MANAGEMENT OF FOOD PROVIDER (CATERING) SERVICE IN MEDAN CITY

Abstract

Various food processing methods have been implemented in catering management including Plan, Do, Check, Act (PDCA), Quality Management System and Food Safety, and Hazard Analisys and Critical Control Point (HACCP) with the aim to maximize the results of food processing in a good way from the meaning of food hygiene. and food safety. This study aims to determine the description of the management system of food service providers in the Medan City, Indonesia by using a qualitative approach which describes the actual conditions based on the observation and distribution of questionnaires to 15 catering businesses in the city of Medan. The results showed that the management of catering in general runs as it is as comfortable as catering managers carry out their activities. Catering kitchen does not maintain cleanliness when food management is in progress. Catering business management tends not to pay attention to environmental aspects. Specifically regarding hygiene and sanitation in 15 catering businesses in Medan, it was found that the construction of buildings, floors, walls and ceilings as well as doors and windows, lighting, ventilation/ventilation, clean water, dirty/sewage water, hand washing facilities and toilets, disposal garbage, food sources, you are eligible. As for the condition of the floor and room area, the employee's health does not meet the requirements.