ANALISIS PRA PENERAPAN SANITATION STANDARD OPERATING PROCEDURE (SSOP) DI SUIS BUTCHER STEAK HOUSE SETIABUDHI BANDUNG

Silvia Noviani, Agus Sudono, Woro Priatini

Abstract


Problems studied in this research is application of hygiene and sanitation at
Suis Butcher Steak House Setiabudhi Bandung. This research is done based on
some guest comment from customer who comes to Suis Butcher Steak House
Setiabudhi Bandung. This is cause of neglect of food handling that made by
employe. The purpose of this research is for analysis of pre application of
sanitation standard operating procedure (SSOP) at Suis Butcher Steak House
Setiabudhi Bandung. Research method that used in this research is quantitative
method with description and accumulation technique of data is field research
(observation, interview, documentation, questionnaire) and literature research
studi. Questionnaire had given to 26 employe at Suis Butcher Steak House
Setiabudhi Bandung, in particular for food product and food service section.
Analysis technique of data had done with validitas and reliabilitas experiment for questionnaire that observe.
Out of this analysis show that employe’s knowledge of Sanitation Standard
Operating Procedure is 75% and analysis condition of aspects Sanitation
Standard Operating Procedure that applied in di Suis Butcher Steak House
Setiabudhi Bandung is 76.5%.
Application of hygiene and sanitation with Sanitation Standard Operating
Procedure is one of the needed to apply at Suis Butcher Steak House Setiabudhi
Bandung. Sanitation Standard Operating Procedur is a way for prevent cross
contamination, keep cooking process and for apply principle of hygiene and
sanitation.

Keywords


Sanitation Standard Operating Procedure; Personal Hygiene; Food Handling; Food Service; Suis Butcher Steak House Setiabudhi Bandung.

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