ANALYSIS OF HYGIENE AND SANITATION IN CHICKEN SLAUGHTERHOUSES IN JAMPANG VILLAGE, BOGOR REGENCY, WEST JAVA PROVINCE, INDONESIA

This chicken slaughterhouse in Jampang Village is a home industry that is engaged in chicken slaughter. The problem in this research is the process of slaughtering chickens that do not meet the standards. The purpose of this study was to identify the hygiene and sanitation of chicken slaughterhouses. Data collection was done by filling out questionnaires and observations. The observation sheet is made based on SNI-01-6160-1999 concerning Poultry Slaughterhouses (Badan Standarisasi Nasional, 1999). The observation sheet was used to assess the hygiene and sanitation conditions using the scoring method. This study used  descriptive statistics to analyze the abserved data. The scoring method is done by determining the weight for each variable and determining the value for each of the assessed aspects. The results showed that the workers were in good health. Not yet using boots, masks, aprons and headgear. The building is still integrated with the residence. The layout is not in line with the flow of the production process. Sewerage drain is readily available. The cage has never been washed using water and detergent. The conclusion is that the hygiene of the chicken cutters and the sanitation of the buildings still do not meet the requirements. The proposal for improvement is the health of chicken slicers and the use of equipment are things that need to be considered, the building must be separated from the residence, the layout should be improved in the direction of the production process, the building construction is made rodent-free, the chicken coop must be cleaned regularly with water and detergent.


INTRODUCTION
The increasing need for poultry meat for public consumption from year to year is an indication that this type of animal food commodity is in great demand by the public because the price is relatively affordable for all levels of society, easily available everywhere and is available continuously. Small business actors or households use the potential to increase the demand for consumption of poultry meat so that the commodity business grows rapidly. Ironically, the development of this business has not been matched by the application of the technical aspects of hygienesanitation, it has even tended to neglect consumers' rights to safe food (Ministry of Agriculture, 2010) This Small and Medium Enterprise Chicken Slaughterhouse in Jampang Village is a home industry which is engaged in chicken slaughter.
This home industry is located on Jl. Parung-Bogor, Jampang village, Parung sub-district, Bogor regency. Currently, the conditions of the chicken slaughterhouse have not met (SNI 01-6160-1999) in the aspects of location, equipment, construction, use of standard equipment and hand washing facilities. So that it can cause the movement of bacteria and lack of hygiene in chicken products. One of the improvement efforts made is by conducting a hygiene and sanitation analysis based on the SNI 01-6160-1999 reference.
The purpose of study is to evaluate the implementation of hygiene and sanitation of chicken slaughterhouses.

Results
The chicken slaughterhouse in Jampang village is traditionally managed together with the owner and two employees. Table 1 shows the results of research on hygiene and sanitation in the slaughterhouse.        There is a clear physical separation between clean and dirty areas ✔

3.
The walls are light colored, waterproof, and not easily corrosive ✔

4.
The floor is waterproof, non-slip, not easy to corrosive, and has no holes ✔ 5. The roof is waterproof and has no holes ✔ 6. Construction is designed to be rodent free ✔ 7. Ventilation not less than 10% of floor area ✔

8.
Buildings are cleaned and disinfected every 2 weeks ✔ Table 6 Table 7 shows distribution of assessment results of variable building completeness in slaughterhouses in Jampang Village.  the feather removal machine cannot be used and this process is carried out manually. Table 8 shows distribution of results of variable assessment of clean water supply in slaughterhouses in Jampang Village.   is that the layout is not in accordance with the process flow. It is feared that the layout that is not in accordance with the process flow will cause an unhygienic cutting process. Table 10 shows distribution of results of variable assessment of wastewater drainage at the slaughterhouse in Jampang Village.        According to SNI 01-6160-1999, the layout must be designed so that it is in line with the process flow and has sufficient space so that all poultry slaughtering activities can run well and hygienically. The size of the room must also be adjusted to the cutting capacity. There are no clear boundaries between dirty and clean areas.
So that workers are free to enter clean and dirty areas. This will cause cross-contamination through the skin, rumen fluids, blood, and labor of the carcass. So that the carcass produced and marketed becomes unsafe and unhealthy for consumption (Rohyati, 2017). A picture of the production room of a chicken slaughterhouse in Jampang Village can be seen in Figure 1. The chicken slaughterhouse building does not meet the requirements for walls and floors, as can be seen in Figure 1. This requirement is not fulfilled, among others, because there is a wall made of brick which is only roughened, without any more layers so that the material is not waterproof and has the potential to grow moss around the walls.  Table 7 shows the chicken slaughter house in Jampang Village is a small and mediumsized enterprise that is still being initiated and is integrated into the owner's residence, so that the reduction of live poultry can be found in the front yard of the owner's house. After that the poultry are transported to the backyard of the owner's house, where the chicken slaughterhouse is located. Table 8 shows that the availability of clean water that is tasteless, colorless, and odorless is fulfilled. Clean water is a vital necessity, because most of the processes in a chicken slaughterhouse use clean water.
According to SNI 01-6160-1999, water sources must be available in sufficient quantities and meet the standard requirements for drinking water quality. The minimum water supply must be provided, namely 25 -35 liters / head / day.     Table 13 shows that the hair removal tool used is corroded but is washed daily without using detergent. The hair removal tool used in chicken slaughterhouses can be seen in Figure   3. According to SNI 01-6160-1999, equipment that is directly related to meat must be made of non-toxic, non-corrosive, easy to clean and densified and easy to care for.   (Aurora, 2014).
Chicken slaughterhouses always wash the cut chicken meat with clean, running water.
According to the Directorate of Veterinary The carcass must also be cleaned using detergent every day. The chicken coop should be cleaned and washed regularly. The carcass is placed on a waterproof mat and not the cutting floor, the chicken carcass should be temporarily stored in a closed container after which it is burned.

CONCLUSIONS
The conclusions in this study are as follows the hygiene of the chicken butchers in Jampang village is below standard requirement and the sanitation of the equipment does not meet the requirements.