Food Safety Training Research Articles

‘Food allergy? Ask before you eat’: Current food allergy training and future training needs in food services

The incidence of allergic reactions to food occurring in eating out situations is becoming increasingly prevalent amongst susceptible consumers. Previous studies repeatedly identified food allergy knowledge gaps among foodservice staff. This highlights the importance of food safety and food allergy training in foodservices to minimise risk of food allergic reactions. This study aims to determine the current food allergy training practices, challenges and future food allergy training needs of foodservices in England. A postal survey was conducted among 500 foodservice operators in North West England. The questionnaire is divided into 5 sections: (i) demographics; (ii) current food allergy training practices; (iii) importance of food allergy training topics; (iv) challenges faced by restaurants when training foodservice staff; and (v) future food allergy training. Out of the 30 restaurants, only one restaurant did not carry out food allergy training. More than 70% of the restaurants frequently trained newly hired staff and whenever changes or updates occurred in the food hygiene regulations (60%). Most of the training were on-the-job training and took between 1 and 2 h to complete. Identification of food allergens in menu, prevention of cross contact and communication were identified as the most important topics in food allergy training. High staff turnover and lack of time contributed to the difficulty in training foodservice staff. There was considerable interest in the types of future food allergy training and most preferred on-site training by authorised staff or training at local councils. Further work is needed in the evaluation of future food allergy training needs to develop effective training materials and delivery methods to ensure the safety of food allergic individuals.

Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study.

Introduction:Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana.Methods:This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05.Results:Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money.Conclusion:Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

Food safety knowledge of food handlers working in hotel kitchens in Turkey

This study was aimed to examine the food safety knowledge of food handlers in hotels’ kitchen, to determine existing knowledge gaps in food safety, and to examine relationship between food safety knowledge and some sample characteristics such as gender, age, education level, professional experience, and past attendance to food safety training course. A total of 378 food handlers working in hotel kitchens, located at six different cities in Turkey, participated in the cross-sectional study. The food safety knowledge score of participants was average with 53.70%. Knowledge scores related the different food safety aspects including personal hygiene (53.60%), food hygiene (53.91%), cross contamination (61.13%), health problems that would affect food safety (52.14%), symptoms of foodborne illnesses (52.00%), HACCP (51.00%) and food allergy (50.89%) were found average level. The most striking result of this study is that although the number of employees receiving food safety training is considerably high (82.3%), the food safety knowledge score was found less than expected. When viewed from this aspect, this work is remarkable about examining into content and adequacy of food safety training in Turkey.

Food Safety Performance in Food Manufacturing Facilities: The Influence of Management Practices on Food Handler Commitment

The purpose of the study was to investigate the influence of management practices on food handler commitment and, ultimately, food safety performance in food manufacturing facilities. Two focus groups, one with six food handlers and the other with six food safety professionals, were used to develop a conceptual model that measured the effect of management practices on food handler commitment and organizational performance. The fitness of the structural model was measured via a survey with 945 respondents from 189 food manufacturing facilities and official food inspectors in the Emirate of Dubai, United Arab Emirates. The study found that training, communication, employee involvement, and organizational management support positively and significantly influenced employee commitment, and employee commitment positively and significantly influenced facilities' food safety performance. These results indicate food handler commitment is a critical factor in the relationship between all of the studied management practices and facilities' food safety performance. The study may have implications for food safety inspectors, enforcement officers, training agencies, and food manufacturing managements to consider human aspects in their work.

Multiple Interventions for Improving Food Safety Practices in 2 Small Beef Abattoirs of Honduras and Associated Impacts on Risk-Mitigation Management.

