Implementasi Hygiene Sanitasi di Dapur Rumah Makan Sederhana Batam

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Dyah Ayu Pradnya Paramitha Dyah

Abstract

This research is a qualitative descriptive study which aims to determine the implementation of hygiene and sanitation in the restaurant kitchen Sederhana’s Batam. The research data was obtained by conducting interviews/interviews and field observations to the resource persons, namely the head of the kitchen and the cook. The results showed that food hygiene was determined by the type of product processed, the quality of the ingredients, storage, processing, packaging, and distribution. The types of products that are processed in the kitchen consist of more than 30 kinds, derived from quality materials, food processing is carried out by cooks, food packaging using pans and container boxes. Distribution of food from the kitchen to the restaurant by car. Cleanliness of equipment based on the type of equipment, namely kitchen utensils) and kitchen equipment. cleaning of equipment and washing thoroughly and drying before storing. Employees have health insurance facilities covered by the company. Employees, especially food managers, are required to maintain personal hygiene. Work clothes for food managers in the kitchen of Batam Simple Restaurant are determined by the company based on existing clothing standards. Cleanliness has not been carried out routinely so there is still a lot of dirt stuck to these places.

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How to Cite
DyahD. A. P. P. (2021) “Implementasi Hygiene Sanitasi di Dapur Rumah Makan Sederhana Batam”, VITKA Jurnal Manajemen Pariwisata, 3(01). Available at: http://journal.btp.ac.id/index.php/vitka/article/view/72 (Accessed: 21May2022).

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