Kejadian penyakit akibat pangan di embarkasi haji masih ditemukan. Kasus diare pada 7 jemaah kloter 16 JKG ketika tiba di Madinah (2022) dan lebih dari 50 jemaah kloter 28 SOC di pesawat GA 6128 (2023). Penelitian kualitatif dengan desain Rappid Assesment Procedure (RAP) ini menggunakan metode wawancara mendalam, Focus Group Discussion, dan observasi dokumen pada 35 informan dari Kementerian Agama RI, Kementerian Kesehatan RI, Pemerintah Daerah, dan katering penyedia konsumsi embarkasi. Studi ini dilakukan di embarkasi Jakarta Pondok Gede, Jakarta Bekasi, dan Solo. Hasilnya menunjukkan belum adanya Peraturan Pemerintah atau pedoman nasional mengenai penyelenggaraan higiene sanitasi pangan di embarkasi haji. Penentuan katering melalui E-Katalog LKPP belum sepenuhnya menerapkan persyaratan higiene sanitasi pangan. Aspek dapur pengolahan pangan dan penjamah pangan di asrama haji juga belum dipersiapkan dengan baik. Kurangnya pedoman teknis nasional menyebabkan perbedaan pelaksanaan di setiap embarkasi. Implementasi higiene sanitasi pangan sebagai upaya pengendalian penyakit masih belum maksimal, dengan penjamah pangan dan pangan kemasan sebagai faktor risiko utama. Rekomendasi yang diberikan meliputi pembuatan Peraturan Pemerintah tentang penyelenggaraan konsumsi jemaah haji sesuai standar kesehatan, penetapan standar kesehatan tinggi dalam proses penentuan katering, serta memastikan persiapan dan pengawasan aspek-aspek higiene sanitasi pangan pada masa pra-embarkasi dan selama embarkasi. Evaluasi penyelenggaraan higiene sanitasi pangan perlu dilakukan untuk pencegahan penyakit akibat pangan
Foodborne illnesses at Hajj embarkations are still found. Cases of diarrhoea in 7 pilgrims of group 16 JKG when arriving in Medina (2022) and more than 50 pilgrims of group 28 SOC on board GA 6128 (2023). This qualitative research with a Rappid Assessment Procedure (RAP) design used in-depth interviews, Focus Group Discussions, and document observations on 35 informants from the Ministry of Religious Affairs, Ministry of Health, Local Government, and catering embarkation consumption providers. The study was conducted in Jakarta Pondok Gede, Jakarta Bekasi, and Solo embarkations. The results show that there is no Government Regulation or national guideline on the implementation of food hygiene and sanitation at Hajj embarkations. Determination of catering through the LKPP E-Catalogue has not fully implemented food sanitation hygiene requirements. Aspects of food processing kitchens and food handlers at Hajj embarkations are also not well prepared. The lack of national technical guidelines causes differences in implementation at each embarkation. Implementation of food sanitation hygiene as a disease control effort is still not optimal, with food handlers and packaged food as the main risk factors. Recommendations include making a Government Regulation on the implementation of pilgrim consumption according to health standards, setting high health standards in the catering determination process, and ensuring the preparation and supervision of food sanitation hygiene aspects during pre-embarkation and during embarkation. In addition, it is important to recognise the importance of food hygiene and sanitation in the prevention of foodborne illnesse.
Fauziah Hayati-Tesis-FKM-Full Text-2024.pdf ::