Jurnal Penelitian Penjamah Makanan Kebersihan Pribadi di Kafetaria Model SDN dan dampaknya terhadap Total Jumlah Piring (TPC) dalam Makanan

Download Disini
Jurnal Penelitian Penjamah Makanan Kebersihan Pribadi di Kafetaria Model SDN dan dampaknya terhadap Total Jumlah Piring (TPC) dalam Makanan

Download Journal Here

Canteen has an important role to provide nutritious and safe food for students during school hours at a relatively affordable price. The results of inspection of Food and Drugs Monitoring (BPOM) in 2013 by taking samples of School Children Confectionery (PJAS) found that 80.79% of the samples were confirmed to be free of microbiological contamination. This result declined in 2014, while the PJAS samples confirmed free of microbiological contamination were 76.18%. This study aims to analyze the implementation of personal hygiene food handlers in the cafeteria of the SDN Model on the number of Total Plate Count (TPC) in food. This is a descriptive study using a cross sectional design. Samples were taken by total sampling where the sample size in this study was the total population of the cafeteria booth in the SDN Model, there were 5 canteen stands, 5 food handlers, and 5 food samples taken from each canteen booth. All food samples were tested for bacteriological quality using the Total Plate Count (TPC) parameter. Use of personal protective equipment (PPE) such as masks, gloves, headgear, and aprons is important to minimize contamination of microorganisms from food handlers to food produced. In addition, material selection, storage time, and storage temperature must be considered. Suggestions for cafeteria supervisors Model SDN and food handlers: so that the cafeteria supervisor Model SDN enforces regulations and education for food handlers to use PPE during food processing. It is recommended for food handlers to get used to using PPE during food processing

Download Journal Here

Tags:

Download Disini

Leave a reply "Jurnal Penelitian Penjamah Makanan Kebersihan Pribadi di Kafetaria Model SDN dan dampaknya terhadap Total Jumlah Piring (TPC) dalam Makanan"

Author: 
    author