Food Handling Behaviors Research Articles

Observation of Food Handlers’ Hand Hygiene Behavior During Production at a Sandwich-making Factory

Effective hand hygiene is essential during food production to reduce the risk of microbiological contamination. Improper hand hygiene by food handlers can be a major contributing factor in the spread of foodborne illnesses. Self-reported behavior does not equate to actual behavior as it has the limitation of biases. Therefore, observational data are more effective at assessing the actual behavior of food handlers. Covert observation utilizing closed-circuit television (CCTV) cameras can yield reliable data. This study utilized covert observation to assess hand hygiene compliance from CCTV footage of food handlers in a sandwich-making facility. An electronic observation checklist, based upon the company’s hand-hygiene protocol, was used to capture observed hand hygiene practices. A total of 588 occasions that required hand hygiene practices by food handlers (n = 12) were observed during the production of ready-to-eat (RTE) sandwiches over 16 h during two shifts. Food handlers did not wash their hands on 32% of occasions which required food hygiene practices. Of those occasions where there was an attempt to implement hand hygiene practices (n = 401), only 1% of behaviors were compliant with the company hand hygiene protocol. Observations indicated that 95% of attempts did not adhere to the recommended handwashing duration (≥20 s). Soap was not used in 4% of attempts, and hands were not wetted prior to applying soap in 16% of attempts. Additionally, 62% of attempts did not use hand sanitizer after handwashing and drying. Food handlers were observed attempting hand hygiene practices significantly more frequently (p < 0.001) when entering (89% of occasions) than exiting (8% of occasions) the production area. Findings indicate that appropriate interventions are needed to improve hand hygiene compliance of food handlers to ensure food is produced safely within the food manufacturing sector.

Improving household food safety through combining nudge strategies with knowledge-based intervention: The effectiveness and mechanism

The role of household settings is vital in the global challenge of foodborne diseases, serving as key areas for outbreaks. Despite significant efforts by governmental and research institutions to promote safe food handling, traditional knowledge-based interventions often are short in boosting motivation. Our study addressed this issue by integrating motivational nudge strategies with declarative and procedural knowledge-based interventions, targeting 914 primary household food handlers. Through randomized controlled trials, the impact of these interventions was rigorously evaluated. We found that a combination of mindful nudging and declarative knowledge-based intervention significantly improved compliance with food safety guidelines. Additionally, our analysis highlighted the critical mediating role of attitudes in this process. This research may present practical multidisciplinary intervention strategies for promoting safe food-handling behaviors.

Combating foodborne disease through household food handling behavior improvement: A comparison between education and price interventions.

Foodborne disease cases are increasingly occurring in home kitchens because of improper food handling behavior. Human factors are considered major determinants of such behavior, although economic factors, which have attracted little attention, may also be important influencers. Taking the service time of kitchen towels as an example, we construct a theoretical model to analyze food handling behavior under an economic framework and empirically explore its economic determinants. Empirically, we use a randomized controlled trial (RCT) coupled with pre- and postsurveys in rural China. The RCT intervention includes information with tips for proper kitchen towel use and in-kind subsidies of one, two, or three packs of kitchen towels, which is regarded as a price intervention. We find that information alone and information plus one pack of towels are not enough to stimulate behavior improvement, whereas information plus two or three packs is sufficient. This implies that the quantity of kitchen towels used increases only as the towel price drops below a certain threshold. As an early attempt, we indicate that food handling behavior is economically driven, suggesting that a well-designed policy should combine educational campaigns and appropriate economic incentives to improve such behavior to reduce the risk of foodborne disease.

Spillover effects of an information intervention on food handling behavior and the stimulus of survey in rural China

A substantial proportion of foodborne illnesses arise at home as a result of poor food handling practices. Consumer information intervention has usually been conducted to prevent such illness; however, few studies have examined the spillover effect of these interventions. This study aimed to identify whether an information intervention focused on one target food handling behavior has spillover effects on other aspects of food handling behaviors (nontargeting behaviors) through a randomized controlled trial (RCT) conducted in rural China. The results estimated by the difference-in-difference model reveal that information intervention has a significant impact on both target and nontarget food handling behaviors. The existence of positive spillover effects is mainly due to the release of limited attention resources from information interventions and the motivation of consumers to maintain other aspects of behaviors as regulated as the target behaviors. In addition, the results also show that being surveyed spurs a stimulus to subsequent behavior. The survey effect is taken into account when calculating the spillover effects in this paper, so a more accurate estimate is obtained. These findings can motivate governments to conduct more consumer education campaigns, especially in emerging countries, and can also contribute to experimental design, data collection methods and cost‒benefit analyses of interventions, thereby helping researchers avoid biased parameter estimation.