Mitigation of risk for Shiga toxin-producing Escherichia coli (STEC) and Salmonella contamination was evaluated after a multiple-intervention approach (comprising food safety education and training, implementation of customized food safety practices and programs, and environmental monitoring programs with audits and corrective actions) in 2 small Honduran beef abattoirs. Previously, neither abattoir had food safety programs in place nor were they subjected to strict food safety regulatory surveillance. Abattoirs A and B were sampled on 4 nonconsecutive months each. Swab samples of abattoir A (n = 160, 40 samples per sampling date) and abattoir B (n = 78, 16-22 samples per sampling date) were taken from direct and indirect food contact surfaces, screened by BAX real-time polymerase chain reaction (PCR) assays and confirmed using immunomagnetic separation, selective media, and latex agglutination. In abattoir A, Salmonella presence was negligible, whereas presumptive STECs were present in 10%, 12.5%, 0%, and 5% of the environmental samples respective to each sampling month, indicating a reduction of STEC (P = .06) by the third and fourth sampling months. Conversely, presumptive STEC presence was negligible in abattoir B, whereas Salmonella presence for each sampling month was of 5.6%, 6.3%, 27.3%, and 0.0%, respectively. Upon the increased pathogen presence detected on the third sampling month, additional actions were taken to reinforce the implementation of food safety practices and programs, which resulted in a Salmonella reduction to 0% by the fourth sampling month (P = .013). The satisfactory results strongly suggest that a multiple-intervention approach is crucial to improve food safety in this type of premises.

Profile and food safety knowledge of individuals who work in food trucks in a capital in southern Brazil

The purpose of the study was to identify the socioeconomic and professional profile of owners and food handlers of food trucks in a capital in the south of Brazil, as well as to evaluate the knowledge of these individuals regarding food safety. A total of 119 individuals in Curitiba, Brazil, participated in the study. For data collection, was elaborated a questionnaire about the socio-demographic, professional profile and food safety knowledge, which was filled by the participants during events. The majority of the individuals were owners (75.63%), of the male gender (69.75%), aged between 30 and 44 years-old (56.30%) and with complete/incomplete higher education (55.46%). The participants answered of the questions of food safety correctly (76.63%). There was a significant difference regarding food safety knowledge among the participants related to the level of education (p=0.0054), length of service in the food segment (p=0.0267), and the completion of courses related to the food area (p=0.0016). These results emphasize the need for continuous education and for the development of new strategies for food safety training, in order to improve the knowledge of street food workers.

Cross-cultural differences in food safety knowledge, attitudes and practices of food handlers working at restaurants in Kuwait.

This study was conducted to assess the level of food safety knowledge, attitudes and practices among 273 Filipinos, Egyptians and Indians food handlers in Kuwait restaurants. The information was obtained through face to face interviews and questionnaires covering four sections: demographic characteristics, food safety knowledge, attitudes and practices. The results show that Filipinos, Egyptians and Indians food handlers had sufficient food safety knowledge particularly in the personal hygiene area. Filipinos were the best answering questions related to cross contamination and sanitation (p < 0.05). Egyptians and Indians lacked the knowledge about cross-contamination and sanitation, time and temperature control for food, and food pathogens. For attitudes, results show that Filipinos had excellent positive attitudes followed by Indians then Egyptians (p < 0.05). The three nationalities generally show very good practices mainly in personal hygiene. However, only 56 % of Egyptians and 57% of Indians avoided keeping cooked food in the temperature danger zone until served (p < 0.05). The study recommends that some aspects associated to cross-contamination, food pathogens and time and temperature control need to be stressed especially for Egyptians and Indians food handlers. Continuous food safety training for food handlers in Kuwait should become compulsory to reinforce food handlers in the areas which seem to be lacking. (www.actabiomedica.it)

English

This study evaluated good hygienic practices (GHP) of food establishments in seven food markets in Maputo, Mozambique. A total of 191 food handlers were selected in this study. Information on demographic characteristics and hygienic-sanitary conditions were obtained through semi structured interviews. The results revealed that the majority of food vendors in Maputo are females (92.7%) and all the selected vendors (100%) have not been trained in food handling. Vendors had no access to ablution facilities and in instances where they are available, they are few and located far away from the area where food is prepared. In terms of storage, 91.1% of the food handlers kept their cooked food unrefrigerated with only 9.9% of the vendors having freezers. Of the 191 establishments, 85.76% had Food Safety Index (FSI) between 0.15 and 0.18 scale, being therefore classified as bad. Good hygienic practices are therefore necessary to improve market conditions and consequently prevent foodborne diseases. The recommendations from this study is to properly conduct food safety training for all food vendors improving vending infrastructure and implementing food safety inspections in the food markets of Maputo City. Key words: Good hygienic practices, food handlers, food establishment.

