Using the RE-AIM framework to evaluate safe food village development programme through the food safety movement in village in the Special Region of Yogyakarta, Indonesia

¹ Public Health Science Study Programme, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah Mada, Jl.Farmako Sekip Utara, Yogyakarta, 55281, Indonesia
² Provincial Office of the National Agency of Drug and Food Control (NADFC), Yogyakarta, Indonesia

^* Corresponding author: yayisuryo@ugm.ac.id

Abstract

Unsafe food is a major threat to public health both globally and in the Southeast Asia region. In Indonesia, various food safety problems are still encountered such as cases of food poisoning, food containing hazardous materials and poor food handlers’ sanitation hygiene. One of The National Agency of Drug and Food Control (NADFC)’s efforts to overcome food safety issues in Indonesia is the development of safe food villages with village community-based food safety interventions through the Food Safety Movement in Village (Gerakan Keamanan Pangan Desa/GKPD). The study used RE-AIM framework with a case study design. The study sites were Pandowoharjo Village, Sendangsari Village and Mangunan Village, the Special Region of Yogyakarta, Indonesia. Informants were selected purposively as many as 73 people. Data were collected through six FGDs, 16 interviews face to face and using telephone, observation and document review. The analytical approach used was qualitative content analysis with Opencode software version 3.6.2.0. The results of the study showed that the GKPD program involved community policy makers (village officials), the formation of food safety cadres from various community groups (family health empowerment organization, youth organizations, teachers) and the fostering of various food provider communities in the village (housewives, home-industries, food retailers, school canteen, and street food vendors), as well as the involvement of public health centre, but in its implementation there were obstacles to the adoption of food safety practices by the food vendors community which caused the program to not be fully effective in changing food safety behaviour due to economic and human resources factors.