Child Health Improvement through Implementation of Food Safety Model  

Oleh:

Safari, Arief ; Machfud ; Eriyatno ; Daryanto, Heny Kuswanti

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Jurnal Kesehatan Masyarakat Nasional (KESMAS) vol. 10 no. 04 (May 2016), page 169-176.
Topik: Food Safety Model; Street Food For School Children; Micro and Small Enterprises; Street Food; Model Keamanan Pangan; Pangan Jajanan Anak Sekolah; Usaha Mikro Kecil; Jajanan
Fulltext: J41 v10 n4 p169 kelik2016.pdf (515.65KB)

Ketersediaan

Perpustakaan FK Nomor Panggil: J41.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Food is the most important basic human need, in which it’s fulfillment becomes major component of human right to embody qualified human resources in Indonesia. However, there have been some problems to embody it, such as food safety problem with percentage of foodborne ilness case that remains high. This study aimed to analyze the situation of Street Food for School Children (SFSC) safety practice nowadays and select the most effective and efficient food safety model alternative implemented on Micro and Small Enterprises (MSE) in order to improve food safety performance, so child health improvement may occur. This study was conducted in the second quarter until the early third quarter of 2015 through field survey and expert survey by taking case study in elementary school environment. Field survey involved 102 respondents was conducted to enable situational analysis and expert survey was conducted to select the most effective and efficient food safety model implemented in SFSC MSE with Analytical Hierarchy Process. Field survey results showed 91% school child respondents ever suffered from health disorders after consuming SFSC. Moreover, 100% SFSC MSE respondents did not wear masks nor gloves before producing food/beverage, 62% still used nearby well water as water source for SFSC production and 86% used Food Additives. Expert survey results showed Five Keys to Safer Food model selected as the most effective and efficient food safety model implemented in SFSC MSE.

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