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