International Journal of Scientific Engineering and Research (IJSER) ISSN (Online): 2347-3878 Index Copernicus Value (2015): 62.86 | Impact Factor (2015): 3.791 Volume 5 Issue 11, November 2017 www.ijser.in Licensed Under Creative Commons Attribution CC BY The Influence of Socialization of Food Hygiene and Sanitation for Food Handlers on the Level of Germs in the Food Served in Nutrition Institute of Dr. Ernaldi Bahar Hospital Palembang 2012 Rohanta Siregar, Yuli Hartati Abstract: The service of food that is not sanitary and hygiene may cause health problems in patients who are being treated, because the patients are very susceptible to diseases caused by germs on food. The main objective of this study was to find out the influence of socialization of food hygiene and sanitation for food handlers on the level of germs in the food served in Nutrition Institute of Dr. Ernaldi Bahar Hospital Palembang 2012. The method of this study was quasi-experimental. The population of the study is all food handlers in Dr. Ernaldi Bahar Hospital Palembang. Twelve of them were taken as the sample of the study. The data of the level of the germs were obtained by studying the result of laboratory test done within three days in a row before the socialization, and three days after the socialization. The data of food hygiene and sanitation were gained by administering the pre test before the socialization and the posttest after the socialization. The results show that the hygiene of the samples before the socialization is 16.7%, after the socialization is 50%, the experimental group before the socialization is 33.3%, the average level of germs in the sample group is 1588.33 or 1.6x10 3 /gram of food and in the experimental group is 4538.33 or 4.5x10 3 of food. After the socialization was conducted in sample groups, the average level of germs in the sample group is 1188.33 or 1.2x10 3 /gram of food whereas the average level of germs in the experimental group is 3766.67 or 3.8x10 3 /gram of food. There is no significant influence on the decrease of level of germs in food served. In the sample group, the score is p>0.05 (0.452), while in the experimental group p>0.05 (0.730). This study concluded that there is an increase of the knowledge of hygiene and sanitation for the food handlers, but the influence on the decrease of level of germs has been found yet. Keywords : Higyene, food sanitation, level of germs, food handlers 1. Preliminary The hospital is a health institution that serves to provide services such as the provision of food for patients so that the food given to patients can be useful and not harmful. According to MOH (2000), efforts should be made to control the factors that allow contamination of food from the process of processing food in the hospital itself. It is intended that the food served for the patient is really safe, good food and healthy and hygiene contains the nutritional value that has been determined for healing and complete the chain of disease transmission from food (Krisnamurni 2007). Good food should contain enough nutrients needed, look attractive with a variety of food forms and meet the organoleptic elements so as to improve the appetite of the patient. In order for it to be produced properly, the foodstuffs selected for processing should have good specifications and use appropriate equipment of both type and cleanliness. Implementation of unhygienic and hygienic foods may cause health problems in patients being treated, as patients are particularly susceptible to diseases of germs in foods. In order for food processing process to avoid the growth of germs originating from food, it is necessary to control the factors that influence the growth of germs in food by systematic hygiene and sanitation approach from micro germ in processing process, so that food health technique in hospital can guarantee food safety At all stages of provision. Distribution of healthy foods will play a role in preventing the occurrence of food contamination. Pollution on cooking food is higher risk than food contamination (Yuniyanti, 2010). Factors that greatly affect hygiene and sanitation are food handlers. Most diseases through food come from ill food handlers or carrying germs, lack of individual hygiene measures or serving food that does not meet sanitation. Foods that do not meet hygiene and sanitation principles can be seen in food quality. One indicator to know the quality of food is to know the presence of bacteria in food. Research Djarismawati et al (2004) who examines the knowledge and behavior of handlers on food processing sanitation at the nutrition agency of hospitals in Jakarta concluded that in the processing of food handlers less attention to the workings of the sanitary. Research in RS Tanggerang 2004 there are 4 of 10 positive food samples containing E. Coli reinforced with hygiene data sanitation food handlers and cooking utensils are still in the category of less meet the requirements KEMENKES No. 715 Th 2003. Based on the above data, the researchers wanted to conduct research in RS Dr. Ernaldi Bahar, because in this hospital has never done similar research. The usefulness of this research will be expected to motivate hospital management to do the planning up to the evaluation of the improvement of hospital feeding activities, healthy and safe way in food processing of patients by applying hygiene and sanitation extension gradually. Paper ID: IJSER171973 14 of 18