Development and validation of a food safety survey for older adults

PurposeThe purpose of this study was to create and validate a food safety survey for older adults.Design/methodology/approachThe survey was designed to measure food handling and consumption behaviors related to high-risk foods. Survey questions were also designed to capture behavioral constructs from the health belief model (HBM). The first administration of the survey was completed by 349 participants, 55 years of age and older. Exploratory factor analysis was used to assess construct validity, and Cronbach’s alpha was used to assess the internal consistency of the subscales generated through factor analysis. Two weeks after the first administration, the survey was completed a second time by 149 participants from the original sample. The intraclass correlation coefficient was used to evaluate test-retest reliability.FindingsExploratory factor analysis yielded four factors related to the HBM (perceived susceptibility, perceived severity, perceived barriers and cues to action) and three factors related to food handling practices (handling of processed meats, food thermometer use with poultry and washing or rinsing poultry). Inclusion in a factor meant that the related questions measured the same underlying construct. Cronbach’s alpha for these factors ranged from 0.63 to 0.77. Modification of the survey following validation resulted in the development of a 44-question instrument that can be used with older adults.Practical implicationsThis survey will next be administered to a representative sample of older adults to assess relationships between HBM constructs and food handling behaviors and is available for use by other researchers.Originality/valueThere are few validated tools that can be used with older adults to evaluate food safety risks.

Hubungan Pengetahuan dan Sikap dengan Perilaku Hygiene Penjamah Makanan pada Warung Makan

This research aims to determine the relationship between knowledge and attitudes and the hygiene behavior of food handlers at food stalls. This research was located at a food stall in the Gonilan Village area, Kartasura District, Sukoharjo Regency. The method used is analytical observational and uses a cross-sectional design. The sampling technique used in this research was purposive sampling using the inclusion criteria of the respondent being a food handler, aged &gt;18 years, and the inclusion criteria for a food stall being a fixed or permanent building located in the Gonilan area. This research used questionnaire instruments and observation sheets with a sample size of 106 food handler respondents from 40 food stalls in Gonilan Village. The results showed that (36.8%) the majority of food handler respondents were aged 26-35 years, (63.2%) the majority of food handler respondents were men, (78.3%) of food handler respondents had completed high school education. /Equivalent, and (50.9%) food handler respondents have worked for &lt; 5 years. From the results of the univariate analysis, 55 (51.9%) food handler respondents tended to have good knowledge, 60 (56.6%) food handler respondents tended to have a positive attitude, and 55 (51.9%) food handler respondents had good behavior. The research conclusion shows that there is a relationship between knowledge (p-value 0.020) and attitude (p-value 0.013) with the hygiene behavior of food handlers at food stalls in the Gonilan Village area. There needs to be increased supervision and better guidance by food stall owners, health centers and related agencies. Keywords: Hygiene, Food Handlers, Knowledge, Behavior, Attitudes.

Predicting Intention for Food Safety Behavior among Food Handlers: A Cross-sectional Study in Indonesia’s Beach Culinary Area

