KEAMANAN PANGAN DAN PERILAKU PENJAMAH MAKANAN DI INSTALASI GIZI RUMAH SAKIT

Implementation of food in hospitals should be optimal and accordance with the standards of health care quality. Food security is a condition and an efforts to prevent food from possible contamination of biological, chemical and other objects that may interfere, harm and endanger human health. Food handlers defined as people who work / activity of preparing food from the food to cooked  and ready for consumption. Purpose of restructuring the food is good availability of food quality and safety for patients, and to the establishment of cooperative behavior in a healthy and hygienic food handling, so that patients avoid the risk of transmission of diseases and food poisoning. So it needs a systematic approach by Hazard identification such as physical, chemical and microbiology matters in processing of food and doing Hazard Analysis Critical Control Point called HACCP but surely must be supported by the approach of good practices and implementation of improved sanitation. By food handlers that working as implementation of food in hospital.