Food Safety Challenges and Barriers in Southern United States Farmers Markets.

Purchasing fresh and local produce at farmers markets has seen an increasing trend over the past decade. However, with this rise in popularity food safety challenges need to be recognized and addressed. Farmers market managers play a significant role in ensuring that vendors implement food safety practices at the market. Thus, this study investigated the food safety perceptions of farmers markets managers and vendors in Texas and Arkansas. A total of 123 participants were surveyed, including 38 managers and 85 vendors. The survey included a series of questions to determine gaps in vendor and manager food safety knowledge as well as the barriers and factors that prevent the implementation of relevant food safety practices. The results indicate that a lack of facilities, equipment, and resources containing food safety guidelines specific to farmers markets were the major barriers to the implementation of food safety practices. In addition, only 36.7% of participants had formal food safety training (e.g., ServSafe) and approximately 50% of the market managers provided food safety materials to their vendors. Overall, these data suggest that the development of farmers market-specific training programs to enhance food safety behaviors and practices in farmers markets would be beneficial to stakeholders.

Food safety culture assessment scale development and validation for use in school foodservice

PurposeThe purpose of this paper is to develop and validate a measurement scale to assess food safety culture for use in school foodservice.Design/methodology/approachThe scale was originally developed by the authors based on the previous study and a paper-based survey was carried out. Based on responses from 1,408 Japanese school food handlers, exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were used to extract a factor structure, and the reliability (Cronbach’s α value), construct and criterion-related validity of the scale were assessed.FindingsThe scale was constructed as a 20-item food safety culture assessment with the following subscales: underestimation of risk, surrounding support, communication, facilities and equipment, and commitment. The total score on this scale moderately correlated with self-reported behaviors (rs=0.427, p&lt;0.01) and descriptive norms (rs=0.472, p&lt;0.01), but only slightly with knowledge (rs=0.105, p&lt;0.01). Its reliability and validity were confirmed.Research limitations/implicationsThis research should be replicated in large supply centers (i.e. a central kitchen). As this study relied on self-reports, further studies could examine whether the scale could be related to objective indicators for triangulation (e.g. behavioral observation, interviews).Practical implicationsThis study helps practitioners understand food safety culture dimensions in the foodservice industry and improve food safety training and performance in school foodservice.Originality/valueThe focus on food safety culture in the Japanese foodservice industry identifies cultural factors that are important for school foodservice. Additionally, the relationship between food safety culture and normative factors was also clarified.

Factors associated with safe food handling practices in the food service sector.

This review assessed the methodological quality of relevant food safety studies, investigated the available evidences for factors associated with safe food handling practices (SFHPs) and suggested required improvements. A systematic literature search was carried out in five databases. A pre-designed criteria was used for data extraction and quality assessment. Evidence synthesis was performed, based on specified criteria. Out of a total of 1768 published research articles, 28 met the inclusion criteria. Strong evidence suggests that food handlers' knowledge and attitudes on food safety contribute to SFHPs. Moderate evidence exists about the association between a food handler's food safety training and SFHPs. Limited evidence is available about the influence of the educational level and work experience of a food handler, to SFHPs. Insufficient evidence exists about the association between socio-demographic characteristics and SFHPs. A conceptual framework is presented to illustrate the associations. Available evidence supports that in order to promote SFHPs, responsible authorities should focus on improving on the food safety knowledge and attitudes of food handlers. Future food safety studies may richly benefit from overcoming the methodological shortcomings presented in this review.

