THE IMPLEMENTATION OF STANDARD OPERATIONAL PROCEDURES (SOP) HYGIENE & SANITATION IN PASTRY FOOD PROCESSING AT ALANA HOTEL AND CONVENTION CENTER YOGYAKARTA

Abstract

 Abstract. This study aims to determine the implementation of hygiene standards, storage, cooking utensils, food processing and serving SOP in Pastry Food processing at Alana Hotel and Convention Center Yogyakarta. This type of study is descriptive qualitative research. Meanwhile, the data sources in this study include Executive Chef, Sous Chef, Cook Helper, Chef de Partie and Daily Worker. This hotel is located on Jl. Student Army Palace No. KM. 7, Yogyakarta. The methods of this study are interviews, documentation and field observations. The data were obtained by reduction, presented in a descriptive data display and then conclusions are drawn. Furthermore, the method used to obtain data validity uses source triangulation and technical triangulation. Based on the results of the research and discussions carried out, the researchers concluded that the existence of standards for implementing good hygiene and sanitation in pastry kitchens can improve health and cleanliness standards if carried out in accordance with existing procedures. In implementing several aspects of hygiene such as personal hygiene, equipment and environmental hygiene, it is known that the kitchen pastry at The Alana Hotel and Convention Center Yogyakarta has implemented hygiene according to standards. In implementing sanitation, several aspects such as sanitation in the selection and processing of food ingredients, equipment, environment and presentation have also been implemented by the majority of hotel employees. However, it is still necessary to carry out regular evaluations on aspects of food storage because there are still several systems that have not been implemented routinely, such as FIFO (First in First Out) and labeling dates for each product. Keywords: Food Processing, Hygiene, Pastry, Sanitation