Food Borne Disease and the Lifestyles of the Students and Food Handlers in Rural Schools: A Preliminary Observation

Hassan Z,Regina G,Song Jing Ling

doi:10.47405/mjssh.v6i9.956

Abstract

Food borne diseases cause millions of deaths every year around the world. The major factors contributing to food borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handlers and students’ and food handlers’ poor knowledge of food hygiene are the factors that lead to food poisoning among school students. The objectives of this study are to: investigate how food handlers carry out food preparation; determine students’ and handlers’ standards of food hygiene assess the physical cleanliness of school canteens and the purity of their water supplies; and develop guidelines for the prevention of food poisoning. The aspects investigated in this study are the food preparation process, knowledge of food hygiene, physical cleanliness and food poisoning prevention methods.

Highlights

Food borne diseases such as cholera, typhoid fever, hepatitis A, dysentery and food poisoning occur because of consumption of foods contaminated with chemicals and microorganisms (Sharifa Ezat, Netty & Sangaran, 2013)
This study focuses on food borne diseases, and on food poisoning, among school students
The increase in the incidence of food poisoning may be because food handlers ignore the importance of safe food handling and the correct way to prepare food in the kitchen (Abdul-Mutalib et al, 2015)

Summary

Introduction

Food borne diseases such as cholera, typhoid fever, hepatitis A, dysentery and food poisoning occur because of consumption of foods contaminated with chemicals and microorganisms (Sharifa Ezat, Netty & Sangaran, 2013). Food borne diseases causes and lifestyles are interrelated (Sharifa Ezat, Netty & Sangaran, 2013). Data from sociological approaches are needed to take account of the populations’ food habits and beliefs and identify the influences on food safety in the population (Ehiri & Morris, 2013). The statistics motivated the researcher to study schools’ food preparation processes and food handlers’ practices

Literature Review

Findings

Conclusions