<![CDATA[Carrot chips are one of the flagship products of MSMEs in Batu City, East Java, which utilize local carrot agricultural products as the main raw material. However, most carrot chip entrepreneurs have not yet implemented adequate hygiene standards in the production process, which has the potential to reduce product quality and market competitiveness. This research aims to analyze the impact of hygiene education on the improvement of knowledge, production behavior, and the quality of carrot chip products among MSME actors in Batu City. The method of the activity uses a participatory qualitative approach with techniques such as observation, in-depth interviews, pre-test and post-test, as well as documentation involving 25 extension participants. The counseling was conducted over 4 days with materials on personal hygiene, equipment sanitation, production site sanitation, safe raw material handling, and hygienic packaging. The results of the activity show that there was an average increase in participants' knowledge by 72%, from a pre-test score of 41.6 to a post-test score of 83.2. As many as 88% of participants applied personal hygiene practices well, 80% routinely sanitized equipment, and 76% began processing Household Industrial Food (PIRT) certification. The hygiene education program has proven effective in enhancing the capacity of carrot chip MSME actors in Batu City to implement good food safety standardsABSTRAKKeripik wortel merupakan salah satu produk unggulan UMKM di Kota Batu, Jawa Timur, yang memanfaatkan hasil pertanian wortel lokal sebagai bahan baku utama. Namun, sebagian besar pelaku usaha keripik wortel belum menerapkan standar kehigienasan yang memadai dalam proses produksi, sehingga berpotensi menurunkan kualitas produk dan daya saing di pasar. Penelitian ini bertujuan untuk menganalisis dampak penyuluhan kehigienasan terhadap peningkatan pengetahuan, perilaku produksi, dan kualitas produk keripik wortel pada pelaku UMKM di Kota Batu. Metode kegiatan menggunakan pendekatan kualitatif partisipatif dengan teknik observasi, wawancara mendalam, pre-test dan post-test, serta dokumentasi terhadap 25 peserta penyuluhan. Penyuluhan dilaksanakan selama 4 hari dengan materi personal hygiene, sanitasi peralatan, sanitasi tempat produksi, penanganan bahan baku yang aman, dan pengemasan higienis. Hasil kegiatan menunjukkan bahwa terjadi peningkatan pengetahuan peserta rata-rata sebesar 72%, dari skor pre-test 41,6 menjadi 83,2 pada post-test. Sebanyak 88% peserta menerapkan praktik higiene personal dengan baik, 80% melakukan sanitasi peralatan secara rutin, dan 76% mulai mengurus sertifikasi Pangan Industri Rumah Tangga (PIRT). Program penyuluhan kehigienasan terbukti efektif meningkatkan kapasitas pelaku UMKM keripik wortel di Kota Batu dalam menerapkan standar keamanan pangan yang baik]]>
