Ditemukan 10 dokumen yang sesuai dengan query :: Simpan CSV
Brigita Imelda Hannaria; Pembimbing: L. Meily Kurniawidjaja; Penguji: Hendra, Aditya Pribadianto
Abstrak:
Penelitian ini bertujuan untuk menilai food safety dan mengetahui faktor risiko yang berkontribusi terjadinya ketidaksesuaian food safety di Kantin PT PJB Bekasi Tahun 2015. Penelitian ini adalah penelitian kombinasi kuantitatif dan kualitatif dengan desain studi cross-sectional dan sequenstial explanatory. Data dikumpulkan dengan cara observasi, wawancara dan kuesioner. Hasil dari penelitian ini dengan penerapan HACCP, didapatkan proses pengelolaan makanan yang menjadi critical control point adalah penyimpanan air di gentong, pencucian daun bawang, pencucian bawang putih dan penyajian makanan. Identifikasi faktor risikonya adalah semua faktor kecuali faktor kontaminasi silang food to food.
Kata kunci : food safety, pengelolaan makanan, HACCP, faktor risiko yang berkontribusi
This study aims to assess food safety and identify risk factors that contribute to in the event of any inconsistency food safety in Canteen PT PJB Bekasi 2015. This study is a combination of quantitative and qualitative research with a crosssectional and explanatory sequenstial combinastudy study design. Data were collected by means of observation, interviews and questionnaires. Result from this reseacrh with apllication of HACCP, food proccesing obtained food becomes critical control point is the storage of water in the barrel, washing leeks, garlic laundering and presentation of food. Identification of the risk factors are all factors except the factor of cross contamination of food to food.
Keywords : food safety, food proccesing, HACCP, risk factors that contribute
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Kata kunci : food safety, pengelolaan makanan, HACCP, faktor risiko yang berkontribusi
This study aims to assess food safety and identify risk factors that contribute to in the event of any inconsistency food safety in Canteen PT PJB Bekasi 2015. This study is a combination of quantitative and qualitative research with a crosssectional and explanatory sequenstial combinastudy study design. Data were collected by means of observation, interviews and questionnaires. Result from this reseacrh with apllication of HACCP, food proccesing obtained food becomes critical control point is the storage of water in the barrel, washing leeks, garlic laundering and presentation of food. Identification of the risk factors are all factors except the factor of cross contamination of food to food.
Keywords : food safety, food proccesing, HACCP, risk factors that contribute
S-8780
Depok : FKM UI, 2015
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Alfi Januar; Pembimbing: Ridwan Zahdi Sjaaf; Penguji: Indri Hapsari Susilowati, Agus Triyono
S-8805
Depok : FKM UI, 2015
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Faradina Chitra; Pembimbing: Ridwan Zahdi Syaaf; Penguji: Mila Tejamaya, Adenan
Abstrak:
Skripsi ini membahas mekanisme pendaftaran pasien dengan Jaminan Kesehatan Nasional di instalasi rawat jalan Rumah Sakit Islam Jakarta Pondok Kopi 2014. Penelitian ini bersifat deskriptif kualitatif yang dilakukan dengan cara observasi, telaah dokumen, dan wawanncara mendalam. Hasil penelitian menunjukan bahwa pelayananan JKN masih belum optimal yang disebabkan oleh beberapa faktor input,diantaranya yaitu ketersediaan sumber daya manusia, penerapan kuota, dan pelaksanaan sistem perjanjian yang masih perlu diperbaiki serta terdapat faktorfaktor lain yang penulis temukan pada saat penelitian. Berdasarkan hasil penelitian tersebut, peneliti menyarankan rumah sakit untuk meningkatkan jumlah tenaga dokter dan kuota serta menyempurnakan sistem perjanjian sehingga seluruh pasien JKN dapat dilayani dengan baik.
