Penerapan Higiene Sanitasi Pada Operasional Dapur Sentral PT XYZ

Abstract

Kasus keracunan pangan dapat berasal dari rumah tangga atau usaha jasa boga yang tidak ditangani dengan baik. PT XYZ merupakan salah satu usaha jasa boga yang mempunyai dapur sentral di Tangerang, Banten yang melayani 60 outlet penjualan pangan siap saji. Penelitian ini bertujuan mengidentifikasi penerapan higiene sanitasi dan menganalisis pengaruh sumber daya (resources) dan kemampuan (capabilities) perusahaan dalam penerapan higiene sanitasi.

Pendekatan kuantitatif dikembangkan melalui kuesioner untuk pengumpulan data yang disebarkan kepada dapur sentral PT XYZ di Tangerang, Banten. Target responden adalah orang yang bertanggung jawab terhadap mutu dan keamanan diperusahaan dan seluruh penjamah pangan yang bekerja aktif di dapur sentral PT XYZ. Kuesioner diuji cobakan kepada seluruh penjamah pangan dari dapur sentral PT XYZ dengan hasil valid (cronbach’s alpha 0,88) dan reliabel (r hitung > r tabel). Analisis statistika dilakukan terhadap 5 penanggung jawab dan 32 penjamah pangan pada dapur sentral PT XYZ.

Analisis penerapan higiene sanitasi dilakukan melalui tahapan identifikasi kebijakan dan analisis pemenuhan penerapan higiene sanitasi untuk mengetahui penerapan higiene sanitasi di dapur sentral PT XYZ. Analisis korelasi pengetahuan penjamah pangan dengan penerapan higiene sanitasi dilakukan untuk mengetahui pengaruh pengetahuan penjamah pangan terhadap penerapan higiene sanitasi di dapur sentral PT XYZ. Analisis faktor internal metode VRIO terhadap resources dan capabilities perusahaan dalam penerapan higiene sanitasi dilakukan untuk mengetahui faktor – faktor internal perusahaan yang memengaruhi penerapan higiene sanitasi dan analisis faktor ekternal metode PESTEL dilakukan untuk mengetahui faktor – faktor eksternal yang memengaruhi penerapan higiene sanitasi. Faktor – faktor yang diketahui kemudian dianalisis untuk mendapatkan alternatif strategi dengan metode SWOT. Alternatif strategi yang diperoleh kemudian dianalisis untuk menentukan prioritas strategi dengan metode AHP.

Pemenuhan higiene sanitasi dapur sentral PT XYZ termasuk baik (dengan nilai 80,04%) meskipun baru tersedia 6 dari 8 dokumen kunci SSOP dalam manual perusahaan. Hasil analisis korelasi menunjukkan bahwa pelatihan pengetahuan penanggung jawab penjamah pangan jasa boga berkorelasi positif secara signifikan dengan penerapan higiene sanitasi di dapur sentral PT XYZ sehingga diharapkan dapat membimbing penjamah pangan dalam pelaksanaan higiene sanitasi dalam penerapan sehari-hari. Berdasarkan hasil analisis faktor internal metode VRIO terdapat 4 kekuatan yaitu (1) fasilitas, kapasitas, sarana dan prasarana penerimaan dan pengiriman serta pemeliharaan mesin dan peralatan; (2) teknologi proses produksi, produk berkualitas baik dan ketertelusuran produk hingga ke bahan baku; (3) kecepatan menerima dan mengirim bahan baku, serta penanganan keluhan pelanggan; (4) kemampuan mencapai sertifikasi higiene sanitasi dapur sentral. Terdapat 3 kelemahan yang dimiliki oleh dapur sentral PT XYZ yaitu (1) karyawan memiliki kemampuan dan loyalitas masih rendah serta lingkungan kerja yang kurang kondusif dan kurangnya pengendalian risiko kerja dan dampak terhadap lingkungan; (2) proses produksi tidak efisien dan produk yang dihasilkan tidak mengatasi isu terbaru; (3) proses penyimpanan dan pengeluaran produk belum dilakukan pengawasan secara maksimal.

Hasil analisis PESTEL terdapat 4 peluang yaitu (1) kebijakan dan regulasi pemerintah dalam penerapan higiene sanitasi, perlindungan konsumen dan izin usaha jasa boga; (2) dampak pergerakan ekonomi dan pertumbuhan sektor kewirausahaan bidang jasa boga, tingkat pendapatan dan pendidikan konsumen; (3) perkembangan teknologi dan digitalisasi, penerimaan pasar terhadap inovasi pangan dan sistem keamanan jasa boga; (4) pengelolaan limbah sisa produksi oleh dapur sentral dan dampaknya terhadap lingkungan. Terdapat 4 ancaman eksternal yaitu (1) politik pemerintah tidak stabil; (2) pengelolaan start-up dalam mendukung pergerakan ekonomi; (3) perubahan gaya hidup, norma nilai dan kebiasaan masyarakat terhadap konsumsi pangan harian; (4) jumlah dan perkembangan penduduk.

