The Level of Hygiene and Sanitation Implementation in the Supply of Broiler Meat in North Sulawesi

Abstract

This study aimed to describe the implementation of hygiene and sanitation practices in the supply of broiler chicken meat in North Sulawesi. A quantitative descriptive method with a survey approach was employed involving broiler chicken slaughterers and meat vendors in North Sulawesi from April to November 2025. The study sites were purposively selected from traditional markets, while respondents were selected using a total sampling technique, resulting in 78 respondents. Data were collected through observations, interviews, and questionnaires and subsequently analyzed descriptively. The results showed that relatively well-implemented indicators at the slaughtering stage included equipment and worker cleanliness (100.00%), availability of clean water (74.29%), and cleanliness of slaughtering facilities (68.57%). In contrast, slaughtering in appropriate facilities separated from sales areas, protection of carcasses from contamination sources, and waste handling remained very low, each accounting for 5.71%. At the retail stage, relatively well-implemented indicators included the availability of clean water (89.74%), cleanliness of sales areas (87.18%), and handling of meat in clean areas (83.33%), whereas protection of meat from dust and flies (42.31%), hygienic product display (0.00%), and waste handling (12.82%) remained low. Based on these findings, hygiene and sanitation practices in the supply of broiler chicken meat in North Sulawesi were not yet optimal, particularly about the separation of slaughtering facilities, protection of products from contamination, and waste management.