In Indonesia, the implementation of Hazard Analysis and Critical Control Point (HACCP), is still focused on food processing, hotels, restaurants, and hospitals, with high costs for standardization. Yogyakarta is notable as a student city, with thousands of students residing there. Unfortunately, Yogyakarta had the third highest number of poisoning cases in Indonesia, and only 40% of Yogyakarta restaurants, including food stalls, were classified as safe. The aim of this study is to investigate HACCP and food hygiene implementation of food stalls around campus in Yogyakarta. Thirty-three food stalls are chosen randomly out of 72 around one of Indonesian largest private universities. Faecal coliform, more specifically E. coli, were identified using Chromocult Coliform Agar. The observation sheet referred to the Minister Health Decree of Indonesia, i.e. KepMenKes RI No. 1098/Menkes/SK/VII/2003, was used to investigate each food stall. Furthermore, in-depth interviews with the food handlers were performed. The implementation of HACCP on food stalls was defined using qualitative analysis. The critical points in the eight phases of food stall services have been established based on the observed results. Each phase has the potential to introduce biological, chemical, and physical hazards. Approximately 56.05% of food handlers lack hygiene knowledge, behaviour, and attitude, such as the less awareness to wash their hand, being reckless to wear an apron, mask, head cover, and so on. Moreover, none of the food stalls examined have a lavatory for hand washing, especially for customers, and not have insect and rodent repellent equipment. Due to a lack of awareness about HACCP values, the HACCP implementation of a food stall on campus has yet to be successful. As a result, according to verification data, environmental sanitation, including food and facility sanitation, as well as personal hygiene, is becoming a critical factor in HACCP implementation. Further investigation, E. coli is found in meal samples of food stall.
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