Hubungan Pengetahuan Dan Sikap Penjamah Makanan Dengan Higiene Sanitasi Makanan Di SPPG X

Abstract

Background: Food hygiene and sanitation are critical aspects of food service operations at the Nutrition Service Units (NSU) that support the Free Nutritious Meals Program (FNMP). Food handlers who lack proper knowledge and attitudes may increase the risk of contamination and foodborne illnesses. Objective: To determine the relationship between food handlers’ knowledge and attitudes and the implementation of food hygiene and sanitation at the Lumbung Permata Gizi SPPG in Pangkal Pinang City in 2026. Methods: This study employed a quantitative research method with a cross-sectional design. The study population consisted of all 46 food handlers, so total sampling was used. Findings: There was a significant association between food handlers’ knowledge and the implementation of food hygiene and sanitation (p-value = 0.004) and between food handlers’ attitudes and the implementation of food hygiene and sanitation (p-value = 0.003). Knowledge is the most dominant factor associated with the implementation of food hygiene and sanitation, with a POR value of 14.769 (95% CI: 1.660–131.397). Implications: Food handlers’ knowledge and attitudes are factors associated with the implementation of food hygiene and sanitation at the Lumbung Permata Gizi Community Nutrition Center in Pangkal Pinang. Therefore, regular guidance, daily supervision, periodic training, and adequate sanitation facilities are needed to improve food handlers’ adherence to food hygiene and sanitation practices.