Anlysis of The Implementation Hygiene and Sanitation in The Presentation of Culinary Products in Budo Tourism Village

Abstract

The implementation of hygiene and sanitation in food presentation is an important factor in maintaining the quality of culinary products. Poor hygiene practices can reduce food quality, decrease consumer trust, and pose health risks to visitors. This study aims to analyze the extent to which culinary business actors in Budo Tourism Village apply hygiene and sanitation principles in food presentation, as well as their impact on product quality. The research method uses a qualitative approach with observation, interviews, and documentation techniques. The results show that most culinary actors understand the importance of hygiene and sanitation, but have not fully implemented them consistently. Observations revealed several shortcomings, such as the absence of head coverings and food covers, as well as limited handwashing facilities. The lack of proper hygiene practices has led to decreased taste quality, inconsistent portion sizes, and potential health risks for consumers. Therefore, continuous education for culinary business actors and improvement of sanitation facilities are needed to support the growth of a healthy and high-quality culinary tourism sector.