DETERMINANTS OF HYGIENE PROCESSED FOOD HANDLERS IN THE FOOD HOUSEHOLD INDUSTRY IN MUKOMUKO DISTRICT

Abstract

It is a well-documented fact that 420,000 deaths occur annually worldwide as a result of the consumption of contaminated food (WHO, 2022). In Indonesia, the majority of food poisoning cases (34.72%) originate from processed household food. It is imperative to prioritize food handler hygiene to effectively prevent foodborne illness. Based on the inspection findings, it is evident that the majority of IRTPs in Mukomuko District do not apply hygiene properly. This study aims to identify the determinants of hygiene practices among food handlers in IRTPs in Mukomuko Regency.

This study employed a quantitative methodology utilizing an observational analytic method with a cross-sectional approach. The study was conducted between September 2023 and June 2024. The population consisted of all IRTPs who had obtained a license (45 samples). Quantitative data were obtained through interviews conducted using questionnaires.

The results demonstrated that processed food handlers exhibited suboptimal hygiene practices (42.2%), were under the age of 46 years (64.4%), had limited education (46.7%), had low income (51.1%), demonstrated inadequate knowledge (35.6%), exhibited poor attitudes (44.4%), had never attended training (4.4%), and received inadequate supervision from officers (42.2%). The attitude of the processed food handlers was identified as the primary factor influencing their hygiene practices (p value=0,008 and OR= 19.5).

It is essential to implement policies that are clearly defined and regulated, to foster collaboration among relevant stakeholders, to enhance community-based IRTPs' awareness of hygiene practices through the integration of local wisdom, to promote health initiatives, and to enhance the competencies of supervisory officers.

Key Word         : Hygiene, IRTP, attitude