<![CDATA[Latar belakang: Infeksi yang terjadi saat seseorang menjalani perawatan medis saat ini menjadi perhatian banyak rumah sakit. Selain faktor resistensi kuman, perilaku petugas medis merupakan faktor risiko yang diduga menyebabkan kejadian tersebut. Perilaku yang dimaksud pada umumnya terkait dengan sanitasi dan higiene pribadi serta aspek keselamatan dan kesehatan kerja (K3). Penelitian ini bertujuan untuk menganalisis perilaku K3 staf instalasi gizi rumah sakit dalam menunjang program Pencegahan dan Pengendalian Infeksi (PPI). Metode: Penelitian dilakukan secara kualitatif dengan teknik observasi dan wawancara mendalam. Informan dipilih dengan teknik purposive dari populasi terjangkau. Informan utama sejumlah 6 orang dan informan triangulasi sejumlah 3 orang. Hasil: Pengukuran suhu tempat kerja menunjukkan bahwa area produksi menunjukkan suhu tertinggi dibanding area pemorsian. Mayoritas informan memiliki pengetahuan dan sikap yang baik terhadap aspek K3 di tempat kerja. Hasil pengamatan menunjukkan bahwa praktik K3 petugas belum dilakukan sesuai standar. Penggunaan APD dan kepatuhan terhadap prosedur yang aman menjadi aspek yang paling banyak teramati. Kesimpulan: Diharapkan institusi rumah sakit dapat melakukan brifing dan evaluasi terarah terhadap pelaksanaan safe food handling dan K3 untuk pencegahan infeksi. Kata Kunci: Infeksi nosokomial, Instalasi Gizi rumah sakit, Lingkungan Kerja, Perilaku K3 Qualitative Study of Safety and Health Behavior of Hospital Food Handler Towards Infection Prevention and Control Program Background: Hospital associated infection was considered as the most common threat for hospitalized patient. Indonesia Ministry of Health's had officially issued the infection prevention program in 2017. Nowadays the implementation was considered to be evaluate facing the new global standard of hospital safety and facility management. This study aimed to analyze health and safety behavior amongs hospital kitchen staff in supporting the Infection Prevention and Control program (IPC). Method: The research was conducted qualitatively by observation and in-depth interview method. Informants were selected using the purposive technique from targeted population. The main informants were 6 people of food handlers and the triangulation informants were 3 people from kitchen head and supervisors. Result: Workplace indoor temperature of production area was 310C. This was relatively high compared to Indonesian Regulation. In-depth interview result indicate that majority of informants have good knowledge and attitude towards personal hygiene and sanitation. The observations showed that some participants did not comply safe operational procedure. The use of PPE and their compliance with safe procedures are the most important observed aspects. Conclusion: It is expected that hospital institutions can conduct routine briefing and make deep evaluation of the safe food handling practice, safety procedure and infection prevention thoroughly. Keywords: Food safety, hospital acquired infections, hospital kitchen, safety behavior]]>
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