Pengaruh pelatihan hygiene sanitasi terhadap pengetahuan dan perilaku penjamah makanan di instalasi gizi RSUP Sanglah Denpasar

RAPIASIH, Ni Wayan, Yeni Prawiningdyah, SKM, M.Kes

2009 | Tesis | S2 Ilmu Kesehatan Masyarakat

Latar Belakang: Masalah hygiene sanitasi makanan di rumah sakit sangat terkait dengan kejadian infeksi nosokomial yang diperkirakan cukup tinggi mengingat keadaan rumah sakit dan kesehatan umum relatif belum begitu baik. Salah satu cara transmisi infeksi nosokomial adalah melalui makanan. Hygiene karyawan merupakan salah satu faktor yang sangat penting harus diperhatikan Instalasi Gizi agar produk makanannya bermutu dan aman untuk dikonsumsi. Tujuan Penelitian: Mengetahui pengaruh pelatihan dan pemasangan poster hygiene sanitasi makanan terhadap pengetahuan, perilaku sehat penjamah makanan dalam upaya meningkatkan keamanan makanan dan kelaikan hygiene sanitasi Metode Penelitian: Penelitian ini adalah penelitian eksperimen kuasi (time series design) dengan rancangan one group pre test dan post test. Sampel sebanyak 44 orang berpendidikan SMU/ sederajat bertugas melayani makanan pasien kelas I,II dan III . Tiap subyek diberikan pelatihan dengan metode ceramah, diskusi, demontrasi dalam sehari. Pemasangan poster sesudah bulan pertama pelatihan. Data yang kumpulkan jenis kelamin, umur, status perkawinan, masa kerja, tempat tugas, pengetahuan, perilaku, keamanan makanan pada alat saji makan pasien di ruang rawat inap, dan kelaikan hygiene sanitasi. Penilaian dilakukan sebelum,1 bulan dan bulan ke-2 setelah pelatihan. Analisis data dipergunakan program komputer yaitu uji Paired Sampel T-Test dan uji Kai Kuadrat Hasil : Terjadi peningkatan pengetahuan dan perilaku sehat secara bermakna periode sebelum dan sesudah pelatihan di tambah poster nilai p: 0,000(p<0,05). Antara jenis kelamin dengan perilaku berbeda secara bermakna yaitu sebelum pelatihan nilai p: 0,045 (p<0,05) dan 1 bulan setelah pelatihan nilai p: 0,000 (p<0,05). Tempat tugas dengan perilaku pada bulan pertama setelah pelatihan mempunyai hubungan bermakna nilai p:0,021(p<0,05). Angka kuman 1 bulan dan 2 bulan setelah pelatihan mempunyai perbedaan secara bermakna p:0,049 (p<0,05). Ada peningkatan kelaikan hygiene sanitasi sebelum dan 2 bulan sesudah pelatihan. Kesimpulan : Ada peningkatan pengetahuan, perilaku penjamah makanan, kelaikan hygiene sanitasi, sebelum dan sesudah pelatihan ditambah poster. Ada peningkatan kualitas keamanan makanan 1 bulan dan 2 bulan setelah pelatihan.

Background: The problem of food hygiene sanitation in hospital is closely related to the incidence of nosocomial infection which is estimated to be high considering that the condition of hospitals and health in general is still relatively not very good. A way to transmit nosocomial infection is through food. Staff hygiene is a factor requiring attention in order that the product of nutrition installation is of quality and safe to consume. Objective: To identify the effect of training and posting of food hygiene sanitation to knowledge, healthy behavior of food handlers in efforts to improve food safety and sanitation hygiene appropriateness. Method: This was a time series quasi experiment with one group pre test and post test design. Samples consisted of 44 people of senior level education in charge of food service to patient in class I, II, and III. Every subject was given training using lecture, discussion and demonstration method for one day. Poster was posted a month after training. Data obtained consisted of sex, age, marital status, duration of occupation, place of work, knowledge, behavior, food safety in food serving utensil for inpatients and sanitation hygiene appropriateness. Assessment was made before, one month and two months after training. Data analysis used paired Sample t-test and chi-square. Results: There was significant improvement in knowledge and healthy behavior before and after training plus poster showed with p=0.000 (p<0.005). There was significant difference in sex and behavior before training with p=0.045 (p<0.05) and a month after training with p=0.000 (p<0.05). There was significant association between place of work and behavior a month after training with p=0.021 (p<0.05). There was significant difference in total plate count one month and two months after training with p=0.049 (p<0.005). In addition, there was an increased quality of sanitation hygiene appropriateness before and after training plus poster showed. Conclusion: There was an increasing of knowledge, behavior of food handlers, sanitation hygiene appropriateness, before and after training plus poster. There was an improvement in quality food safety one and two months after training.

Kata Kunci : Pelatihan,Poster,Pengetahuan,Perilaku,Keamanan makanan, Training, poster, knowledge, behavior, food safety, sanitation hygiene appropriateness.