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Journal articles on the topic 'Hygiene and sanitation'
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Gomathi, Ms S., Ms P. Latha Theresa, and S. Jasmine Debora. "WASH Water, Sanitation and Hygiene : A Review." International Journal of Trend in Scientific Research and Development Volume-2, Issue-1 (December 31, 2017): 575–79. http://dx.doi.org/10.31142/ijtsrd7012.
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Reddy, B. Suresh, and M. Snehalatha. "Sanitation and Personal Hygiene." Indian Journal of Gender Studies 18, no. 3 (September 30, 2011): 381–404. http://dx.doi.org/10.1177/097152151101800305.
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Jiastuti, Titis. "Higiene Sanitation Management of Food and The Existence of Bacteria in The Food in RSUD Dr. Harjono Ponorogo." JURNAL KESEHATAN LINGKUNGAN 10, no. 1 (August 14, 2018): 13. http://dx.doi.org/10.20473/jkl.v10i1.2018.13-24.
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Hygienic and healthy food into the basic principles of the organization of food in hospitals. Food service hospital dedicated to the sick and at risk of pathogen contamination of germs. Implementation of food in the hospital must comply with Kepmenkes Decree No. 1204/Menkes/SK/X/2004 on Environmental Health Requirements Hospital. The purpose of this study is the management of food hygiene sanitation Identify at Hospital Dr. Harjono Ponorogo. This study is a descriptive observational. Object of the research officer food handlers, food hygiene, sanitation management, and food microbiological test (examination of E. coli and Salmonella). Collecting data using questionnaires, observation sheets, and test laboratory. Hygiene of food handlers who do not qualify the use of personal protective equipment, training of hygiene sanitation, and health screening. Sanitation management of food that does not qualify the quality of food, the food processing and presentation of food, while 9 samples prepared food laboratory test results 5 (55.6%) positive samples of E. coli. The conclusions in Hospital Dr. Harjono Ponorogo increase efforts to hygiene of food handlers and food sanitation management. Expected medical examination should be routinely expected 2 times a year, improving sanitation facilities that support the management of food hygiene, as well as water proofing regularly twice a year.
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Girmay, Aderajew Mekonnen, Sirak Robele Gari, Bezatu Mengistie Alemu, Martin R. Evans, and Azage Gebreyohannes Gebremariam. "Determinants of Sanitation and Hygiene Status Among Food Establishments in Addis Ababa, Ethiopia." Environmental Health Insights 14 (January 2020): 117863022091568. http://dx.doi.org/10.1177/1178630220915689.
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Introduction: Despite advancements in food science and technology, foodborne disease remains one of the major public health problems. Poor sanitation and hygiene conditions of food establishments are the major causes for the occurrence of foodborne disease. Therefore, this study aimed to investigate core determinants of sanitation and hygiene status among food establishments. Methods: Institution-based cross-sectional study design was conducted in Addis Ababa city. A stratified random sampling technique was deployed to select 413 study participants. Data were collected through interview and using observational checklist. Sample size was determined by using a single population proportion formula. To analyze the data, binary logistic regression and multivariable logistic regression analysis was conducted. In all analysis, P-value less than .05 were considered statistically significant. Results: The study revealed that 57.4% of the food establishments were under poor sanitation status. In the multivariable analysis, presence of trained managers on hygiene and sanitation (adjusted odds ratio [AOR] = 6.10 with 95% confidence interval [CI]: 2.41-15.45), presence of renewed licenses (AOR = 3.07 with 95% CI: 1.18-7.99), absence of bureaucratic function to obtain permission to renew the food establishment buildings (AOR = 2.43 with 95% CI: 1.25-4.70), and presence of at least 10-m distance between toilet and kitchen (AOR = 9.19, at 95% CI: 5.63-15.02) were associated significantly with sanitation and hygiene status. Conclusions: Above average of the food establishments were found to be in poor sanitation and hygiene state. Many core determinant factors that influence sanitation and hygienic status of food establishments were identified. The researchers suggest that formal training on sanitation and hygiene for managers of food establishments should be provided to reduce the occurrence of foodborne diseases. Moreover, strong food and water safety policy and strategy should be promulgated to improve sanitation and hygiene status of food establishments.
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Suryani, Dyah, and Fardhiasih Dwi Astuti. "Higiene dan Sanitasi pada Pedagang Angkringan di Kawasan Malioboro Yogyakarta." Jurnal Kedokteran dan Kesehatan 15, no. 1 (March 25, 2019): 70. http://dx.doi.org/10.24853/jkk.15.1.70-81.
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Foodborne disease more of the cases caused by poor food handling techniques, and contamination occurs when served. Food handler hygiene and sanitation are the key to be success in processing safe and healthy foods. Poor sanitation hygiene can be affect the quality of the food. It cause consumer health level who is consume these food. If the hygiene and sanitation of food bad it could result in health problems. Based on this background, the study are interested in knowing the factors related to sanitation hygiene in angkringan traders in the Malioboro area. This study was observasional analitic with cross sectional design. The study sample was angkringan traders in Malioboro area with 40 angkringan traders. Sampling technique with total sampling. The instruments used questionnaire and checklist sheets. Data analysis used univariate analysis and bivariate analysis with Fisher statistical test. The results of the study statistics test for 40 angkringan traders, showed that 32 traders had high knowledge (80%), 36 traders had a good attitude (90%), 29 traders had poor sanitation facilities (72.5%), 26 traders had bad hygiene sanitation (65%). There is no relationship between knowledge (p=0,222), attitude (p=1,000) with hygiene sanitation of traders. There is a relationship between sanitation facilities and hygiene sanitation traders (p=0,029).Keywords: Knowledge, attitude, sanitation facilities, hygiene, sanitation.
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Rizqi, Izza Anzili, and Zaeni Budiono. "HYGIENE SANITASI PEMBUATAN SOHUN PT. SOKA INDAH DESA KARANGSOKA KECAMATAN KEMBARAN KABUPATEN BANYUMAS TAHUN 2018." Buletin Keslingmas 38, no. 2 (June 30, 2019): 148–57. http://dx.doi.org/10.31983/keslingmas.v38i2.4872.
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Sohun is a dry food product made from starch with a distinctive shape. Utilization of vermicelli is still limited as a mixture of foods such as soup, soup, meatballs, kimlo and salad. Sohun is often used in vegetarian food or is added in drinks, sweets or dessert soups. Along with the use of vermicelli, consuming noodles should pay attention to the quality of the noodles. Improper quality of noodles can interfere with health, decreased health status due to poor sanitary hygiene conditions. The purpose of this research is to know the score of assessment of applying sanitation hygiene making of vermicelli at PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency In 2018. The results showed the scores of sanitation hygiene scores on the selection of foodstuffs were eligible because of the 100% score. Storage of foodstuffs, food processing, food transport, food packaging, food storage and sanitation facilities are not eligible for a score of 76%. Sanitary condition of making vermicelli as a whole did not meet the requirement because obtained score 58.4%. Hygiene sanitation making vermicelli PT. Soka Indah Karangsoka Village Kembaran Sub-district Banyumas Regency is not eligible, sanitation hygiene problem can be overcome with special attention to improve the hygienic principles of sanitation of vermicelli management from the selection process of foodstuff, food storage, food processing, food transportation, food packaging and food storage, sanitation facilities and conditions of temperature, humidity and lighting in each workspace of PT. Soka Indah
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Hasan, AHM, Fakir Sameul Alam, Md Tufael Hossain, and Maksuda Begum. "Sanitation status of a rural area of Mymensingh." Community Based Medical Journal 7, no. 2 (September 5, 2018): 34–41. http://dx.doi.org/10.3329/cbmj.v7i2.55453.
