Food safety, hygiene, sanitation, and occupational safety training for meatball production: a community service program at bakso arief factory, batu city
DOI:
https://doi.org/10.26905/abdikata.v1i02.17052Keywords:
community service, culinary tourism, food safety, hygiene and sanitation, meatball production, occupational safetyAbstract
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Local culinary products are part of the tourist experience in destination areas; therefore, food safety, hygiene, sanitation, and occupational safety must be strengthened to maintain product quality, service reliability, and consumer trust. This community service program aimed to improve the knowledge, awareness, and initial work practices of production workers at Bakso Arief Factory in Batu City. The program applied a participatory training model consisting of initial observation, partner problem identification, preparation of training media, lecture-dialogue, demonstration of six-step handwashing, equipment sanitation, personal protective equipment (PPE) use, and immediate monitoring. Participants were 20 production workers involved in grinding, mixing, boiling, cooling, storage, and packaging. Evaluation used a 20-item pre-test and post-test instrument covering personal hygiene, food contamination prevention, equipment sanitation, cold storage, PPE, and workplace hazard identification. The results showed that the average score increased from 50.25 to 84.75, representing a 68.66% improvement. The average normalized gain was 0.68, and the paired-sample t-test showed a significant difference between pre-test and post-test scores (t = 13.20; p < 0.001). The program also produced practical outputs, including a sanitation SOP, daily cleaning checklist, PPE poster, training leaflet, and worker compliance monitoring sheet. These outputs support the application of food safety and CHSE-oriented practices in a local culinary production unit. The program indicates that participatory hygiene and occupational safety training can strengthen culinary SMEs in tourism destinations by improving worker competence, product safety, and consumer confidence.
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