Kata kunci: Pendaftaran, Jaminan Kesehatan Nasional (JKN), Rawat Jalan
This thesis discusses the mechanisms of patient registration with Jaminan Kesehatan Nasionnal (JKN) in the outpatient installation Rumah Sakit Islam Jakarta Pondok Kopi 2014. This is a descriptive qualitative study conducted by observation, document review, and deep interview. The results showed that pelayananan JKN still not optimal due to several input factors, among which the availability of human resources, the implementation of quotas, and the implementation of the appointment system that still need to be improved and there are other factors that I have found at the time of the study. Based on these results, the researchers suggest hospitals to increase the number of doctors and quotas as well as perfecting the system so that all patients with JKN can be served well.
Keywords: Registration, Jaminan Kesehatan Nasional (JKN), Outpatient
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Kata kunci: Pendaftaran, Jaminan Kesehatan Nasional (JKN), Rawat Jalan
This thesis discusses the mechanisms of patient registration with Jaminan Kesehatan Nasionnal (JKN) in the outpatient installation Rumah Sakit Islam Jakarta Pondok Kopi 2014. This is a descriptive qualitative study conducted by observation, document review, and deep interview. The results showed that pelayananan JKN still not optimal due to several input factors, among which the availability of human resources, the implementation of quotas, and the implementation of the appointment system that still need to be improved and there are other factors that I have found at the time of the study. Based on these results, the researchers suggest hospitals to increase the number of doctors and quotas as well as perfecting the system so that all patients with JKN can be served well.
Keywords: Registration, Jaminan Kesehatan Nasional (JKN), Outpatient
S-8549
Depok : FKM UI, 2015
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Febie Karmani Putra; Pembimbing: Dadan Erwandi; Penguji: Fatma Lestari, Nina Yuliana
Abstrak:
Fenomena bertambah jumlahnya penduduk, diikuti dengan tingginya tingkatkonsumsi masyarakat. Banyaknya pedagang kaki lima (PKL) penjaja makananmerupakan dampak yang dihasilkan. Badan Pengawas Obat dan Makanan(BPOM) menunjukan bahwa pada tahun 2015, angka tingginya kasus keracunanmakanan dari makanan PKL sangat tinggi yaitu 24 insidens dengan 1725 korban.Hal ini terkait dengan lemahnya dan kurangnya pengawasan serta pengetahuanmasyarakat yang membentuk perilaku membeli makanan di Pedagang Kaki Lima(PKL) disembaran tempat. Persepsi sebagai salah satu faktor pembentuk perilakumempunyai peran penting terhadap Keamanan Pangan. Sehingga dilakukanpenelitian dengan tujuan mendeskripsikan gambaran persepsi terhadap kemanapangan di Pasar Anyar Kota Tangerang tahun 2016. Metode yang digunakanadalah kuantitaif dan kualitatif yang bersiat deskriptif dan observasional denganpendekatan cross sectional melalui penyebaran kuesioner, wawancara danobservasi lapangan. Hasil penelitian menunjukan Karakteristik Respondenterbesar yaitu berusia 26-35 tahun (dewasa awal), wanita, berpendidikanmenengah (SMA), tidak bekerja serta berfrekuensi 2-3x perminggu berkunjung kepasar. Persepsi Baik terdapat pada variabel Pengetahuan Kandungan Makanan(74,2%), Peraturan Daerah (83,35) serta Keadaan Tempat berdagang (56,5%) ,sedangkan Persepsi tidak baik terdapat pada variabel Pengetahuan ProsesPengolahan dan Penyajian Makanan (50,5%), Pengetahuan Gangguan Kesehatan(55,5%).Kata Kunci : Keamanan Pangan, Pasar, Persepsi, Pedagang Kaki Lima (PKL)
The phenomenon of increasing numbers of the population, followed by the highlevel of consumption. The number of street vendors (PKL) hawkers are resultingthe impact. Food and Drug Monitoring Agency Republic of Indoneisa (BPOM RI)showed that in 2015, the high number of cases of food poisoning from the foodvendors incidence is as high as 24 to 1725 victims. It is associated with theweakness and lack of supervision and knowledge society that shape the behaviorof buying food at street vendors (PKL). Perception as one of the determiningfactors of behavior has an important role to the Food Safety. This research has theaim of describing the overview of perceptions of street vendors (PKL) food inPasar Anyar Tangerang City in 2016. The method used quantitative andqualitative descriptive and observational with cross sectional approach throughquestionnaires, interviews and field observations. The results showed that thelargest Respondent Characteristics aged 26-35 years (young adult), female,secondary education (high school), un-employement as well as the frequency 2-3xper week outlets. Good perceptions achieved by Knowledge content of FoodSciences variabel (74.2%), Regulation variabel (83.35) and implemnting of foodsafety‟ regulation varaibel 56.5%), while the bad perception is not well containedin Knowledge Process Food Processing and Presentation variabel (50.5 %),Knowledge of Health Problems varaibel (55.5%).Keyword: Food Safety, Market, Perception, Street Vendor.
