Anjar Ruspita Sari, Putri Rousan Nabila, Fajar Budi Lestari, Febri Ariyanti, Rochmad Hidayat, Singgih Utomo, Achmad Yoga Sundava, Nara Husnal Aufa

Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta

Introduction

Hygiene principles training for rural food smes in kaliagung village, kulon progo, d.i. Yogyakarta. Empowering rural food SMEs in Kaliagung Village, Kulon Progo, this training significantly improved food hygiene, sanitation, and safety knowledge, based on SNI standards.

Abstract

Small and Medium Enterprises (SMEs) operating within rural communities frequently encounter significant hurdles in the effective implementation of food hygiene and sanitation protocols. This struggle is largely attributable to limited financial resources and a critical deficit in fundamental food safety knowledge. A critical gap exists in the understanding of relevant food safety legislation, which often results in non-compliance with significant implications for regulatory enforcement. In response to this pervasive need, a targeted training intervention was developed and executed for food SME operators in Kaliagung Village. The objective of the training was to empower participants by equipping them with the general principles of food hygiene and sanitation. The training employed an interactive methodology, strategically blending theoretical presentations with practical, site-specific self-assessments. The program was rigorously designed based on the Indonesian National Standard (SNI) CAC/RCP 1:2011, focusing on five critical domains: environmental sanitation, facility hygiene, personal hygiene, process control, and record-keeping. The effectiveness of the program was evaluated using pre- and post-training assessments to quantify changes in participants' knowledge and comprehension. The evaluation demonstrated a positive and substantial impact, with the average participant score on food hygiene knowledge increasing from 3.5 to 4.85 (using 5 scale). This statistically reflected increase in the average score validates the utility of the training activity. In conclusion, this program highlights the critical role of structured training in enhancing food safety practices within rural communities. By providing practical, standards-based knowledge, such interventions are vital for fostering a safer and more compliant food industry landscape in these key areas.

Review

The study "Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta" addresses a highly pertinent issue: the challenges faced by rural Small and Medium Enterprises (SMEs) in implementing food hygiene and sanitation protocols due to resource limitations and knowledge deficits. The authors correctly identify a critical gap in understanding food safety legislation, leading to non-compliance. In response, a targeted training intervention was developed for food SME operators in Kaliagung Village, aiming to enhance their foundational knowledge in food hygiene and sanitation. The methodology employed for this training intervention appears robust and well-considered. It strategically combined theoretical presentations with practical, site-specific self-assessments, fostering an interactive learning environment. Crucially, the program design was rigorously aligned with the Indonesian National Standard (SNI) CAC/RCP 1:2011, focusing on five essential domains: environmental sanitation, facility hygiene, personal hygiene, process control, and record-keeping. The effectiveness of the program was quantifiably assessed through pre- and post-training evaluations, a suitable approach for measuring immediate knowledge acquisition. The results of the evaluation demonstrate a significant and positive impact, with participant knowledge scores on food hygiene increasing substantially from an average of 3.5 to 4.85 on a 5-point scale. This statistically reflected improvement clearly validates the immediate utility and effectiveness of the training activity in enhancing participants' comprehension. While the study successfully highlights the critical role of structured, standards-based training in boosting knowledge within rural communities, future research could benefit from exploring the long-term sustainability of these knowledge gains and their translation into actual, consistent changes in food safety practices and compliance within the SMEs. This would further solidify the broader impact of such vital interventions.

Full Text

Comments

You need to be logged in to post a comment.