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Iced tea is a popular beverage due to its accessibility and affordability. However, poor hygiene and sanitation practices can lead to contamination by pathogenic microorganisms such as Escherichia coli, which can potentially cause foodborne diseases. Sanitation practices, including cleanliness of vendors, equipment, and processing facilities, play a crucial role in ensuring the safety of beverages consumed by the public. The research method used was a quantitative study with an observational analytical design using a cross-sectional approach. Total sampling was used, with 21 iced tea vendors as the sample. The independent variable in this study was sanitation hygiene, while the dependent variable was Escherichia coli bacterial contamination in iced tea. The results of the study conducted on 21 respondents showed that iced tea drink sellers with qualified sanitation hygiene practices with a total of 10 respondents, 8 samples of iced tea drinks were negative for Escherichia Coli and 2 samples of iced tea drinks were positive for Escherichia Coli. While iced tea drink sellers who did not meet the requirements for sanitation hygiene practices were 11 respondents, with 11 samples of iced tea drinks positive for Escherichia Coli bacteria. After being analyzed using the IBM SPSS Statistics 24 Application, a p-value of 0.000 (<0.05) was obtained, so H1 was accepted, it was concluded that there was a relationship between sanitation hygiene and Escherichia Coli bacterial contamination of iced tea drinks. Based on the description above it can be concluded that the low sanitation hygiene practices carried out by iced tea drink sellers can increase the risk of Escherichia Coli bacteria contamination in drinks and will affect the quality and safety of drinks that will be consumed by the public.

Stunting remains one of the major chronic nutritional problems in Indonesia, including in Oesapa Village, Kelapa Lima District, Kupang City, East Nusa Tenggara Province. This condition is not only caused by inadequate nutritional intake but is also closely related to chronic infections resulting from poor hygiene and sanitation, particularly intestinal parasitic diseases. To reduce the risk of parasitic infections and improve children’s nutritional status, preventive efforts through education and health promotion are essential.This community service activity aimed to increase public awareness and knowledge, especially among parents and caregivers of stunted children, regarding the importance of maintaining hygiene and sanitation to prevent intestinal parasitic diseases. The methods used included participatory approaches such as interactive lectures, group discussions, and practical demonstrations of clean and healthy living behavior (PHBS), food hygiene, clean water management, and household waste disposal. Evaluation was conducted using pre-test and post-test instruments to measure changes in participants’ knowledge.The activities, carried out from May to September 2025 in Oesapa Village, showed a significant improvement in community understanding of hygiene and sanitation practices. Participants demonstrated greater commitment to maintaining environmental cleanliness and adopting healthier daily behaviors. Continuous educational efforts and multisectoral support are needed to help reduce the prevalence of stunting in the region

The application of food hygiene and sanitation principles is an important aspect in ensuring the quality of nutritional services in hospitals. Low compliance of kitchen staff in maintaining hygiene is often caused by a lack of supervision, motivation, and limited supporting facilities. This study aims to determine the effect of education on compliance with the application of food hygiene and sanitation and its contributing factors in the Nutrition Installation of Hospital X through an internship activity conducted in July–October 2025. The research method used a quasi-experimental model with a one-group pretest-posttest and a mixed methods approach. The research subjects were seven kitchen staff, with two of them being interviewed in depth via voice recording. Data collection was carried out through initial observations, compliance checklists, and recorded interviews at the pretest and posttest stages. Educational interventions were carried out through counseling, routine briefings, and mentoring in the six-step handwashing practice according to WHO guidelines. Data analysis was carried out using descriptive quantitative and thematic qualitative methods. The results showed an increase in staff compliance after being given education, seen from changes in behavior in washing hands properly, using personal protective equipment, and maintaining cleanliness of the work area. Based on pretest interview results, low compliance was caused by a lack of supervision due to the lack of accreditation, infrequent monitoring, the misperception that visibly clean hands were safe enough, and limited water supply due to the shared drain with the hospital laundry. Following the educational intervention, posttest results showed improved compliance compared to baseline.

Limited sanitation facilities among street vendors, particularly those selling meatballs, chicken noodles, and porridge, often pose a problem that impacts food safety. One common practice is repeatedly washing bowls and spoons with just a bucket of water, followed by drying the utensils with a cloth. This contaminated water can transmit pathogenic microorganisms that cause foodborne illnesses, increasing the risk of health problems for consumers. This problem requires a practical solution that street vendors can implement, taking into account limited space, mobility, and operational costs. This community service activity used a pre-experimental design method with a simple technological engineering approach to improve the sanitation of tableware. The innovation developed was a portable bowl washer made from used mineral water gallons, modified to be mobile, efficient, and water-efficient. The manufacturing process included design, assembly, testing, and evaluation with street vendors. Success was measured by observing the level of cleanliness of the tableware before and after use, as well as assessing the level of satisfaction and ease of use by the vendors. The results showed that the implementation of this portable sanitation device increased the effectiveness of tableware washing, reduced the repeated use of dirty water, and minimized the risk of cross-contamination. Partnering vendors stated that the device is practical, lightweight, and doesn't disrupt their sales activities. They hope this innovation will be replicated by other vendors and that local governments will consider implementing it as a standard for mobile food sanitation. This effort will not only improve the hygiene of eating utensils but also contribute to preventing foodborne illnesses in the community.

