Evaluasi Penerapan Baku Prosedur Operasi Sanitasi Di Unit Usaha Makanan Dan Minuman Masyarakat Sekitar Kampus

Abstract

Standard Operating Procedures for Sanitation (SOP Sanitation) is a standard procedures sanitation in food processing recommended to be applied at Community Food Services such as cafe, cafetaria, food catering, and food vendor usually located surrounding buss station, of/ice complex, market, and campus. Its application influences community health since as a standard processing food guide, it guarantees hygiene food processing. Hygienic food are free from biological, chemical, and physical harmful contamination. Therefore its application could prevent the outbreak of food borned disease, and enhances public or community health. This survey was conducted on 100 community fooservices located around Campus of Jember University which were selected on basis of business status, and visiting frequency of its customers. The residt of interviewed data collected from community food business owners showed that average value of SOP sanitation knowledge was 80.7 which categorized as good. However, the value of SOP sanitation knowledge of large amount (67%) of the community fooservices owners was 73.3 and categorized as not quite good. The aspects needed to be improved are the respondent's knowledge about term and definition of SOP sanitation concept. The average value of overall SOP sanitation application was 75.2 and was also categorized as not quite good, primarily for the first, second, the fourth, the sixth, and the eight keys of SOP sanitation, that are safety of water and ice used, condition and cleanliness of food contact surface, hand washing and toilet facility, labeling, storage and usage of toxic compounds, and pest control. The application of SOP sanitation by more than half (74.0%) of community services were categorized as not quite good, with average value of 63.3. The Chi square test proved that the SOP sanitation knowledge of community food business owners influenced its application (/ = 10.47>^tab= 9.49). However its correlation was not so high (r= 0.61, a=0.05). The high level of SOP sanitation knowledge is not guarantee its good application since it depends on the quality management commitment of the community food services owners for doing it.