The Relationship Between Food Handlers’ Knowledge and Attitudes and The Implementation of Sanitation Standard Operating Procedures (SSOP) in SPPG Kitchens in South Banjarbaru District

Abstract

Food safety is a crucial aspect in preventing foodborne diseases, particularly in large-scale kitchens such as SPPG. The high incidence of food poisoning indicates that the implementation of hygiene and sanitation practices remains a challenge. The application of SSOP is one of the key efforts to ensure food safety. This study aims to analyze the relationship between food handlers’knowledge and attitudes and the implementation of SSOP during the preparation, processing, portioning and washing of ompreng in the SPPG kitchenin South Banjarbaru District. This study employed an observational analytic design with a cross-sectional approach. The research was conducted in three SPPG kitchens, involving 54 food handlers selected from a total population of 116 using stratified random sampling. Data were collected using questionnaires and observation sheets, and then analyzed using Fisher’s Exact test with a 95% confidence level. The results of the study indicate that there is no significant relationship between knowledge and the implementation of SSOP (p=1.000) or between attitude and the implementation of SSOP (p=0.091) during the preparation stage. There was no significant relationship between knowledge and SSOP implementation (p=0.295) or between attitude and SSOP implementation (p=0.487) during the portioning stage. Furthermore, it was not possible to conduct a statistical test of the relationship between knowledge and attitude and SSOP implementation during the processing and washing stages of ompreng because the data were constant. Therefore, increased supervision, training, and further research regarding other factors influencing compliance with SSOP are required.