Staphylococcus analysis BAM, 2010 Product and Facility Microbiological Evaluation Before and After
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Personnel Hygiene
Overall, jamu gendong producers were healthy throughout observation. They claim that they do not produce the jamu gendong when they feel ill, not
because of contamination concern but mainly because they were not up to the work that needs energy. In general the personnel hygiene of the producers are
poor: no special outfit or clean apron to prepare the jamu gendong is available, no bath is taken prior to the production because production time was 2.303.00-5.00
AM, no caution with regard to hair and nail especially in producer A. They also shared some habits that may lead to contamination of the jamu gendong: sneezing
or coughing without covering the mouth, dipping hands into the jamu gendong to taste. Additionally, no special attention was given to wounds on hands. There
were aspects of the workers that comply with good practices, i.e. no excessive jewelry during the production.
Processing Water
Water that was used for cleaning raw materials, tools, utensils and hand were clean water from PAM water company, and processing water that was used
were boiled water. Both producers always start off their production by boiling water and was always boiling throughout the production.
Production Tools
Most tools and utensils were clean, but not all were properly clean. Both producers sometimes tend to keep their wooden pestle to be pooled over night and
did not clear them prior to mashing see Appendix 13, picture 10. Water that was pooled go along with herbs that was mashed.
Production Area
Work area was sometimes not completely clean. Dishes were sometimes accumulated in the sink, left over food splatters on the counters and trash bins
accumulated with trash. Trash bin was in a close distance from the processing area and was not covered. Flies was often seen in the processing area. Spider webs on
ventilations and ceiling. Producer B had a chicken coop outside of the kitchen production area.
The main reason for the producers’ actions and behavior was that they were not aware of hygenic practices for both environment facilitiesestablishment and
personnel. Jamu gendong was taught based only on natural instincs and the knowledge and skills that ancestors passed on and has been a tradition from
generations to generations in a family
Basyaruddin, 2009 , surely environmental
and personnel hygiene was not handed down between the generations. Furthermore, jamu gendong has not
been properly supervised and controlled considering that there are too many producers vendoring. According to the
Indonesian Health Ministry 2012 jamu gendong are not required to have a permit from the Ministry but should be supervised by the Provincial and the
DistrictCity Medical Officer. Unfortunately, it was never been done by those officials because the two jamu gendong producers claimed that they have never
heard nor have ever been supervised throughout their jamu gendong career.