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In Bangladesh majority of people live in rural area. Sanitation is important for health promotion, and disease prevention. To know sanitary condition of rural people of Mymensingh, a descriptive cross-sectional study was conducted and the sampling technique was purposive. Data were collected on a pre-designed questionnaire by direct interviewing the respondents. Sanitation status was assessed by scoring on selected components of personal hygiene and environmental sanitation. Data analysis was done by SPSS version 20. A total of 514 villagers (202 male, 312 female) participated in the study. Age of respondents ranged from 10 years to 75 years; mean age was 36.23 years with a standard deviation of ±13.736 years. Females were mostly housewives (92%), males were mostly farmers (37%). Among respondents 96% had own house, 58% had cultivable land and 26% were poor. Sanitation in this study included personal hygiene and environmental sanitation. Scoring was done based on correct response on selected items of personal hygiene and environmental sanitation (80% and more: excellent, 60 to 79 percent: good, below 60 percent: bad). Personal hygiene practices included were daily bathing, hand washing with soap and water in relevant occasions, washing vegetables, fruits, covering cooked and served food. About 95% had excellent score on personal hygiene. This excellent score was more observed among respondents with increasing age, female sex, service holders, housewives and better socioeconomic condition. Environmental sanitation included safe water supply, sanitary latrine, good house, no animal in house and if present kept in cattle shed in safe distance, hygienic disposal of animal excreta and refuse. 95% had safe water supply, 75% had water seal latrine, 44% had good house and 26% had no animals. Those who kept animals only 23% kept them in cattle shed in safe distance. Hygienic disposal of animal excreta and refuse were 25% and 43.4% respectively. Environmental sanitation based on safe water supply and water seal latrine was excellent and good respectively but based on other 4 components the status was not satisfactory. Despite hardship,sanitary conditions were better thanthe results of other studies in Bangladesh and in other developing countries. Hygiene practices were praiseworthy. Improvement of socioeconomic condition and continuous health education will further improve the situation.
CBMJ 2018 July: Vol. 07 No. 02 P: 34-41
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Chikwature, Whatmore, and Emilia Chikwature. "Factors Contributing To Low Sanitation Coverage In Mutare Rural Ward 15 Manicaland Province, Zimbabwe." JOURNAL OF SOCIAL SCIENCE RESEARCH 14 (February 28, 2019): 3104–13. http://dx.doi.org/10.24297/jssr.v14i0.8163.
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The research was carried out to investigate the causes of low sanitation and hygiene coverage in Mutare rural ward 15 in Manicaland province, Zimbabwe. The study aimed at establishing factors contributing to low sanitation and hygiene coverage as well as determining the knowledge, attitudes and practices of the community members on sanitation and hygiene. The study was carried out in Mutare rural Ward 15. The community members and programme implementers were selected as study elements. Information was gathered using focus group discussion, interviews and observations. Data collected was presented quantitatively using tables and also qualitatively, providing facts. The stratified and purposive probability sampling was used to draw out household members in the study population. Other subjects in the research included 2 sanitation and hygiene programme implementers, one from Ministry of Health & Child Care and Mutare rural Ward 15 Councilor respectively. The research findings revealed that, low sanitation and hygiene was due to, the community’s negative attitude towards sanitation and hygiene programs, their cultural values, inadequate resources, lack of supervision, as well as the type of soil. This study concluded that knowledge, attitudes and practices of the community, inadequate supervision and resources as well as the type of soil contributed to low sanitation and hygiene coverage. The research therefore recommended that, the community be adequately educated and be provided with enough resources so as to increase coverage in sanitation and hygiene
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Shilunga, Anna P. K., Hans J. Amukugo, and Kabwebwe H. Mitonga. "Knowledge, attitudes and practices of primary schools learners on sanitation and hygiene practices." International Journal Of Community Medicine And Public Health 5, no. 8 (July 23, 2018): 3197. http://dx.doi.org/10.18203/2394-6040.ijcmph20183051.
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Background: Water, sanitation and hygiene played a significant role in schools by reducing water and sanitation related diseases; subsequently improving the health and learning performance of school-aged children. However, ppeople’s knowledge and attitudes on sanitation and hygiene determine the actual practice towards it. This study aimed at assessing and describing the knowledge, attitudes and practices of primary school learners towards sanitation and hygiene.Methods: A quantitative, descriptive design was used. A questionnaire was used to collect data among 450 learners in 10 selected primary schools in Ohangwena region. The study population was grade five, six and seven primary school learners. A three staged probability sampling method was employed. Statistical analysis was done using the Statistical Package for Social Sciences version 23.Results: The result indicated that younger learners in lower school grades, has poorer knowledge, attitudes and practices towards hygiene and sanitation than older learners irrespective of their gender, school circuits or location. This is a logical conclusion because, as learners become older, they become more aware and take precautions about hygiene and sanitation issues.Conclusions: Younger learners in lower school grades, has poorer knowledge, attitudes and practices towards hygiene and sanitation irrespective of their gender, school circuits or location. The older learners become more aware, and cautious about hygiene and sanitation issues comparing to younger learners. The practice and knowledge of sanitation and hygiene are implicated by the reality of the conditions of the sanitation facilities available to them.
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Hariyati, Nabila, Moch Agus Krisno Budiyanto, and H. Husama. "The Relationship of Sanitation Hygiene of Grilled Sausage at Car Free Day (CFD) Malang to Bacteria Colonies Number." Jurnal ILMU DASAR 19, no. 2 (July 30, 2018): 71. http://dx.doi.org/10.19184/jid.v19i2.6332.
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The number of bacteria in the grilled sausage is affected by sanitation hygiene. Aspects of hygiene sanitation include food handlers, equipment, presentation, means of peddlers, and merchant centers. If these five aspects do not meet the standards then it can trigger the occurrence of food contamination by microorganisms. This study aims to determine whether there is a hygiene relationship sanitation traders on the number of bacterial colonies roasted sausages in the car free day (CFD) of Malang City. Data collection using observation sheet referred to Decree of Minister of Health, Number 942/MENKES/SK/VII/2003. Data in the form of hygiene sanitation score. Product moment correlation is used to analyze the presence or absence of relationship between variables. Result of research indicate that there is relation of sanitation hygiene of merchant to the number of bacteria in burning sausage in Car Free Day (CFD) Malang. Keywords: hygiene sanitation, grilled sausage, the number of bacteria
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Paujiah, Epa, Maratus Solikha, and Yani Suryani. "Condition of Food Sanitation and Hygiene in East Bandung, West Java." Jurnal Biodjati 3, no. 2 (November 30, 2018): 20–27. http://dx.doi.org/10.15575/biodjati.v3i2.3470.
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Food security is one of the health problems in Indonesia which is related to the lack of knowledge of how the production process, the hygiene and health of the food. This study aims to describe the sanitary and hygienic conditions of food sold by merchant in Cibiru, Bandung City, West Java. The study was conducted in May-June 2017 by determining five sampling location based on the number of merchant in Cibiru. Data was obtained through questionnaire filling of 40 respondents at each sampling point which was then analyzed to find out the characteristics of social-demographic of the respondents, personal hygiene, and support of environmental sanitation. The results shows that the sanitation and hygiene of food in the aspect of knowledge of personal hygiene showed that the food handler was experienced food processors (88%) and 12% had no experience even though their last education was not linear with their trading profession. In addition, respondents' knowledge of individual hygiene shows that out of the nine aspects observed, 33% are in the high category, 11% are moderate and 56% are in the low category. Aspects of environmental sanitation and other support of food sanitation show that the conditions are in the clean and adequate category. All of these aspects can be used as a basic consideration in further counseling about food hygiene and food processing so that it can avoid unpredictable outbreaks.
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Mahmud, Inayah, and Sri Reski Astuti. "HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN BAKTERIOLOGIS PADA MINUMAN YANG DIJUAL DI SEPANJANG PANTAI LOSARI." Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat 19, no. 1 (August 23, 2019): 77. http://dx.doi.org/10.32382/sulolipu.v19i1.953.
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ABSTRACTFood and beverages trading by street vendors in the process of processing often less attention to sanitation hygiene factors who makes potentially the existence of biological contamination causing digestive infections.The purpose of this research is there is a correlation between the sanitation hygiene with the bacteriological contentin sold the beverages at Losari Beach.The type of this research is quantitative research using observational method withapproach cross sectional. The population is 150 traders,and samples used by 50 traders.The results of this research indicate that there is a correlation hygiene of the handler with bacteriological content(p = 0.011 CC = 0.41). There is a correlation of sanitary equipment with bacteriological content (p = 0,00 CC = 0.64). There is a correlation of sanitation beverage processing with existence bacteriological (p = 0,00 CC = 0,665) and a correlation of storage sanitation with bacteriological content (p = 0,00 CC = 0,687) TheThe conclusion in this research is there is a correlation between hygiene of handlers, sanitation equipment, beverage processing sanitation, and sanitary storage materials with existence bacteriological. Suggestion for traders is have to increase the food sanitation hygiene.Keywords: Hygiene Handkerchief, Sanitation Drink, Bacteriological Content.
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Sawong, Karina Septea Asie, Dini Ririn Andrias, and Lailatul Muniroh. "PENERAPAN HIGIENE SANITASI JASA BOGA PADA KATERING GOLONGAN A2 DAN GOLONGAN A3 DI KOTA PALANGKA RAYA PROVINSI KALIMANTAN TENGAH." Media Gizi Indonesia 11, no. 1 (May 15, 2016): 1. http://dx.doi.org/10.20473/mgi.v11i1.1-10.
