Analysis of Food Sanitation and Hygiene Practices in Eateries on Karya Wisata Street, Medan Johor District

Abstract

Background: This study aims to analyze food sanitation and hygiene practices at food establishments on Karya Wisata Street, Medan Johor District. 

Method: A descriptive observational method was applied to 15 food establishments, including restaurants, food stalls, coffee shops, small eateries, and cafés. Data were collected through direct observation using a checklist based on the Indonesian Minister of Health Decree Number 1098/MENKES/SK/VII/2003, as well as brief interviews with food managers or handlers. The data were analyzed descriptively.

Result: The results showed that most establishments met the requirements for clean water availability (93.3%), building and ventilation conditions (86.7%), and cleanliness of eating and cooking utensils (86.7%). However, several aspects remained below the required standards, including the use of personal protective equipment (PPE) by food handlers (40%), personal hygiene of food handlers (53.3%), availability of fire extinguishers (26.7%), wastewater disposal systems (60%), and pest control (60%). A total of 66.7% of establishments lacked proper wastewater drainage systems, while toilet cleanliness and food storage practices were also suboptimal. Overall, food sanitation and hygiene practices at the study location were fairly good, but improvements are still needed in basic sanitation and personal hygiene of food handlers.

Conclusion: The study concludes that the implementation of food sanitation and hygiene on Karya Wisata Street has not yet fully complied with health standards. Therefore, regular supervision, continuous education, and increased awareness among managers and food handlers are necessary to prevent contamination risks and foodborne diseases.