<![CDATA[This study aims to determine the description of the application of the six principles of hygiene and sanitation for food handlersin the kitchen of Aisyiyah Superior Elementary School, Bantul. The type of research used in this study is qualitative research with a case study design. The study was conducted in the kitchen of Aisyiyah Superior Elementary School, Bantul with 8 food handlers as research subjects. Data collection techniques were carried out through interviews, observation, and documentation. The research instruments used were interview guides and observation sheets based on the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011 concerning Hygiene and Sanitation Requirements for Catering Services. Based on the research results, the implementation of the six principles of hygieneand sanitation in the kitchen of the Aisyiyah Superior Elementary School, Bantul has not fully met the standards of the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011. In the aspect of food storage, the implementation has not met the requirements due to limited facilities. In the aspect of food processing, personal hygiene has not been optimally implemented, such as the use of accessories, long nails, and the use of incomplete PPE. In the aspect of food transportation and serving, practices that have the potential to cause cross-contamination are also still found. The implementation of the 6 principles of hygiene and sanitation for food handlers in the kitchen of the Aisyiyah Superior Elementary School, Bantul has not fully met the standards of the Decree of the Minister of Health of the Republic of Indonesia Number 1096/MENKES/PER/VI/2011. Several discrepancies were still found in the aspects of food storage, food processing, storage of prepared food, food transportation, food serving, and personal hygiene of food handlers. Keywords: Hygiene sanitation, food handlers, food safety, school kitchens.]]>
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