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The rapid development of new caterings without followed by supervision from the authorities in term of food safety could lead to food safety cases. This study aimed to analyze the application of hygiene sanitation in catering class A2and A3 in Palangka Raya. This research was conducted with descriptive observational design non-hypothesis. The primary data obtained through interview about characteristics of catering at 10 selected caterings (3 caterings class A2 and 7 caterings class A3) and observation of building, sanitary facilities, equipments, food handlers, foods, principles of hygiene and sanitation, and quality of food microbiology. Sample was selected based on purposive technique. Data were analyzed descriptively. The result showed entire catering still does not meet physical requirements in the application of hygiene sanitation catering (catering group A2 grades 70-74; class A3 grades 74-83). The application of principles hygiene and sanitation each variable in several caterings was met requirements. Assessment of the microbiological quality of vegetables menu in 3 caterings shows number of bacteria E.coli were 0/g. The conclusion of research in general is that principle the application of hygiene sanitation principle and microbiological quality are met by the catering class A2 and A3 in Palangka Raya. However, the physical feasibility still needs to be improved. Application of hygiene and sanitation in caterings are expected to be a reference to obtain hygiene certifi cate acceptance as well as information to Health Department for verify the application of hygiene and sanitation catering in Palangka Raya.Keywords: E.coli, hygiene and sanitation, catering
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Sugriarta, Evino. "HYGIENE SANITASI DEPOT AIR MINUM." Jurnal Sehat Mandiri 13, no. 1 (March 6, 2018): 51–55. http://dx.doi.org/10.33761/jsm.v13i1.57.
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This study aims to investigate the implementation of sanitation hygiene in drinking water depot in Padang city. The results of this study is still 45.2% drinking water depot that has the implementation of sanitation hygiene is still not good. Most factors are still not good is the behavior of employees depot in conducting drinking water treatment. Recommendation is to supervise, provide counseling, and training for owners and employees of sanitation hygiene water depots.
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Supriadi, Supriadi, and Emilia Chandra. "PENERAPAN HYGIENE DAN SANITASI DI PONDOK PESANTREN AS’AD SEBERANG KOTA JAMBI TAHUN 2016." Jurnal Ilmiah Universitas Batanghari Jambi 18, no. 1 (February 15, 2018): 132. http://dx.doi.org/10.33087/jiubj.v18i1.441.
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Various diseases based environment that is often a problem in General "as scabies, diarrhea, RESPIRATORY, caused by a less healthy environments in boarding schools ("). This research aims to gain an overview of the application of the Hygiene Sanitary boarding schools Usa, ad in the town of Jambi. The method of this research uses descriptive design answered the question question about who, what, when, where and how the interconnectedness with particular research. Data analysis analyzes the data Union variat and presented in tabular form then analyzed are descriptive. This research makes a picture about the State of Hygiene and sanitation of U.s. boarding schools, ad opposite the city of Jambi. The research results obtained that the application of Hygiene and sanitation in the US boarding schools, ad is still low and the students Knowledge about Hygiene and sanitation at boarding schools. It is suggested the necessity of understanding the material about basic sanitation to students and Personnel needed to improve sanitation sanitation conditions in boarding schools across the city of Jambi As'adKey words: boarding schools, Hygiene and sanitation
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Anand, Deepak, and Shiv Prakash. "Assessment of the hygiene and sanitation practices of students of class VI to IX in urban government inter college at Allahabad district, India." International Journal Of Community Medicine And Public Health 5, no. 9 (August 24, 2018): 3870. http://dx.doi.org/10.18203/2394-6040.ijcmph20183428.
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Background: Hygiene and sanitation practices directly affect health status, and students can be easily educated for correct practices, which can be a cheap and effective measure for disease prevention, also it will reduce absenteeism due to illness in schools. This research paper was designed to assess the factors influencing hygiene and sanitation practices among school children.Methods: It is a cross-sectional descriptive study, sample size was 400. Data was collected between August 2017 and December 2017 by using structured questionnaire on general hygiene and sanitation practices.Results: It was found that only 61.5% of students wash their hand before meals, merely 16.75% of them were practicing proper dental hygiene, 41.25% of them clean genitals properly, whereas 52.25% students daily consumes food from vendors. Significant difference in sanitation and hygiene practices was found regarding education of father, education of mother and socioeconomic status.Conclusions: Hygiene and sanitation practices among students are not satisfactory and there is scope for improvement.
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Arysthia, Anastascia, Sitti Rahmah Umniati, and Ira Parasmatri. "Hubungan perilaku sehat dan sanitasi lingkungan dengan penyakit ringworm yang ditularkan melalui kucing di Kabupaten Klaten." Berita Kedokteran Masyarakat 33, no. 5 (May 1, 2017): 233. http://dx.doi.org/10.22146/bkm.23369.
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Hygiene and sanitation behavior of cat’s owners with dermatomycosis in KlatenPurposeThis study aimed to analyze the association of environmental hygiene and personal hygiene of cat owners with dermatomycosis in Klaten. MethodsThis research was an observational analytic epidemiological study, with a case-control design involving 60 cat owners.ResultsBivariate analysis showed that health knowledge, environmental hygiene and cat owner hygiene were associated with dermatomycosis.ConclusionLack of knowledge, healthy behavior and sanitation of cat owners increased the risk of contracting dermatomycosis. Cat owners are encouraged to behave healthy and always maintain environmental sanitation and try to prevent disease transmission.
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Chaudhary, Vidya, Neel Kusum Chaudhary, Prajita Mali, Nabina Malla, Sushma Pokharel, Kamal Sapkota, and Swechhya Baskota. "Hygiene and Sanitation Practice among Chepang Community in Rapti Municipality, Chitwan, Province 3." Nepal Medical Journal 2, no. 2 (December 17, 2019): 16–21. http://dx.doi.org/10.37080/nmj.64.
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Introduction: Safe drinking water, sanitation and hygiene (WASH) are the fundamentals for improved standard of living, health and environment, education, gender equality, greater convenience and dignity. The main aim of this study was to assess the status of Hygiene and Sanitation practice among Chepang community of Rapti municipality.
Methods: Descriptive Cross-sectional household-based study was done in the Chepang community. The study was done with 422 households which were selected through convenient sampling and written consent was taken. The Knowledge and Practice of respondent towards Hygiene and Sanitation practice were assessed through semi-structured questionnaire and the data was entered and analyzed in SPSS version 20. Univariate and bivariate analysis was done. Univariate analysis was done and presented through frequency and percentage. Whereas bivariate analysis was done by using chi-square test (p<0.05) was considered for association between dependent and independent variable.
Results: Out of 422 respondents, 234 had adequate knowledge on hygiene and sanitation. Among 234, only about 93 respondent had adequate practice about hygiene and sanitation. Variables such as education level (p≤0.01), occupation (p≤0.035), age (p≤0.001), gender (p≤0.50) & knowledge (p≤0.002) showed significant association with practice on hygiene and sanitation.
Conclusions: Based on study findings, due to different socio-demographic factors such as poverty, lack of roads and transportation, illiteracy, the practice of Hygiene and Sanitation was found to be inadequate.
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Prasasty, Vivitri Dewi, Mario Gunadi, and Vinvin Vinvin. "IDENTIFIKASI PENGETAHUAN HIGIENITAS DAN SANITASI MASYARAKAT PENGOLAH DODOL PIDADA DI WILAYAH MUARA GEMBONG KABUPATEN BEKASI." MITRA: Jurnal Pemberdayaan Masyarakat 2, no. 2 (November 1, 2018): 137–46. http://dx.doi.org/10.25170/mitra.v2i2.107.
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Pidada fruit (Sonneratia caseolaris) is a type of fruit from mangrove plants that are used as processed food ingredients into pidada dodol by the coastal community in Muaragembong. The purpose of this community service was to observe the hygiene and sanitation of pidada dodol processing by the people of Biyambong Neighborhood, Mekar Village, Muaragembong Sub-district, Bekasi Regency. Processing pidada dodol is still done traditionally, so it is very important for the community to be aware of the hygiene and sanitation in producing good quality dodol. The expected benefit of this community service activity was to help pidada dodol producers pay attention to the hygiene and safety aspects when making pidada dodol. The results of this community service indicated that the community served understood the importance of hygiene and sanitation during the processing of dodol pidada. Through counseling and the questionnaire on hygiene and sanitation aspects of dodol processing, it is expected that the dodol makers on the coastal of Muaragembong would be more aware of the hygiene and sanitation so that their products become safer and healthier.
