Profil Kepatuhan Higiene Perorangan Penjamah Makanan di Instalasi Gizi dan Tata Boga Rumah Sakit Penyakit Infeksi (RSPI) Prof. Dr. Sulianti Saroso

Background : One of food sanitation hygiene efforts is to improve personal hygiene of food handlers which is the key to success in processing of safe and healthy food personal hygiene involved in food processing will be able to be reached, if the workers them selves are embedded an understanding of importance to keep health and personal hygiene. This study aimed to determine the compliance profile of personal hygiene of food handlers in Nutrion and Gulinary Installation at RSPI Prof. Dr. Sulianti Saroso.Methods: The study used a descriptive design with cross sectional method. The samples included some food handlers officers in Nutrion and Gulinary Installation at RSPI Prof. Dr. Sulianti Saroso in period of 2016Results: Obtained From 19 food handlers mostly are female (52.6%) most of education level have educational backgrounds similar to senior high school SMA (78.9%), health condition of food handlers aremostly ever MCU (73.7%) with conditional health results from the observations of the behavior were known that food handlers behaved unhygiene such as they didn't wear closed shoes as many as 96.5%, not wear working clothes as many as much as (71.9%), not wear gloves as many as (50%), not wear aprons as much as (33.3%), talked while working as much as (28.1%), and not close the food that have been cooked as many as (25.9%), most compliance of personal hygiene are (89.5%) with the compliance of deficient category.Conclusion : Most of food handlers with deficient category compliance are (89.5%) and (10.5%) with the compliance of medium catagory.