Improving Food Handlers’ Knowledge and Skills in Food Hygiene, Sanitation, and Balanced Nutrition Management in a University Dormitory Setting

Abstract

The dormitory of Universitas Muhammadiyah Ahmad Dahlan Palembang, as a residential setting, requires the provision of safe, hygienic, and nutritionally balanced meals for its residents. A situational assessment revealed the need to enhance the capacity of food handlers who play a vital role in the institutional food service system. Preliminary observations indicated that their understanding of hygiene and sanitation standards was inconsistent, as reflected in suboptimal personal hygiene practices, equipment management, and cross-contamination prevention. Furthermore, the menus and portion sizes provided were not clearly standardized and had not been fully developed based on balanced nutrition principles appropriate for adult residents. These conditions may compromise food safety and potentially affect the health of dormitory occupants. To address these issues, a community service program was conducted in February 2026 at the dormitory kitchen, focusing on health education and skills training for all kitchen staff. The intervention employed lectures and role-play methods. Training materials covered food hygiene and sanitation, safe food handling techniques, and balanced menu planning for adults. The expected outcomes were improved knowledge and practical skills among food handlers in applying hygiene and sanitation standards and in preparing meals aligned with balanced nutrition principles. This initiative is expected to strengthen food safety practices and support the health of dormitory residents.