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Abstract
The Canteen is a facility that is often visited by many people, therefore the canteen cleanliness and health need attention. Especially The canteen in places such as education providers. Whatever is served by canteen will be consumed by campus residents and become a daily habit to consume it. Contamination that occurs in the canteen will endanger campus residents, and if consumed by many people will cause many victims. This will certainly endanger the health of campus residents, especially students and employees. Food handler’s personal hygiene and completeness of APD are closely related to food contamination. For this reason, it is necessary to develop a healthy canteen, one of which is by providing education about personal hygiene and the importance of using APD when food is personalized. This activity is a community service of the Nutrition Study Program Faculty of Health Sciences (FIKes)Esa Unggul University. The purpose of this activity is to create a healthy and pollution free canteen Esa Unggul University. All food handlers canteen attended and participated in this activity well. Activities like this are important to carry out to cultivate a healthy canteen in an educational environment such as a campus.
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References
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References
Fatmawati, S., Rosidi, A. and Handarsari, E. 2013. ‘Perilaku Higiene Pengolah Makanan Berdasarkan Olahraga Pelajar Jawa Tengah’, Pangan dan Gizi, 04(08), pp. 45–52.
Handayani, N. M. A. et al. 2015. ‘Faktor yang Mempengaruhi Perilaku Penjamah Makanan dalam Penerapan Cara Pengolahan Pangan yang Baik pada Industri Rumah Tangga Pangan di Kabupaten Karangasem Factors Associated with the Behavior of Food Handlers in the Application of Good Manufacturing Pr’, Public Health and Preventive Medicine Archive, 3(2), pp. 194–202.
Jenkins, K. T. et al. 2015. ‘A cross-sectional observational study of the nutritional intake of UK primary school children from deprived and non-deprived backgrounds: implications for school breakfast schemes’, International Journal of Behavioral Nutrition and Physical Activity. International Journal of Behavioral Nutrition and Physical Activity, 12(1), pp. 1–10. doi: 10.1186/s12966-015-0238-9.
Kemenkes RI. 2003. Keputusan Kesehatan RI No. 715/Menkes/SK/V/2003.
Kemenkes RI. 2003a. Keputusan Menteri Kesehatan Republik Indonesia Nomor 942/MENKES/SK/VII/2003 Tentang Pedoman Persyaratan Hygiene Sanitasi Makanan Jajanan. Jakarta.
Kemenkes RI. 2011. ‘Buku Saku Petugas Kesehatan Lintas Diare’, Departemen Kesehatan RI, Direktorat Jendral Pengendalian Penyakit dan Penyehatan Lingkungan, pp. 1–40.
Khairina, A.D., Palupi, I.R., & Prawiningdyah, Y. 2019. ‘Pengaruh Media Visual Higiene Sanitasi Makanan Terhadap Praktik Higiene Penjamah Makanan Di Kantin Kampus’, Journal of Health Education, 3(2), pp. 65–74.
Siagian, A. 2002.Mikroba Patogen pada Makanan dan Sumber Pencemarannya. Universitas Sumatera Utara.
Susanna, D. and Hartono, B. 2003. ‘Pemantauan Kualitas Makanan Ketoprak Dan Gado-gado Di Lingkungan Kampus UI Depok, Melalui Pemeriksaan Bakteriologis’, MAKARA journal, 7(1), pp. 21–28.