Pempek is a traditional Indonesian food that is widely loved by people because of its delicious taste and easy availability in various regions, especially in coastal areas. However, although pempek is made from ingredients that are generally safe for consumption, the unhygienic production process has the potential to cause contamination by pathogenic bacteria. The process of making pempek involves many hands, unsterile processing, and inadequate storage can increase the risk of bacterial proliferation, especially in food served by street vendors. This study aims to identify the presence of pathogenic bacteria in pempek sold by street vendors around the campus environment. By using sample dilution methods, inoculation onto Nutrient Agar (NA) media, as well as colony morphology differentiation and Gram staining, this study successfully identified several pathogenic bacteria that have the potential to harm health. The bacteria found included Staphylococcus sp., known as a pathogen causing food poisoning, E. coli which can cause gastrointestinal disorders, and Pseudomonas sp. which can cause skin and respiratory infections. Based on the results of this study, it is important for local food producers to maintain cleanliness and ensure hygienic production processes so that the food sold is safe for consumption. Furthermore, food quality monitoring by authorities and education for producers on the importance of hygiene in food preparation need to be strengthened to prevent the risk of foodborne illnesses. Furthermore, regular inspections of food sold by street vendors are crucial to ensure it is free from harmful microbial contamination. Implementing proper sanitation procedures at every stage of pempek production, from selecting raw materials to serving, can minimize the risk of microbial contamination.

This study aims to measure the understanding of STIEPAR Yapari students regarding the training material on the importance of cleanliness in the cooking process. This training is given as part of strengthening student competencies in the field of tourism and hospitality, especially in the aspect of food sanitation. The method used was a quantitative survey with the distribution of questionnaires to the training participants. The results of the study showed that most students have a good level of understanding of hygiene materials, including the importance of washing hands, maintaining cooking utensils, and managing foodstuffs hygienically. These findings confirm that the training is effective in raising awareness of the importance of cleanliness as part of operational standards in the culinary and hospitality industry. This understanding also supports the creation of safe and quality food services. It is hoped that similar training can be carried out on an ongoing basis to strengthen student professionalism.

Personal hygiene plays a significant role in food contamination, influenced by several factors including the cleanliness of eating utensils. The human body can be a source of contamination, especially when hygiene is not maintained properly, leading to the contamination of food and utensils. Contamination is not only derived from food and water sources but also from unsanitary eating equipment. In Indonesia, regulations have been established under the Minister of Health Regulation No. 1096/Menkes/SK/VI/2011 concerning hygiene and sanitation requirements for food service providers. This study aims to assess the personal hygiene of ready-to-eat food handlers in Latta Village, Teluk Ambon Baguala District. The research is descriptive in nature, using interviews and observations. The study population consisted of 22 ready-to-eat food vendors, with a sample of 5 vendors selected. The results showed that all five food handlers (Vendors I to V) did not meet the hygiene requirements according to the Ministry of Health Regulation No. 1096/Menkes/Per/VI/2011, with a contamination level of 0 CFU. This indicates that the personal hygiene of the five food handlers in Latta Village, Teluk Ambon Baguala District, does not meet the required standards.

Aspects of environmental sanitation and hygiene at the Soda Water Bath tourism object still do not meet operational standards in terms of the environment of the tourist attraction, food and drink and there is a lack of knowledge about environmental hygiene and sanitation at the tourist attraction. This research aims to obtain an overview of the implementation of sanitation facilities in public baths in the Tarutung Soda Water Baths tourist attraction area. The research method used is descriptive with a qualitative approach. Data collection techniques include observation, in-depth interviews, and documentation with data analysis techniques in the form of data reduction, data presentation, and drawing conclusions. The results of this research indicate that the management of sanitation facilities at the Tarutung soda water baths is still very poor and needs improvement to ensure environmental cleanliness. The environmental sanitation management techniques implemented by the management start from inadequate planning and maintenance, lack of provision of rubbish bins in the tourist area, lack of cleanliness in the bathroom area resulting in an unpleasant odor in the area near the bath, lack of a special room for changing clothes. for tourists, as well as food sanitation that still does not meet standard food sanitation requirements. The author hopes that the management of the Soda Water Baths tourist attraction can improve the condition of the tourist attraction's sanitation facilities, so that paying attention to cleanliness will create comfort for visitors, because the better the sanitation facilities at a tourist attraction, the higher the level of comfort for tourists.

