Study Of Germ Numbers In Washing Tableware With Soaking Technique On Food Traders In Kelun Village, Madiun City
Downloads
The purpose of this study was to determine and analyze the study of germ numbers in washing tools and soaking techniques in food traders in the Kelun village of Madison City. The method used in this research is descriptive, with a cross-sectional design. The population in this study were all food traders in Kelun Village; the type of sample used in this research was nonprobability sampling. The results showed that a comparative study of the number of germs based on the washing technique of cutlery of food traders in Kelun Village, Madiun City, showed that traders who used washing techniques through immersion had an average number of germs of 1.33 with a percentage of 100% not meeting the requirements. This study has implications for increasing awareness and knowledge of food vendors regarding the importance of effective washing techniques to maintain the cleanliness of cutlery. This study also emphasizes the need for education and training for food vendors on more hygienic washing methods, such as the use of running water and proper drying.
Copyright (c) 2024 Siska Meilinda, Zaenal Abidin, Pipid Ari Wibowo
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC-BY-SA). that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
