Brief Description of Catering Service’s Food and Water Qualities in Soekarno-Hatta International Airport year 2019

  • Jemima Fajarin Putri Universitas Indonesia
  • Suyud Warno Utomo Universitas Indonesia
Keywords: IHR, Food quality, Water quality, Sanitation, Catering service, Aviation


Introduction: As an effort to fulfill International Health Regulations (IHR), Indonesia has the first protection agency to prevent entry or exit of diseases at the border or entrance of the country, the institution named Port Health Office, in which has one of the tasks to test the quality of water and food provided by catering services Group C operating in Soekarno-Hatta International Airport to ensure foods and water provided to passengers are free from health risk. Method: This article uses secondary data analysis of laboratory test results for food and water samples at three catering services providers at Soekarno-Hatta International Airport from January-September 2019. Results: Based on the analysis of the results of testing food and water samples at three catering services providers operating at the International Airport Soekarno-Hatta in 2019, it was found that some food samples served by catering services did not meet food quality standards, due to E.Coli contamination with total colonies >0 colonies/gr. Meanwhile, the results of water quality testing found in several periods the water sources did not meet water quality standards due to odor water conditions and total colonies of coliform bacteria >0 colony/ml. Conclusion: The majority of samples of ready-to-served food and clean water sources from catering services have met the quality requirements of food and drinking water, but there are several samples in several periods did not meet the requirements. Which makes it necessary to improve personal hygiene practices of food handlers and periodic checks on the water treatment system.


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Research Article