Analisis Peran Hygiene dan Sanitasi Kitchen dalam mewujudkan Food Safety Excellence Departement Food & Beverage di Patra Semarang Hotel & Convention

Abstract

This study examines the role of kitchen hygiene and sanitation practices in achieving Food Safety Excellence standards in accordance with tourism regulations. The research approach used was data collection through on-site observations in the kitchen area, interviews with the executive chef, and document analysis related to compliance with standard operating procedures (SOPs). The results indicate that hygiene and sanitation at Patra Semarang Hotel & Convention are strictly monitored across three main aspects: food handlers, workplace cleanliness, and sterilization of production equipment, thus maintaining Food Safety Excellence status and upholding the hotel's reputation at the national level.