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Almedom, Astier, Ursula Blumenthal, and Lenore Manderson. "Public Health Engineering: Hygiene Evaluation Procedures." Practicing Anthropology 18, no. 3 (July 1, 1996): 24–27. http://dx.doi.org/10.17730/praa.18.3.r34g7w5lv9g25205.
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Water and sanitation projects were among the first to which rapid appraisal methods were applied, primarily to monitor or evaluate projects where improved health status had not ensued as expected, following the provision of improved facilities. Qualitative research methods were used to identify perceived social, cultural, and behavioral barriers to full or appropriate use of these facilities. (See, for example, the World Health Organization's Minimum Evaluation Procedure (MEP) for Water Supply and Sanitation Projects [Geneva: WHO, 1983] and M. Simpson-Herbert, Methods for Gathering Socio-Cultural Data for Water Supply and Sanitation Projects [Washington, DC: UNDP/World Bank, Technology Advisory Group, 1983].) Water and sanitation-related hygiene practices are complex, however, and the relationship between the provision of infrastructure, health education, and behavior change have remained perplexing. It continues to be a major concern, too, since morbidity and mortality worldwide is associated in many ways with poor sanitation, lack of potable water, and detrimental hygiene practices.
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Green, Joanne. "Water, sanitation and hygiene: health 101." Journal of the Royal Society for the Promotion of Health 126, no. 2 (March 2006): 66–68. http://dx.doi.org/10.1177/146642400612600206.
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Curtis, V. "Water, sanitation, and hygiene at Kyoto." BMJ 327, no. 7405 (July 3, 2003): 3–4. http://dx.doi.org/10.1136/bmj.327.7405.3.
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Rohmah, Jamilatur, Siti Cholifah, and Vanda Rezania. "Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin Sekolah Dasar." JPM (Jurnal Pemberdayaan Masyarakat) 4, no. 1 (May 1, 2019): 348–54. http://dx.doi.org/10.21067/jpm.v4i1.3241.
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The school canteen has an important role to fulfill the food needs of school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background and never gained knowledge about food hygiene and sanitation. The purpose of this PPM activity are to improve the knowledge, attitudes, and behavior of food handlers about food hygiene and sanitation so not to harm their consumers health, especially school children. The method used is a training and mentoring model for food handlers starting when preparing food, processing, and serving to customers. The results of these program can be known about changes in the knowledge and skills of food handlers in food hygiene and sanitation.
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Rohmah, Jamilatur, Siti Cholifah, and Vanda Rezania. "Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD." LOYALITAS, Jurnal Pengabdian Kepada Masyarakat 2, no. 2 (November 30, 2019): 170. http://dx.doi.org/10.30739/loyal.v2i2.473.
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The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background in terms of hygiene and food sanitation, and they never gained knowledge about food hygiene and sanitation. This will greatly determine the quality of food provided to consumers especially elementary school children. Based on this, the Community Service activities on hygiene training and food sanitation were carried out at food handlers in the cafeteria of Muhammadiyah 1 and 2 elementary schools in Sidoarjo.
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Kabir, Ashraful, Shuvo Roy, Korima Begum, Ariful Haq Kabir, and Md Shahgahan Miah. "Factors influencing sanitation and hygiene practices among students in a public university in Bangladesh." PLOS ONE 16, no. 9 (September 22, 2021): e0257663. http://dx.doi.org/10.1371/journal.pone.0257663.
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Introduction Improved hygiene and sanitation practices in educational settings are effective for the prevention of infections, controlling the transmission of pathogens, and promoting good health. Bangladesh has made remarkable advances in improving higher education in recent decades. Over a hundred universities were established to expand higher education facilities across the country. Hundreds of thousands of graduate students spend time in university settings during their studies. However, little is known about the sanitation and hygiene practice of the university-going population. This study aims to understand and uncover which factors influence students’ sanitation and hygiene behavior in university settings. Methods This study was conducted in a public university named Shahjalal University of Science and Technology located in a divisional city of Bangladesh. Based on the Integrated Behavioral Model for Water, Sanitation, and Hygiene (IBM-WASH), we adopted an exploratory qualitative study design. We developed semi-structured interview guides entailing sanitation and hygiene behavior, access, and practice-related questions and tested their efficacy and clarity before use. We conducted seventeen in-depth interviews (IDIs), and four focus group discussions (FGDs, [6–8 participants per FGD]) with students, and seven key informant interviews (KIIs) with university staff. Thematic analysis was used to analyze the data. Triangulation of methods and participants was performed to achieve data validity. Results Despite having reasonable awareness and knowledge, the sanitation and hygiene practices of the students were remarkably low. A broad array of interconnected factors influenced sanitation and hygiene behavior, as well as each other. Individual factors (gender, awareness, perception, and sense of health benefits), contextual factors (lack of cleanliness and maintenance, and the supply of sanitary products), socio-behavioural factors (norms, peer influence), and factors related to university infrastructure (shortage of female toilets, lack of monitoring and supervision of cleaning activities) emerged as the underpinning factors that determined the sanitation and hygiene behavior of the university going-population. Conclusion The results of this study suggest that despite the rapid expansion of on-campus university education, hygiene practices in public universities are remarkably poor due to a variety of dynamic and interconnected factors situated in different (individual, contextual, socio-phycological) levels. Therefore, multi-level interventions including regular supply of WASH-related materials and agents, promoting low-cost WASH interventions, improving quality cleaning services, close monitoring of cleaning activities, promoting good hygiene behavior at the individual level, and introducing gender-sensitive WASH infrastructure and construction may be beneficial to advance improved sanitation and hygiene practices among university students.
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Ningrum, Yayuk Octaliana. "The Facility's Sanitation Requirements Canteen PT X Based on Regulation of KMK Number 1098, 2003." JURNAL KESEHATAN LINGKUNGAN 10, no. 3 (December 4, 2018): 313. http://dx.doi.org/10.20473/jkl.v10i3.2018.313-320.
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One of the efforts in maintaining food hygiene is to pay attention to hygiene and sanitation not only from food but also from the quality of the environment. The purpose of this study was to assess the suitability between food hygiene sanitation conditions with the related regulations that is KMK no. 1098 of 2003 on Hygiene Sanitation Requirements for Restaurants. This research was an observational research that lasted for 5 (five) weeks by doing observation, interview and literature study. The data obtained will be compared with KMK no. 1098 in 2003. Research shows that actual conditions that were not in accordance with regulation numb. 1098 of 2003 on Hygiene Sanitation Requirements for Restaurants, among others the meeting of walls and floors do not form a cone angle, the door that opens in without the protective gauze, washing facilities consist of 1 (one) tub, the condition of the waste bin open, poor ventilation, and food handlers do not use the media when in contact with food.
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Koonan, Sujith. "Sanitation Interventions in India: Gender Myopia and Implications for Gender Equality." Indian Journal of Gender Studies 26, no. 1-2 (January 21, 2019): 40–58. http://dx.doi.org/10.1177/0971521518812114.
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In India, sanitation interventions have been, by and large, myopic to the gender dimensions of sanitation and hygiene. As a result, women’s sanitation and hygiene needs and vulnerabilities have not received adequate attention. While the legal and policy framework related to sanitation highlights some of the concerns of women, implementation at the local level has almost completely neglected them, raising serious concerns from a gender equality point of view. Using a gender perspective, this article takes a critical look at the existing legal and policy framework in India pertaining to sanitation.
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Murdani, Ihsan, Zakiyuddin Zakiyuddin, Jun Musnadi, Muhammad Iqbal Fahlevi, and Maiza Duana. "The Relationship Of Hygine Sanitation, Sanitation Facilities and Exchanger Actions With Fly Density Levels in Dining House in Meulaboh City." Journal of Nutrition Science 1, no. 2 (November 30, 2020): 45. http://dx.doi.org/10.35308/jns.v1i2.2766.
