Food Hygiene at On-Site Premises in Perak and Selangor: Are We Ready for Self-Regulatory Practices?

Mazni Saad, Mohd Hanafi Azman Ong, Noor Suzana Osman, Norhidayah Abdullah

Abstract


Consumer well-being and quality of life are essential measures in food and other consumer products. The concepts of well-being and quality of life were argued to have been gaining particular relevance in the health context. This is because of the scientific development and technological changes in the illness journey, and also because of concerns with the defense of human rights. Quality of life is also an important measure of food handlers’ practices during the preparation and cooking activities in the kitchen. Food hygiene practice among food handlers often associated with foodborne diseases especially at the on-site premise. Food contact surface analysis often used as an indicator to determine the effectiveness of cleaning and sanitisation procedures within the premises. The purpose of this study is to investigate the on-site premises’ readiness for self-regulatory practices among food handlers. Based on purposive samplings, the investigation of food surface contact was done at six on-site premises under government control in Selangor and Perak as recommended by the Ministry of Health Malaysia. The utilize microbiological was measured by using swab analysis and Rida@count. Microbial colonies were counted as Colony Forming Units (CFU)/cm2 that were computed in log10 CFU/cm2. Pearson Chi-Square was used to determine the microbial colonies at six locations. Finding revealed about 50% of food serving tray, 50% of cooking pots and 50% of spatula at six locations contaminated with coliform. The study showed poor food hygiene practice among food handlers gives high risk for transmission of foodborne diseases for the on-site premise’s consumers. Therefore, it is proposed for the local authorities to implement a good food hygiene practice module in order to improve the food hygiene practice among food handlers. The module shall act as practical guideline for self-regulatory practices for the food handlers. In this study, we share insight into how the relationships of consumer well-being are affected by food hygiene practices in the formation of on-site customers’ quality of life.

eISSN: 2398-4287© 2019. The Authors. Published for AMER ABRA cE-Bsby e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, UniversitiTeknologi MARA, Malaysia.


Keywords


consumer well-being; food hygiene; food surface contact; food handler; the on-site premise

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DOI: https://doi.org/10.21834/e-bpj.v4i10.1568

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