Background: The food safety behavior of food handlers constitutes the main factor in foodborne disease control. According to the Theory of Planned Behavior, behavior is determined by the intention that is established from a combination of attitudes, subjective norms, and perceived behavioral control. This research aimed to predict the intention for food safety behavior using the Theory of Planned Behavior. Methods: A cross-sectional study was conducted for two months in the Bantul beach culinary area, Yogyakarta, Indonesia. The research population consisted of 80 food handlers representative of all existing seafood stalls. The respondents were interviewed face-to-face using a paper-based questionnaire related to attitudes, subjective norms, perceived behavioral control, and intention. The data collected were evaluated using structural equation model-partial least square (SEM-PLS), version 3.0, with a sig. level of 0.05. Results: This research successfully predicted 64.3% of the variance in the intention for food safety behavior of food handlers (R2 adjusted = 0.643). The variable-perceived behavioral control was the strongest and most significant predictor, with a positive effect on intention for food safety behavior (β = 0.560, p = 0.000 &lt; 0.05), followed by the variable subjective norms (β = 0.275, p = 0.001 &lt; 0.05). The variable attitude was the weakest predictor, with an insignificant positive effect (β = 007.0, p = 0.182 &gt; 0.05). Conclusion: This research successfully predicted the intention for food safety behavior of food handlers in the Bantul beach culinary area, Yogyakarta, Indonesia.

RELATIONSHIP OF KNOWLEDGE, ATTITUDE AND ACTION WITH PERSONAL HYGIENE OF FOOD HANDLERS AT NUTRITION INSTALLATION RADEN MATTAHER HOSPITAL JAMBI

RESEARCH BACKGROUND : Personal hygiene is an effort to maintain the cleanliness of employees and food handlers through routine checks on the cleanliness of hair, teeth and mouth, nails, work clothing and work appearance. The purpose of personal hygiene is to prevent food contamination of food handlers at the Nutrition Instalation. This study was to determine the Relationship Of Knowledge, Attitude And Action With Personal Hygiene Of Food Handlers At The Nutrition Installation Of Raden Mattaher Hospital Jambi&#x0D; METHODE : This research is a quantitative research with a cross sectional research design. The population is all officers who are responsible for the Nutrition Installation at the Raden Mattaher General Hospital Jambi, totaling 35 people, and the sample is determined using a total sampling technique. Retrieval of data using questionnaires, observations and interviews. Statistical test using the chi square test.&#x0D; RESULT : The results showed that knowledge was not good (20%), attitudes were not good (43.8%) and actions were not good (40.6%). The results of the bivariate analysis showed that there was an effect between knowledge and personal hygiene (P = 0.033), there was an effect between attitudes and personal hygiene (P = 0.181) and there was an effect between action and personal hygiene (P = 0.030).&#x0D; RECOMMENDATION : for Nutrition Installations to increase knowledge, attitudes and actions of food handlers by counseling, personal hygiene training, and increasing supervision performance or behavior of food handlers.

Relationship between Environmental Quality, Hygiene, Food Sanitation, and Food Handling Factors with Escherichia coli Germ Rates at Snack Food Centers in Jambi City

Background : Food safety is a public need, safe food will protect and prevent disease and health problems. Environment and food need attention if you want to live healthy and get enough nutrition. Hygiene sanitation is an effort to control the factors of people, places, equipment and food. In producing ready-to-eat food that is safe and healthy, the principles of sanitation hygiene must be implemented. Food handlers are people who have direct contact with food. The purpose of this study was to analyze the relationship between environmental quality, sanitation hygiene, handler behavior and knowledge of food handlers with the number of Escherichia coli bacteria.&#x0D; Method : The research design is a quantitative method using laboratory analysis with a cross sectional research design.&#x0D; Results : Research shows that there is a significant relationship between environmental quality, food sanitation hygiene, food handling behavior and knowledge of food handlers with the number of Escherichia coli germs in the Jajanan Food Center, Jambi City.&#x0D; Conclusion : There is a significant relationship between environmental quality, food sanitation hygiene, food handling behavior and knowledge of food handlers with the number of Escherichia coli bacteria.

