Sanitation Practices among Food Handlers in a Military Food Service Institution, Malaysia

Abstract

This study was conducted over a period of two months to assess the food hygiene practices among food handlers in a military food service institution that have been trained with food safety practices and knowledge. Since limited data was published for the services rendered to governmental agencies such as the military, this study was conducted to determine the level of knowledge, attitude and motivation of food handlers under this institution that was responsible for the provision of food to the armed forces in Malaysia. Findings from this study offered an insight for food sanitation practices and influence of the authority towards food service institutions under the policy of voluntary HACCP practices

Insight into food handlers’ perceived barriers and motivators to perform food temperature control practices in Malaysian public schools

“…Besides, having sufficient knowledge on temperature control has also been identified as a motivator for food handlers to perform the practices. Provision of knowledge or training have been widely reported in previous studies to be able to motivate food handlers to perform correct food safety practices (Lee et al, 2012;Thaivalappil et al, 2018).…”

“…This risk factor is also evident in Malaysia, whereby besides improper food handling and poor personal hygiene, temperature abuse has been identified as one of the causative factors for foodborne outbreaks (Sharifa et al, 2013;Abdul-Mutalib et al, 2015). Deficiency of temperature control was clearly shown in a study by Lee et al (2012), where end-point cooking temperatures were not consistently recorded, and cold foods were frequently found to be above the recommended 5°C. In a study to assess food temperature and holding time among cafeterias in UiTM, Terengganu, it was found that three out of four cafeterias were not in compliance with temperature control guidelines, and food was found to be displayed at a tray line without proper holding equipment (Musa et al, eISSN: 2550-2166 © 2020 The Authors.…”

Investigation on Conformance of Catering and Food Safety Practices at The National Youth Service in Kenya

“…Food poisoning and contamination has become a major issue in our public institutions, with so many incidences being reported and some still in the hidden by food consumers. Hygiene practices covers proper acquisition and storage of food items, maintenance of clean environment during food preparation and serving, and assurance that all equipment and serving dishes are clean/ free from pathogens and further contaminants (Lee, Chik, Baka, Saari, & Mahyudin, 2012). Food safety plays a significant role in the economic and health development of Nations by safeguarding the nation's health, enhancing tourism, hospitality and international trade, the production, distribution and consumption of safe food (Tansey & Worsley, 2014).…”

Community Empowerment Program in Bojong Terong, Depok, West Java: Established a Healthy Catering Business that Takes into Account the Industrial Hygiene Aspects

“…The hygiene practice itself include the proper stage in ICOHS 2017 preparing food items, maintenance of creating clean environment, especially for food preparation and assurance of all the food being served in clean and free of bacteria condition [15]. The bacteria has a big potential in causing some food borne illnesses [15].…”

“…According to Food and Agriculture Organization (FAO), good hygiene practices can be described as all practices that related to the conditions which is necessary to ensure the safety and the suitability of the food in each stage of the food making process [11]. The hygiene practice itself include the proper stage in ICOHS 2017 preparing food items, maintenance of creating clean environment, especially for food preparation and assurance of all the food being served in clean and free of bacteria condition [15]. The bacteria has a big potential in causing some food borne illnesses [15].…”