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This objective of this study was to analyze the relationship supervision system of hygiene sanitation with food quality in air transportation and catering business in Medan. This research used Cross Sectional study design with a population of 67 people of food tester and the population sampled in this study. Primary data collection technique have done by three ways, there were interviews with a questionnaire, observation and laboratory tests. Data analysis method used Chi-square test. Result indicated that there was E coli of 240/100 ml, iron. 0,38-0,45, 0,24-0,31 aluminum, Barium 0,79-0,81 at rendang and drinking water at catering business. Catering physical condition in two (2) industry air transportation catering already meet the standards but in the physical feasibility of the three (3) industry catering order has not been feasible. Recommendation of this study were catering industry need control system and formed partnership with other institutions of the control system and managers must be aware that food does not become a mediator of disease and food poisoning. Keywords— air transportation, catering business, food quality, hygiene sanitation, supervision system

Relationship Supervision System of Hygiene Sanitation with Food Quality in air Transportaion and Catering Business in Medan