Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia

Abdul-Mutalib, Noor-Azira; Abdul-Rashid, Mohammad-Faid; Mustafa, Shuhaimi; Nordin, Syafinaz Amin; Hamat, Rukman Awang; Osman, Malina

doi:10.1016/j.foodcont.2012.04.001

Cited by 192 publications

(211 citation statements)

References 14 publications

Supporting

Mentioning

144

Contrasting

Unclassified

Order By: Relevance

“…It could be the case that the food handlers involved in these studies may not have had any training in FSK or FSP, and thus performed poorly in the questionnaires of the studies. In contrast to this, the two studies conducted by Abdul-Mutalib et al (2012), and Rosnani et al (2014) respectively, contained population samples of food handlers who worked in restaurants. Both of these studies received good FSK and FSP ratings with high mean scores in both FSK and FSP.…”

Section: Malaysian Fsk and Fsp Component Studiesmentioning

confidence: 99%

See 1 more Smart Citation

The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease

Tirmizi¹,

Radu²,

New³

et al. 2018

Food Res.

View full text Add to dashboard Cite

According to the World Health Organisation (WHO), globally 600 million people suffer from food-borne diseases (FBD), and 420,000 people die as a result. The European Food Safety Authority (EFSA) has stated that FBD are linked to the food industry, with the most common means of transmission being due to poor food handling and hygiene by food handlers working in the food industry. The aim of this research was to investigate the effectiveness of mandatory food handler training programmes (FHTP) to prevent FBD in Malaysia and Ireland. To do this, the FHTP existing in Malaysia and Ireland were analysed, in addition to the legislation they fall under in each respective country. Effectiveness was determined by investigating the level of food safety knowledge (FSK) and food safety practices (FSP) of food handlers in Malaysia and Ireland. A systematic literature review (SLR) and a narrative literature review (NLR) were conducted for this research. The SLR was based on the PRISMA diagram, using the Confidence in the Evidence from Reviews of Qualitative research (CERQual) approach to evaluate the studies used for this research. A total of 8 Malaysian studies and 1 Irish study were used to determine the level of FSK and FSP of food handlers in each respective country, to examine the effectiveness of FHTP. The results of the studies used for this research have depicted overall good FSP and FSK of food handlers in Malaysia and Ireland; yet trends continue to show that food handlers are one of the biggest contributors to FBD, demonstrating that FHTP are not effective in preventing FBD. The findings from this research highlights that although these trainings can be an effective tool to prevent FBD, if they are not executed correctly, food handlers will continue to contribute to FBD.

show abstract

Section: Malaysian Fsk and Fsp Component Studiesmentioning

confidence: 99%

“…Additionally, Abdul-Mutalib et al (2012) acknowledged that despite FHTP, it was evident that many food handlers ignore or simply forget basic FSK or measures that should be employed in practice. This is demonstrated in this research as FSK was considered poor in half of the studies.…”

Section: Recommendations To Improve Fhtpmentioning

confidence: 99%

The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease

Tirmizi¹,

Radu²,

New³

et al. 2018

Food Res.

View full text Add to dashboard Cite

show abstract

“…Agar penjamah makanan dapat berperilaku yang tepat ketika proses penyelenggaraan makanan, pengetahuan dan pelatihan menjadi bagian yang penting dalam bekerja. 7 Pengetahuan penjamah makanan menjadi faktor penting sebagaimana kebijakan yang dibuat melalui Permenkes No 1096/MENKES/PER/VI/2011 tentang higiene sanitasi jasa boga menyebutkan bahwa upaya yang dilakukan untuk meningkatkan pengetahuan dan ketrampilan penjamah makanan dapat dilakukan melalui pelatihan / kursus higiene sanitasi makanan. 8 Penelitian di kampus Depok UI menguatkan fakta bahwa pengetahuan mengenai makanan sebagai media penyakit dan perilaku mencuci tangan memiliki hubungan erat dengan kontaminasi bakteri E. coli.…”

Section: Pendahuluanunclassified

Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan

Kusuma

Nugraheni

et al. 2017

JGI

View full text Add to dashboard Cite

show abstract

“…It should be emphasized that Good Practices should address all stages of food manufacturing and involve the general hygiene and organization of all materials and equipment that come into contact with the food during its production (Abdul-Mutalib et al, 2012).…”

Section: Mini Review Eissn: 2550-2166mentioning

confidence: 99%

A perspective on good manufacturing practices of artisanal products in Northeastern Brazil

Medeiros¹,

Câmpelo²,

Silva³

2017

Food Res.

View full text Add to dashboard Cite

This review provides an overview of the importance of good manufacturing practices in the elaboration of artisanal products, aiming to generate a discussion about this subject. The elaboration of artisanal food has been gaining prominence in several countries of the world since these products carry the identity and culture of a place. The traditional and artisanal way of manufacturing provides the food with a variation in its characteristics, which makes it peculiar in comparison to its similar, pleasing the most diverse demands of consumers. In addition, they are considered healthier and natural foods. In the Northeast of Brazil, these products are highlighted by the significant commercialization, being sources of income generation for the region. Among the most prominent products are the coalho and butter types cheeses, bottled butter and carne de sol. Despite the economic and cultural importance of these products, the traditional way of manufacturing, without proper hygiene care, can be a limiting factor for the formal commercialization of these products. Therefore, adopting good manufacturing practices at artisanal food processing places may be the first step towards the production of higher quality products that meet the requirements of the legislation but retain their artisanal manufacturing characteristics.

show abstract

Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia

Cited by 192 publications

References 14 publications

The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease

The effectiveness of food handler training programmes in Malaysia and Ireland to prevent food-borne disease

Perubahan pengetahuan penjamah makanan hotel setelah penyuluhan higiene perorangan

A perspective on good manufacturing practices of artisanal products in Northeastern Brazil

Contact Info

Product

Resources

About