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The phenomenon of increasing numbers of the population, followed by the highlevel of consumption. The number of street vendors (PKL) hawkers are resultingthe impact. Food and Drug Monitoring Agency Republic of Indoneisa (BPOM RI)showed that in 2015, the high number of cases of food poisoning from the foodvendors incidence is as high as 24 to 1725 victims. It is associated with theweakness and lack of supervision and knowledge society that shape the behaviorof buying food at street vendors (PKL). Perception as one of the determiningfactors of behavior has an important role to the Food Safety. This research has theaim of describing the overview of perceptions of street vendors (PKL) food inPasar Anyar Tangerang City in 2016. The method used quantitative andqualitative descriptive and observational with cross sectional approach throughquestionnaires, interviews and field observations. The results showed that thelargest Respondent Characteristics aged 26-35 years (young adult), female,secondary education (high school), un-employement as well as the frequency 2-3xper week outlets. Good perceptions achieved by Knowledge content of FoodSciences variabel (74.2%), Regulation variabel (83.35) and implemnting of foodsafety‟ regulation varaibel 56.5%), while the bad perception is not well containedin Knowledge Process Food Processing and Presentation variabel (50.5 %),Knowledge of Health Problems varaibel (55.5%).Keyword: Food Safety, Market, Perception, Street Vendor.
S-9091
Depok : FKM-UI, 2016
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Grace Evasari; Pembimbing: Doni HIkmat Ramdhan; Penguji: Hendra, Alvin Abdul Jabbaar Hamzah
Abstrak:
Masih minimnya penelitian tentang analisis risiko food safety, terutama di industri jasaboga. Penelitian ini bertujuan untuk mengetahui tingkat risiko dalam setiap proses pengelolaan makanan pada catering X. Proses pengelolaan makanan di catering X meliputi proses penerimaan bahan makanan, penyimpanan bahan makanan, persiapan bahan makanan, pengolahan makanan, penyimpanan makanan jadi/masak, pengangkutan makanan, dan penyajian makanan. Setiap tahapan proses ini mengandung bahaya dan risiko yang dapat mengontaminasi makanan. Penelitian mengacu pada standar Food Safety Risk Analysis FAO/WHO (2006) dengan menggunakan analisis kualitatif. Hasil penelitian adalah gambaran penerapan food safety dan tingkat risiko berdasarkan proses pengelolaan makanan. Kata kunci: analisis risiko, FAO/WHO (2006), food safety, pengelolaan makanan. There is still a lack of studies on food safety risk analysis, especially in the catering industry. This research aims to obtain rating risk level in each process of the food management. The food management processes at catering CV. X include groceries reception, groceries storage, preparation, food processing, food storage, food transporting, and food serving. Each stage of these processes contains hazards and risks that can contaminate food. This research is conducted based on FAO/WHO (2006) Food Safety Risk Analysis and uses qualitative risk analysis. The results of this study show an overview of the implementation of food safety and rating risk level based on the food management processes. Keywords: risk analysis, FAO/WHO (2006), food safety, food management.