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It is known that the number of restaurants in the city of Meulaboh there are 66 restaurants. After observing the eating houses in the town of Meulaboh, can be in the know that sanitation eat less qualified home health such as ownership of the means of waste disposal, garbage disposal facilities, hand-washing facilities, washing facilities appliance. The purpose of this study is the relationship Sanitati:ion Hygiene, sanitation facilities, and action handlers Density With Flies On Eating In the city of Meulaboh. This research is an analytic method with cross sectional design. This research was conducted in the city of Meulaboh implemented Johan Pahlawan sub-district of West Aceh on 7 November to 5 December 2016, with a population of 66 homeowners and their eating of food handlers, the sampling technique is used total sampling method and analyzed by univariate and bivariate using chi-test square.The results showed that there is significant correlation between sanitation hygiene factors (P.Value = 0.006 <α = 0.05), sanitary facilities (P.Value = 0.025 <α = 0.05), action handlers (P.Value = 0.026 <α = 0.05 ) with the density of flies in the restaurant in the city of Meulaboh. It was concluded that there is significant correlation between the factors of hygiene sanitation, sanitation facilities, action handlers with the density of flies in the restaurant in the city of Meulaboh. with the density of flies in the restaurant in the city of Meulaboh to achieve a state of healthy foods that are not exposed to flies and protected from various diseases caused by flies.
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Mara, Duncan, and Barbara Evans. "The sanitation and hygiene targets of the sustainable development goals: scope and challenges." Journal of Water, Sanitation and Hygiene for Development 8, no. 1 (November 22, 2017): 1–16. http://dx.doi.org/10.2166/washdev.2017.048.
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Abstract The sanitation target of the Sustainable Development Goals is that everyone should have a ‘safely-managed’ sanitation facility by 2030 and that open defecation be eliminated. The scale of this target is unprecedently large: ∼5.6 billion additional people will require safely-managed sanitation by 2030 (∼1 million per day), and ∼1.3 billion people will need to switch from open to fixed-defecation in a sanitation facility by 2030 (240,000 per day). Safely-managed shared sanitation and container-based sanitation are both likely to be part of the solution, particularly in urban slums. The SDG hygiene target covers facilities for handwashing with soap, menstrual-hygiene management, and food hygiene, but only handwashing with soap is monitored by WHO/UNICEF. In 2015, the percentage of people with handwashing-with-soap facilities at home ranged from 15% in Sub-Saharan Africa to 76% in Western Asia and North Africa. The costs to meet these targets are around US$46 billion in urban areas, and US$25 billion in rural areas, per year during 2016–2030. Benefit-cost ratios are ∼18 in rural areas. There is a correspondingly considerable need for training local sanitation and hygiene professionals, so that they can plan and design interventions to meet the SDG target.
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Admiraal, Ryan, and David Doepel. "Using baseline surveys to inform interventions and follow-up surveys: a case-study using the Nampula Province Water, Sanitation, and Hygiene Program." Journal of Water, Sanitation and Hygiene for Development 4, no. 3 (May 23, 2014): 410–21. http://dx.doi.org/10.2166/washdev.2014.145.
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The Nampula Province Water, Sanitation, and Hygiene Program is a partnership among the Government of Mozambique, UNICEF, and the Australian Government focused on achieving the United Nations' Millennium Development Goals for water and sanitation in Mozambique and concentrated on five small towns in Nampula Province. Before implementation of water, sanitation, and hygiene (WASH) interventions in these towns, a baseline survey was carried out in 2012. We show how such a survey can be used to characterize the state of the three WASH sub-themes (water, sanitation, hygiene) pre-intervention, suggest possible new emphases of or modifications to proposed interventions, and inform the design of follow-up surveys to best gauge the impact of the interventions.
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Indasah, Indasah. "Effect of Good Hygiene Sanitation and Personal Hygiene Depot Management of Refill Drinking Water on the Quality of Drinking Water Reviewed from Most-Probable-Number Coliform in Kediri." Folia Medica Indonesiana 54, no. 4 (December 11, 2018): 241. http://dx.doi.org/10.20473/fmi.v54i4.10705.
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Drinking water is a basic human need and must meet health requirements. Drinking water depots are a means of filling drinking water which is in the process of processing raw water using treatment and sterilization system. Drinking water depots as providers of drinking water must also meet the requirements of sanitation hygiene and personal hygiene management must also be maintained so that the water produced meets health requirements. The purpose of this study was to determine the effect of sanitation hygiene and personal hygiene management of refill drinking water depots on the quality of drinking water in terms of the Most Probable Number Coliform in Kediri. The research design used was analytic observational with cross sectional approach. The population of all refill drinking water depots in Kediri is 57, with the sampling technique that is Simple Random Sampling, where a portion of refill drinking water depots in Kediri are 50. Data is collected by check list, questionnaire and laboratory examination. The results showed that most of the hygiene sanitation of the drinking water depot had fulfilled the requirements of 77%, the drinking water personal hygiene depot was good as much as 85% and those who met the drinking water requirements were 70%. The results of the hygiene feasibility analysis showed the value of Sig 0.000<0.05 (R=0.935) means that there was an effect of hygiene sanitation quality with water quality in terms of the Most Probable Number Coliform. While the personal hygiene value of Sig 0.001 <0.05 (R = 0.528) indicates that there is a personal hygiene influence with water quality in terms of the Most Probable Number Coliform. The results of Logistic Regression test showed that there were effects of sanitation hygiene and personal hygiene management of refill drinking water depots with water quality in terms of the Most Probable Number Coliform with a significance value = 0.000 <a 0.05. This shows that the hygiene and the better personal hygiene at refill drinking water depots is increasingly fulfilling water quality requirements in terms of the Most Probable Number Coliform
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AKINBULE, O. O., I. H. OMONHINMIN, C. A. OLADOYINBO, and A. T. OMIDIRAN. "FOOD SAFETY AND HYGIENE PRACTICE OF STREET FOOD VENDORS IN FEDERAL UNIVERSITY OF AGRICULTURE, ABEOKUTA." Journal of Natural Sciences Engineering and Technology 18, no. 1 (October 6, 2020): 176–86. http://dx.doi.org/10.51406/jnset.v18i1.2041.
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Street food has been implicated in adverse health outcomes among consumers. The safety of food and hygiene practice of street food vendors are major contributing factor to these health outcomes. This study was carried out to assess food safety and hygiene practice of street food vendors in Federal University of Agriculture, Abeokuta. A descriptive cross-sectional study design was adopted. A validated interviewer-administered structured questionnaire adapted from Nutrition related knowledge, attitude and practice questionnaire was used to obtain information from 50 respondents. Information obtained are: personal and socio-economic characteristics, food safety, personal hygiene, food hygiene and sanitary, water sanitation and environmental sanitation practices. Chi-square test was used to determine association among variables at p<0.05 using statistical package for social sciences. All the respondents were females, 68% were within 30-49 years, about half 52% were literate and earned between N10,001– N20,000 daily. Majority (62%) of the respondents used brick as vending site while 92% were stationary vendors. Majority of the respondents had adequate food safety, personal hygiene, food hygiene and sanitary practices but moderate water and environmental sanitation practices. Daily income of respondents had significant association (p<0.05) with environmental and water sanitation practices. Type of vending site had significant (p<0.05) association with food safety and environmental sanitation practices. Respondents had adequate food safety and hygiene practices in this study and this may have positive impact on the safety of the food they are vending.
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Shrestha, Marina Vaidya, Naresh Manandhar, and Sunil Kumar Joshi. "Study on Knowledge and Practices of Water, Sanitation and Hygiene among Secondary School Students." Journal of College of Medical Sciences-Nepal 14, no. 3 (September 30, 2018): 160–65. http://dx.doi.org/10.3126/jcmsn.v14i3.21158.
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Background: Provision of adequate water supply, sanitation, hygiene and waste management in schools has a number of positive effects. The study focuses on children because disease related to water; sanitation and hygiene are the leading cause of mortality and morbidity among children. Materials and Methods: This cross-sectional study comprised of 220 students. Participants involved were Government school students of grades 9-10 in Sindhupalchowk and Bhaktapur. Data consisted of hygiene and hand washing practices, knowledge about sanitation and personal hygiene characteristics. Results: This study revealed that knowledge regarding water borne disease was high among Urban school students 86.5% but knowledge regarding transmission route seemed inadequate in both urban and rural students (35% and 16% respectively). The practice on hand washing was found high (94.4%).There was significant difference in the knowledge of students regarding WASH in urban and rural settings of the school (P value<0.001). Treated water facility and hand washing facilities with water was found lacking in rural schools. Schools from the urban area had proper hand washing facilities, but there was not any soap available in both the areas. Conclusions: The knowledge and practice of Water, Sanitation and Hygiene (WASH) among secondary school students is still poor. The knowledge of WASH in secondary school students when compared to the rural areas, urban areas had better on the basis of knowledge score.Keywords: hygiene; knowledge; practice; water; sanitation.
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Kesuma, I. Wayan Agus Wijaya Adi, Luh Putu Wrasiati, and Amna Hartiati. "ASPEK SANITASI DAN HYGIENE DI WARUNG MAKAN IKAN LAUT KAWASAN PANTAI LEBIH KABUPATEN GIANYAR." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 4 (December 11, 2018): 356. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p10.
