Sanitation and hygiene practices of culinary entrepreneurs in tourist villages during the new normal era

Abstract

This study investigates the implementation of hygiene and sanitation practices by culinary entrepreneurs in Mulo Tourism Village, focusing on food, equipment, personal, and environmental hygiene. It also explores tourist perceptions of these practices. Utilizing a mixed-methods approach with a case study design, data were gathered through observation, interviews, documentation, and questionnaires. The study involved Mulo Tourism Village managers, culinary entrepreneurs, and 100 tourists or consumers sampled from a population covering 2020 to 2022. The findings reveal that while food hygiene practices are generally well-implemented, some standards are not met, such as leaving food uncovered. Equipment hygiene is compromised due to the use of damaged tools, and personal hygiene is insufficient as some entrepreneurs neglect mask-wearing and proper attire. Environmental hygiene meets standards given the available facilities. Notably, 55% of respondents rate the overall hygiene and sanitation practices as moderate. These findings highlight areas needing improvement to enhance food safety and tourist satisfaction in Mulo Tourism Village.