Problems studied in this research is application of hygiene and sanitation at Suis Butcher Steak House Setiabudhi Bandung. This research is done based on some guest comment from customer who comes to Suis Butcher Steak House Setiabudhi Bandung. This is cause of neglect of food handling that made by employe. The purpose of this research is for analysis of pre application of sanitation standard operating procedure (SSOP) at Suis Butcher Steak House Setiabudhi Bandung. Research method that used in

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... this research is quantitative method with description and accumulation technique of data is field research (observation, interview, documentation, questionnaire) and literature research studi. Questionnaire had given to 26 employe at Suis Butcher Steak House Setiabudhi Bandung, in particular for food product and food service section. Analysis technique of data had done with validitas and reliabilitas experiment for questionnaire that observe. Out of this analysis show that employe's knowledge of Sanitation Standard Operating Procedure is 75% and analysis condition of aspects Sanitation Standard Operating Procedure that applied in di Suis Butcher Steak House Setiabudhi Bandung is 76.5%. Application of hygiene and sanitation with Sanitation Standard Operating Procedure is one of the needed to apply at Suis Butcher Steak House Setiabudhi Bandung. Sanitation Standard Operating Procedur is a way for prevent cross contamination, keep cooking process and for apply principle of hygiene and sanitation.