Stunting is a chronic nutritional problem that is influenced by various factors, such as socio-economic conditions, the mother's nutritional status during pregnancy, and lack of nutritional intake for babies. One of the main causes of stunting is inadequate nutrition. Health education related to stunting prevention (scoring) plays a significant role in increasing teenagers' knowledge and attitudes to prevent stunting, ensuring nutritious food intake, and promoting clean lifestyles by maintaining environmental sanitation and cleanliness to address the stunting issue. Purpose: The purpose of this study is to determine the effect of the stunting risk alert health education package (scoring) on adolescents' knowledge and attitudes in preventing stunting in SMA Negeri 1 Mranggen. Method: This research used a quasi-experimental method with a control group using a pre-test, intervention, post-test design. The sample consisted of teenagers from SMA Negeri 1 Mranggen, with a total of 48 respondents who were divided into a control group and an intervention group using simple random sampling. Data were obtained by having the respondents complete a questionnaire before and after the intervention, and then analyzed using bivariate and univariate sample tests. Results: The results showed a significant difference between the pre-test and post-test in the level of adolescent knowledge about stunting disease and adolescents' attitudes toward stunting before and after the intervention. There was also a noticeable difference between the intervention group and the control group. Conclusion: The stunting risk alert health education package (scoring) has a significant effect on adolescents' knowledge and attitudes in preventing stunting.

Background:Supplemental Feeding (PMT) is an activity of providing food in the form of safe and quality snacks along with other supporting activities by considering aspects of food quality and safety. There are two types of supplementary feeding, namely supplementary recovery feeding and supplementary counseling (PMT). Supplemental feeding (PMT) of local food is one of the strategies for handling nutritional problems in toddlers. The PMT activity needs to be accompanied by nutrition and health education for behavioral change, for example with support for breastfeeding, education and counseling on feeding, cleanliness and sanitation for families. Nutritional status is a state of the body as a result of food consumption and use of nutrients, where nutrients are needed by the body as a source of energy, growth and maintenance of body tissues, and regulators of body processes. Nutritional status is greatly influenced by nutritional intake. Objective: To determine the effect of providing local supplementary feeding (PMT) on the nutritional status of toddlers aged 12-59 months. Method: This type of research uses quantitative research using a pre-experimental design pretest-posttest research design. Results: Based on the results of the study, it was shown that a p-value of 0.41 (> 0.05) was obtained. Conclusion: Provision of Local Supplementary Food (PMT) Has No Relationship with Toddler Nutritional Status at UPTD Siriwini Health Center. Suggestion: It is expected that mothers who have toddlers pay more attention to the growth and development of toddlers.

This research was motivated by several problems, namely, employees' health conditions, use of uniform, food processing and conditions of premises and equipment. The aim of this r esearch is to analyze hygiene and sanitation in food processing in the kitchen of the Hotel Rangkayo Basa Padang.  This type of research is descriptive qualitative. The type of data used in this research is primary data, namely data obtained from interviews, observation and documentation. Data collection techniques in this research are interviews, observation and documentation. The research instrument used in the research was observation using Aiken V. The results of this research indicate that the analysis of hygiene and sanitation in food processing in the kitchen of the Hotel Rangkayo Basa Padang still needs some evaluation in hygiene and sanitation in food processing. Regarding personal health, personal hygiene, cleanliness of uniforms, employees are expected to have a health check at least once a year, maintain personal hygiene such as cutting their hair and wearing gloves and to be able to wear brightly colored uniforms. Then the equipment storage is still not up to standard and the cleanliness of the equipment is appropriate because there is already a place to wash the equipment and it is washed using a special liquid.

Food sanitation hygiene is an effort to control factors in places, equipment, people and food ingredients that can or may cause health problems, disease or food poisoning. The aim of this research is to determine the Hygiene and Sanitation of Hospital Food according to PERMENKES No.1096/Menkes/Per/VI/2011 Concerning Jasaboga Sanitation Hygiene in Hospitals. This research uses a qualitative approach that describes the problem and focuses on the research. This research carried out in-depth interviews with 5 informants. This research was conducted in the hygiene and sanitation unit at Hospital. Collecting data by conducting observations, interviews, document analysis and documentation. Based on research results related to SOP Hygiene and Food Sanitation are appropriate, Selection of Food Ingredients is appropriate, Storage of Food Ingredients is appropriate, Food processing is still not appropriate where the cooking utensil storage rack is not closed to protect it from vectors, Storage of Finished Food Ingredients is appropriate, Serving The food is still not in accordance with the Regulation of the Minister of Health of the Republic of Indonesia No.1096 of 2011 because it uses wooden tables which are only covered with plastic. Suggestions for the Hospital for the environmental health unit are to provide cooking utensil storage racks with covers so that they can be protected from vectors and for the Environmental Health unit, it is hoped that the serving table should be replaced with a table made from stainless steel.