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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.

Food safety is an important issue in the prevention of food-borne diseases because contaminated food can cause diseases such as diarrhea, typhoid fever, and food poisoning. Snack food vendors, as direct food handlers, have an important role in maintaining food hygiene and sanitation. Research Objective: To know the description of the sanitary hygiene behavior of snack food vendors in Jakabaring Sport City, Palembang City in 2025. Research Methods: This type of research is descriptive research. The population in this study is all snack food traders around the Jakabaring Sport City lake, Palembang City. The sample in this study was 36 people. The data collection tool is the questionnaire sheet. Data analysis was carriedout by univariate analysis. Research Results: The results of this study show that the characteristics of respondents based on gender are male (25.0%) and female (75.0%), young age < 47 years old (41.5%) and old age ≥ 47 years old (51.8%), the last education of elementary and junior high school is (52.8%) and high school-college (47.2%). Respondents' knowledge was not good (66.7%) and good (33.3%),respondents' attitudes were negative (36.1%) and positive (63.9%), respondents' actions were not good (55.6%) and good (44.4%). Conclusion: Although most traders have a positive attitude towards sanitation hygiene, the low knowledge and inappropriate actions indicate the need for regular education and supervision efforts to improve sanitation hygiene behavior among snack food traders.  

The knowledge and attitudes of food handlers are pivotal in fostering proper hygiene practices; however, not all individuals grasp and implement the requisite standards. The aim of this study is to examine the correlation between knowledge and attitudes regarding the behavior of food handlers in the context of hygiene and sanitation practices at Muhadi Setiabudi University. The study uses an observational methods. The research design used was cross-sectional in nature. A total of 59 food handlers were selected for the study, all of whom fulfilled the established criteria. The sampling method employed was purposive sampling. The findings indicate that 26 individuals, representing 44.1%, demonstrated a commendable level of knowledge, while 33 individuals, or 55.9%, exhibited a lack of knowledge. Furthermore, 54 individuals, accounting for 91.5%, displayed a positive attitude, in contrast to 5 individuals, or 8.5%, who showed a negative attitude. Additionally, 26 individuals, corresponding to 44.1%, engaged in commendable behavior, whereas 33 individuals, or 55.9%, were characterized by poor behavior. The Chi-square test revealed a relationship between knowledge and behavior, indicated by p > 0.05 (p = 0.809), and between attitude and behavior, evidenced by p < 0.05 (p = 0.848). No correlation exists between knowledge and attitudes regarding food handler behavior.

One of the nutritional problems that occur in children under five is stunting, also known as chronic nutritional problems due to insufficient fulfillment for long periods of time. A child under five is considered to have stunted nutritional status if his height is less than minus two median standard deviations of the World Health Organization (WHO) growth standards. Stunting is caused by direct causes, namely nutritional intake, infectious diseases, exclusive breastfeeding, indirect causes, namely sanitation, education, parental knowledge, income, number of family members, resources, technology, and the environment. This study aims to determine the factors that affect the incidence of stunting. This study aims to determine the factors that affect the incidence of stunting. This type of research is observational research analytic case control approach. The research samples were 49 stunted children (case Group) and 49 children without stunting (control group) in the working area of Bukit Gadeng Public Health Center, Bahagia District, South Aceh Regency, Aceh province. The Data were analyzed by performing Chi-square analysis test and the value of (OR) Odds ratio. The results showed a significant value of maternal knowledge (p-value=0.00); (OR=72.45), environmental sanitation hygiene (p-value=0.001); (OR= 2.14), history of exclusive breastfeeding (p-value=0.00); (OR= 19.37), history of infectious diseases (p-value=0.064); (OR= 3.45). Conclusion maternal knowledge, environmental sanitation hygiene, and history of exclusive breastfeeding affect the incidence of stunting and infectious disease history does not affect the incidence of stunting in the Bukit Gadeng Public Health Center, Bahagia District, and South Aceh Regency. Knowledge, sanitation hygiene, and Exclusive, breastfeeding, affect the incidence of stunting and infectious disease does not affect the incidence of stunting in the Bukit Gadeng Public Health Center, Bahagia District, and South Aceh Regency.

