Knowledge, Attitudes and Practices Regarding Food Hygiene and Sanitation of Food Street Handlers in the Public Elementary School at Greater Jakarta, Indonesia

Cempaka, Laras; Rizki, Afifah Amalia; Asiah, Nurul

doi:10.36782/apjsafe.v7i2.1944

Cited by 11 publications

(14 citation statements)

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“…This is evident among other things from the use of apron and headgear that is not consistent, clips are still found to wrap food and food packaging is not registered. This is consistent with research on 400 food handlers around Greater Jakarta Elementary School which shows that the handlers have very good knowledge and attitude, but lower practices related to food hygiene and sanitation [11]. Research on 183 food handlers in Santos Brazil shows that training based on theoretical aspects is not related to attitudes, self-reported practices and observed practices of food handlers but is effective in increasing knowledge [12].…”

Section: " (Ku Women Street Vendors)supporting

confidence: 85%

“…Then e ... if you choose the food in the package, you have to look at the contents, what kind of packaging, airtight, expiration date, still good packaging or dent, then there is expired ... then the nutritional content is like anything. so .. "(P-3, women, parties exposed not cadres / communities).This is different from the study using secondary data on a quantitative action survey of street food vendors for school children in 20 provinces in Indonesia, which shows that there is no significant effect of school programme on the knowledge of food safety of vendors at school [11].…”

Section: " (Ku Women Street Vendors)mentioning

confidence: 66%

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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

2020

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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.

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Section: " (Ku Women Street Vendors)supporting

confidence: 85%

Section: " (Ku Women Street Vendors)mentioning

confidence: 66%

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

2020

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“…Various studies have also associated FSK, FSA, and FSP of food handlers with their demographic characteristics such as age, gender, and level of education, etc [2,9]. Cempaka et al [12], concluded in their research study that level of education and food safety practices were significantly correlated.…”

Section: Introductionmentioning

confidence: 99%

Cross sectional study on food safety knowledge, attitudes, and practices of food handlers in Lahore district, Pakistan

Ahmed

Akbar

Sadiq

2021

Heliyon

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“…Pengetahuan pekerja terhadap pemahaman bahwa makanan yang kurang dapat menyebabkan kontaminasi silang pada saat pengolahan makanan dapat terjadi saat tidak menggunakan sarung tangan ataupun terluka dan bahaya penggunaan bahan tambahan makanan secara berlebihan. Hal ini disebabkan karena penjamah yang tidak memperhatikan kebersihan dan menganggap hal itu tidak berpengaruh terhadap kebersihan makanan (Cempaka et al, 2019). Hasil penelitian sejalan dengan penelitian terdahulu dengan nilai p value 0,000 (<0,05) (Sary et al, 2020), dan penelitian yang dengan nilai p value 0,032 (<0,05) (Mulyani, 2014), sehingga ada hubungan antara tingkat pengetahuan dengan perilaku hygiene sanitasi makanan.…”

Section: Pembahasanunclassified

Factors Related To Hygiene Behavior Of Food Sanitation On Karak Crackers Manufacturing Workers In Home Industry In Karanganyar District, Indonesia

Suryani

Maulana

Suyitno

2021

kes.uwi.j.kesehat.masy.

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Background: Foodborne disease is food poisoning that can cause illness or death as a result of consuming contaminated food. Food contamination can occur due to biological, physical, and chemical contamination, if food hygiene and sanitation behavior is not good in its application, especially for food handlers. Objectives: The purpose of this study was to determine the factors related to hygiene behavior of food sanitation in workers making karak crackers in the home industry of Kerjo Sub-district, Karanganyar Regency, Central Java Province, Indonesia. Research Method: This study was using the quantitative analytical observational method with a cross-sectional design. The number of samples was 38 workers making Karak crackers with a total sampling technique. Data analysis used fisher's exact CI 95% (α = 0.05). Findings: This study found that the majority of the age range was 17-45 with education level (81.6%), knowledge level (65.8%), negative attitude (52.6%), and poor food sanitation hygiene behavior (68.4%). The results of Fisher's exact test showed that the variables of age (p-value = 0.147) and education level (p-value = 0.176) were not significantly related to hygiene behavior of food sanitation. While the level of knowledge (p-value = 0.30) and attitudes (p-value = 0.49) have a significant relationship. Conclusion: In sum, the level of knowledge and attitudes of the respondents are the factors that influence the hygiene behavior of food sanitation. Therefore, it is necessary to conduct training on food hygiene and sanitation practices for food handlers.

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Knowledge, Attitudes and Practices Regarding Food Hygiene and Sanitation of Food Street Handlers in the Public Elementary School at Greater Jakarta, Indonesia

Cited by 11 publications

References 0 publications

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

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

Cross sectional study on food safety knowledge, attitudes, and practices of food handlers in Lahore district, Pakistan

Factors Related To Hygiene Behavior Of Food Sanitation On Karak Crackers Manufacturing Workers In Home Industry In Karanganyar District, Indonesia

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