PENERAPAN HYGIENE PENGOLAHAN MAKANAN DAN SANITASI RESTORAN STUDI KASUS RUMAH MAKAN AYAM GORENG SUHARTI, DEWI SARTIKA, JAKARTA TIMUR

Abstract

The purpose of this study was to find out how the food processing at the Suharti Dewi Sartika Fried Chicken Restaurant, East Jakarta, was hygienic and sanitized. The type of examination used is qualitative. Observation, interviews, and documentation are the methods used to gather clues. In addition, the data obtained is processed by first describing the problems that exist in the field and then comparing them with the applicable hygiene and sanitation application requirements. guidelines. In order to improve sanitation and hygiene in restaurants, these evaluations and guidelines should be carried out and implemented