PENGEMBANGAN MODEL PELATIHAN HIGIENE SANITASI MAKANAN UNTUK MENINGKATKAN KUALITAS SUMBER. DAYA MANUSIA PENJAMAH MAKANAN KATERING

• Main Author: SRI HANDAYANI, 090114306 M
• Format: Theses and Dissertations NonPeerReviewed
• Language: Indonesian; Indonesian
• Published: 2004
• Subjects: RA601-602 Food and food supply in relation to public health; RA773-788 Personal health and hygiene; TX341-641 Nutrition. Foods and food supply
• Online Access: http://repository.unair.ac.id/35802/1/gdlhub-gdl-s2-2006-handayanis-725-tkm_14-05.pdf; http://repository.unair.ac.id/35802/12/35802.pdf; http://repository.unair.ac.id/35802/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

The objective of this study was to improve human resource quality (knowledge, attitude, and skill) of catering food handlers by means of food hygiene and sanitation training model and to observe the success of the training. This study used non-randomized control group pretest posttest desigm. The population was food handlers in Surabaya. Samples consisted of 60 individuals, divided non-randomly into 2 groups, i.e., treatment group and control group, each consisting of 30 individuals. Training was undertaken in October 23, 2003, in G1 building, Research Center, Surabaya State University. The dependent variable was the quality of human resource of catering food handlers (cooks), comprising of knowledge, attitude, and skill; while the independent variable was training implementation. Research instruments were questionnaire and data were collected using observation and questionnaire filling. Frequency distribution was used to process and analyze data that related to the benefit of training, assessment to the module, learning observation, and training instructors and participants effectiveness observation. Wilcoxon Signed Rank Test was used to examine pretest and posttest data on knowledge, attitude, and skill. The difference between control and treatment group was tested by means of Wilcoxon-Mann Whitney tests with significance level of 0.05. Results revealed that food hygiene and sanitation training can improve human resource quality (knowledge, attitude, and skill) of food handlers, as proved by the analysis revealing that there are increased scores of knowledge, attitude, and skill in treatment group, as well as significant difference in knowledge, attitude, and skill in both groups. The training model may be used further to train food hygiene and sanitation to other catering food handlers.