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The aim of this study was to determine the level of knowledge of sanitation and hygiene aspects to food handlers and food stall owners in marine food stalls in Pantai Lebih area, Gianyar Regency. The method used is a non-probability type of saturated sampling. Questionnaires were distributed to the food handler and the measurement method used a dichotomy scale that had 2 answers, namely "Yes" and "No". Determination of the sample population was the entire restaurant located in the Pantai Lebih area and which was surveyed as food handlers. The type of research in Pantai Lebih food stall was descriptive which explained the state of sanitation and hygiene. The results of the study showed that in the marine fish food stalls in Pantai Lebih of Gianyar Regency Sanitation facilities for marine fish food stalls in Pantai Lebih, Gianyar Regency 93,75% had fulfilled the requirements. In storing food ingredients, storing finished food, transporting food 100% food stalls already met hygiene requirements. The food service Food 97,5% of food stalls had met hygiene requirements. Food processing 75% of food stall shad met hygiene requirements. Procurement of new food ingredients 56,25% had met hygiene requirements.
Key words: sanitation, hygiene, seafood stall, Lebih.
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Vasudevan, Rajiv, Sean Mojaver, Kay-Won Chang, Alan Maisel, Romteen Sedighi, and Punam Chowdhury. "1156. Observation of Stethoscope Sanitation Practices in an Emergency Department Setting." Open Forum Infectious Diseases 5, suppl_1 (November 2018): S348. http://dx.doi.org/10.1093/ofid/ofy210.989.
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Abstract Background Nosocomial infections pose significant risk to patients and hygienic standards may be easily overlooked, especially in fast-paced emergency department settings. Studies have shown that stethoscopes can harbor pathogens, which can be transferred to patients when proper sanitary measures are not taken. Survey-based studies have mostly assessed stethoscope hygiene, but they may not accurately represent cleaning practice. This study aimed to accurately assess cleaning practice through observation of stethoscope cleaning and hand hygiene among medical providers in an emergency department setting. Methods Four hundred twenty-six provider–patient encounters were observed in the emergency department of the VA San Diego Healthcare System. The frequency and methods of stethoscope and hand hygiene practices were anonymously observed and recorded. Stethoscope hygiene was recorded during and after each encounter if cleaning took place for at least 15 seconds. Hand hygiene data were also gathered before and after each encounter. Data analysis was performed to determine the frequency of these practices. Results Of 426 encounters, 115 involved the use of a personal stethoscope. In 15 of 115 encounters (13.0%), the provider placed a glove over the stethoscope before patient contact. Following patient interaction, 13 of 115 encounters (11.3%) involved stethoscope hygiene with an alcohol swab. Stethoscope hygiene with water and hand towel before patient interaction was observed in 5 of 115 encounters (4.3%). Hand sanitizer use or hand washing was observed in 213 of 426 encounters (50.0%) before patient interaction. Gloves were also used prior to patient interaction in 206 of 426 (48.4%) encounters, some overlapping with those who used hand sanitizer or washed their hands. Hand sanitizer or hand washing was used in 332 of 426 encounters (77.9%) after patient interaction. Conclusion Only 11.3% of encounters involving the use of a personal stethoscope had stethoscope sanitation with an alcohol swab. In 4.3% post-encounters, there was an attempt to clean stethoscopes with water and towel. Rates of appropriate hand hygiene were also lower than expected. Stethoscope and hand hygiene standards need to be raised to reduce infection risk and further studies need to be conducted to set guidelines for adequate stethoscope sanitation. Disclosures All authors: No reported disclosures.
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Herbst, S., S. Benedikter, U. Koester, N. Phan, C. Berger, A. Rechenburg, and T. Kistemann. "Perceptions of water, sanitation and health: a case study from the Mekong Delta, Vietnam." Water Science and Technology 60, no. 3 (July 1, 2009): 699–707. http://dx.doi.org/10.2166/wst.2009.442.
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In the Mekong Delta in the south of Vietnam about 5.7 million people lack access to safe drinking water and 10 million people in rural areas live without adequate sanitation. Between May and August, 2007 a survey was carried out in An Bin, a peri-urban ward in the Mekong Delta, to gain insight into water, sanitation and health as well as to health-related hygiene behaviour. The study employed a combination of quantitative (standardized questionnaire) and qualitative (focus group discussions, semi-structured interviews) methods. The most important features in the choice of drinking water sources are matters of hygiene and the taste of the water. The majority (74%) of the 120 households surveyed indicated their ownership of a sanitation facility, but the fish pond toilet (64%) which is predominantly utilized is considered to be unimproved sanitation. The local peri-urban population link water and hygiene to health, but sanitation instead to environmental pollution. This and other outcomes lead to the assumption that people have a basic knowledge of proper hygiene behaviour. However, hygiene measures such as hand washing are put into practice in an untimely manner, most likely due to a misconception of risks and/or a lack of background knowledge of cause–effect relationships as well as ingrained habits.
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Sah, Ram Bilakshan, S. Bhattarai, D. D. Baral, and P. K. Pokharel. "Knowledge and Practice towards Hygiene and Sanitation Amongst Residents of Dhankuta Municipality." Health Renaissance 12, no. 1 (January 28, 2015): 44–48. http://dx.doi.org/10.3126/hren.v12i1.11985.
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Background: Poor hygiene practices and inadequate sanitary conditions play major roles in the increased burden of communicable diseases within developing countries. Objectives: To know knowledge and practice regarding hygiene and sanitation of households and to find out the hygienic practices with selected variables. Methods: This cross-sectional study was conducted from 30th April to 13th May 2012 in Dhankuta Municipality where 300 households were taken as subjects. Among 9 wards, 3 wards were randomly selected and equal number of households (100) from each ward was selected on the basis of simple random sampling. Semi-structured questionnaire was used and face to face interview was conducted. Chi-square test was applied to find out the hygienic practices with selected variables. Results: Most of respondents believed that hand washing reduces diseases (71.3%). They knew that diarrhoea is spread by dirty environment (55.7%) and drinking unsafe water (46.3%) and unhygienic food (43.3%). Majority of respondents (95.3%) washing hands with soap and water after defecation. Almost (30%) respondents used burning as a management of solid waste. The ladies were found to have better hygienic practices (92%) than gents (61.6%) and Brahmin/Chhetri (70%) were more hygienic than other ethnic groups. Conclusion: The knowledge and practice on hygiene and sanitation among the households of Dhankuta municipality was found to be fair.DOI: http://dx.doi.org/10.3126/hren.v12i1.11985 Health Renaissance 2014;12(1):44-48
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Khairani, Nurul, Santoso Ujang Effendi, Refti Febli Lestari, and Yusran Fauzi. "The Analysis of Sanitation and Hygiene Application of Food Management Place in Restaurant Bengkulu City." Jurnal Sains Kesehatan 26, no. 3 (December 29, 2019): 41–49. http://dx.doi.org/10.37638/jsk.26.3.41-49.
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Restaurant is a commercial venue where the scope of its activities provide food and beverages to the public in the place of business. This restaurant arises and develops in line with the development of society in serving the needs of consumers. This if not supported by hygiene food processing and good sanitation conditions it will cause food poisoning or diseases such as diarrhea. The purpose of this research is to analysis of sanitation and hygiene application of food management place in restaurant Bengkulu City. Type of research used is descriptive with qualitative method, Informant in this research amounted to 4 person that is, owner of restaurant A, owner of restaurant B, restaurant owner C, Head of Environmental Health Counseling Dinkes Kota Bengkulu. The instruments used are observation sheets and interview guides. Data analysis was done by collecting interview result data then described to describe applying sanitation hygiene in restaurant with Triangulation technique. The result of this research is the application of sanitation hygiene at restaurant A (776), B (721) and C (720) have fulfilled the health requirement which refers to Permenkes Number: 1098 / Menkes / SK / VII / 2003 so that the restaurant is sanitary hygiene and safe for public consumption, between input and process restaurants A, B, and C input it has been referring to the foundation and the existing regulations as well as the supervision of sanitarian power has been executed so that at the stage of the process have a good effect on the restaurant supported by the assessment of sanitarian power. It is expected that local health agencies to more often hold activities that are promotive and preventive about the importance of the application of hygiene sanitation food processing in restaurants. Keywords : hygiene, restaurant, sanitation
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Arthur, E., and A. Z. Imoro. "Knowledge and practice of environmental sanitation and personal hygiene by traders. A case study of Tamale Central Market." Ghana Journal of Science 62, no. 1 (July 15, 2021): 71–82. http://dx.doi.org/10.4314/gjs.v62i1.7.