Food safety knowledge among food handlers in food service establishments in United Arab Emirates

Food safety knowledge among 646 food handlers in 88 food service establishments in United Arab Emirates was evaluated. Total food safety knowledge of food handlers was good (70%). The “cross contamination” and “food poisoning symptoms” aspects scored the highest and the lowest percentages of correct answers (76% and 66%), respectively. Half of the respondents knew the correct procedures of cleaning and sanitizing food contact surfaces and about half of the respondents identified wrong food poisoning symptoms. There was significant (P < 0.05) association between total food safety knowledge and food handlers’ age, experience, education, and enrollment in food safety training. Enhancing the efficiency and effectiveness of training including training materials and delivery is suggested.

Training Effectiveness: The Case of Quality and Food Safety Training at ABC Company

In light of the evidence on ineffectiveness of existing quality and food safety trainings at the ABC company, this study explored the reasons and possible actions for improving the effectiveness of the training programs. The study was designed to cover the entire training process of quality and food safety in a 360 degrees evaluation with the use of the Kirkpatrick’s training evaluation model. The data were gathered from the trainees, trainers, department heads and the human resource department by means of a questionnaire survey and structured interviews. The study covered 65 respondents altogether. The results show the existence of significant gaps in all the steps of the training process of quality and food safety. The gaps are lying in the processes of training needs identification, establishing the training objectives, selecting the training methods, arranging the trainings and evaluating the performances of the trained people. These deficiencies were triggered by the non-availability of a comprehensive training management protocol in ABC Company. It is implied that the identification of training and development as a subsystem would reduce the ineffectiveness of the quality and food safety trainings of the company.

A systematic review and meta-regression of single group, pre-post studies evaluating food safety education and training interventions for food handlers

Food handlers working in retail and food service establishments are a frequent source of foodborne disease outbreaks. Numerous studies have investigated different education and training approaches to improve their safe food handling knowledge, attitudes, and practices. Frequently, these studies use a single group, pre-post design, measuring changes before and after an intervention without a separate control group. We conducted a systematic review of these studies to identify their key characteristics and to evaluate possible predictors of between study heterogeneity in their estimates of intervention effect. the review steps included a comprehensive search; relevance screening; article characterization; risk-of-bias assessment; data extraction; and meta-regression on five outcome categories: attitudes and beliefs, knowledge, behaviours, food premise inspection scores, and aerobic plate counts. Among 85 relevant studies identified, the most commonly investigated intervention type was in-person, group-based training courses (81%). Interventions primarily targeted food handlers in educational institutions and restaurants (32% and 31%, respectively). The most frequently measured outcome was food handler knowledge (66%). Studies mostly (89%) covered multiple food safety content areas, primarily targeting personal hygiene (88%) and avoiding cross-contamination (87%). All studies were rated as 'critical' risk of bias given the lack of an independent control group. Significant intervention effects were found for all outcome categories, but substantial heterogeneity was also identified. Studies that informed their intervention from formative research reported larger effect sizes for attitude and belief outcomes, those that based their intervention on a theory of behaviour change reported larger effect sizes for behaviour outcomes, and those published in grey literature sources reported larger effect sizes for behaviour and knowledge outcomes. The results of this review have identified food safety training and education research gaps and future opportunities.

Knowledge, Attitude, and Practices of Food Handlers on Food Safety and Personal Hygiene During Arbaeenia Mass Gathering, Baghdad, Iraq, 2014: Cross-Sectional Study.

