Kursus Penjamah Makanan pada Jasa Boga PT “X” di Madiun

Abstract

Poor habits of food handlers are primary and secondary source of pathogens or toxigenic micro-organisms which are ready to be infected through food, either via direct or indirect contact
which is causing enteric diseases among humans. Food borne diseases can be prevented by
giving education to food handlers as suggested by the regulation issued by MoH No.1096/
Menkes/Per/VI/2011 about Hygiene Sanitation for Catering Service, which is known as Food
Hygiene and Sanitation Course. This course is conducted by two methods, i.e. through lecture
and tutorial. The aim of the study was to identify the difference about knowledge mastering between pre-couse and post-course, among the food handlers of PT “X” Catering Service in Madiun. The study was a true experiment with pre-test post-test control group design. From 55
food handlers as the study population, 32 were randomly selected as the sample, of which 16
were assigned to lecture group and the other 16 to tutorial one. The data were analyzed by ttest, and the results show that the knowledge receiveness about food hygiene and sanitation
among the food handlers between pre-course and post-course is significantly different, either in
the lecture group (p-value<0,001) or in the tutorial group (p-value<0,001). The mastering of
course material through tutorial method increased higher (17,3 %), compared with that of lecture method which was only 17,3 %. To conclude, the mastering of course material between
pre-course and post-course is different, either through lecture method or tutorial method.