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Tamale is one of the rapidly growing cities in Ghana which is faced with numerous sanitation and hygiene problems. Markets generate large volumes of wastes due to their functions. Poor waste management in markets poses a threat to public health. This study sought to assess traders’ knowledge and practice of environmental sanitation and personal hygiene. It also sought to identify the environmental sanitation challenges in the market. Questionnaire surveys, interviews, and personal observations were employed for data collection. The traders demonstrated fair knowledge on environmental sanitation but most did not practice recommended sanitation practices. Moreover, both males (50.1%) and females (49.9%) demonstrated good knowledge of personal hygiene and practiced it. The study identified poor drainage systems, lack of potable water, inadequate waste bins, littering, pilling of wastes, poor wastewater handling as major environmental challenges in the market. The findings of this study underline the need for bolstering up environmental education and hygiene promotion activities in public places like markets. It is also recommended that the toilet facility within the market get replace or renovated. The need for sanitation equipment and tools like waste bins should be met by the Metropolitan Assembly, as well as supports from NGOs and other bodies.
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Nordhauser, Jennifer, and Jason Rosenfeld. "Adapting a water, sanitation, and hygiene picture-based curriculum in the Dominican Republic." Global Health Promotion 27, no. 3 (November 17, 2019): 6–14. http://dx.doi.org/10.1177/1757975919848111.
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Water, sanitation, and hygiene issues present barriers to health in rural Dominican Republic. Limited access to adequate water, sanitation, and hygiene accompanies a prevalence of water, sanitation, and hygiene-related diseases. To address these issues, an education and behavior change program using community health clubs has been adapted for areas at greatest risk of water, sanitation, and hygiene disease transmission. To support this initiative, a protocol was created to evaluate 147 images from a community health clubs toolkit for Dominican agricultural communities, or bateyes, to determine image comprehension and cultural appropriateness, as well as the demographic variables associated with visual literacy. A total of 112 interviews were completed across seven bateyes located near the city of La Romana; 60 images were determined to require additional adaptation. Further analyses demonstrated that age and education were significantly associated with greater visual literacy. These results reinforce that educational visual aids require testing for cultural appropriateness and that future work should be conducted to investigate factors that contribute to visual literacy.
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Haryanti, Dwi Yunita, and Yeni Suryaningsih. "Food Safety Knowledge of Food Sanitation Hygiene Practices in the Era of Pandemic COVID-19." Indonesian Journal of Health Science 13, no. 1 (June 28, 2021): 25–34. http://dx.doi.org/10.32528/ijhs.v13i1.5292.
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Background and Objectives: Food hygiene and sanitation in various food industries or processed food service providers requires special attention from the government during this pandemic, where the sector remains a necessity for the entire community. Monitoring and evaluation are urgently needed in order to break the chain of transmission and eliminate the risk of contamination of food during processing or during packaging. This study was conducted to determine the relationship between knowledge and food hygiene and sanitation practices at public facilities providing processed food.Methods: This research is an observational study using a cross sectional design. The population in this study is the food service industry of class A2 and A3. Determination of respondents in this study was done by purposive sampling. The instrument used in this study was a questionnaire from FAO related to policies regarding the impact of COVID-19 on food safety and nutrition.Results: The results showed that the knowledge of the majority of food handler and presenters was 18 (47.4%) and the application of food hygiene and sanitation was also low 28 (73.8%). Food handlers and presenters with good knowledge have better compliance in implementing food hygiene and sanitation compared to food handlers and presenters who have sufficient and less knowledge (p value 0.05).Conclusions and Implications: Low knowledge of food handlers and presenters is known to be one of the factors not implementing food hygiene and sanitation so that it has the potential to increase the spread of the SAR-CoV-2 virus. One strategy that can be done is to provide continuous socialization and education through various mass media using a cultural approach. Keywords: Hygiene; Sanitation; Food; Pandemic.
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Uddin, Sayed Mohammad Nazim, Vicky Walters, J. C. Gaillard, Sanjida Marium Hridi, and Alice McSherry. "Water, sanitation and hygiene for homeless people." Journal of Water and Health 14, no. 1 (July 7, 2015): 47–51. http://dx.doi.org/10.2166/wh.2015.248.
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This short communication provides insights into water, sanitation and hygiene (WASH) for homeless people through a scoping study conducted in Dhaka, Bangladesh. It investigates homeless access to WASH through the lens of a rights-based approach. It demonstrates that homeless people's denial of their right to WASH reflects their marginal position in society and an unequal distribution of power and opportunities. The study ultimately suggests a rights-based approach to work toward dealing with the root causes of discrimination and marginalisation rather than just the symptoms. For the homeless, who not only lack substantive rights, but also the means through which to claim their rights, an integrated rights-based approach to WASH offers the possibility for social inclusion and significant improvements in their life conditions. Given the unique deprivation of homelessness it is argued that in addressing the lack of access to adequate WASH for homeless people the immediate goal should be the fulfilment and protection of the right to adequate shelter.
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Dickin, Sarah, Elijah Bisung, Juste Nansi, and Katrina Charles. "Empowerment in water, sanitation and hygiene index." World Development 137 (January 2021): 105158. http://dx.doi.org/10.1016/j.worlddev.2020.105158.
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Abrahams, Belinda. "Malawi's school sanitation and hygiene promotion project." Waterlines 21, no. 2 (October 2002): 19–21. http://dx.doi.org/10.3362/0262-8104.2002.058.
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de Vreede, Esther. "Children's hygiene and sanitation training in Somalia." Waterlines 23, no. 3 (January 2005): 12–13. http://dx.doi.org/10.3362/0262-8104.2005.004.
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Sweetman, Caroline, and Louise Medland. "Introduction: gender and water, sanitation and hygiene." Gender & Development 25, no. 2 (May 4, 2017): 153–66. http://dx.doi.org/10.1080/13552074.2017.1349867.
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Molina, Victorio, Olivia Sison, John Robert Medina, Cyrille Nahla Ayes, Joseph Aaron Joe, and Vicente Balizario. "Water, Sanitation and Hygiene Practices in the Philippines: Meeting National and Global Targets at the Local Level." Journal of Environmental Science and Management 24, no. 1 (June 30, 2021): 1–14. http://dx.doi.org/10.47125/jesam/2021_1/01.
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As national and global water, sanitation, and hygiene targets have been set and programs have been implemented, the study aimed to assess the attainment of these targets at the local level in selected areas in Davao region, the Philippines. Randomly selected households were assessed for water, sanitation, and hygiene indicators using a modified tool that combined national guidelines and global recommendations. Validated access to improved water source for drinking was below the targets in most barangays, while validated sanitary toilet coverages in all barangays did not meet the targets. Significant difference was observed between validated and reported access to improved water and sanitation services in some barangays. Approximately 87.5% of households had a handwashing facility, but only 51.2% of which had both water and soap available. Achieving the targets is challenged by the gap in monitoring due to a decentralized health system in the Philippines. There is a need to standardize indicators and optimize the tool to allow a comprehensive assessment of water, sanitation, and hygiene practices. This will help generate local data that are in line with national guidelines and global recommendations to enhance policy and to determine priority areas for improved water, sanitation, and hygiene service delivery.
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Rahmadhani, Dini, and Sri Sumarmi. "Gambaran Penerapan Prinsip Higiene Sanitasi Makanan Di PT Aerofood Indonesia, Tangerang, Banten." Amerta Nutrition 1, no. 4 (December 27, 2017): 291. http://dx.doi.org/10.20473/amnt.v1i4.2017.291-299.
