THE IMPORTANCE OF CLEANLINESS AND HYGIENE IN THE KITCHEN AT TREE TOP RESTAURANT LABUAN BAJO

This study examines how hygiene and sanitation practices shape food quality and guest satisfaction at a tourism-driven restaurant in Labuan Bajo, Indonesia. Using a qualitative descriptive design, we triangulated sources and methods through structured observations of kitchen and dining areas, in-depth interviews with food handlers and guests, and review of internal checklists and records. Data were processed with analytical cycle of reduction, display, and conclusion verification. Results indicate strong awareness yet uneven adherence to personal hygiene protocols (handwashing, clean uniforms, hair restraint) and routine equipment sanitation (scrape–soak–wash–rinse–sanitize–dry). Inconsistencies during ingredient sorting, final plating checks, and environmental control produced vulnerabilities, including sporadic contamination events. Environmental sanitation gaps centered on pest ingress routes and suboptimal waste segregation and storage. Recommendations include codifying HACCP-aligned Sanitation Standard Operating Procedures, competency-based periodic retraining, intensified supervisory observations with rapid corrective actions, and scheduled audits with KPI dashboards. Strategically, robust hygiene–sanitation systems protect public health, reinforce customer trust, and stabilize revenue while mitigating legal exposure and reputational risk. The study contributes operational evidence that hygiene and sanitation are not merely technical requirements but essential governance levers for service quality and competitiveness in foodservice operations within tourism ecosystems. Future work should quantify outcomes with longitudinal monitoring.

1. Agastya, A. A. R., & Ariyani, A. H. M. (2023). Strategi pengembangan kawasan agropolitan untuk komoditas kopi di Kecamatan Wonosalam, Kabupaten Jombang. AGRISCIENCE, 3(3), 732. https://doi.org/10.21107/agriscience.v3i3.16757
2. Ale, S., Aryal, S., & Pudasaini, A. (2023). Attention to food safety and hygiene in the hospitality industry. International Journal of Atharva, 1(1), 96. https://doi.org/10.3126/ija.v1i1.58847
3. Anggraini, H. F., Sari, S. M., Razak, A., & Dewata, I. (2020). Environmental sanitation and health at the "Nasi Sek" (Seribu Kenyang) restaurant in Gandoriah Beach, Pariaman City. IOP Conference Series: Earth and Environmental Science, 448(1), 012017. https://doi.org/10.1088/1755-1315/448/1/012017
4. Anita, T. L., & Pratomo, A. (2021). Food safety management and food quality in the hospitality sector during the COVID-19 pandemic. Uncertain Supply Chain Management, 9(3), 681. https://doi.org/10.5267/j.uscm.2021.5.001
5. Arityas, G., & Faozen, F. (2024). The cook's contribution to enhancing hygiene and sanitation in the hot kitchen at Ascent Premiere Hotel Malang. Indonesian Journal of Microbiology, 1(1), 6. https://doi.org/10.47134/ijm.v1i1.2471
6. Azwardi. (2018). Metodologi penelitian dalam pendidikan bahasa dan sastra Indonesia. In Research Methodology.
7. Castro, M., Soares, K., Ribeiro, C., & Esteves, A. (2024). Assessment of the impact of food safety training on the microbiological contamination of equipment, surfaces, utensils, and the hands of food handlers in restaurants. Microorganisms, 12(4), 825. https://doi.org/10.3390/microorganisms12040825
8. Eiman, M. S. N., Aida, F. M. N. A., Mahmudiono, T., & Raseetha, S. (2021). Systematic review of food safety and supply chain risk assessment following the pandemic: A Malaysian perspective. Frontiers in Sustainable Food Systems, 5. https://doi.org/10.3389/fsufs.2021.682263
9. Ferdianyah, I. W., & Octavy, S. R. (2024). Implementation of hygiene and sanitation in the kitchen of Aston Jember Hotel & Conference Center. Indonesian Journal of Microbiology, 1(1), 8. https://doi.org/10.47134/ijm.v1i1.2470
10. Hasiany, S., Jayanti, D. K., Setiajaya, A., & Prasetio, B. (2023). Analysis of the implementation of the cleaner production concept in solid waste management for food enterprises on Ryacudu Street, Sukarame District, Lampung Province, Indonesia. E3S Web of Conferences, 468, 3004. https://doi.org/10.1051/e3sconf/202346803004
11. Hidayah, I. N., Rohmah, N., & Saifuddin, M. (2021). Effectiveness of digital platforms as marketing media for food and beverage during the COVID-19 pandemic. Airlangga Journal of Innovation Management, 2(2), 122. https://doi.org/10.20473/ajim.v2i2.30696
12. Lee, J. C., Neonaki, M., Alexopoulos, A., & Varzakas, T. (2023). Case studies of small to medium food enterprises globally: Key constraints and advantages of implementing food safety management systems. Foods, 12(17), 3218. https://doi.org/10.3390/foods12173218
13. Nurlena, N., Sumarsih, U., & Dianita, I. A. (2024). Assessment of hygiene and sanitation protocols in pastry equipment. Journal of Business in Hospitality and Tourism, 9(2), 93. https://doi.org/10.22334/jbhost.v9i2.394
14. Pakdel, M., Olsen, A., & Bar, E. M. S. (2023). A review of food contaminants and their pathways in food processing facilities utilizing open food processing equipment. Journal of Food Protection, 86(12), 100184. https://doi.org/10.1016/j.jfp.2023.100184
15. Prevolšek, V., Ovca, A., & Jevšnik, M. (2021). Compliance with technical and sanitary standards among street food sellers in Slovenia. British Food Journal, 123(13), 105. https://doi.org/10.1108/bfj-11-2020-1056
16. Santoso, S. T., & Sugiri, W. A. (2022). Proses adaptasi perilaku higiene pribadi pada anak usia dini. PAUDIA: Jurnal Penelitian dalam Bidang Pendidikan Anak Usia Dini, 11(2), 562. https://doi.org/10.26877/paudia.v11i2.11519
17. Sari, G. A. D. N. (2016). Efisiensi syarat higiene dan sanitasi pada usaha rumah makan dan restoran menurut Keputusan Menteri Kesehatan Republik Indonesia Nomor 1098/MENKES/SK/VII/2003. Udayana Master Law Journal, 5(3), 420. https://doi.org/10.24843/jmhu.2016.v05.i03.p01
18. Simon, O. (2023). Operational safety and hygiene practices in hospitality restaurants. In The Fields of Food Science and Nutrition. https://doi.org/10.5772/intechopen.112351
19. Surya, B., Saleh, H., Hamsina, H., Idris, M., & Ahmad, D. N. A. (2020). Development of rural agribusiness-based agropolitan areas and sustainability of environmental management: Perspectives on regional economic growth. International Journal of Energy Economics and Policy, 11(1), 142. https://doi.org/10.32479/ijeep.10184
20. Yusuf, A. M. (2014). Metode penelitian: Kuantitatif, kualitatif, dan metode gabungan