The Baseball Food Court is one of the facilities provided by Surabaya State University to meet the food needs of campus residents at Surabaya Ketintang State University. Food contamination can occur in the Food Court environment if food is not processed properly and in accordance with food sanitation hygiene guidelines and can threaten public health. This research aims to determine the relationship between knowledge and attitudes and the sanitation hygiene behavior of food handlers at the UNESA Ketintang Baseball Food Court. This research is a quantitative study with a cross sectional design with a sample size of 20 people. The respondents in this study were food handlers at the UNESA Ketintang Baseball Food Court. The data analysis used in this research was the Chi Square Test. The results of this study show that there is a relationship between knowledge and behavior of food handlers with a p-value of 0.001 and there is a relationship between attitudes and behavior of food handlers with a p-value of 0.007. The conclusion of this research is that food handlers at the UNESA Ketintang Baseball Food Court already have good sanitation knowledge, attitudes and hygiene behavior. So it is recommended that food handlers at the UNESA Ketintang Baseball Food Court continue to maintain and be able to improve their knowledge, attitudes and food sanitation hygiene behavior so that they remain in a good category.

Two important factors in preventing foodborne illness are food hygiene and sanitation. These efforts can reduce the risk of bacterial contamination of food. Some examples of hazardous materials in food are plastics, metals, borax, formalin, insecticides, and banned food additives such as benzoic acid, ascorbic acid, lactic acid, and citric acid. The objective of this outreach is to increase knowledge about food safety and how to manage it. The method of counseling to the general public includes coordination with the head of the RT, providing materials, giving pre- and post-tests, and evaluating activities carried out at the RT head's house on June 1, 2024 at 16.00-17.30. The results of this activity were an increase in pre and post-test scores on questions regarding storage temperature and the main purpose of food storage, from 50 to 70 and 95 to 100. The conclusion of this counseling is that there is an increase in housewives' knowledge about food safety on a household scale. Suggestions for further counseling are to increase the number of targets so that more housewives understand the importance of household-scale food safety.

Food sanitation hygiene is an effort to control all physical and biological factors that may cause health problems. Food is in accordance with the standards, so good hygiene and sanitation is needed. The purpose of this study was to determine the relationship between knowledge and length of work on the hygiene behavior of processing workers at the Nutrition Installation of RSUD Ir. Soekarno Sukoharjo. This type of research is analytic observational with a cross sectional approach. The sample of this study were food handlers at the Nutrition Installation of RSUD Ir. Soekarno Sukoharjo as many as 20 people with total sampling technique. Hygiene knowledge was obtained by interviewing using a questionnaire and hygiene behavior was obtained by observing using the behavior observation form. The analysis of the relationship between knowledge and hygiene behavior of food handlers used the Spearman Rank test and the relationship between length of work and hygiene with food handlers used the Chi Square test. The results showed that the relationship between knowledge and hygiene behavior of food handlers obtained a P value = 0.412 and the relationship between length of work and hygiene behavior of food handlers obtained a P value = 0.430. Conclusion There is no relationship between knowledge and length of work with the hygiene behavior of food handlers at the Nutrition Installation of RSUD Ir. Soekarno Sukoharjo.  

Based on data from the Jambi Provincial Health Office in 2021 drinking water depots that meet health requirements have not reached the target of 92.6% of the 100% target. Sanitary hygiene is an effort made to control the risk factors for contamination of drinking water. The purpose of this study was to find out the relationship between knowledge, attitudes, and training with the implementation of sanitation hygiene at the drinking water depot in the working area of ​​the Kenali Besar Health Center in 2022. This research uses a quantitative research design with a cross-sectional research design. The research was conducted in the working area of ​​the Kenali Besar Health Center in August-February 2023. The population and samples of this study were 51 employees of the Kenali Besar Health Center (DAMIU) in the Work Area of ​​the Kenali Besar Health Center. The results of the study showed that the application of sanitation hygiene was in the proper category (52.9%). The statistical test results showed that the variables were knowledge (p=0.000 <0.05), attitude (p=0.000 <0.05), and training (p=0.01 <0.05). Concusion, there is a relationship between knowledge, attitudes, and employee training with the application of sanitary hygiene at refill drinking water depots (DAMIU) in the Working Area of ​​the Kenali Besar Health Center