Analisis Food Hygiene Pada Produksi Menu Crispy dan Spicy Chicken di Restoran Cepat Saji X

Abstract

Penelitian ini bertujuan untuk menganalisis food hygiene pada produksi daging ayam di Restoran Cepat Saji X. Desain penelitian adalah cross-sectional, melibatkan 152 pegawai. Data yang diperoleh dari kuesioner meliputi food hygiene (pemilihan bahan makanan, penyimpanan bahan makanan, pengolahan makanan, pengangkutan makanan, dan penyajian), pelatihan karyawan, lingkungan kerja fisik, dan sarana prasarana. Hasil uji validitas untuk 86 pertanyaan dinyatakan valid dan uji reliabilitas dari empat variabel tersebut hasilnya reliabel. Analisis uji chi square menunjukkan bahwa terdapat hubungan antar pelatihan karyawan dengan food hygiene mendapatkan nilai p-value 0,000 (<0,05). Demikian pula dengan hubungan antar lingkungan kerja fisik dengan food hygiene mendapatkan nilai p-value 0,000 (<0,05) dan hubungan antar sarana prasarana dengan food hygiene mendapatkan nilai p-value 0,006 (<0,05). Analisis multivariat menunjukkan bahwa lingkungan kerja fisik memberikan peluang 15,601 kali lebih besar dibandingkan pelatihan karyawan dan sarana prasarana.

This study aims to food hygiene in chicken meat production at Fast Food Restaurant X. The research design was cross-sectional, involving 152 employees. Data obtained from questionnaires cover food hygiene (selection of food ingredients, storage of food ingredients, food processing, food transportation, and presentation), employee training, physical work environment, and facilities and infrastructure. The validity test results for 86 questions were declared valid, and the reliability test results for the four variables were reliable. The chi-square test analysis showed a relationship between employee training and food hygiene, obtaining a p-value of 0.000 (<0.05). Similarly, the relationship between the physical work environment and food hygiene obtained a p-value of 0.000 (<0.05), and the relationship between facilities and infrastructure and food hygiene obtained a p-value of 0.006 (<0.05). Multivariate analysis showed that the physical work environment provided a 15.601 times greater opportunity compared to employee training and facilities and infrastructure.