Higiene dan Sanitasi Nasi Tempe Penyet Pedagang Kaki Lima Jalan Karangmenjangan Surabaya

Nasi tempe penyet is one of traditional favorite food in Surabaya. This menu is consisting of rice, fried tempe, fresh vegetables and chilli ketchup. The purpose of this research was to observe the hygiene of the food handlers, sanitation facility and hygiene of nasi tempe penyet. This was a descriptive research with cross sectional approach. There were 12 nasi tempe penyet street vendors at Karangmenjangan street, Surabaya who became respondent. Data collected using questionnaire and check list. There were several hygiene of the food handlers must be considered. They did not using apron and uniform. Conditions of sanitation facility did not meet the standard including the selling location, handling of garbage and grey water and also washing the cooking tools. In general food sanitation of nasi tempe penyet was good. The E. coli parameters were negative. The nasi tempe penyet street vendors at Karangmenjangan street need training about personal hygiene and food sanitation. They have to be relocated for minimized the risk of food contamination. Keywords: hygiene and sanitation, street vendors, nasi tempe penye