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S-8660
Depok : FKM-UI, 2015
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Apriliya Adha; Pembimbing: Zakianis.; Penguji: Haryoto Kusnoputranto, Laila Fitria, Halik Hadi, Surya Kusuma Purba
Abstrak:
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Di Indonesia, hanya sekitar ≤30% pedagang kaki lima di sekolah yang menerapkan praktik keamanan pangan yang baik. Hal ini dapat menimbulkan dampak negatif bagi kesehatan yang dapat menyebabkan penyakit akibat bawaan makanan (foodborne disease) mulai dari diare hingga kematian. Penelitian terkait praktik keamanan pangan di Kota Tanjung Balai masih terbatas. Tujuan dari penelitian ini adalah untuk menganalisis hubungan pelatihan keamanan pangan terhadap praktik keamanan pangan setelah dikontrol oleh variabel konfonding pada pedagang kaki lima di Sekolah Dasar Negeri (SDN) di Kota Tanjung Balai. Penelitian ini menggunakan desain cross sectional dengan 335 sampel pedagang kaki lima yang berasal dari 67 SDN di Kota Tanjung Balai. Analisis data dilakukan dengan uji chi-square dan uji regresi logistik model faktor risiko. Hasil penelitian menunjukkan sebagian besar pedagang kaki lima pada anak SDN memiliki praktik keamanan pangan yang kurang baik sebanyak 61,2%, dan belum pernah mengikuti pelatihan keamanan pangan sebanyak 80%. Faktor yang berhubungan secara signifikan dengan praktik keamanan pangan adalah pelatihan keamanan pangan, jenis kelamin, usia, pengetahuan dan sikap terkait keamanan pangan (p-value <0,05). Selain itu, terdapat hubungan yang signifikan antara pelatihan keamanan pangan terhadap praktik keamanan pangan setelah dikontrol oleh jenis kelamin, usia, pendidikan dan pengetahuan terkait keamanan pangan (AOR=3,005; CI: 1,25-7,24; p=0,014). Diharapkan pihak dinas kesehatan dan dinas Koperasi dan Usaha Kecil Menengah (KUKM) melakukan pemberian pelatihan keamanan pangan yang menyeluruh kepada seluruh pelaku usaha pedagang kaki lima dan pihak dinas pendidikan melakukan pengawasan terhadap keamanan pangan pada jajanan anak SDN.
In Indonesia, only about ≤30% among street food vendors in schools implement good food safety practices. This can lead to negative health impacts that can cause foodborne disease ranging from diarrhae to death. Research on food safety practices in Tanjung Balai City is limited. The aim of this study was to analyze the relationship between food safety training and food safety practices after controlling for confounding variabels among street food vendors at public elementary schools in Tanjung Balai City. This study used a cross-sectional design with 335 sampels of street food vendors from 67 public elementary schools in Tanjung Balai City. Data was analyzed using chi-square test and logistic regression test of risk factor model. The results showed that most of the street food vendors in public elementary schools had poor safety practices, as many as 61,2% and have never ettended food safety training as many as 80%. Factors significantly associated with food safety practices were food safety training, gender, age, knowledge and attitude (p-value <0,05). In addition, there is a significant relationship between food safety training and food safety practices after controlling gender, age, education, and knowledge related to food safety (AOR=3,005; CI: 1,25-7,24; p=0,014). It is expected that the health office and the cooperatives and small and medium enterprises office will provide comprehensive food safety training to all street food vendors and the education office will supervise food safety in public elementary schools’ food.
T-7222
Depok : FKM UI, 2025
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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Fauziah Hayati; Pembimbing: Al Asyary; Penguji: Bambang Wispriyono, Ririn Arminsih Wulandari, Rustika dan Abdul Hafiz
Abstrak:
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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.
