Legal Analysis of the Supervision on Hygiene and Sanitation Application Aspects of Franchise Restaurant

Jerry Shalmont, Abigail Angeline Yap, Aurelia Gisa Maharani, Khuin Khuin, Rafirstka Madyah Putri, Valonia Nevada

Abstract


A restaurant is a type of business that focuses on food services, equipped with facilities and equipment to carry out the processes of food or beverage preparation, storage, serving, and selling to the public at its premises. In managing a restaurant, the implementation of hygiene sanitation becomes a very important aspect, as it is an effort to control risk factors that could lead to contamination of the food being handled. Improper application of hygiene and sanitation can result in occurrences that are detrimental to consumers. This study applies a normative research methodology that is founded on constructive legal standards and their practical use in the real world situations. The findings of this investigation discuss one of the franchise restaurants in Indonesia, Mie Gacoan, which is known not to implement the proper hygiene and sanitation standards for restaurants, as well as the legal consequences and responsibilities of Mie Gacoan for the losses experienced by its consumers.

Keywords


Hygiene and sanatitaion; consumers; restaurant

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DOI: http://dx.doi.org/10.51825/yta.v4i4.34373

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