Hygiene And Sanitation Of Food Management At The Nutrition Installation Of Dr. RM. Djoelham In 2020
Hygiene and Sanitation of Food Management at the Nutrition Installation of Dr. RM. Djoelham in 2020
The Importance of Hygienic and Healthy Food Management in Hospitals
Hygienic and healthy food management is a crucial aspect in health services, particularly in hospitals. Food services in hospitals are intended for inpatients, who are at high risk of spreading germs. Therefore, food management must be carried out carefully, applying the principles of hygienicity and sanitation, and paying attention to the knowledge and behavior of food handling officers. The goal of food management in hospitals is not only to provide nutritious food but also to prevent the spread of diseases and ensure the health and well-being of patients.
Background of the Study
A study conducted at the Nutrition Installation of Dr. RM. Djoelham Binjai in 2020 aims to evaluate the condition of hygiene and sanitation in food management. This descriptive research involves food handlers as subjects, while the object is a food management process. Data was collected through a specially designed observation and questionnaire sheet. The study aims to identify the strengths and weaknesses of the current food management system and provide recommendations for improvement.
Methodology
The study used a descriptive research design, which involves collecting data through observation and questionnaires. The data collection tool was a specially designed observation and questionnaire sheet, which was used to collect data from food handlers and observe the food management process. The study population consisted of food handlers at the Nutrition Installation of Dr. RM. Djoelham Binjai, while the sample size was determined based on the availability of data.
Results
The results of the study showed that the facilities and infrastructure at the nutritional installation were considered adequate. However, the hygiene facility still does not meet the specified requirements, with a total value of 80 (86.9%) according to Permenkes No. 1096/MENKES/PER/VI/2011. Human Resources (HR) in the Nutrition Installation Meet the qualifications, but in quantity is not sufficient as stipulated in Permenkes No. 78 of 2013. In addition, the analysis of the application of the principle of hygiene and sanitation in food management also shows that it has not fully met the standards set in Permenkes No. 1096/MENKES/PER/VI/2011 and PERMENKES No. 7 2019.
Discussion
The results of the study indicate that there are several areas that need improvement in the food management system at the Nutrition Installation of Dr. RM. Djoelham Binjai. The hygiene facility does not meet the specified requirements, and the human resources are not sufficient. The application of the principle of hygiene and sanitation in food management also has not fully met the standards set in Permenkes No. 1096/MENKES/PER/VI/2011 and PERMENKES No. 7 2019.
Recommendations for Improvement
Based on these findings, several important recommendations can be given to Dr. RM. Djoelham. First, it is highly recommended to improve facilities that support employees in carrying out their duties. Provision of adequate facilities can increase the effectiveness of the implementation of hygiene and sanitation principles. Furthermore, RSUD also needs to provide more intensive training and counseling to food handlers about the importance of hygiene and sanitation in food management. This training will not only increase their knowledge but can also change attitudes and behavior in managing food. Finally, the planning of annual sanitation monitoring activities in nutritional installations is very important to ensure that all policies and practices are well implemented and in accordance with regulations.
Conclusion
In conclusion, the study highlights the importance of hygiene and sanitation in food management at the Nutrition Installation of Dr. RM. Djoelham Binjai. The study recommends several improvements to be made, including improving facilities, providing more intensive training and counseling to food handlers, and planning annual sanitation monitoring activities. By implementing these recommendations, it is expected that Dr. RM. Djoelham can improve food management that is not only in accordance with health standards but also supports the recovery of patients through healthy and hygienic foods.
Limitations of the Study
The study has several limitations. First, the study only focuses on the Nutrition Installation of Dr. RM. Djoelham Binjai, and the results may not be generalizable to other hospitals. Second, the study only collects data through observation and questionnaires, and may not capture the full picture of the food management system. Finally, the study only provides recommendations for improvement and does not provide a detailed plan for implementation.
Future Research Directions
Future research can build on the findings of this study by exploring other aspects of food management, such as the impact of food management on patient outcomes or the effectiveness of different training programs for food handlers. Additionally, future research can investigate the implementation of the recommendations provided in this study and evaluate their effectiveness in improving food management.
References
- Permenkes No. 1096/MENKES/PER/VI/2011
- Permenkes No. 78 of 2013
- PERMENKES No. 7 2019
Appendix
The appendix includes the questionnaire and observation sheet used in the study, as well as the data analysis and results.
Frequently Asked Questions (FAQs) about Hygiene and Sanitation of Food Management at the Nutrition Installation of Dr. RM. Djoelham in 2020
Q: What is the importance of hygiene and sanitation in food management?
A: Hygiene and sanitation are crucial in food management to prevent the spread of diseases and ensure the health and well-being of patients. Food services in hospitals are intended for inpatients, who are at high risk of spreading germs.
Q: What are the facilities and infrastructure required for food management?
A: The facilities and infrastructure required for food management include adequate facilities for food preparation, storage, and serving, as well as proper waste management and disposal.
Q: What is the role of human resources in food management?
A: Human resources play a crucial role in food management, including food handlers, chefs, and other support staff. They must be trained and qualified to handle food safely and hygienically.
Q: What are the standards for hygiene and sanitation in food management?
A: The standards for hygiene and sanitation in food management are set by Permenkes No. 1096/MENKES/PER/VI/2011 and PERMENKES No. 7 2019. These standards include requirements for food handling, storage, and serving, as well as proper waste management and disposal.
Q: What are the recommendations for improvement in food management at the Nutrition Installation of Dr. RM. Djoelham?
A: The recommendations for improvement include improving facilities, providing more intensive training and counseling to food handlers, and planning annual sanitation monitoring activities.
Q: How can food handlers improve their knowledge and behavior in managing food?
A: Food handlers can improve their knowledge and behavior in managing food by attending training and counseling programs, following proper food handling procedures, and maintaining a clean and hygienic work environment.
Q: What is the role of supervision in food management?
A: Supervision plays a crucial role in food management, including monitoring food handling procedures, ensuring proper food storage and serving, and maintaining a clean and hygienic work environment.
Q: How can food management be improved to support patient recovery?
A: Food management can be improved to support patient recovery by providing healthy and hygienic food, maintaining a clean and hygienic work environment, and ensuring proper food handling procedures.
Q: What are the limitations of the study?
A: The study has several limitations, including only focusing on the Nutrition Installation of Dr. RM. Djoelham Binjai, only collecting data through observation and questionnaires, and only providing recommendations for improvement.
Q: What are the future research directions?
A: Future research can build on the findings of this study by exploring other aspects of food management, such as the impact of food management on patient outcomes or the effectiveness of different training programs for food handlers.
Q: What are the references used in the study?
A: The references used in the study include Permenkes No. 1096/MENKES/PER/VI/2011, Permenkes No. 78 of 2013, and PERMENKES No. 7 2019.
Q: What is the appendix of the study?
A: The appendix of the study includes the questionnaire and observation sheet used in the study, as well as the data analysis and results.