T-7077
Depok : FKM UI, 2024
S2 - Tesis Pusat Informasi Kesehatan Masyarakat
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Wiwin Asri Ekawati; Pembimbing: Tri Krianto; Penguji: Artha Prabawa, Dedih Nazmudin
S-6626
Depok : FKM-UI, 2011
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Amelia Hanis; Pembimbing: Ratu Ayu Dewi Sartika; Penguji: Siti Arifah Pujonarti, Suryati
Abstrak:
Proses pemotongan ayam merupakan proses yang berisiko tinggi terjadinya kontaminasi, terutama oleh bakteri patogen. Tingginya kebutuhan akan daging ayam mendorong berkembangnya bisnis komoditi daging ayam. Namun sayangnya, hal ini tidak dibarengi dengan penerapan aspek higiene sanitasi pada proses pemotongan sehingga daging ayam yang beredar di masyarakat tidak terjamin mutu dan keamanannya. Tujuan dari penelitian ini adalah untuk menganalisis penerapan cara produksi dan penanganan daging ayam di RPA modern PT. X, RPA semi modern Y,dan RPA tradisional Z. Penelitian dilakukan pada bulan April-Mei 2013 di RPA modern PT. X yang terletak di Kabupaten Bogor, RPA semi modern Y yang terletak di Kota Depok, dan RPA tradisional Z yang terletak di Tangerang Selatan. Desain penelitian ini adalah penelitian kualitatif yang bersifat analitik deskriptif dengan metode studi kasus. Informan penelitian ini berjumlah 8 orang, yaitu supervisor di RPA PT. X yang berasal dari divisi Quality Assurance (QA), Quality Control (QC),Produksi, dan Warehouse, pemilik, pekerja di RPA Y, pemilik, dan pekerja di RPA Z. Pengumpulan data dilakukan dengan cara melakukan wawancara mendalam,observasi, dan telusur dokumen. Hasil penelitian menunjukkan bahwa RPA PT. X sudah menerapkan cara produksi dan penanganan daging ayam yang baik dan prinsip HACCP pada seluruh tahapan proses pemotongan ayam mulai dari penerimaan,penyembelihan, pengeluaran jeroan, pencucian, pendinginan, pemotongan karkas,penyimpanan, hingga pendistribusian. Sedangkan RPA Y dan Z belum menerapkan cara produksi dan penanganan daging ayam yang baik dan prinsip HACCP. Saran dari peneliti, diharapkan RPA PT. X melakukan evaluasi terutama pada tindakan pencegahan. Sedangkan RPA Y dan Z sebaiknya berusaha menerapkan cara produksi dan penanganan daging ayam yang baik dan prinsip HACCP dalam proses pemotongan ayam.
Chicken slaughtering process has high contamination risk, especially of pathogen bacteria. The increasing demand of chicken meat encourages the development of chicken meat comodities bussiness. Unfortunately, this is not accompanied by implementation of hygiene and sanitation aspect, thus making the meat distributed in markets not guaranteed for its quality and safety. The purpose of this study is to analyze the implementation of manufacturing and handling practices in Modern Chicken Slaughterhouse PT. X, Semi Modern Chicken Slaughterhouse Y, and Traditional Chicken Slaughterhouse Y. This study was conducted in April and May 2013 in Modern Chicken Slaughterhouse PT. X in Bogor, Semi Modern Chicken Slaughterhouse Y in Depok, and Traditional Chicken Slaughterhouse Y in South Tangerang. The design of this study is descriptive analitic qualitative design with case study method. The informants of this study are 8 persons, which are supervisors of Quality Assurance (QA), Quality Control (QC), Production, and Warehouse Division in PT. X, owner and employee in Chicken Slaughterhouse Y, owner and employee in Chicken Slaughterhouse Z. Data was collected by conducting in depth interview, observation, and document review. The result of this study shows that PT. X has implemented Good Manufacturing and Handling Practices and 7 principles of HACCP in all stages of chicken slaughtering process, including receiving, slaughtering, evisceration, washing and chilling, cutting, storing, and distribution. Chicken Slaughterhouse Y and Z has not implemented Good Manufacturing and Handling Practices and HACCP principles. The author suggest that PT. X should evaluate the system, especially the preventive actions. Slaughterhouse Y and Z should try to implement Good Manufacturing and Handling Practices and HACCP principles in chicken slaughtering process.
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Chicken slaughtering process has high contamination risk, especially of pathogen bacteria. The increasing demand of chicken meat encourages the development of chicken meat comodities bussiness. Unfortunately, this is not accompanied by implementation of hygiene and sanitation aspect, thus making the meat distributed in markets not guaranteed for its quality and safety.
