| dc.contributor.author | PRAWIRO HAPSARI, OLDRIANA | |
| dc.date.accessioned | 2018-10-17T03:28:50Z | |
| dc.date.available | 2018-10-17T03:28:50Z | |
| dc.date.issued | 2018 | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/22185 | |
| dc.description | Latar belakang: Rumah sakit dalam pelayanannya dituntut agar dapat
memenuhi standar akreditasi Komisi Akreditasi Rumah Sakit (KARS). Salah
satu elemen penilaian dalam akreditasi adalah kegiatan Pencegahan dan
Pengendalian Infeksi (PPI), dimana rumah sakit harus melakukan upaya
mengurangi risiko infeksi dari fasilitas yang terkait dengan kegiatan
pelayanan makanan dan pengendalian mekanik dan permesinan.
Tujuan penelitian: Untuk menganalisis praktik higiene sanitasi karyawan
unit gizi di rumah sakit swasta di Yogyakarta.
Metode: Penelitian ini adalah kualitatif dengan metode studi kasus. Informan
dalam penelitian ini adalah supervisor gizi, PPI IPCN, dan supervisor sanitasi
dan karyawan instalasi gizi sebanyak 13 orang.
Hasil: Perspektif karyawan dan manajemen dalam praktik hygiene dan
sanitasi makanan di RS Swasta di Yogyakarta memiliki pengetahuan yang
baik. Praktik higiene sanitasi karyawan instalasi gizi RS Swasta Yogyakarta
menunjukkan bahwa semua karyawan yang bertugas memiliki tingkat
kepatuhan terhadap standar pelayanan. Faktor yang berpengaruh terhadap
tingkat kepatuhan karyawan ialah motivasi dan pelatihan. Namun terdapat
beberapa hambatan seperti kelalaian SDM dalam menggunakan APD, adanya
fasilitas yang belum diperbaharui.
Kesimpulan dan saran: Pelaksanaan praktik hygiene dan sanitasi makanan
sudah dilakukan sesuai SOP namun masih terdapat beberapa hambatan
seperti kelalaian SDM dalam menggunakan APD serta adanya fasilitas yang
belum diperbaharui.
Kata kunci: Higiene Sanitasi, Instalasi Gizi | en_US |
| dc.description.abstract | Background: Hospitals are expected to provide service according to
accreditation committee standards. One of the accreditation criteria is
Infection and Prevention Control, in which the hospital must minimalise
infection risk from the provided facilities such as the hospital food service.
Aim: Analysing food handlers’ hygiene and sanitation practice in private
hospital in Yogyakarta food service unit.
Method: The research method is a qualitative method, and the design is a
case study. Subjects of the research are 13 food handlers, one food service
unit supervisor, one sanitation unit supervisor and one infection and
prevention control unit supervisor. Here we conducted a questionnaire to
measure knowledge, an observation check list to observe food handlers
compliance, and an in-depth interview for their perspective on hygene and
sanitation practice.
Result: Foodhandlers and management showing good perspective on hygiene
and santiation practice in hospital foodservice unit. Foodhandlers showing
good compliance on practicing hygiene and sanitation practice towards
standard procedure. Some affecting factors are motivation and personnel
trainings.
Conclusion: All foodhandlers showing good compliance towards standard
operating procedur and there are some adversities as well, such as
neglecting to wear personal protective equipment by some foodhandlers,
some facilities need to be upgraded.
Keywords: Hygiene and sanitation, Food Hygiene, Hospital Foodservice | en_US |
| dc.language.iso | other | en_US |
| dc.publisher | MMR UMY | en_US |
| dc.subject | Hygiene and sanitation, | en_US |
| dc.subject | Food Hygiene, | en_US |
| dc.subject | Hospital Foodservice | en_US |
| dc.title | ANALISIS PRAKTIK HIGIENE SANITASI KARYAWAN INSTALASI GIZI STUDI KASUS DI RUMAH SAKIT PKU MUHAMMADIYAH GAMPING YOGYAKARTA | en_US |
| dc.type | Thesis | en_US |
