SANITATION HYGIENE FOR FOOD PROSESSING IN THE WORKING AREA OF THE KALITANJUNG PUBLIC HEALTH CENTER CIREBON CITY

Hygiene is a health effort that is carried out by maintaining and protecting one's
personal hygiene. In terms of behavioral factors and the place for managing food,
there are still many problems found, such as still a lot of food containing borax,
formalin and preservatives, and still being found food handlers when processing food
are still not in accordance with the SOP (Standard Operating Procedure). This study
aims to determine the sanitation hygiene of food processing places (TPM) in the
Kalitanjung Public Health Center, Cirebon City.
This research method is quantitative with cross sectional design. The population of
this study was all food processing places in the Work Area of the Kalitanjung Health
Center, Cirebon City, with a total of 147 people. The sampling technique used is
Random Sampling with a measurement technique using the slovin formula, as many
as 61 people. The instrument used is the observation sheet. The data analysis used
was univariate analysis.
The results of this study indicate that, Sanitation Inspection of Food Management
Places (TPM) that met the requirements was 29 TPM, while those that did not meet
the requirements were 32 TPM in the Kalitanjung Community Health Center
Working Area, Cirebon City. It is hoped that the results of this research will become
more information for the community about hygiene and sanitation in food processing
areas.
Keywords: Hygiene Sanitation, Food processing place, Food handler