Berdasarkan analisis SWOT terdapat 8 strategi yang dapat digunakan untuk meminimalisir kelemahan dan memanfaatkan kekuatan dalam perusahaan, 4 strategi di antaranya dapat diimplementasikan dalam jangka pendek yaitu (1) meningkatkan pelatihan penjamah pangan dan meningkatkan kesadaran penjamah pangan tentang higiene sanitasi; (2) meningkatkan pengawasan penerapan higiene sanitasi didukung dengan kemajuan teknologi dan digitalisasi; (3) merancang dan menerapkan dokumen sistem higiene sanitasi sesuai regulatori yang berlaku; (4) memanfaatkan kemajuan teknologi dalam meningkatkan ketertelusuran produk dan menangani keluhan pelanggan. Terdapat 4 strategi jangka panjang yaitu (1) meningkatkan kemampuan penjamah pangan mengenai keamanan pangan dalam menghadapi perubahan pola hidup masyarakat; (2) menciptakan keunikan produk dan penjaminan keamanan pangan untuk mendukung perubahan gaya hidup masyarakat; (3) menciptakan pengawasan internal untuk menjaga kestabilan kualitas pangan sehingga dapat mengikuti jumlah dan perkembangan penduduk; (4) meningkatkan kapasitas produksi yang besar mengikuti jumlah dan perkembangan penduduk. Alternatif strategi jangka pendek menjadi prioritas yang dapat dilakukan oleh pelaku usaha dalam memperbaiki penerapan higiene sanitasi di operasional dapur sentral PT XYZ.

Cases of food poisoning can come from households or food service businesses that are not handled properly. PT XYZ is one of the food service businesses that has a central kitchen in Tangerang, Banten that serves 60 ready-to-eat food sales outlets. This study aimed to identify the application of hygiene sanitation and analyze the influence of the company's resources and capabilities in the implementation of hygiene sanitation. A quantitative approach was developed through a questionnaire for data collection that was distributed to PT XYZ's central kitchen in Tangerang, Banten. The target respondents were people who were responsible for quality and safety in the company and all food handlers who worked actively in the central kitchen of PT XYZ. The questionnaire was tested on all food handlers from PT XYZ's central kitchen with valid results (cronbach's alpha 0.88) and reliable (r calculation > r table). Statistical analysis was carried out on 5 responsible persons and 32 food handlers in the central kitchen of PT XYZ. The analysis of the implementation of hygiene sanitation was carried out through the stages of policy identification and analysis of the fulfillment of the implementation of hygiene sanitation to determine the implementation of hygiene sanitation in the central kitchen of PT XYZ. The correlation analysis of food handler knowledge with the application of hygiene sanitation was carried out to determine the influence of food handler knowledge on the implementation of hygiene sanitation in the central kitchen of PT XYZ. The analysis of the internal factors of the VRIO method on the company's resources and capabilities in the implementation of hygiene sanitation was carried out to determine the internal factors of the company that affect the implementation of hygiene sanitation and the analysis of external factors of the PESTEL method was carried out to determine the external factors that affect the implementation of hygiene sanitation. The factors known were then analyzed to obtain alternative strategies with the SWOT method. The alternative strategies obtained were then analyzed to determine the priority of the strategy using the AHP method. The fulfillment of PT XYZ's central kitchen sanitation was good (with a score of 80.04%) even though only 6 out of 8 key SSOP documents were available in the company's manual. The results of the correlation analysis showed that the knowledge training of the person in charge of food handlers for food services was significantly positively correlated with the implementation of hygiene sanitation in the central kitchen of PT XYZ so that it was expected to guide food handlers in the implementation of hygiene sanitation in daily application. Based on the results of the internal factor analysis of the VRIO method, there were 4 strengths, namely (1) facilities, capacity, facilities and infrastructure for receiving and sending as well as maintaining machinery and equipment; (2) production process technology, good quality products and product traceability to raw materials; (3) speed of receiving and sending raw materials, as well as handling customer complaints; (4) the ability to achieve central kitchen sanitation certification. There were 3 weaknesses owned by PT XYZ Central Kitchen, namely (1) employees had low ability and loyalty and a less conducive work environment and lack of control of work risks and impacts on the environment; (2) the production process was inefficient and the products produced do not address the latest issues; (3) the process of storing and dispensing products has not been monitored optimally. The results of the PESTEL analysis were 4 opportunities, namely (1) government policies and regulations in the implementation of hygiene sanitation, consumer protection and food service business licenses, (2) the impact of economic movements and growth of the entrepreneurial sector in the food service sector and the level of income and consumer education, (3) technological development and digitalization, market acceptance of food innovation and food service safety systems and (4) waste management of production waste by central kitchens and the impact on the environment. There were 4 external threats, namely (1) unstable government politics, (2) start-up management in supporting economic movements, (3) changes in lifestyles, norms, values and habits of the people towards daily food consumption, and (4) the number and development of the population. Based on the SWOT analysis, there were 8 strategies that can be used to minimize weaknesses and utilize strengths in the company, 4 of which can be implemented in the short term, namely (1) increasing the training of food handlers and increasing the awareness of food handlers about hygiene sanitation; (2) increasing the supervision of the implementation of hygiene sanitation supported by technological advances and digitalization; (3) designing and implementing hygiene sanitation system documents in accordance with applicable regulations; (4) utilizing technological advances in improving product traceability and handling customer complaints. There were 4 long-term strategies, namely (1) improving the ability of food handlers regarding food safety in the face of changes in people's lifestyles; (2) creating product uniqueness and food safety assurance to support changes in people's lifestyles; (3) creating internal supervision to maintain food quality stability so that can follow the number and development of the population; (4) increase the large production capacity following the number and development of the population. Alternative short-term strategies are a priority that can be carried out by business actors in improving the implementation of hygiene sanitation in PT XYZ central kitchen operations