EDUCATION ON THE RISKS OF USING HAZARDOUS ADDITIVES IN SNACKS FOR STUDENTS AT MARGAHAYU II ELEMENTARY SCHOOL IN BEKASI CITY

Background: Food safety and quality studied by BPOM Indonesia in 2008-2011 showed that around 48% of hazardous substances are found snacks elementary school children. Throughout 2012, this percentage increased to 66.7%. Cases chemical contamination still frequently the use additives such as formaldehyde, borax rhodamine B. Lack supervision education children causes possibility consuming dangerous foods be large thus increasing risk health. Objective: This activity was conducted improve understanding, knowledge awareness community, especially students about using snacks. Method: Stages community service activities include: (1) Pre-activity; (2) Implementation; (3) Evaluation. The method used a combination demonstration. In core activity, there were three sub-activities implemented. Results: An increase understanding for achieved. It known sample circulating did not contain B borax. Futhermore, can practice one simple way implement clean healthy living. Conclusion: program provided an students.