Background: Food snacks on elementary school cafeteria has a huge potential in
the nutrition of school children, besides that it also has a level of vulnerability that
can cause food poisoning if not done coaching maximum.
Objective: This study was conducted to identify microbial contamination in food
snacks Rappocini elementary school in the district of the city of Makassar.
Methods: The study was conducted by describing and interpreting the object
according to what it is on the 31 types of hawker food in 13 elementary schools in
the district cafeteria Rappocini Makassar, in January 2015.
Results: Microbial Contamination on hawker food by 31 (100%). Variable
sanitation and hygiene are eligible at 25 sellers snacks, for the presentation of
food by 12 (42%), for the transport of food 25 (100%), for sanitary facilities 0 and
for food handlers 0.
Conclusion: In this study it appears that the microbial contamination of food
hawker largely influenced by variables hygiene and sanitation are not eligible,
consists of the presentation of the food, transporting food, sanitation and energy
food handlers.
Keywords: Food Snacks