The effectiveness of information, education, and communication (IEC) methods on food safety and hygiene among food vendors during Ramadan

Rina Kurniasri Kusumaratna; Aulia Rana Haerani; Nabila Damar Sukma; Almirazada Zhes Putri

doi:10.33024/minh.v7i8.454

Authors

Rina Kurniasri Kusumaratna Fakultas Kedokteran, Universitas Trisakti
Aulia Rana Haerani Fakultas Kedokteran, Universitas Trisakti
Nabila Damar Sukma Fakultas Kedokteran, Universitas Trisakti
Almirazada Zhes Putri Puskesmas Kecamatan Cilandak

DOI:

https://doi.org/10.33024/minh.v7i8.454

Keywords:

Food Safety, Food Traders, Hygiene, Information, Education, and Communication (IEC)

Abstract

Background: During Ramadan 2023, only 4.7% of the 104 snack and food outlets in Jakarta, Indonesia, at the Cilandak District Primary Health Center met hygiene and sanitation standards. The inspections involved supervising cleanliness, implementing HACCP (Hazard Analysis & Critical Control Point), and counseling on the implementation of health and food safety practices.

Purpose: To evaluate the impact of information, education, and communication (IEC) methods on food safety and hygiene practices among street food vendors during Ramadan.

Method: A quantitative design with a quasi-experimental approach, an information, education, and communication (IEC) methods on food safety and hygiene for food vendors during the month of Ramadan consisting of one group. The study had two steps: first, it inspected food outlets before and after an educational intervention using a health environment inspection (eIKL PaJan) form; secondly, it tested food samples using a rapid test. Three outlets were randomly selected from each of the five sub-districts, and the data was analyzed using a paired T-test. The level of statistical significance was set at an alpha level of 0.05.

Results: Fifteen "takjil" snack vendors were evaluated, and most had non-conformity scores. The highest non-conformity scores were due to hand hygiene issues and lack of knowledge about food safety. After the intervention, the mean score of knowledge about safe food handling increased from 57.5 to 75.9, with p<0.001 indicating an increase in awareness of food safety perceptions. Of the fifteen food samples tested, six showed the presence of formalin in the rapid test. However, subsequent testing at the laboratory revealed that the samples were free of formalin.

Conclusion: Our study highlights a significant public health concern: enhancing awareness can bolster the safety, cleanliness, and knowledge of snack food outlet proprietors. This could positively affect the economy, human resource quality, and health through the implementation of food security practices.

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