Factors Associated With Personal Hygiene and Sanitation Behavior of Food Handlers

&lt;p class="Normal1"&gt;&lt;em&gt;&lt;span lang="IN"&gt;Food and drink are the most important necessities of life and can potentially be contaminated with pathogenic bacteria. One factor that influences food quality is the behaviour of food handlers in implementing personal hygiene and food sanitation. Several food handlers in Pengging Boyolali Square do not use aprons orneed to wash their hands when processing food ingredients. Vegetables, fish, shrimp and other food ingredients that will be cooked are not washed in running water, and there are still places to eat with poor hygiene and sanitation conditions. This research aims to determine the factors related to food handlers' personal hygiene and sanitation behaviour. This research is an analytical survey research using a cross-sectional study. This research will be conducted at Pengging Boyolali Field from September to October 2023. The population of this research is 100 food handlers with 80 samples. The research instrument uses a questionnaire through interviews and observations. Data analysis used bivariate analysis with the Chi-Square test. The results of the study showed that there was a significant relationship between knowledge and the personal hygiene and sanitation behaviour of food handlers (p-value=0.000; OR=7.792; 95%CI=2.403 – 25.777), there was a significant relationship between attitude towards personal hygiene and sanitation behaviour of food handlers&lt;/span&gt;&lt;/em&gt;&lt;em&gt;&lt;span&gt; (&lt;/span&gt;&lt;/em&gt;&lt;em&gt;&lt;span lang="IN"&gt;p-value=0.001; OR=6.548; 95%CI=2.098–20.431), and there is a significant relationship between work experience and personal hygiene and sanitation behaviour of food handlers (p-value=0.042; OR=2.886; 95%CI= 1,081–8,175). It is recommended that food handlers wear aprons and footwear when serving food and when processing food.&lt;/span&gt;&lt;/em&gt;&lt;/p&gt;&lt;p class="Normal1"&gt;&lt;em&gt;&lt;span lang="IN"&gt; &lt;/span&gt;&lt;/em&gt;&lt;/p&gt;&lt;strong&gt;&lt;em&gt;&lt;span lang="IN"&gt;Keywords: Attitude,&lt;/span&gt;&lt;span lang="IN"&gt;Knowledge, Personal &lt;/span&gt;&lt;span&gt;h&lt;/span&gt;&lt;span lang="IN"&gt;ygiene,&lt;/span&gt;&lt;span lang="IN"&gt;Sanitation&lt;/span&gt;&lt;span&gt;, &lt;/span&gt;&lt;span lang="IN"&gt;Work &lt;/span&gt;&lt;span&gt;p&lt;/span&gt;&lt;span lang="IN"&gt;eriod&lt;/span&gt;&lt;/em&gt;&lt;/strong&gt;

The role of hands in cross-contamination of kitchen surfaces during meal preparation

Foodborne pathogen transmission during food preparation is a common occurrence, and cross-contamination can be a contributing factor. Behaviors that lead to cross-contamination during meal preparation have not been well characterized. The study objective was to determine how hands and food handling behaviors (with a focus on handwashing and touch-based events) affect the risk of cross-contamination of kitchen surfaces and foods during meal preparation. Data from a prior study in which participants were observed preparing turkey burgers inoculated with bacteriophage MS2 and a salad provided the data for analysis. Cross-contamination was assessed using environmental sampling data. Behavioral coding was performed for handwashing and touch-based behaviors. Cross-contamination risk was defined as the likelihood (number of contaminated surfaces) and degree (contaminant concentration) of MS2 on surfaces. Statistical analyses were performed in R, SPSS, and SigmaPlot. The significantly reduced risk of cross-contamination (P.ß<.ß.0001) was observed for participants who attempted handwashing or completed more handwashing steps. Scrubbing hands for 5.ßseconds, on average, reduced the risk of cross-contamination (P.ß<.ß.05). Cross-contamination regression models created using the most significant predictor variables showed that increased handwashing attempts, completion of more handwashing steps, and average scrub times>5.ßseconds all decreased the risk of cross-contamination (P.ß<.ß.05). This analysis can be used in future risk assessment modeling and for informing education and outreach to reduce pathogen transmission during food preparation.

