Pelatihan Higiene dan Sanitasi Penjamah Makanan bagi Relawan SPPG Jayasari Cimarga dalam Mendukung Program Makan Bergizi Gratis (MBG)

Ucu Wandi Somantri; Heny Sasmita; Erma Noor Wahyuningsih; Moh Fariz Natanegara Putra

doi:10.55606/detector.v4i3.6614

Authors

Ucu Wandi Somantri Universitas Mathla’ul Anwar
Heny Sasmita Universitas Mathla’ul Anwar
Erma Noor Wahyuningsih Universitas Mathla’ul Anwar
Moh Fariz Natanegara Putra Universitas Mathla’ul Anwar

DOI:

https://doi.org/10.55606/detector.v4i3.6614

Keywords:

Food Handler Hygiene, Food Safety, Food Sanitation, Free Nutritious Meal Program (MBG), Kitchen Volunteers

Abstract

The Free Nutritious Meal Program (MBG) is one of the government initiatives to improve the nutritional status of school-aged children by providing nutritious meals regularly. The success of this program is not only determined by the nutritional value of the food but also by food safety, which is influenced by the implementation of hygiene and sanitation principles during food processing. Food handlers and kitchen volunteers play an important role in maintaining the quality and safety of the food served. This community service activity aimed to improve the knowledge and skills of kitchen volunteers regarding food handler hygiene and sanitation in supporting the implementation of the MBG program. The activity was conducted at the MBG kitchen in Jayasari Village, Cimarga District, Lebak Regency, involving 47 volunteers and food handlers. The methods used included lectures, discussions, demonstrations, and practical simulations related to personal hygiene, equipment sanitation, and safe food processing procedures. Evaluation was carried out through pre-test and post-test to measure participants’ knowledge improvement. The results showed a significant increase in knowledge. Before the training, 66% of participants were in the poor category and 34% were in the moderate category. After the training, most participants were in the good (57.4%) and very good (29.8%) categories. Participants also demonstrated behavioral changes in implementing hygiene practices during food processing activities. This technical guidance activity proved effective in improving volunteer capacity and supporting the implementation of a safe, hygienic, and high-quality MBG program.

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