Way (M. S. Arkwright, Ed.). CBI Publishing Company.
Sembiring, H., Br Perangin-Angin, S., Silitonga, L. M., & Medan, P. K. (n.d.). The Relationship between Knowledge and Attitudes of Food Handlers with the Implementation of Food Hygiene Sanitation at Restaurants in Minas District in 2022.

Wallace, CA.&Mortimore, SE. (2016). Handbook of Hygiene Control in the Food Industry (Huub. et al Lelieveld, Ed.; 2nd ed.). Woodhead Publishing Limited, Abington Hall, Abington Cambridge CB1 6AH, England. http://www.elsevier.com/%0A
Wallace, Carol A.;Sperber, William H.;Mortimore, S. E. (2018a). Food Safety for the 21st Century Managing HACCP and Food Safety Throughout the Global Supply Chain (2nd ed.). Wiley. www.wiley.com
Wallace, Carol A.;Sperber, William H.;Mortimore, S. E. (2018b). Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain (1st ed.). John Wiley & Sons Ltd. www.wiley.com
Yunita, F. R., & Murdani, I. (2023). Food and Beverage Sanitation Hygiene Monitoring and Food Quality Served by Traders in the Elementary School Environment, Alafan District, Simeulue Regency. Jurnal Eduhealth, 14(02), 2023. http://ejournal.seaninstitute.or.id/index.php/healt

Cari

Bidang Ilmu

Kategori

Kiriman Terbaru