ANALYSIS THE IMPLEMENTATION OF HYGIENE AND SANITATION OF SNACK PRODUCTS IN THE UNIVERSITAS NEGERI PADANG CANTEEN

Food is a basic need for human life. Various types of food are consumed with various ways processing. There so many things that can cause to be unsafe, one which due contamination. Contamination occurs in and beverages become medium disease. Thus, community efforts able maintain health safety increased through the application hygiene sanitation. Based on Decree Minister Health Republic Indonesia Number 942/Menkes/SK/VII/2003 concerning Guidelines Snack Sanitation Hygiene Requirements, several aspects regulated handling snack food, namely handlers, equipment, water, ingredients, additives, serving peddlers. The purpose this study was find out description implementation sanitation products Universitas Negeri Padang campus canteen. This research descriptive observational quantitative approach using questionnaire. results indicate level regarding selection materials equipment excellent category, while knowledge about processing range category good category.