Sanitary Hygiene and Behavior of Food Handlers in the Presence of Escherichia coli Bacteria

Maintaining proper sanitation and behavior of food handlers is crucial in determining the quality of food. In addition, the presence of Escherichia coli indicates food contamination, which can lead to foodborne illness. Therefore, this study aimed to analyze the role of sanitation hygiene and food handlers’ behavior on the occurrence of Escherichia coli contamination in food served to children at Elementary Schools and Madrasah Ibtidaiyah (MI). In this study, an analytical survey method with a cross-sectional design was employed. The population consisted of 78 individuals involved in selling children’s food during the January 2023 period. The sample consisted of 43 food vendors who were selected using a purposive sampling. The inclusion criteria were respondents who sell food in Elementary Schools and MI, and the exclusion criteria were those who sell covered or packaged food. Data were collected through observation sheets and interviews, and data analysis involved both univariate and bivariate methods, using the Chi-Square test. The results showed that 31 respondents (72.1%) adhered to sanitary hygiene requirements, 33 respondents (76.7%) fulfilled the criteria for food handlers’ behavior, and 9 respondents (20.9%) had their food contaminated with Escherichia coli. There is a relationship between sanitation hygiene and Escherichia coli contamination in children’s food in Elementary Schools and MI (p-value = 0.00). Additionally, a correlation was observed between food handlers’ behavior and Escherichia coli contamination in food served at both types of schools (p-value = 0.00). These results emphasized the importance of street food vendors consistently prioritizing and implementing proper food sanitation, hygiene and healthy practices. This method was crucial to prevent Escherichia coli contamination and ensure the safety of the food served to children.

Health Belief Model Application on Food Safety Behavior of Bantul Beach Tourism Culinary Food Handlers

Background: Maintaining food safety is very important to reduce the incidence of foodborne diseases. Previous studies have shown that food safety is related to the healthy behavior of food handlers, while healthy behavior is related to their beliefs and perceptions. The Health Belief Model (HBM) is a theory with a concept of individual reasons for carrying out healthy behaviors based on the perception of disease threats and efforts to improve behavior when facing threats. This study aims to predict and analyze the effect of variables based on the HBM construct on food safety behavior. Method: A total of 80 food handlers from all seafood stalls on the Bantul coast were interviewed face to face using a printed questionnaire regarding seriousness, vulnerability, benefits, barriers, a stimulus to action, and self-efficacy. The food safety behavior of food handlers was observed using observation sheets. Data were evaluated using Structural Equation Model-Partial Least Square (SEM-PLS) Version 3.0. Results: HBM can predict 35.1% of food handlers' food safety behavior variance in the Bantul beach tourism culinary area (R2 adjusted = 0.351). Of all the HBM construct variables analyzed, two variables had a significant effect, namely the stimulus-to-act variable with a path coefficient value (β = 0.305, p = 0.009 &lt;0.05) and the seriousness variable (β = 0.302, p = 0.045 &lt;0.05). Conclusion: HBM succeeded in predicting the food safety behavior of food handlers in tourist culinary delights in Bantul, Yogyakarta, Indonesia. The stimulus-to-action variable was the strongest predictor positively affecting food handlers' food safety behavior, followed by the seriousness variable.

Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population.

Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants (N = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy, subjective norms, and behaviour. A series of multivariate analyses of variance were conducted to determine differences in these measures between participants at higher risk of food poisoning and the general population. No significant differences in knowledge, intention, habit strength, self-efficacy, subjective norms, and behaviour were found between individuals at higher risk of food poisoning and the general population. However, individuals at higher risk of food poisoning appeared to have stronger risk perceptions across safe food-handling behaviours compared with the general population. This study demonstrated that individuals at higher risk of food poisoning do not have higher safe food-handling knowledge than the general population, and despite having higher risk perceptions around some safe food-handling behaviours, they do not differ in engagement in safe food-handling behaviours or the majority of related psychological constructs. Implications of these findings relate to the need to target other psychological constructs, not just risk perceptions, in order to see safer food-handling behaviours in high-risk populations.

Evaluating the effectiveness of two behaviour change techniques designed to improve safe food-handling among consumers

