NERS NEWS — Nurse Professional Students from Universitas Airlangga organized a health education session for vendors at Sentra Wisata Kuliner (SWK) Deles, Sukolilo District, Surabaya. The event, themed “Hygiene, Food Safety, and the Dangers of Cut Injuries,” aimed to enhance vendors’ knowledge regarding food hygiene and workplace safety.
The activity began with health screenings for the attending SWK Deles vendors, including weight, height, blood pressure, and blood sugar measurements. These screenings served as an early detection measure, allowing participants to understand their health status and encouraging regular check-ups. The session continued with educational lectures and Q&A sessions on hygiene, food safety, and cut risks, giving participants an opportunity to ask questions based on their daily work experiences.
The hygiene and food safety session covered definitions of hygiene and food sanitation, objectives of food sanitation, international hygiene standards, and personal hygiene practices during food preparation. In addition to food safety, participants learned about cut injuries common in food preparation, including definitions, causes, symptoms, first aid procedures, and signs indicating the need for professional medical evaluation. The goal was to equip vendors to identify risks and administer appropriate first aid.
Organized by Unair Nurse Professional Students under the Occupational Health Working Group (UKK) for community nursing, the initiative was guided by clinical instructor Mus’adah, S.Kep., Ns., M.Kes, alongside academic advisors Neisya Pratiwindya S, S.Kep., Ns., M.Kep., Setho Hadisuyatmana, S.Kep., Ns., M.NS (CommHlth&PC)., Ph.D., and Dr. Elida Ulfiana, S.Kep., Ns., M.Kep. The event took place on Tuesday, September 15, 2026, at SWK Deles, Sukolilo, Surabaya, with 16 vendors participating. Knowledge retention was evaluated using pretests and posttests administered before and after the sessions.
Through these health screenings and educational sessions, Unair Nurse Professional Students contributed to fostering healthy behaviors, improving health literacy, and encouraging a safer work environment for vendors. The initiative directly supports SDG 3 (Good Health and Well-being) through health screenings and education, and SDG 4 (Quality Education) by delivering practical knowledge applicable to daily life. Consequently, the program focused not only on information delivery but also on empowering the community to independently maintain health and safety in their daily activities.
This activity supports the achievement of the Sustainable Development Goals (SDGs), particularly:
- SDG 3: Good Health and Well-being
Health screenings and education on hygiene, food safety, and cut injury prevention and management support health promotion and preventive efforts, raising vendor awareness regarding health and safety during daily operations. - SDG 4: Quality Education
Interactive lectures provided vendors with practical knowledge on personal hygiene, food safety, and first aid for cuts, which they can apply directly to daily food preparation.
Through this initiative, Unair Nurse Professional Students sought to enhance the knowledge and awareness of SWK Deles vendors regarding hygiene, food safety, and cut injury prevention. Participants are expected to apply these insights to maintain personal cleanliness, sanitary equipment, and safe workspace practices, ultimately ensuring food safety and building a healthier, safer working environment.
Writer: Sefina Rafi Prasetyo
