ANALISIS PENERAPAN SYARAT HIGIENE SANITASI MAKANAN PADA PROSES PENYELENGGARAAN MAKANAN DI INSTALASI GIZI RSUD PALEMBANG BARI

Hospital is integral part of a social and health organization with comprehensive, curative, and preventive functions for community. The example is the provision of food for inpatients. The operation must meet sanitary hygiene requirements. Nutrition Installation at Palembang Bari Hospital is very vulnerable to contamination through food intermediaries. Based on the statement, this research goal is analyzing the application of food sanitation hygiene requirements in food providing process at the Palembang Bari Hospital Nutrition Installation by using descriptive research with qualitative methods, in-depth interview techniques, observation. Photovoice analysis was carried out to measure the implementation of food hygiene saniation and hospital health regulation. The informant iare head of the nutrition installation, the person in charge of the food provider, and 5 food handlers. Results show in building aspect have not met the requirements due to the discovery of cracked floors, the door has no insect repellent curtains, the corner of the room has dead angle, the lighting is less than standard (<200 lux) and the conditions are damp; while sanitation facilities such as the sink are not found in the milk kitchen. In equipment aspect (storage rack cooking utensils) have not met the requirements, while personal hygiene food handlers, processing, transportation, serving and standard of germ counts in food samples have met the standards of sanitation hygiene. The cutlery test did not meet the standards of the with a germ value of 1 CFU/cm2. It was concluded that the implementation of food hygiene sanitation in several aspects did not meet the requirements b the Republic of Indonesia Minister of Health Regulation No. 1096 of 2011. Therefore, it is necessary to strive for more stringent repairs and supervision on inappropriate building construction, replacement of cookware storage racks, and the addition of hand washing facilities in the milk kitchen.