GAMBARAN SANITASI PERALATAN MAKAN PEDAGANG MAKANAN DI ALUN-ALUN KIDUL YOGYAKARTA

2023-06-08

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Background. Equipmentsanitation has a big role to ensure the quality of food. Utensils with poor sanitation run the risk of creating bacteria that can contaminate food and enter the body. Equipment with poor sanitation will reduce the health quality of food by the presence of bacteria on equipment. Food sanitation efforts are implemented to produce quality food that is free from bacterial contamination and other external factors. About 80% of foodborne illnesses or food poisoning are caused by bacterial contamination from equipment. The sanitation level of equipment in Indonesia is still low, as can be seen from washing techniques, drying techniques, and storage techniques. Purpose. This study aims to describe the sanitation of equipment used by food vendors at Alun-alun south Yogyakarta. Methods. The method used in this research is a descriptive survey. The object of this study were 20 food vendors who carried out the process of washing equipment in Alun�alun kidul Yogyakarta. Result. The results obtained from 20 samples of vendors were 16 (80%) vendors who met the requirements, while 4 (20%) vendors did not meet the requirements. These results are seen from the aspect of how to wash equipment, how to store equipment, and the physical feasibility of equipment. Conclusion. Of the 20 vendors, 4 did not meet the requirements for tableware sanitation standards according to PERMENKES 1096/MENKES/PER/VI/2011. Keywords: food vendors, equipment sanitation, meet the requirements or not