TEKNIK PENCUCIAN ALAT MAKAN DENGAN ANGKA KUMAN PADA PEDAGANG KOPI JOSS DI SEPANJANG JALAN WONGSODIRJAN YOGYAKARTA TAHUN 2020

2020-04-22

en

Thesis

text

Disease transmission and causes of food or beverage poisoning can be caused by contamination during washing, wipes that are used repeatedly at the drying stage, storage areas that are damp and not protected from intruders vectors, and can also be final contamination before the equipment is used. Contamination during washing can occur due to improper washing of cutlery. Mechanical wash cutlery right through several stages of scraping (disposal of feces), flushing (soak in water), washing (wash with detergent), rinsing (rinsing with running water), sanitizing /definfection, toweling (drying with a cloth). The amount ofcontamination E. coli in cutlery must not exceed zero, and the number of germs in eating and drinking utensils does not contain a germ count <100 colonies / cm2. This study is an observational study with a cross sectional approach, which aims to determine the relationship between the technique of washing cutlery with the number of germs on the cutlery of Coffee Joss traders along Jl. Wongsodirjan. In determining the sample using a total sampling technique that is equal to 13 traders. The variables studied were personal hygiene, washing equipment for cutlery, cutlery germ count, bacteriological quality of water used. Variables were collected using an observation sheet and analyzed using descriptive analysis. The majority of respondents have incomplete and incorrect washing techniques for cutlery (46,1%), and the number of cutlery germs does not meet the requirements (84,6%). Keywords: Germ Numbers, Tableware Washing Techniques, and Personal Hygiene.