<![CDATA[Fish products are highly perishable and may become contaminated when personal hygiene, equipment sanitation, and separation of raw and cooked products are neglected. This community service activity aimed to improve sanitation understanding among 19 members of the Bintaro fishing community, Mataram City, through case-based education, a leaflet, and hands-on diversification of surimi products using an air fryer. Evaluation used a one-group pretest-posttest design with eight negatively worded case statements rated on a 1-5 scale; therefore, lower scores indicated better recognition of unsafe practices. The intervention emphasized handwashing, cleaning and sanitizing, safe water, separation of raw and cooked materials, and sanitation of utensils, worktables, containers, and the air fryer. The aggregate score decreased from 445 at pretest to 152 at posttest, a reduction of 293 points (65.84%). Every posttest item reached the theoretical minimum score of 19. The largest improvement occurred in the case concerning apparently clean hands, followed by misconceptions that cooking could replace sanitation. These descriptive findings indicate stronger immediate understanding after the combined intervention. Follow-up observation is required to determine whether knowledge is consistently translated into safe processing practices.]]>
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