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Background: PT. Aerofood Indonesia is one of inflight catering with international standard, not only as inflight catering, this company also provide logistic for flight especially Garuda Indonesia. A company which was established since 1970 has a vision to become food provider and become premium service for flight in Southeast Asia. Implementation of food hygiene and sanitation is one way to achieve the vision to make quality food. Objectives: The purpose of writing this article is to know and study the implementation of food hygiene and sanitation especially on the main course of Garuda Indonesia that processed by PT. Aerofood Indonesia. Methods: This research is descriptive research which using qualitative approach by observation and interview method. Results: Implementation of food hygiene and sanitation can be applied for catering with big scale and small scale. In its implementation, food hygiene and sanitation not only observe the food but also observe the food handlers. This is accordance with Undang-Undang Nomor 18 Tahun 2012 Tentang Pangan which explain that food sanitation is one efforts to create and maintain healthy food conditions and hygienic that are free from the dangers of biological, chemical, and other substances. In implementation of food hygiene and sanitation, there are several aspects that must be considered. There are six principles in implementation food hygiene and sanitation. Principle I: selection of food raw material, principle II: food storage, principle III: food processing, principle IV: storage of cooked foods, principle V: food transport, and principle VI: foods presentation. Conclusion: Based on research that has been done, PT. Aerofood Indonesia has applied food hygiene and sanitation, starting from the process of receiving food material until food presentation. By applying food hygiene and sanitation be expected to minimize of harm caused by foodABSTRAKLatar Belakang: PT. Aerofood Indonesia adalah salah satu penyedia katering untuk penerbangan atau inflight catering bertaraf internasional dan merupakan penyedia logistik penerbangan, terutama logistik untuk penerbangan Garuda Indonesia. Perusahaan yang berdiri sejak 1970 ini memiliki visi untuk menjadi penyedia jasa makanan dan layanan berkualitas premium di Asia Tenggara. Untuk mencapai visinya, salah satu upaya agar makanan berkualitas adalah dengan menerapkan higiene sanitasi makanan.Tujuan: Tujuan dari penulisan artikel ini adalah untuk mengetahui dan mempelajari penerapan higiene dan sanitasi makanan khususnya pada main course Garuda Indonesia yang diproduksi oleh PT. Aerofood Indonesia.Metode: Jenis penelitian ini adalah penelitian deskriptif dengan menggunakan metode pendekatan kualitatif berupa observasi dan wawancara.Hasil: Penerapan higiene sanitasi makanan dapat diterapkan pada katering skala kecil maupun skala besar. Dalam penerapannya, higiene sanitasi makanan tidak hanya memperhatikan makanan tetapi juga penjamah makanan selama proses pengolahan dan proses produksi. Hal ini sesuai dengan Undang-Undang Nomor 18 Tahun 2012 Tentang Pangan yang menyatakan bahwa sanitasi pangan adalah upaya untuk menciptakan dan mempertahankan kondisi pangan yang sehat dan higienis yang bebas dari bahaya cemaran biologis, kimia, dan benda lain. Dalam penerapan higiene sanitasi makanan, terdapat beberapa aspek yang harus diperhatikan. Terdapat enam prinsip dalam penerapan higiene sanitasi makanan, yaitu prinsip I: Pemilihan Bahan Baku Makanan, prinsip II: penyimpanan bahan makanan, prinsip III: pengolahan makanan, prinsip IV: penyimpanan makanan matang, prinsip V: pengangkutan makanan, dan prinsip VI: penyajian makanan.Kesimpulan: Berdasarkan penelitian yang telah dilakukan, PT. Aerofood Indonesia telah menerapkan higiene sanitasi makanan dimulai dari proses penerimaan bahan makanan, penyimpanan makanan, hingga penyajian makanan. Dengan menerapkan higiene sanitasi makanan, diharapkan mampu meminimalisir terjadinya hal yang merugikan akibat makanan
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Rahmadhani, Dini, and Sri Sumarmi. "Gambaran Penerapan Prinsip Higiene Sanitasi Makanan Di PT Aerofood Indonesia, Tangerang, Banten." Amerta Nutrition 1, no. 4 (December 27, 2017): 291. http://dx.doi.org/10.20473/amnt.v1i4.7141.
Full textAbstract:
Background: PT. Aerofood Indonesia is one of inflight catering with international standard, not only as inflight catering, this company also provide logistic for flight especially Garuda Indonesia. A company which was established since 1970 has a vision to become food provider and become premium service for flight in Southeast Asia. Implementation of food hygiene and sanitation is one way to achieve the vision to make quality food. Objectives: The purpose of writing this article is to know and study the implementation of food hygiene and sanitation especially on the main course of Garuda Indonesia that processed by PT. Aerofood Indonesia. Methods: This research is descriptive research which using qualitative approach by observation and interview method. Results: Implementation of food hygiene and sanitation can be applied for catering with big scale and small scale. In its implementation, food hygiene and sanitation not only observe the food but also observe the food handlers. This is accordance with Undang-Undang Nomor 18 Tahun 2012 Tentang Pangan which explain that food sanitation is one efforts to create and maintain healthy food conditions and hygienic that are free from the dangers of biological, chemical, and other substances. In implementation of food hygiene and sanitation, there are several aspects that must be considered. There are six principles in implementation food hygiene and sanitation. Principle I: selection of food raw material, principle II: food storage, principle III: food processing, principle IV: storage of cooked foods, principle V: food transport, and principle VI: foods presentation. Conclusion: Based on research that has been done, PT. Aerofood Indonesia has applied food hygiene and sanitation, starting from the process of receiving food material until food presentation. By applying food hygiene and sanitation be expected to minimize of harm caused by foodABSTRAKLatar Belakang: PT. Aerofood Indonesia adalah salah satu penyedia katering untuk penerbangan atau inflight catering bertaraf internasional dan merupakan penyedia logistik penerbangan, terutama logistik untuk penerbangan Garuda Indonesia. Perusahaan yang berdiri sejak 1970 ini memiliki visi untuk menjadi penyedia jasa makanan dan layanan berkualitas premium di Asia Tenggara. Untuk mencapai visinya, salah satu upaya agar makanan berkualitas adalah dengan menerapkan higiene sanitasi makanan.Tujuan: Tujuan dari penulisan artikel ini adalah untuk mengetahui dan mempelajari penerapan higiene dan sanitasi makanan khususnya pada main course Garuda Indonesia yang diproduksi oleh PT. Aerofood Indonesia.Metode: Jenis penelitian ini adalah penelitian deskriptif dengan menggunakan metode pendekatan kualitatif berupa observasi dan wawancara.Hasil: Penerapan higiene sanitasi makanan dapat diterapkan pada katering skala kecil maupun skala besar. Dalam penerapannya, higiene sanitasi makanan tidak hanya memperhatikan makanan tetapi juga penjamah makanan selama proses pengolahan dan proses produksi. Hal ini sesuai dengan Undang-Undang Nomor 18 Tahun 2012 Tentang Pangan yang menyatakan bahwa sanitasi pangan adalah upaya untuk menciptakan dan mempertahankan kondisi pangan yang sehat dan higienis yang bebas dari bahaya cemaran biologis, kimia, dan benda lain. Dalam penerapan higiene sanitasi makanan, terdapat beberapa aspek yang harus diperhatikan. Terdapat enam prinsip dalam penerapan higiene sanitasi makanan, yaitu prinsip I: Pemilihan Bahan Baku Makanan, prinsip II: penyimpanan bahan makanan, prinsip III: pengolahan makanan, prinsip IV: penyimpanan makanan matang, prinsip V: pengangkutan makanan, dan prinsip VI: penyajian makanan.Kesimpulan: Berdasarkan penelitian yang telah dilakukan, PT. Aerofood Indonesia telah menerapkan higiene sanitasi makanan dimulai dari proses penerimaan bahan makanan, penyimpanan makanan, hingga penyajian makanan. Dengan menerapkan higiene sanitasi makanan, diharapkan mampu meminimalisir terjadinya hal yang merugikan akibat makanan
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Purnawita, Widiati, Winiati Pudji Rahayu, and Siti Nurjanah. "Praktik Higiene Sanitasi dalam Pengelolaan Pangan di Sepuluh Industri Jasa Boga di Kota Bogor." Jurnal Ilmu Pertanian Indonesia 25, no. 3 (July 29, 2020): 424–31. http://dx.doi.org/10.18343/jipi.25.3.424.
Full textAbstract:
Catering industry is a food business which produces ready-to-eat food or food that will not be cooked or reheated before serving. Therefore, the safety of food produced by catering industry becomes very important. During period of 2015–2017, the food produced by catering industry was the third largest cause of food borne outbreak in Indonesia. This showed poor compliance level of food hygiene and sanitation in the catering industry, especially during food production. This study was aimed to measure the compliance level of sanitation and hygiene practices during food production in catering industries. This study was carried out in 10 catering industries located in Bogor City, consisting of 2 catering industries in class A2, 4 catering industries in class A3, and 4 catering industries in class B. Data collection was carried out by observation using checklist which was developed from Regulation of The Minister of Health Number 1096 Year 2011. Result showed that catering industries in class A2, A3, and B had an average compliance level of hygiene and sanitation practices during food production. The stage of raw material procurement in class A2 and stage of food processing in class A2, A3, and B were still in poor compliance level of hygiene and sanitation practices that should be more improved.
Keywords: catering industries, compliance level, hygiene and sanitation, food production