{"id":3436,"date":"2021-05-05T09:00:00","date_gmt":"2021-05-05T02:00:00","guid":{"rendered":"https:\/\/ahligizi.id\/blog\/?p=3436"},"modified":"2021-05-01T14:11:48","modified_gmt":"2021-05-01T07:11:48","slug":"higiene-tenaga-penjamah-makanan","status":"publish","type":"post","link":"https:\/\/ahligizi.id\/blog\/2021\/05\/05\/higiene-tenaga-penjamah-makanan\/","title":{"rendered":"Higiene Tenaga Penjamah Makanan"},"content":{"rendered":"\n\n\n

Prinsip higiene dan sanitasi penting diterapkan dalam menyediakan makanan untuk konsumen. Oleh karena itu, dibutuhkan higiene penjamah makanan yang baik. <\/p>\n\n\n\n

Penjamah Makanan <\/h2>\n\n\n\n

merupakan salah satu faktor yang berperan penting dalam keamaanan pangan pada seluruh rantai makanan dari mulai persiapan sampai produksi. Penjamah makanan juga diketahui berkontribusi terhadap penyakit yang ditularkan melalui makanan. <\/span><\/strong>Oleh karena itu, pengetahuan penjamah makanan mengenai higienitas dan sanitasi dalam mengolah bahan makanan dapat mempengaruhi perilaku saat melakukan pengolahan makanan. <\/p>\n\n\n\n

Pengalaman kerja, usia, pendidikan formal dan pelatihan yang pernah diikuti penjamah makanan juga berkaitan dengan perilaku selama proses produksi. Penjamah makanan yang melakukan penanganan kurang tepat terhadap makanan dan tidak memperhatikan higienitasnya, dapat mengaktifkan bakteri patogenik pada makanan kemudian berkembang biak dalam jumlah yang cukup untuk menyebabkan penyakit. Suatu penelitian menyebutkan bahwa sebanyak 40% penyebab bakteri koliform pada makanan adalah berasal dari penjamah makanan.\u200b1\u200b<\/sup><\/span><\/span><\/strong><\/p>\n\n\n\n

Baca : Distribusi Makanan dalam Penyelenggaraan Makanan<\/strong><\/a><\/p>\n\n\n\n

Pengetahuan Penjamah Makanan<\/h2>\n\n\n\n

Kasus foodborne diseases<\/em> paling utama disebabkan oleh praktik penanganan makanan yang kurang baik, seperti kontaminasi silang dari peralatan masak dan penjamah saat proses produksi makanan. <\/span><\/strong>Kemenkes menyebutkan bahwa pada tahun 2017, kasus keracunan makanan menjadi kejadian luar biasa (KLB) terbesar setelah penyakit difteri. Data Direktorat Kesehatan Lingkungan dan Public Health Emergency Operation Center<\/em> (PHEOC) menyebutkan bahwa terdapat 163 KLB keracunan pangan selama kurun waktu itu dengan jumlah kasus sebanyak 7.132 kasus dengan tingkat kematian akibat keracunan pangan sebesar 0,1%.Urutan jenis makanan yang diduga menyebabkan keracunan pangan adalah 17 kejadian (36%) masakan rumah tangga<\/span><\/strong>; 13 kejadian (28%) pangan jasa boga; 12 kejadian (26%) pangan jajanan; dan 5 kejadian (11%) pangan olahan.13 Oleh karena itu, pengetahuan penjamah makanan mengenai higienitas dan sanitasi alat, tempat produksi dan Alat Pelindung Diri (APD) penting dipelajari dan diterapkan untuk mengurangi risiko kontaminasi pada makanan.\u200b2\u200b<\/sup><\/span><\/p>\n\n\n\n

Lebih Lanjut : Pencegahan dan Penanganan Diare<\/strong><\/a><\/p>\n\n\n\n

Pengetahuan penjamah makanan dipengaruhi oleh beberapa faktor seperti jenis kelamin, usia, tingkat pendidikan dan lama bekerja di bidang pelayanan makanan. Penelitian menyebutkan bahwa semakin tinggi usia, tingkat pendidikan dan waktu bekerja maka akan semakin tinggi pengetahuan mengenai pekerjaan yang dilakukannya.\u200b3\u200b<\/sup><\/span> Pengetahuan penjamah makanan mengenai keamanan makanan penting dipelajari dan melibatkan pendekatan sistematis untuk mengendalikan kontaminan makanan melalui penerapan Good Hygiene Practices.<\/em><\/span><\/strong>\u200b4\u200b<\/sup><\/span><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Good Hygiene Practices<\/em> merupakan program kualitas preventif yang dapat dilaksanakan di institusi penyelenggaraan makanan yang sangat memerlukan kontrol mengenai persyaratan higienitas dan sanitasi dalam setiap langkah produksi makanan. Penerapan Good Hygiene Practices<\/em> menghasilkan adanya penurunan ketidaksesuaian perilaku penjamah makanan dengan kriteria higienitas dan sanitasi. Perilaku penjamah makanan berubah ke arah positif dalam menerapkan kebersihan dan kesesuaiaan peralatan dalam pengolahan makanan. Oleh karena itu, pengetahuan teknis penjamah makanan perlu ditingkatkan untuk mendukung implementasi saat pengolahan makanan.\u200b5\u200b<\/sup><\/span><\/p>\n\n\n\n

