Professional Documents
Culture Documents
Food hygiene
compliance by 52.7%
(Andriani et al, 2009) Bacterial
Infection and contamination
Poor hygiene practice
Prevention Control causing foodborne
amongst food
Qualifications disease
handlers
(Purnama, 2012)
(Asmoro, 2008).
Problem
Formulation
What are employees’
and direction
management’s
perspective on food
hygiene and
sanitation practice?
Research Purpose
General Purpose
Specific Purpose
• Analysing hospital • Knowing foodservice
employees’ perspective on
foodservice employees’ food hygiene and sanitation
food hygiene and sanitation practice
practice in PKU • Knowing direction
Muhammadiyah Gamping managements’ perspective on
food hygiene and sanitation
Hospital practice
• Knowing foodservice
employees’ compliance on
practicing standard procedure
• Knowing employees’ adversity
on practicing standard
procedure
Research Benefit
• Evaluation
• Reference
Practical • Information input
Literature Review
Hospital Food
Hospital Food Safety Foodborne Disease
Service
• Good food
• General food processing
• Definition safety principles • Good food keeping
• Workflow • Technical • Personal
Qualification Protective
• Sanitation Equipments
Qualification • Water and
• Utensils environment
• Foodhandlers sanitation
• Material
Previous Researches
Writer (s) Research title Method Results
Djarismawati et al Knowledge and Practice of Food Observational Food handlers showed less concern on
2004 Handlers in Foodservice in Hospitals in descriptive study food hygiene
Jakarta
No apparent proper training for food
handlers
Meikawati et al Influence of Food Handlers’ Knowledge Quantitative study with No correlation between knowledge and
2010 and Compliance on Food Hygiene and cross sectional compliance on food hygiene
Sanitation Practice in RSJD Dr. Amino methode
Gondohutomo Hospital in Semarang
Theoritical Framework
Predisposising factor:
Raw materials
Food handlers
Better life quality Cooking utensils
Supporting factors:
Water and environment
Personal protective
equipment
Enhancing factors:
Lower risk of Better hygiene Rules
foodborne disease practice Supervision
Management
Conceptual Framework
Good food hygiene and management • Output of the implementation of food and utensils hygiene –
Good utensils hygiene and sanitation sanitation management by achieving food safety in hospital
management
Data Analysis
Observation List
Questionnaire Interview
Secondary Datas