Purpose Safe food-handling media campaigns have been successful at improving some safe food-handling behaviours among consumers. However, little is known about whether specific mechanisms of change, such as habit and perceived risk, can improve the effectiveness of safe food-handling campaign materials. Consequently, this study aims to determine if habit and risk-based behaviour change techniques can improve the effectiveness of safe food-handling media campaign materials. Design/methodology/approach A prospective experimental design was used. Participants completed baseline measures of habit, perceived risk and behaviour before watching two short safe food-handling video advertisements. Participants were then randomly assigned to complete either a habit or a perceived risk-based behaviour change technique task. Two weeks later, participants completed the baseline measures again. A series of multivariate analyses of variance were conducted to determine differences over time between the two groups in relation to habit, perceived risk and behaviour. Findings Significant increases in habit (p &lt; 0.001), perceived risk (p &lt; 0.001) and behaviour (p &lt; 0.001) among all participants were found over the study period. However, there were no significant differences in these changes between participants who completed either task for the majority of the target behaviours and related constructs. This suggested that both habit and risk-based behaviour change techniques may help improve campaign materials; however, future research is needed to determine these effects in comparison to a non-active control group. Originality/value To the best of the authors’ knowledge, this is the first study to compare the use of two behaviour change techniques for improving safe food-handling health messaging materials. Future safe food-handling media campaigns would benefit from including habit and risk-based behaviour change techniques.

Examining the long-term effects of a safe food-handling media campaign

In Australia, food poisoning affects over 4.1 million people annually, with most cases occurring in domestic (i.e., household) environments. Strategies aimed at improving safe food-handling among the community have begun being implemented across Australia. Recently, the ‘Play it Food Safe’ mass media campaign by the Western Australian Department of Health was piloted and shown to have some effectiveness in improving safe food-handling behaviour among consumers following the campaign. However, little is known about whether these changes in safe food-handling behaviours can be maintained in the long-term. Therefore, the aim of this paper was to determine if the Western Australian ‘Play it Food Safe’ campaign could lead to long-term change of safe food-handling knowledge, behaviour, and related psychological constructs (i.e., habit, perceived risk, self-efficacy, and subjective norms) among consumers. Participants (N = 689) completed measures assessing their safe food-handling knowledge, behaviour, and psychological constructs, derived from psychological theories, following the conclusion of the ‘Play it Food Safe’ campaign that was re-run in Perth, Western Australia. Participants completed these measures again approximately eight-weeks later. Data were analysed to determine if there were any changes in these measures over time, or whether scores on these measures were maintained long-term. Results indicated that some psychological constructs improved over time, and knowledge was higher among participants who saw the campaign, however, behaviour remained the same. These findings show that the ‘Play it Food Safe’ campaign may be effective for increasing knowledge, and effective for improving some psychological constructs long-term, though further development of the campaign is needed for further impact on behaviour.

The Behavior Of Food Handlers On The Use Of Food Packaging In Restraurants In Mamuju District, Mamuju Regency

Pengemasan saat ini sering menggunakan plastik dan styrofoam sebagai kemasan makanan. Pengemasan yang dilakukan saat ini dapat membahayakan konsumen, kontaminasi makanan akibat pemakaian styrofoam dapat terjadi karena hal-hal sebagai berikut: makanan atau minuman yang terlalu panas, semakin tinggi suhu makanan yang ada dalam styrofoam maka akan semakin mudah zat styrene berpindah ke makanan. Penelitian ini bertujuan untuk Mengetahui Perilaku Penjamah Terhadap Penggunaa Kemasan Makanan Pada Rumah Makan Di Kec.Mamuju Kab. Mamuju. Sampel dalam penelitian ini adalah penjamah rumah makan sebanyak 127 penjamah. Hasil penelitian menunjukkan bahwa tingkat pengetahuan penjamah makanan dengan kategori kurang sebesar 59,1%, sikap penjamah makanan dengan kategori positif sebesar 37,8% dan 62,2% memiliki sikap negative, tindakan penjamah 40,9% memiliki tindakan positif dan 59,1% penjamah memiliki tindakan negative. Jumlah penjamah rumah makan sebanyak 127 orang dari sebanyak 62,2% memiliki tingkat pengetahuan yang kurang karena tidak mampu menjawab ≥ 50% dari total pertanyaan yang ada dikuisioner penjamah rumah makan, dari 127 penjamah yang di wawancarai sebanyak 62,2% sikap negatif dan sebanyak 37,8% sikap positif. Penelitian ini menyimpulkan bahwa, sikap (attitude) responden berada dalam katagori negatif terhadap penggunaan kemasan makana sebagai wadah makanan dan minuman, karena sikap penjamah bukan saja dibentuk oleh pengetahuan penjamah namun juga dipengaruhi oleh aspek emosional, pengalaman dan kondisi lingkungan penjamah berada. Kesimpulan Gambaran pengetahuan, sikap dan tindakan penjamah terhadap penggunaan kemasan makanan pada rumah makan di Kecamatan Mamuju Kabupaten Mamuju dengan kategori kurang berdasarkan hasil penelitian.

