<![CDATA[Latar belakang: Peningkatan mutu manajemen operasional dan penerapan higiene serta sanitasi merupakan aspek penting dalam menjamin keamanan pangan dan efisiensi usaha pada UMKM kuliner. Keterbatasan fasilitas penyimpanan bahan baku dan belum optimalnya pemanfaatan under-counter chiller dapat memengaruhi efektivitas pengelolaan bahan pangan dan alur kerja di area produksi. Tujuan: Kegiatan ini bertujuan meningkatkan pengetahuan mitra mengenai higiene dan sanitasi serta mengoptimalkan pemanfaatan under-counter chiller dalam mendukung efisiensi penyimpanan bahan baku dan operasional dapur pada UMKM Pana Roastery. Metode: Program dilaksanakan melalui tahapan persiapan, edukasi manajemen operasional, pelatihan higiene dan sanitasi, serta pendampingan teknis penggunaan dan penataan bahan baku pada under-counter chiller. Evaluasi dilakukan menggunakan desain pre-post untuk mengukur perubahan pengetahuan mitra terkait higiene, sanitasi, dan efisiensi penyimpanan bahan baku. Hasil: Hasil evaluasi menunjukkan peningkatan skor pengetahuan mitra sebesar 31,25 poin atau 21,4% setelah intervensi. Peningkatan pengetahuan tersebut disertai dengan perbaikan penataan penyimpanan bahan baku dan efisiensi alur kerja di area dapur. Kesimpulan: Optimalisasi pemanfaatan under-counter chiller yang disertai edukasi dan pendampingan manajerial dapat meningkatkan pengetahuan higiene dan sanitasi serta mendukung efisiensi operasional UMKM kuliner. Integrasi peningkatan kapasitas sumber daya manusia dengan optimalisasi fasilitas penyimpanan berpotensi memperkuat penerapan keamanan pangan dan profesionalisme pengelolaan usaha. Kata kunci: hygiene, sanitasi, manajemen operasional, UMKM kuliner, under-counter chiller, keamanan pangan __________________________________________________________ Abstract Background: Improving operational management and implementing effective hygiene and sanitation practices are essential for ensuring food safety and operational efficiency in culinary micro, small, and medium-sized enterprises (MSMEs). Inadequate food storage facilities and suboptimal utilization of under-counter chillers may compromise food ingredient management and workflow efficiency in food preparation areas. Objective: This community-based intervention aimed to improve partners’ knowledge of hygiene and sanitation and optimize the use of an under-counter chiller to enhance food storage efficiency and kitchen operations at Pana Roastery, a culinary MSME. Method: The program comprised several stages, including preparation, operational management education, hygiene and sanitation training, and technical assistance in the use and organization of food ingredients within the under-counter chiller. Program effectiveness was evaluated using a pre–post design to assess changes in participants’ knowledge of hygiene, sanitation, and food storage efficiency. Result: The intervention increased participants’ knowledge scores by 31.25 points, equivalent to a 21.4% improvement. This increase was accompanied by improved organization of food ingredients and greater workflow efficiency in the kitchen area. Conclusion: Optimizing the use of an under-counter chiller, combined with targeted education and managerial assistance, can improve knowledge of hygiene and sanitation while supporting operational efficiency in culinary MSMEs. Integrating human resource capacity building with optimization of food storage facilities may strengthen food safety practices and enhance the professionalism of MSME operations. Keywords: hygiene, sanitation, operational management, culinary MSMEs, under-counter chiller, food safety]]>
