Analisis Intensi Penjamah Makanan Dalam Mematuhi Ketentuan Kesiapsiagaan Bencana Di Lingkungan Kerja PT Buana Alam Tirta

Dyah Nuraini Sholikhah, Mutiara Tirta P.L.K., S.Gz., RD., MIPH., Ph.D; Dr. Siti Helmiyati, DCN., M.Kes

2023 | Skripsi | GIZI KESEHATAN

Latar Belakang: Bencana tidak dapat diprediksi waktu dan tempat terjadinya termasuk pada lingkungan kerja. Penjamah makanan dapat menghabiskan waktu di institusi penyelenggaraan makanan kurang lebih delapan jam dan berisiko mengalami bahaya. Untuk mengurangi risiko bahaya diperlukan upaya kesiapsiagaan bencana. Upaya kesiapsiagaan bencana ini tidak lepas dari peran manajemen perusahaan dan penjamah makanan. Untuk itu, penelitian ini dilakukan untuk memahami intensi penjamah makanan dalam mematuhi ketentuan kesiapsiagaan bencana pada PT Buana Alam Tirta. Metode: Penelitian kualitatif ini dilakukan dengan metode studi kasus pada PT Buana Alam Tirta. Pengumpulan data dilakukan dengan cara wawancara mendalam, observasi, studi dokumen, dan jurnal reflektif. Subjek wawancara dipilih dengan metode purposive sampling. Hasil: Terdapat variasi faktor intensi antara penjamah makanan dari perusahaan dan pihak ketiga. Intensi penjamah makanan dipengaruhi oleh pandangan terhadap risiko bahaya di lingkungan kerja. Adanya standar operasional prosedur, peringatan, dan pengaruh orang lain terhadap tindakan mitigasi bencana juga memengaruhi intensi penjamah makanan. Sistem dan tatalaksana keselamatan dan kesehatan kerja (K3), kemampuan perusahaan dalam penanganan bencana serta kecelakaan kerja, dan pengetahuan serta kemampuan pekerja turut menjadi prediktor dalam intensi tersebut. Kesimpulan: Berdasarkan Theory of Planned Behavior intensi dalam mematuhi ketentuan kesiapsiagaan bencana dipengaruhi oleh sikap, norma subjektif, dan kontrol perilaku. 

Background: Disasters cannot be predicted when and where they occur, including in the work environment. Food handlers spend at least eight hours in a food service institution and run the risk of experiencing harm. To reduce the risk of hazards, disaster preparedness efforts are needed. This disaster preparedness effort cannot be separated from the role of company management and food handlers. For this reason, this research was conducted to understand the intentions of food handlers in complying with disaster preparedness provisions at PT Buana Alam Tirta. Methods: This qualitative research was conducted using a case study method at PT Buana Alam Tirta. Data collection was carried out using in-depth interviews, observation, document study, and reflective journals. Interview subjects were selected by purposive sampling method. Results: There were variations in intention factors between food handlers from companies and third parties. The intention of food handlers was influenced by views on the risk of hazards in the work environment. The existence of standard operating procedures, warnings, and the influence of other people on disaster mitigation measures also influenced the intentions of food handlers. Occupational safety and health (K3) systems and procedures, the company's ability to handle disasters and work accidents, and the knowledge and abilities of workers were also predictors of this intention. Conclusion: Based on the Theory of Planned Behavior, the intention to comply with disaster preparedness provisions was influenced by attitudes, subjective norms, and behavioral controls.

Kata Kunci : penjamah makanan, intensi, bencana, manajemen, kecelakaan kerja/