Hygiene and healthy sanitation are the principles in food service. Foodstuffs that are not managed properly and properly can cause negative impacts such as disease and poisoning. Contaminants contained in tofu products that can harm the community include microbiological and chemical contamination. The purpose of this study was to analyze the sanitation hygiene and quality of tofu soaking water in a bacteriological and chemical manner at UD Sari Makmur, Wakobalu Agung Village. The research is descriptive through an observational approach using data collection techniques by interviewing, observing and testing laboratory results. Interviews were conducted on workers and home industry owners while observations were made using observation sheets. Samples taken and tested in the laboratory were tofu-soaked water samples. The results showed that hygiene and sanitation in the household industry were aspects of worker hygiene (50,0%), while environmental sanitation aspects were in the form of location and production environment (50,0%) and buildings, production facilities (45,0%). The results obtained from hygiene and sanitation are still lacking. Testing the quality of the tofu water bath through bacteriological, and chemical. The test that is not in accordance with the standard is Eschenchia coli 4,3.105. Meanwhile, the Salmonella test was 0 col/ml or negative and Arsenic was still below the quality standard of 0,0426. The advice given by researchers to the household industry is to improve and supervise environmental hygiene and sanitation in the production environment.