Hygiene and Sanitation Analysis in Ibu Wanti Canteen Faculty of Business Economics Mulawarman University

Sanitary hygiene is an effort to control risk factors for food contamination, whether from food ingredients, people, places, or equipment, so it is safe for consumption. Based on the initial survey in Mrs. Wanti's canteen, poor food processing processes were still found, such as needing to be cleaner and strewn about the kitchen. Sanitation facilities that do not meet health requirements include waste disposal, garbage collection, and dirty eating places. So, an analysis was carried out to implement sanitation hygiene in the Ibu Wanti canteen, Faculty of Business Economics, Mulawarman University. The method used is PAR (Participation Action Research). The analysis results from the first visit to the location showed that the hygiene and sanitation conditions in the canteen were poor and did not meet the requirements for A1 catering services, with a physical feasibility test score of 60 out of 70 or 86%. After the assistance was carried out, the physical hygiene and sanitation feasibility score of Ibu Wanti Canteen increased to 65 out of 70 or 93%. Thus, the canteen created a cleaner, healthier environment that complies with applicable hygiene standards.