FOOD SAFETY AND HALAL ASSURANCE IN COMMUNITY-BASED KITCHEN MANAGEMENT: A CASE OF YAYASAN YATIM VILLAGE BOGOR
Abstract
Food safety and halal assurance are critical issues in food management, particularly in community-based institutions that serve vulnerable groups such as orphans. This study aimed to strengthen the capacity of kitchen managers at Yayasan Yatim Village Bogor through a participatory community development program. The intervention involved preliminary assessment, educational workshops, practical demonstrations, and continuous mentoring. A total of 30 participants, including cooks and kitchen assistants, joined the program. Evaluation was conducted using pre-test and post-test assessments, behavioral observations, and participant feedback. The results showed a substantial improvement in knowledge, with average scores increasing from 56% in the pre-test to 89.5% in the post-test. Furthermore, all participants achieved the minimum competency threshold after the intervention. Behavioral observations confirmed positive changes in hygiene practices, proper food storage, separation of raw and cooked items, and documentation of halal certificates. The findings highlight that participatory and practical approaches effectively enhance both knowledge and behavior regarding food safety and halal assurance in social institutions. This model can serve as a best practice for ensuring safe, nutritious, and halal-compliant meals in other community-based settings.
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