Kandungan Natrium Siklamat pada Manisan Buah dan Hubungannya dengan Pengetahuan dan Perilaku Penjamah Makanan Industri Pangan Rumah Tangga

This study aimed to determine the levels of sodium cyclamate in candied fruit and to analyze the relationship between knowledge and behavior of food handlers in the Household Food Industry (IPRT). This research method is descriptive-analytic using a cross-sectional design. The research location was in Jambi City, and samples were tested in the Baiturahim Jambi STIKes Mathematics and Natural Sciences laboratory involving 50 selections for examining sodium cyclamate content and 35 food handlers at the candied fruit IPRT in Jambi City. Knowledge, behavior, and sodium cyclamate content data were analyzed using the chi-Square test. The results of the study were that of 35 IPRT food handlers, and there were 29 food handlers with high knowledge (82.9%), there were 21 food handlers with good behavior (60.%), 16 samples of candied fruit that were positive (≥ 3.00 mg/Kg). There is no relationship between knowledge and sodium cyclamate content in candied fruit, p-value &gt; 0.05, and there is a relationship between food handler behavior and sodium cyclamate content, with p-value &lt;0.05. The research concludes that there are still many sweets in Jambi City that contain positive sodium cyclamate and are related to the behavior of food handlers and not related to their behavior.&#x0D; &#x0D; Keywords: Candied Fruit, Sodium Cyclamate, Knowledge, Behavior

The Relationship between Knowledge and Attitudes of Food Handlers with the Implementation of Food Hygiene Sanitation at Restaurants in Minas District in 2022

&lt;div&gt;&lt;table cellspacing="0" cellpadding="0" align="left"&gt;&lt;tbody&gt;&lt;tr&gt;&lt;td align="left" valign="top"&gt;&lt;p&gt;&lt;em&gt;Food and drink are the most important necessities of life and have the potential to be contaminated with pathogenic bacteria. Factors that influence food quality are the behavior of food handlers in the application of personal hygiene and food sanitation. This study aims to determine the relationship between the knowledge and attitudes of food handlers and the application of food sanitation hygiene in restaurants in Minas District. This research is a quantitative research with cross sectional research design. The location in the research is a restaurant in Minas District. The time of this research was conducted from March to May 2022. The research population was all food handlers at restaurants in Minas District, 18 restaurants in Minas District consisting of 36 food handlers. The sampling technique is total sampling. The sample in this study were 36 people. The type of data in this study is primary data obtained by direct observation Primary data obtained from surveys to locations in restaurants in Minas District and direct interviews with respondents using questionnaires and observation sheets. Data collection was carried out by direct observation and interviews with food handlers using a questionnaire. Data analysis with chi square test. The results showed that there was a significant relationship between the knowledge of food handlers and the application of food sanitation hygiene (p-value = 0.005) and there was a significant relationship between the attitudes of food handlers and the application of food sanitation hygiene (p-value = 0.002). It is recommended that food handlers should wash their hands with soap and running water before doing work, wear masks and not chat while processing food.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt; &lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;&lt;/td&gt;&lt;/tr&gt;&lt;/tbody&gt;&lt;/table&gt;&lt;/div&gt;&lt;p&gt;&lt;strong&gt;&lt;em&gt;Keywords: Attitude, Food Handlers, Hygiene, Knowledge, Sanitation&lt;/em&gt;&lt;/strong&gt;&lt;/p&gt;

Food handlers’ knowledge, attitudes and self-reported practices regarding safe food handling in charitable food assistance programmes in the eThekwini District, South Africa: cross-sectional study

ObjectiveThis study aimed to assess food handlers’ knowledge, attitudes and self-reported practices towards safer donated foods.DesignThis cross-sectional study was conducted from January to May 2021.SettingThis study was conducted in the...