The Relationship Between Food Handlers' Personal Hygiene, Meal Serving Time, and Patient Preferences with Food Waste in the Nutrition Department of K.R.M.T. Wongsonegoro Regional Hospital, Semarang

Abstract

Background: Hospital foodservice plays a strategic role in supporting patient recovery, and plate waste is commonly used as an indicator of the quality of nutrition services. High levels of plate waste may reflect problems related to food handling practices, meal distribution, and patient acceptance of the meals provided.

Objective: This study aimed to analyze the association between food handlers’ personal hygiene, meal service timing, and patient preferences with solid food plate waste at the Nutrition Department of K.R.M.T. Wongsonegoro Regional Hospital, Semarang.

Materials and Methods: An analytical observational study with a quantitative cross-sectional design was conducted at the Nutrition Department of K.R.M.T. Wongsonegoro Regional Hospital, Semarang. Data were collected from 45 nutrition staff members directly involved in food handling before meal distribution to patients. Observations were also carried out on 45 hospitalized patients receiving solid-texture diets during three main meal periods: breakfast, lunch, and dinner. Food handlers’ personal hygiene, meal service timing, patient preferences, and solid food plate waste were assessed using observation and questionnaire methods. Data were analyzed using the Chi-square test to determine the association between food handlers’ personal hygiene and plate waste, Fisher’s Exact Test to examine the association between meal service timing and plate waste, and the Mann–Whitney U test to analyze the association between patient preferences and plate waste. Statistical significance was set at p < 0.05.

Results: Food handlers’ personal hygiene was significantly associated with solid food plate waste (p = 0.014). Meal service timing also showed a significant association with solid food plate waste (p = 0.015). In addition, patient preferences were significantly associated with solid food plate waste (p < 0.001).

Conclusion: Food handlers’ personal hygiene, meal service timing, and patient preferences were significantly associated with solid food plate waste. Improving food hygiene practices, ensuring timely meal distribution, and considering patient preferences may contribute to reducing plate waste and enhancing the quality of hospital nutrition services.