Overview of food service hygiene and sanitation at islamic boarding schools in Tasikmalaya
DOI:
https://doi.org/10.54957/ijhs.v6i5.2472Keywords:
Food Handler, Food Service Management, Food Safety, Hygiene Sanitation, Islamic Boarding SchoolAbstract
Food service management in Islamic boarding schools (pondok pesantren) plays a crucial role in supporting the nutritional status and health of students; however, suboptimal hygiene and sanitation practices may increase the risk of foodborne disease. This study aimed to describe the hygiene and sanitation of food service management in two Islamic boarding schools in Tasikmalaya in 2025. The study employed a descriptive qualitative design using observation, in-depth interviews, and documentation. Informants consisted of eight food handlers and two nutritionists. Data were analyzed through editing, coding, classifying, verifying, and concluding stages. Results showed that food handler hygiene practices met the standards at 81% in Boarding School A and 91% in Boarding School B. Kitchen sanitation facilities met the standards at 86% in both schools. Location and building conditions met the standards at 75% in Boarding School A and 92% in Boarding School B. The application of the six principles of food hygiene and sanitation met the standards at 78% in Boarding School A and 92% in Boarding School B. Main deficiencies were found in the use of light-colored clothing, gloves, kitchen door design, waste separation, and food storage. It is concluded that hygiene and sanitation practices in both boarding schools largely met the standards, yet improvements are still needed in personal hygiene, facilities, and storage principles.
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