Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak

Widyana Lakshmi Puspita; Yenni Prawiningdyah; Fatma Zuhrotun Nisa

doi:10.22146/ijcn.17609

Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak

https://doi.org/10.22146/ijcn.17609

Widyana Lakshmi Puspita^(1*), Yenni Prawiningdyah⁽²⁾, Fatma Zuhrotun Nisa⁽³⁾

(1) Instalasi Gizi Dr. Soedarso, Pontianak
(2) Instalasi Gizi RSUP Dr. Sardjito Yogyakarta
(3) Program Studi Gizi dan Kesehatan Universitas Gadjah Mada
(*) Corresponding Author

Abstract

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.

Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.

Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.

Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.

Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

Keywords

HACCP; microbiological hazards; animal-based foods

Full Text:

PDF

References

Departemen Kesehatan RI. Pedoman Pelayanan Gizi Rumah Sakit (PGRS): Dirjen Binkesmas; 2005.

Iskak R. Infeksi Nosokomial dan Staphylococcus epidermis. Republika [serial online] 2006 [cited 2007 Nov 4]. Available from: www.republika.co.id.

Giroult E, Pruss A, Rushbrook P. Safe of Waste from Health – Care Activities. Geneva: World Health Organizaton (WHO); 1999

Departemen Kesehatan. Hazard Analysis Critical Control Point (HACCP), Analisis Bahaya Titik Kendali Kritis (ABTKK). Jakarta: Dirjen PPM & PL; 2000.

Hasyim H. Manajemen Hyperkes dan Keselamatan Kerja di Rumah Sakit (Tinjauan Kegiatan Keselamatan dan Kesehatan Kerja di Institusi Sarana Kesehatan). Jurnal JMPK Vol. 08/No.02 [serial online] 2005 [cited 2007 Jun 15]. Available from: http://www.JMPK.online.net

RSUD Dr. Soedarso. Medical Record Rumah Sakit Umum Daerah, Pontianak; 2005.

Departemen Kesehatan. Bakteri Pencemar Makanan dan Penyakit Bawaan Makanan. Dirjen PPM & PL. Jakarta: Depkes RI; 2000.

Afriani R. Hubungan Angka Kuman Peralatan Makan dengan Angka Kuman pada Makan Siang Pasien diAngka Kuman pada Makan Siang Pasien di Ruang Isolasi dalam Menular Rumah Sakit Umum (RSUD) Dokter Soedarso Pontianak. Laporan Riset Tenaga kesehatan (Risnakes). /Pontianak: Politeknik Kesehatan Depkes; 2004.

Krisnamurni,S. Penerapan Keamanan Pangan Pada Penyelenggaraan Makanan di Rumah Sakit, Makalah

Disampaikan pada pertemuan ilmiah nasional Asosiasi Dietisien Indonesia ke III di Semarang, 19-21 Juli 2007.

Sudarmadji. Analisis Bahaya dan Pengendalian Titik Kritis (Hazard Analyis Critical Control Point, Jurnal Kesehatan Lingkungan 2005: Vol. 1 No.2. p 183-90.

Maddox Ian S. The Hazard Analysis Critical Control Point System (HACCP), Practical Sanitation in the Food Industri. New Zealand: Gordon and Breach Science Publishers; 1994.

Standar Nasional Indonesia (SNI 01-4852). Sistem Analisa Bahaya dan Pengendalian Titik Kritis (HACCP) serta Pedoman Penerapannya. Jakarta: Badan Standarisasi Nasional (BSN); 1998.

Departemen Kesehatan RI. Pedoman Pelayanan Gizi Rumah Sakit. Jakarta: Dirjen Binkesmas Depkes RI; 2005.

Murti B. Prinsip dan Metode Riset Epidemiologi. Yogyakarta: Gadjah Mada University Press; 1997.

Sugiyono. Statistika Untuk Penelitian. Bandung: Alfabeta; 2007.

Azwar A, Prihartono J. Metodologi Penelitian Kedokteran dan Kesehatan Masyarakat.dan Kesehatan Masyarakat. Jakarta: Binarupa Aksara; 2003.

Estremera, E. (2003) The Aplication of Hazard Analysis and Critical Control Points (HACCP) in the Preparation of Blenderized Feeding Formula in a Hospital Food Service Institution, Diliman, Quezon City, Philippines. [serial online] 2003 [cited 2007 Dec 29]. Avalaible from http:// www.fr.dost.gov.ph//fies.

Arias., Monge. dan Chavez. (2003) Microbiological Contaminaton of Enteral Feeding Solutions Used in Costa Rican Hospital, PubMed – Indexed Indexed for Medline, 2003 Sep; 53 (3): 277-81 [serial online] 2003 [cited 2007 Dec 29]. Avalaible from: http://www.ncbi.nih.gov/ pubmed (Diakses, 29 Desember 2007).

Oliveira MR, Batista CRV, Aidoo KE. (2001) Application of Hazard Analysis Critical Control Point System to Enteral Tube Feeding in Endereao do Hospital Governador Celso Ramos, Rua Irma Benvarda, Florionopolis, Santa, Catarina, Brasil, PubMed-indexed for Medline, 2001 Oct: 14 (5): 397-403 [serial online] 200 [cited 2007 Dec 29]. Avalaible from: http://www.ncbi.nlm.nih.gov/sites/entrez.

Departmen Kesehatan RI. Kursus Hygiene Sanitasi Makanan dan Minuman. Jakarta: Dirjen PPM dan PL; 2004.

Notoatmodjo S. Promosi Kesehatan dan Ilmu Perilaku. Jakarta: Rineka Cipta; 2007.

Angelillo I, Vigiani N, Greco R dan Rito D. HACCP and Food Hygiene in Hospital: Knowledge, Attitudes, andHygiene in Hospital: Knowledge, Attitudes, and Practices of Food Service Staff in Calabria, Italy [serialonline] 200[cited 200Aug 02]. Avalaible from: http://www.Journal. Uchicago.edu. pages 363-9. vol. 22.

Prasetyaningsih A, Sudargo T, Susilo J. Pengetahuan, Sikap dan Ketrampilan Penjamah Makanan yang Diberi Pelatihan Keamanan Pangan di Instalasi Gizi RS Jantung Harapan Kita. Jurnal Gizi Klinik Indonesia 2005: 2 (2): 68-74.

Walgito B. Pengantar Psikologi Umum. Yogyakarta: Andi Offset; 1997.

Buccheri C, Casuccio A, Giammanco S, Guardia M, dan Mammina C. Food Safety in Hospital: Knowledge,ood Safety in Hospital: Knowledge, Attitudes and Practices of Nursing Staff of two Hospitals in Sicily, Italy, BMC Health Service Research [serial online] 2007 [cited 2007 Dec 30]. Avalaible from: http://www.biomedcentral.com/1472-6963/7/45.

Departemen Kesehatan RI. Keputusan Menteri Kesehatan (Kepmenkes) No.75/Menkes/SK/ V/2003 tentang Persyaratan Hygiene Sanitasi Jasaboga; 2004.

DOI: https://doi.org/10.22146/ijcn.17609