PENERAPAN 6 LANGKAH CUCI TANGAN TERHADAP KEPATUHAN HAND HYGIENE PADA PRAMUSAJI DI RUANGAN KUANTAN RUMAH SAKIT JIWA TAMPANPROVINSI RIAU
Abstract
Background: Hand hygiene is an essential step in preventing nosocomial infections, especially in hospital environments. Food servers, as personnel who interact directly with patients, play a crucial role in maintaining food safety through good hand hygiene practices. However, low compliance with WHO-standard handwashing procedures is still frequently found.Objective: To analyze the effect of implementing the 6-step handwashing technique on improving hand hygiene compliance among food servers in the Kuantan Room of Tampan Psychiatric Hospital, Riau Province.Methods: This research used a quantitative method with a one-group pretest-posttest experimental design. The subjects were two food servers who were observed over three days during the intervention period. Data collection was conducted using a KAP (Knowledge, Attitude, Practice) questionnaire and direct observation of hand hygiene practices.Results: The pretest results showed that the food servers' hand hygiene compliance was in the moderate category (needs intervention). After conducting the intervention through education and demonstration of the 6-step handwashing technique, the posttest results showed a significant improvement to the very good (optimal) category in the aspects of knowledge, attitude, and practice.Conclusion: The implementation of the 6-step handwashing technique effectively increases hand hygiene compliance among food servers. This intervention can serve as a strategy for improving food service quality in hospitals and preventing cross-infection.
Keywords
Hand Hygiene, Food Servers, 6-Step Handwashing, Compliance, Hospital
References
- Assidiq, A.S. et al. (2019) ‘Pengetahuan, Sikap Dan Personal Hygiene Tenaga Penjamah Makanan Di Ruang Pengolahan Makanan’, Jurnal Gizi Prima (Prime Nutrition Journal), 4(2), p. 81. Available at: https://doi.org/10.32807/jgp.v4i2.135.
- Fitriani, R.. et al. (2023) ‘Pengetahuan Food Safety di Kalangan Staf Pelayanan Gizi di Rumah Sakit : Literature Review’, Health Information : Jurnal Penelitian, 15(2), pp. 1–8.
- Fitriani, Rondhianto and Ismara, K.I. (2024) ‘Pengaruh Sikap dalam Membentuk Niat Perilaku Hand hygiene pada Perawat di Rumah Sakit’, ARTERI: Jurnal Ilmu Kesehatan, 5(2), pp. 17–25.
- Fung, F., Wang, H. S., & Menon, S. (2018). Food safety in the 21st century. Biomedical journal, 41(2), 88-95.
- Makhfirah, N. and Hadi, A. (2024) ‘Edukasi hygiene sanitasi peralatan terhadap peningkatan pengetahuan tenaga penjamah makanan pada Instalasi Gizi di Rumah Sakit Meuraxa Banda Aceh’, SAGO gizi dan kesehatan, 5 (2), pp. 556–562.
- Nurmayunita, H., & Hastuti, A. P. (2018). Penerapan Model Perilaku Perawat tentang Hand Hygiene Berbasis Teori of Planned Behaviour dan Kepatuhan Perawat Melakukan Hand Hygiene 5 Moment 6 Langkah. Jurnal Hesti Wira Sakti, 6(2), 1–11.
- Nurmawati, S., Prodjosoewojo, S., Chairunnisa, N. H., Djauhari, H., & Alisjahbana, B. (2019). Faktor risiko penyebab foodborne disease pada siswa SD. Jurnal Sistem Kesehatan, 4(4).
- Sari Meilina. 2018. “Analisis Implementasi Prinsip Hygiene Sanitasi Makanan Di Instalasi Gizi Rumah Sakit Ibu Anak Mutiara Bunda Tangerang Tahun 2018”. Repository Esa Unggul. Diakses pada 14 Oktober 2021.
- Sinanto, R.A. and Djannah, S.N. (2020) ‘Jurnal Kesehatan Karya Husada (JKKH), Vol. 8 (2) 2020’, Sinanto, Rendi Ariyanto Djannah, Sitti Nur, 8(2), pp. 19–33.
- Ummah, M.S. (2019) ‘Hand Hygiene’, Sustainability (Switzerland), 11(1), pp. 1–14. Available at: http://scioteca.caf.com/bitstream/handle/123456789/1091/RED2017-Eng-8ene.pdf?sequence=12&isAllowed=y%0Ahttp://dx.doi.org/10.1016/j.regsciurbeco.2008.06.005%0Ahttps://www.researchgate.net/publication/305320484_SISTEM_PEMBETUNGAN_TERPUSAT_STRATEGI_MELESTARI.