Food Hygene Principles On Processing Practices Course At Vocational High School Culinary Major

DOI

10.2991/iconhomecs-17.2018.4How to use a DOI?

Keywords

food hygene principles, processing practices, culinary students vocational school

Abstract

Food safety namely the release of food from contamination, is the main thing and important to note. In order to produce food that is safe to eat, one of them is to pay attention to the principles of food hygiene during food processing practices. This study aims to examine the implementation of the principles of food hygiene on the learning of processing practices carried out in the In Vocational High School of Culinary Skill Program. The principles of food hygiene studied include: (1) personal hygiene; (2) selection of foodstuffs; (3) Food storage; (4) Processing; (5) Storage of processed food; (6) Transportation; and (7) Service. The population in this study is the students of class XI SMK Culinary Expertise Program In Malang Raya. The sample size is 204 students, the sample is taken using proportional random sampling. The result of descriptive analysis showed that the students' behavior in implementing the principles of food hygiene 89.2% included in the category very well with the average of 3.89. The results of the analysis of each variable include: (1) Personal hygiene 84.3% included in very good category with average 3,84; (2); Selection of 83.8% material included in very good category with average 3,84; (3) Storage of 68.1% material included in very good category with mean 3.58; (4) Processing 69.6% included in very good category with average 3,67; (5) Storage of processed food 64.2% included in very good category with average 3,64; (6) Transportation is categorized as either 3.52; (7) The service of 76.0% included in very good category with a mean of 3, .76. Theresults of this study can be used as an entry for schools, as it is important to improve food safety practices for students in schools.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Teti Setiawati
AU  - Eddy Sutadji
AU  - Djoko Kustono
AU  - Luthfiyah Nurlaela
PY  - 2017/09
DA  - 2017/09
TI  - Food Hygene Principles On Processing Practices Course At Vocational High School Culinary Major
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 17
EP  - 21
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.4
DO  - 10.2991/iconhomecs-17.2018.4
ID  - Setiawati2017/09
ER  -