Study of Hygiene Sanitation in Food Stalls at Alam Barajo Terminal, Jambi City

Background: Hygiene and sanitation of food stalls is one aspect that has an important role in influencing the quality of ffood stalls, food stalls must meet good hygiene and sanitation requirements. If it is not fulfilled, it is feared that it can affect the food served. The purpose of this research was to determine the Sanitation Hygiene Overview at the Alam Barajo Terminal Food Stall in Jambi City.Method: The type study titled "Study of Hygiene Sanitation in Food Stalls at Alam Barajo Terminal, Jambi City" used was Description with an observational approach, the sample and population in this study consist of the entire population of food stalls at the terminal, totaling 18 food stalls with a method a total sampling. Research variables in this study arelocation and building, sanitation facilities, kitchen facilities, dining areas, food storage areas, and eating utensils using indicator study in the form of a checklist observation sheet.Result: The study of the food stalls at Alam Barajo Terminal, Jambi City, fall short of health standards in several key areas. The location and buildings are non-compliant, with 56% below required standards due to pollution from vehicle exhaust, dust, and garbage odors. Sanitation facilities are also inadequate, with 36% failing to meet standards. Many stalls lack proper clean water supply and effective wastewater drainage systems, relying instead on soil absorption. Food management practices are deficient, with 44% of facilities not meeting standards. Improvements are needed in kitchenlayouts, ventilation, and cleanliness of dining and storage areas to prevent pest issues and ensure proper food safety. Tableware at the stalls is non-compliant in 33% of cases, with poor washing and storage practices contributing to potential disease spread. Consistent maintenance of high cleanliness standards is essential to avoid contamination and ensure food safety.Conclussion: The conclusion of the study shows that the research variables include environmental and building conditions, sanitation facilities, kitchen facilities, dining areas, and dining ware and tableware according to sanitary hygiene requirements in food stalls have a bad category with a percentage of less than 70%.