Capacity building of food handlers and health workers to strengthen food safety systems in Sleman district, Yogyakarta Special Region, Indonesia

https://doi.org/10.22146/jcoemph.113540

Risalia Reni Arisanti(1*), Rizka Dinari(2), Farah Faza(3), Nanda Milenia(4), Wirdasari Hasibuan(5), Citra Indriani(6)

(1) Department Biostatistics, Epidemiology and Population Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Department Biostatistics, Epidemiology and Population Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Department of Nutrition, Faculty of Medicine, Public Health, and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
(4) Department Biostatistics, Epidemiology and Population Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
(5) Sleman District Health Office, Yogyakarta, Indonesia
(6) Department Biostatistics, Epidemiology and Population Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Introduction: In 2024, Yogyakarta Special Region ranked among the top three Indonesian provinces for foodborne outbreaks, with 65 reported cases concentrated mainly in Sleman District. These outbreaks highlight the importance of food safety practices, as poor hygiene, sanitation, and food processing skills contributed to them. Initial assessments revealed that health officers needed stronger investigative skills, and the training capacity for food handlers to produce safe food in accordance with Good Health Practice (GHP) and Good Manufacturing Practice (GMP) required enhancement.

Methods: This secondary data analysis evaluated a community service program conducted in Sleman District (May-August 2025), comprising foodborne outbreak investigation training for surveillance and environmental health officers, and food safety training for food handlers. Knowledge was assessed via pre- and post-tests (0-100), and satisfaction via a Likert scale (1-5). Total sampling was applied, excluding participants with incomplete scores. Paired t-tests were performed using Stata 17.0 (p<0.05). Ethical approval was obtained from Universitas Gadjah Mada's MHREC (No. KE/FK/2027/EC/2025).

Results: The food safety training included 21 participants from 14 small-scale catering businesses, focusing on hygiene, sanitation, and GHP/GMP. The epidemiological training involved 49 participants from 25 primary health centers and district officers, with an emphasis on outbreak investigation, case finding, and response measures. Both trainings showed improved knowledge as measured by pre- and post-tests, with mean score increases of 9.15 (95% CI 0.24-15.90, p<0.05) for food safety training and 11.1 (95% CI 7.70-14.54, p<0.01) for epidemiological training. The epidemiological training demonstrated a greater impact. All participants were satisfied or very satisfied with the program’s content, trainers, facilities, and applicability, although 4% suggested improvements in timing and duration.

Conclusion: This program demonstrates that simultaneously enhancing the skills of food handlers and health officers can strengthen food safety systems, reduce outbreak risks, and support sustainable public health in Sleman and similar districts.


Keywords


capacity building; epidemiology investigation; foodborne outbreak; food safety

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DOI: https://doi.org/10.22146/jcoemph.113540

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