Gambaran Penerapan Higiene Dan Sanitasi Pada UMKM Tahu Pak Ali Di Desa Dolok Manampang Sebagai Upaya Mendukung Keamanan Produk Pangan

Abstract

Hygiene and sanitation are crucial components in preventing food contamination during production. This activity aimed to assess the implementation of hygiene and sanitation practices at the "Tahu Pak Ali" MSME in Dolok Manampang Village. A descriptive design with an observational approach was employed. Data were collected through direct observation using a checklist comprising 34 indicators across eight aspects. Assessments were based on "Yes," "No," and "N/A" scores, with the implementation level calculated as the proportion of "Yes" responses relative to the relevant indicators. The results showed that 26 indicators were met, six were not met, and two were not applicable, resulting in an overall implementation rate of 81.25%. Full compliance (100%) was achieved in the following aspects: water and raw materials; processing; storage and products; and cleaning, sanitation, and waste management. The lowest compliance (40%) was observed in the buildings and facilities aspect. Key improvements should focus on the condition of buildings and facilities, followed by the production environment, equipment protection, and the consistency of workers' personal hygiene