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Abstrac - In the tourism industry sectors of the hospitality industry is engaged in services, very influential on the development of tourism. Hotels are required to provide satisfaction to both guests of the facilities provided to meet the needs of guests. The hotel must be able to create a comfortable atmosphere for guests, one way to improve safety and sanitation in all department. This observation examines the main problems, namely: "How is safety and sanitation in the kitchen area, what is the procedure to clean kitchen areas, wash your food how procedures and equipment in the kitchen, and whatever obstacles that occur during operations in the kitchen". The method used in this thesis is "Descriptive Method". Data collection techniques used by direct observation to the object of research, conduct interviews with employees Amaroossa Hotel Bandung kitchen, equipped with library research to obtain theoretical data as a basis for discussion. The results of this observation that the state of safety and sanitation of kitchen area has not met the requirements of safety and sanitation. Cleaning the kitchen area has been going well, but spacious kitchen is limited. Washing equipment and food ingredients not meet safety and sanitation that is using the sink in the same place for washing. Operational constraints in a narrow kitchen space and limited washing tubs and equipment. . Keyword: Safety , Health , Kitchen Abstrak - Dalam industri kepariwisataan, perhotelan merupakan sektor industri yang bergerak dalam bidang jasa dan sangat berpengaruh terhadap perkembangan kepariwisataan. Hotel dituntut dapat memberikan kepuasan kepada tamu baik dari fasilitas yang disediakan dalam memenuhi kebutuhan tamu. Pihak hotel harus mampu menciptakan suasana yang nyaman untuk tamu, salah satu caranya meningkatkan safety dan sanitasi pada semua department . Penelitian ini mengkaji permasalahan pokok yaitu: “Bagaimana safety dan sanitasi di area kitchen , bagaimana prosedur membersihkan area kitchen , bagaimana prosedur mencuci bahan makanan dan peralatan di kitchen , dan hambatan apa saja yang terjadi pada saat kegiatan operasional di kitchen ”. Metode yang digunakan dalam tugas akhir ini adalah “Metode Deskriptif”. Teknik pengumpulan data yang digunakan melalui observasi langsung kepada objek penelitian, mengadakan wawancara langsung dengan karyawan kitchen Amaroossa Hotel Bandung, di lengkapi dengan studi pustaka untuk memperoleh data teoritis sebagai dasar dalam pembahasan. Hasil observasi ini bahwa keadaan safety dan sanitasi area kitchen belum memenuhi persyaratan safety dan sanitasinya. Membersihkan area kitchen sudah berjalan dengan baik, tetapi luas kitchen yang dimiliki terbatas. Mencuci peralatan dan bahan makanan belum memenuhi safety dan sanitasi yaitu menggunakan satu bak cuci dalam tempat yang sama untuk mencuci. Hambatan operasional di kitchen ruang gerak yang sempit serta terbatasnya bak pencucian dan peralatan.

SAFETY DAN SANITASI DI AREA KITCHEN AMAROOSSA HOTEL BANDUNG