<![CDATA[Food processing sanitation and proper management of food-contact equipment are essential for preventing cross-contamination in institutional food service settings. This community service program aimed to improve food processing and equipment sanitation practices in canteens at the University of Mataram through direct workplace-based mentoring. The program was conducted in three canteens and involved seven food handlers using a Participatory Action Research (PAR) approach. The activities were implemented through four meetings, consisting of an initial socialization session and baseline observation, the installation of educational media, and three weekly mentoring cycles following an observation–action–reflection process. The assessment focused on the availability and cleanliness of equipment-washing facilities, washing utensils with clean water and soap, proper storage of cleaned equipment, separation of raw and cooked foods, washing food ingredients under running water, and protecting prepared foods in hygienic, covered containers. The results showed gradual improvements in sanitation practices, particularly in the consistent storage of cleaned equipment in protected areas and the proper protection of prepared foods after processing. Practices related to equipment washing, separation of raw and cooked foods, and maintenance of clean work areas were also strengthened through micro-coaching and direct feedback. Repeated mentoring, supported by educational posters as visual reminders, helped food handlers translate sanitation principles into routine workplace practices. The program demonstrated that participatory workplace-based mentoring can strengthen food processing and equipment sanitation practices and support the development of more consistent hygienic practices in university canteens.]]>
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