Rizal Oktavianto, A T Diana N, Ema Triastuti


Food preparation attempts to serve good quality food through observation to high standard of
health and cleanliness, that leads to satisfactory services to the consumers, to be served at reasonable
and affordable price and services . Food safety becomes a global issue that needs to be seriously
considered in line with peoples' need and increasingly high demand for food safety.
This research was carried out at PT Restorasi KA and aboard the Argo Bromo and Kertajaya
trains. Method employed in this research was classified as descriptive analyses with a purpose to describe
application of food sanitation and hygiene principles for the benefit of the train passengers at a particular
Results of observation on food sanitation-hygiene application namely in selection of raw materials
67%, food storage 87%, processing of food materials 100%, storage of finished food 90%, transportation
of finished food in Argo Bromo 100% and in Kertajaya train 73%, food serving in Argo Bromo and
Kertajaya 100%, personal hygiene among workers at PT Reska 97%, in Argo Bromo Anggrek train 100%,
and in Kertajaya 98%. Tap water used for food processing has satisfied the physical and bacteriological
requirements, as well as the bacteriological for finished food and eating utensils.
Application food sanitation and hygiene for trains operated in DAOP VIII Area especially in Argo Bromo
train scored a percentage of 95% (meeting the requirements) and in Kertajaya train scored a percentage
of 92% (meeting the requirements). Suggestions to PT Reska were concentrated on selection of flour that
requires some hardness test , and there is a need for more careful sorting of grains, temperature
adjustment in food storage, and to prohibit smoking habit among the workers. Finished and or semifinished
food storage should be kept off the floor. It is also suggested to provide trolleys in Kertajaya train
for the transportation of finished food

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