The Implementation of Hygiene, Sanitation, and Workplace Safety to Enhance the Productivity of MSME Workers

Desak Putu Risky Vidika Apriyanthi; I Gusti Agung Haryawan; Ni Putu Widayanti; Ayu Saka Laksmita W

doi:10.20527/btjpm.v7i2.13980

The Implementation of Hygiene, Sanitation, and Workplace Safety to Enhance the Productivity of MSME Workers

Desak Putu Risky Vidika Apriyanthi, I Gusti Agung Haryawan, Ni Putu Widayanti, Ayu Saka Laksmita W

Abstract

Bumbu Rujak Asli Bali is one of the leading MSMEs in North Denpasar, and it has the advantages of good taste, laboratory testing, and a HALAL certificate. Implementing good hygiene and sanitation is a must that cannot be ignored. Food hygiene supervision starts from the process of selecting food ingredients to the process of serving them. Thus, high-quality food will be safe from damage caused by inappropriate food processes and storage. This activity aims to raise awareness about the importance of hygiene, sanitation, and safety in food processing to improve the quality of food produced. This activity was carried out from September to November 2024 using the Participatory Action Research (PAR) method with the target of workers and owners of Balinese Original Rujak Seasoning UMKM. The evaluation results showed that there was an increase in the knowledge of the participants, as seen from the increase in post-test scores, and the results of scoring the activity evaluation questionnaire found that the average results of the evaluation of activities ranged from a value of 3.7 in the Very Good category. This activity received enthusiasm and positive responses from workers and raised awareness among workers and partners regarding hygiene, sanitation, and workplace safety.

Keywords

Bumbu rujak; Hygiene; Occupational safety; PPE; Sanitation

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References

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DOI: https://doi.org/10.20527/btjpm.v7i2.13980