<![CDATA[Food safety is a critical component of public health, particularly within large-scale nutrition programs such as Indonesia’s Free Nutritious Meal Program (MBG). Institutional kitchens, including Nutrition Service Units (SPPG), play a key role in ensuring food quality and safety. This study aimed to analyze the effect of food handlers’ personal hygiene and kitchen sanitation practices on physical food contamination in Nutrition Service Units (SPPG) in Kediri City. This study used an observational design with a cross-sectional approach. The study was conducted in 29 SPPG in Kediri City, with a total population of 580 food handlers. A sample of 237 respondents were selected through simple random sampling. The independent variables were food handlers’ personal hygiene and kitchen sanitation practices, while the dependent variable was physical food contamination. Data were collected using an observation checklist and analyzed by ordinal regression. The results of the ordinal regression analysis showed a statistically significant effect of food handlers’ personal hygiene and kitchen sanitation on physical food contamination (p < 0.05). The findings indicate that better hygiene practices and proper sanitation are associated with a lower risk of physical food contamination in SPPG. . Personal hygiene of food handlers and kitchen sanitation practices significantly influence the occurrence of physical food contamination in SPPG.]]>
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