Analisis Implementasi Rotasi Stock Bahan Makanan (FIFO dan FEFO): Studi Kasus di Instalasi Gizi RSUD R.A Kartini Kabupaten Jepara
DOI:
https://doi.org/10.37160/nutriasik.v1i2.1533Keywords:
FIFO/FEFO, Pelabelan Stok, Keamanan Pangan, Instalasi Gizi, Rumah SakitAbstract
Hospital Nutritional Installations must ensure safe and quality food provision through stock management based on First-In, First-Out (FIFO) and First-Expired, First-Out (FEFO) principles. This study aims to evaluate stock rotation monitoring practices at the Nutritional Installation of RSUD R.A. Kartini Jepara Regency. Observational results indicated a good implementation level, achieving compliance rates of 90% for wet raw food and 80% for dry food. Despite a high level of staff knowledge (85%), the study identified a lack of formal date-marking; personnel relied on manual "new/old" paper tags susceptible to damage and chemical contamination from ink. Furthermore, broken refrigeration units, high workloads, and uneven time management resulted in inconsistent refrigerator organization. Interventions included designing a daily color-coding labeling system, strengthening supervision, and proposing time management training. These actions improved stock traceability accuracy, eliminated cross-contamination risks, and optimized ingredient utilization based on shelf life. Upgrading cold storage capacity and work time efficiency are recommended to ensure sustained food quality and patient safety.
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