BackgroundMillions of pilgrims attend Arbaeenia mass gathering (MG) in Iraq each year. Thousands of individuals work voluntarily at temporary rest areas (locally called Mawakib), distributed in most of Iraq governorates, to provide food and other services to the MG attendees. The potential for improper handling of food at Mawakib increases the risk of waterborne and foodborne diseases.ObjectiveThis study was aimed to assess the knowledge, attitude, and practices (KAP) of food handlers in Mawakibs in Baghdad city during Arbaeenia MG.MethodsA random sample of 100 Mawakibs was selected in Baghdad, 50 from the eastern side (Rusafa) and 50 from the western side (Kerkh), and five food handlers were randomly selected from each Mawakib. A questionnaire was used to collect demographic data and KAP for food safety and personal hygiene. The questionnaire included 25 questions addressing knowledge, 10 addressing attitudes, and 14 addressing practices of the food handlers with respect to food safety and personal hygiene. Questions on knowledge and attitudes were answered through direct interview with the food handlers, whereas the questions on practices were answered through direct observation while handling or serving the food. SPSS version 20 (IBM SPSS Statistics 20) was used for data analysis and describing proportions.ResultsThere was a varied knowledge of food safety practices among the individuals interviewed. On a scale of 3, the overall average score for both the attitude and practices for food safety and personal hygiene was 2, which corresponds to fair attitude and practices. The attitudes varied significantly by location, age group, and education, whereas the practices varied by location, age groups, employment, and previous experiences.ConclusionsThe food handlers had unsatisfactory attitudes and practices toward food handling and personal hygiene. Their participation in food handling at Mawakib carries a potential risk of spreading foodborne and waterborne diseases. All individuals intending to serve in Mawakib as food handlers should be licensed from the Ministry of Health after completing a formal training in food safety and personal hygiene.

Students\u2019 perceptions of a food safety and quality e-learning course: a CASE study for a MSC in food consumption

Life long training and education in food safety is a crucial issue in particular for professionals working in the field. At the same time there is a need to evaluate the effectiveness of that training in particular when is given in e-learning. The purpose of this explorative work is to evaluate the Food Safety and Quality e-learning course within a Master program offered in the National Distance Learning University in Portugal. Following a case study methodology a mixed methods approached was used, based on an online questionnaire survey to students that enrolled the course, followed by a Focus Group Discussion to better discuss the weak points addressed by the students in the questionnaire. The questionnaire aimed to assess students perceptions about the course organization, recourses, assignments, acquired competences, change attitudes and behaviour and link with the professional activity Students who enrolled the course during 2016/17 and 2017/18 were surveyed in the fourth semester of the curricular year, in the period of development of the master thesis dissertation. In addition a quantitative analysis was conducted in the temporal distributions of messages published on the Moodle platform (learning analytics) to evaluate students’ interactions and engagement during the course.This study has shown that overall, students are very satisfied with the course, however they suggested improvements that are needed considering the pedagogical model used and their availability to learn as students with full time jobs, most related with the food science. This explorative research aimed to contribute to the improvement of food safety and quality training based also on recent tools and recommendations within e-learning in science education.

Visual-Based Minimal-Text Food Safety Training Tools for Chinese-Speaking Food Service Workers

This article describes visual-based minimal-text food safety tools developed in Mandarin Chinese to educate Chinese-speaking food service workers about safe food handling practices. Ten posters and one PowerPoint presentation were developed, and their efficacy in conveying critical food safety messages was tested with Chinese-speaking food service workers in Iowa. Extension educators can use these tools for formal and informal food safety education, thereby contributing to protecting public health.

Food hygiene knowledge and practices of street food vendors in Benin City, Nigeria

AbstractThe study was aimed to assess the food hygiene knowledge and practices of street food vendors in Benin City, Nigeria. A descriptive cross‐sectional study, using structured interviewer‐administered questionnaires, was carried out amongst 456 participants, selected by a cluster sampling technique. Data were collected on socio‐demographic variables, knowledge of food hygiene and safety, health and personal hygiene, foodborne illnesses as well as the food hygiene and safety practices of the study subjects. A χ2 test was conducted to test the association between variables. Statistical significance was set at p &lt; .05. Of the 456 respondents, 131 (28.7%) were aware of the term ‘foodborne disease’. Potential food contaminants reported by respondents included worms and parasites (20.2%), piece of wood (19.1%) and germs (16.9%). Only 30 (6.6%) respondents were aware that spices and colourings were potential contaminants of food. A majority (99.6%) of the respondents washed their hands after using the toilet. The basket was most commonly used for storage of utensils by the 186 respondents (40.8%). This was followed by the cupboard 142 (31.1%), floor 103 (22.6) and wheelbarrow 51 (11.2%). Twenty‐nine respondents (24.4%) who had received food safety training demonstrated a good knowledge of food hygiene and safety compared with those who did not have food safety training 16 (4.7%). There was a statistically significant association between food safety training and respondents' knowledge of food hygiene and safety (p = .001). Training in food hygiene and safety equips vendors with the right knowledge of food hygiene and safety. This enhances good food handling practices and ensures quality products for consumer consumption. Three hundred and fifty‐nine of them (78.7%) did not take a periodic medical examination. 8.8% of the respondents took periodic medical examination biannually, 7.5% and 5.0% of them took periodic medical examination annually and biennially, respectively. This study showed that street food vendors in Benin City have poor knowledge of food hygiene and safety, their practice of food hygiene and safety fell short of standard requirements.

