Overview of Food Sanitation Hygiene in the Canteen Muhammadiyah Palembang University During the Covid-19 Pandemic

Abstract

Healthy food is food that is free from contamination. The number of consumers makes food handlers not pay too much attention to the hygiene of the food and drinks they serve. The rise of food and drinks that are not suitable for consumption lately has led people to be more vigilant in choosing. The purpose of this study was to find out how the application of food sanitation hygiene in the Muhammadiyah University canteen during the COVID-19 pandemic in 2021. This type of research is an observational descriptive study that will provide an overview to find out how to apply the principles of food sanitation hygiene in the Muhammadiyah University of Palembang canteen in the time of the covid-19 pandemic. The results of observations that have been carried out are the principles of selecting 80% of food ingredients, 60% of storage of food raw materials, 70% of food processing, 70% of cooked food storage, food transportation does not meet the requirements, 85% food presentation, Covid prevention facilities do not meet the requirements. The conclusion of the principle of selecting raw materials for food is that 16 canteens (80%) have met the requirements, storage of food ingredients has not met the requirements of 20 canteens, only 12 traders (60%) have met the requirements aspect, the principle of food processing has not met the requirements of 20 canteens 14 traders (70 %) that meet the requirements aspect, the principle of food storage does not meet the requirements, only 14 traders (70%) meet the requirements aspect, the principle of food transportation 20 canteens does not meet the requirements, the principle of serving food has met the requirements of 17 canteens (85%) has fulfilled the aspects requirements, and Covid-19 prevention facilities have not met the requirements.