Food Handlers Hygiene of Balinese Traditional Food in Tourism Destination at Badung Regency

Food Handlers Hygiene of Balinese Traditional Food in Tourism Destination at Badung Regency

hygiene, food
handler, Balinese,
traditional food,
tourism

Introduction: Food safety is the domain of public health problems which
can be seen from the incidence of foodborne diseases that often occur in
developing countries. Personal hygiene can prevent the occurrence of
foodborne diseases and cross contamination. This study aims to describe
the food handlers hygiene while processing Balinese traditional food.
Methods: Observational research with cross-sectional design. Respondents
in this study are 90 food handlers in Badung Regency, obtained by
purposive sampling. Descriptive statistical analysis and Chi-Square test
was used in data analysis.
Results: 20% food handler had good practice in personal hygiene while
processing traditional food. Less than 100% food handlers wash their
hands before and after cooking, wash their hands with soap, sneeze not
facing food, and keep their nails clean and not long. 22,2% food handlers
use hair nets while processing food. 100% of food handlers are in good
health and use clean clothes when processing food. There are differences
in personal hygiene behaviour based on education level (p=0,042).
Conclusion: Traditional Balinese food handlers have low personal hygiene.
Monitoring is needed to improve the hygiene of food handlers in the
production processes. Analytical observational research is essential to
understand the factors that influence food handler hygiene.

Ni Putu Ayu Wulan Noviyanti1*

, Putu Ratna Suprima Dewi1, & Ni Putu Eka

Febianingsih1

https://doi.org/10.37363/bnr.2023.411142

24 December 2022

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