Observational assessment of food safety behaviours at farmers’ markets in Ontario, Canada: A cross-sectional study

Farmers' markets are increasingly popular food venues in Canada. However, they have unique food safety challenges due to their operational characteristics. The purpose of this study was to evaluate the food safety behaviours of farmers' market vendors in the Greater Toronto Area of Ontario, Canada, to identify possible food safety risks and areas for future education and training. The food safety behaviours of vendors selling time-temperature control for safety (TCS) foods were observed throughout 2018 at 60 markets. Observations were conducted discretely and recorded on a standardized form via a smartphone. Data were descriptively analysed, and two selected outcomes were evaluated in multivariable logistic regression models. Prepared foods (50%) were the most commonly sold type of TCS food product among all observed vendors (n = 454). While general cleanliness and sanitation was very high, 27% of vendors did not provide cross-contamination protection methods for at least some of their TCS foods. Similarly, 66% and 48% of vendors who sold foods requiring cold and hot holding (n = 410 and 162, respectively) did not provide temperature control for at least some of their foods. Cold-holding temperature control was more commonly observed among vendors selling raw meat, poultry, and fish, and less commonly observed among those selling ready-to-eat meats; fresh-cut leafy green vegetables, tomatoes, and melons; and cheese and dairy products. A mean of 4.55 (SD = 2.62) behaviours requiring handwashing was observed per vendor across 1356 customer transactions, but only 2.9% of vendors attempted handwashing. Most vendors handled food with their bare hands on at least one occasion (79%); this behaviour was more commonly observed at weekend markets and among vendors engaged in multiple roles, and less commonly observed among vendors selling prepared foods. The study results have identified targeted areas for future food safety education and training with farmers’ markets vendors in Ontario.

STRATEGIES OF FOOD SAFETY PROGRAM IMPROVEMENT TO PREVENT FOOD POISIONING OUTBREAK AT OIL & GAS INDUSTRIAL CITY

Nowadays, The food safety issue is a major problem which is related to the people’s health, livelihood, and the national economy. However, the food safety incidents occur frequently in recent years. These incidents bring the blow for the consumer’s confidence and it leads to the crisis of trust. These incidents not only affect the health and the safety of the consumers, but also affect seriously the health development of the food industry. Consumers require the higher requirement for the safety degree of the food. In order to reduce the occurrence of the food safety issue and ensure the quality of life, it is necessary to evaluate the food safety program implementation. Food safety program is importance barrier to prevent any food poisoning outbreak and issue in oil &amp; gas industrial city. The purpose of this study is to determine the most priority and most important of food safety program in oil &amp; gas industrial .Data analysis method used is descriptive analysis based on expert justification and assessed using SAST (Strategic Assumption Surfacing &amp; Testing) and AHP (Analytic Hierarchy Process). The result of SAST analysis shows that program inspection and monitoring to food service facility (food producer) is most certain and most importance. Based on assessed by AHP analysis, the first priority of food safety program is also inspection &amp; monitoring with a value 0.275, followed by food safety training (0.207), campaign &amp; awareness (0.184), HACCP system (0.136), public involvement (0.108) and the last is law enforcement (0.090). The consistency value ratio (CR) is 0.01 less than 0.1.