Baca Artikel : Higiene Peralatan Pengolahan Makanan<\/a><\/strong><\/p>\n\n\n\n

Good Hygiene Practices<\/em><\/h2>\n\n\n\n

Keracunan makanan terjadi akibat mengonsumsi makanan yang terkontaminasi mikroorganisme atau toksinnya, kontaminasi yang timbul dari metode pengolahan yang tidak memadai, praktik penanganan yang tidak higienis, kontaminasi silang dari permukaan kontak makanan, atau dari orang yang menyimpan mikroorganisme di lubang hidung dan kulit. Praktik yang tidak higienis selama persiapan, penanganan dan penyimpanan makanan menciptakan kondisi yang memungkinkan perkembangbiakan dan penularan organisme penyebab penyakit seperti bakteri, virus dan patogen yang ditularkan melalui makanan. Selain itu, banyak kasus penyakit virus yang ditularkan melalui makanan telah dikaitkan dengan penjamah makanan yang terinfeksi yang terlibat dalam layanan katering.\u200b3\u200b<\/sup><\/span><\/p>\n\n\n\n

Kebersihan diri dan kesehatan penjamah makanan merupakan kunci kebersihan dalam pengolahan makanan yang aman dan sehat, karena penjamah makanan juga merupakan salah satu vektor yang dapat mencemari bahan pangan baik berupa cemaran fisik, kimia maupun biologis. <\/span><\/strong>Upaya yang dapat dilakukan adalah dengan penerapan prinsip-prinsip personal higiene. Berikut adalah syarat-syarat higiene penjamah makanan.\u200b6\u200b<\/sup><\/span><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Referensi<\/h2>\n\n\n\n
  1. \n
    1. <\/div>
    Gon\u00e7alves JM, Rodrigues KL, Demoliner F, Rossales R, Almeida \u00c2TS, Buchweitz MRD. Hygienic and Sanitary Conditions in the Hospital Foodservice: Relationship between Good Practices and Microbiological Quality. J Food Saf<\/i>. Published online September 5, 2013:418-422. doi:10.1111\/jfs.12070<\/a><\/div>\n <\/div>\n<\/li>
  2. \n
    2. <\/div>
    BPOM R. Sentra Informasi Keracunan Nasional BPOM RI<\/i>. BPOM RI; 2018.<\/div>\n <\/div>\n<\/li>
  3. \n
    3. <\/div>
    Akabanda F, Hlortsi EH, Owusu-Kwarteng J. Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC Public Health<\/i>. Published online January 6, 2017. doi:10.1186\/s12889-016-3986-9<\/a><\/div>\n <\/div>\n<\/li>
  4. \n
    4. <\/div>
    Saccol ALF, Giacomelli SC, Mesquita MO, Castro AKF, Silva EA Jr, Hecktheuer LHR. Sanitary legislation governing Food Services in Brazil. Food Control<\/i>. Published online June 2015:27-33. doi:10.1016\/j.foodcont.2014.12.004<\/a><\/div>\n <\/div>\n<\/li>
  5. \n
    5. <\/div>
    SERAFIM AL, HECKTHEUER LHR, STANGARLIN-FIORI L, MEDEIROS LB, MARTELLO L, MACHADO CE. Evaluation of the Implementation of Good Handling Practices in Food and Beverage Areas of Hotels. Journal of Food Protection<\/i>. Published online November 1, 2015:2043-2051. doi:10.4315\/0362-028x.jfp-15-144<\/a><\/div>\n <\/div>\n<\/li>
  6. \n
    6. <\/div>
    Kemenkes R. Peraturan Menteri Kesehatan Republik Indonesia Nomor 1096\/MENKES\/PER\/VI\/2011<\/i>.; 2011:1-74.<\/div>\n <\/div>\n<\/li><\/ol><\/section>\n\n\n\n
      \n\n\n\n\n\n\n\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

      Prinsip higiene dan sanitasi penting diterapkan dalam menyediakan makanan untuk konsumen. Oleh karena itu, dibutuhkan higiene penjamah makanan yang baik.<\/p>\n","protected":false},"author":15,"featured_media":3442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_layout":"default_layout","footnotes":"","_wpscppro_custom_social_share_image":0,"_facebook_share_type":"","_twitter_share_type":"","_linkedin_share_type":"","_pinterest_share_type":"","_linkedin_share_type_page":"","_instagram_share_type":"","_medium_share_type":"","_threads_share_type":"","_selected_social_profile":[]},"categories":[1],"tags":[292],"class_list":["post-3436","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-higiene-penjamah-makanan"],"yoast_head":"\nHigiene Tenaga Penjamah Makanan - Blog AhliGiziID<\/title>\n<meta name=\"description\" content=\"Prinsip higiene dan sanitasi penting diterapkan dalam menyediakan makanan konsumen. 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