Food Poisoning Prevention Efforts at Hotel Tentrem Yogyakarta; Effective Procedures and Actions

Abstract

This study aims to identify and analyze the most effective procedures and preventivemeasures in an effort to prevent food poisoning cases at the Tentrem Hotel Yogyakarta.The methodology used in this study includes direct observation of the food processingand serving process, interviews with hotel staff including chefs and kitchen managers,and analysis of documents related to food safety standard operating procedures (SOPs)applicable at the Tentrem Hotel Yogyakarta. The analysis technique in this study uses theMilles and Hubberman (1994) approach consisting of data reduction, data presentation,and drawing conclusions. The results of the study indicate that the implementation ofstrict hygiene protocols, such as washing hands before handling food, using personalprotective equipment and cleaning kitchen equipment regularly, is very important inpreventing food contamination. In addition, regular training for staff related toknowledge of food safety and strict supervision of the food supply chain are alsoimportant factors in maintaining the quality of the food served. Proper monitoring offood storage and cooking temperatures can prevent the growth of harmful bacteria.Furthermore, the implementation of the Hazard Analysis and Critical Control Points(HACCP) system consistently and comprehensively is a key factor in reducing the risk offood poisoning at Hotel Tentrem Yogyakarta. Thus, this study concludes that thecombination of strict hygiene procedures, regular employee training, effectivesupervision, and comprehensive implementation of the HACCP system can increase theeffectiveness of food poisoning prevention efforts. This contributes significantly tomaintaining the quality, safety, and customer confidence in the food services served atHotel Tentrem Yogyakarta, as well as ensuring a safe and enjoyable stay experience forguests.