S-7866
Depok : FKM-UI, 2013
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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Keysha Nabila Hanan; Pembimbing: Bambang Wispriyono; Pneguji: Al Asyary, Dharma Ningsih Dwi Putri
Abstrak:
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Keamanan pangan merupakan aspek krusial dalam pengelolaan pangan, khususnya pada program berskala besar seperti program Makan Bergizi Gratis (MBG) yang menyasar kelompok rentan. Berbagai kasus keracunan pangan yang terjadi sejak uji coba program hingga pelaksanaannya pada awal tahun 2025, menunjukkan perlunya penguatan sistem keamanan pangan bebasis prinsip Hazard Analysis Critical Control Point (HACCP). Penelitian ini bertujuan untuk mengkaji gambaran implementasi prinsip dasar HACCP dalam seluruh tahap pengelolaan pangan pada program MBG di Kota Depok, termasuk evaluasi terhadap Sanitation Standard Operating Procedure (SSOP) sebagai prasyarat HACCP. Penelitian dilakukan dengan pendekatan kualitatif deskriptif melalui pengumpulan data dengan wawancara, observasi, dan dokumentasi di dua SPPG dan empat sekolah penerima manfaat di Kota Depok. Hasil penelitian menunjukkan bahwa tahap pengelolaan pangan masih belum sesuai pada beberapa aspek-aspek pedoman kemaanan pangan program Makan Bergizi Gratis yang ditetapkan oleh Kementerian Kesehatan Republik Indonesia seperti penyimpanan pangan sementara, penyajian di SPPG, dan penyajian di sekolah. Implementasi Sanitation Standard Operating Procedure (SSOP) pada kunci pelabelan, penyimpanan, dan penggunaan bahan toksin; serta eliminasi hama juga belum dilaksanakan seutuhnya. Pada proses pengelolaan masih ditemukan titik kendali kritis yang perlu dilakukan tindakan pengendalian.
Food safety is a crucial aspect of food management, especially in large-scale programs such as the Free Nutritious Meal (MBG) program that targets vulnerable groups. Various cases of food poisoning that have occurred since the pilot program until its implementation in early 2025, indicate the need to strengthen the food safety system based on Hazard Analysis Critical Control Point (HACCP) principles. This study aims to assess the implementation of HACCP basic principles in all stages of food management in the MBG program in Depok City, including an evaluation of the Sanitation Standard Operating Procedure (SSOP) as a prerequisite for HACCP. The research was conducted using a descriptive qualitative approach through data collection by interview, observation, and documentation in two SPPGs and four beneficiary schools in Depok City. The findings of the study clearly highlight notable deficiencies in several stages of food handling within the Free Nutritious Meal Program, as outlined by Indonesia’s Ministry of Health guidelines. Temporary food storage and serving practices at both the Nutrition Service Delivery Unit (SPPG) and participating schools frequently fall short of compliance. Moreover, the implementation of the Sanitation Standard Operating Procedure (SSOP) remains inconsistent, particularly in areas such as proper labeling, safe storage and handling of potentially hazardous substances; and effective pest management. The study also identified several critical control points (CCPs) in the food handling process that urgently require more rigorous and systematic control measures.
Food safety is a crucial aspect of food management, especially in large-scale programs such as the Free Nutritious Meal (MBG) program that targets vulnerable groups. Various cases of food poisoning that have occurred since the pilot program until its implementation in early 2025, indicate the need to strengthen the food safety system based on Hazard Analysis Critical Control Point (HACCP) principles. This study aims to assess the implementation of HACCP basic principles in all stages of food management in the MBG program in Depok City, including an evaluation of the Sanitation Standard Operating Procedure (SSOP) as a prerequisite for HACCP. The research was conducted using a descriptive qualitative approach through data collection by interview, observation, and documentation in two SPPGs and four beneficiary schools in Depok City. The findings of the study clearly highlight notable deficiencies in several stages of food handling within the Free Nutritious Meal Program, as outlined by Indonesia’s Ministry of Health guidelines. Temporary food storage and serving practices at both the Nutrition Service Delivery Unit (SPPG) and participating schools frequently fall short of compliance. Moreover, the implementation of the Sanitation Standard Operating Procedure (SSOP) remains inconsistent, particularly in areas such as proper labeling, safe storage and handling of potentially hazardous substances; and effective pest management. The study also identified several critical control points (CCPs) in the food handling process that urgently require more rigorous and systematic control measures.
S-12033
Depok : FKM UI, 2025
S1 - Skripsi Pusat Informasi Kesehatan Masyarakat
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