Earlier studies suggest that foodborne illness may be related to the food safety culture of the food handlers (Griffith et al., 2010; Towns et al., 2006; Abdullah Sani and Siow, 2014). Food safety culture is a contribution of the aggregation of the prevailing, shared attitudes, value, learned belief towards hygiene behaviour in a food preparation environment (Griffith et al., 2010). Besides, in term of food safety only, it also can be related as the food that is sustained their nutritional values that are physically, microbiologically and chemically clean without any contamination (Uçar et. 2016). However, attitudes of food safety also one of the crucial factors that affect the practices of the food handlers while preparing and handling food. Towns et al. (2006) indicated that proper refrigeration and freezer food storage techniques not typically practised in their homes, even the individuals completing the survey were concerned about proper refrigeration and freezer storage practices. They also have the perception that safety of food is not a crucial thing rather than delicious food even at some point, they still assume that checking the temperature, is unnecessary things to do. Hence, it proved that they lack awareness of food safety, especially towards the proper handling of temperature. Buccheri et al. (2007), indicated that about 78.3 % of respondents have a good perception that they raw food need to be separate, and 16.0 % denied the perception. However, food handler's practices also associated with their knowledge and attitudes. Abdullah Sani and Siow (2014), reported that even 86.4 % wash their hand with soap, but there are still a few of them do not practice the knowledge. Especially for someone who is handling and preparing ready-to-eat food, they should wash their hand under hot running water with soap or any sanitizer and dry it with a clean towel instantly after finish handling the food. This practices should be emphasized daily by food handlers to avoid contamination from the pathogen. Also, based on the previous study, it proved that 29.3 % of food handlers do not separate their raw food with cook food (Egan et al., 2007). The contamination occurs according to two situations either they do not know about this knowledge, or they take it for granted. According to that statement, it shows that most of the food handlers in orphanages are lack of educational background. Based on the previous study, it showed that about 3.6 % of food handlers have no formal education background and the highest percentage of education level among food handlers are an only secondary school which are about 63.4% (Abdullah Sani and Siow, 2014). Besides, the lack of exposure to food safety among local food handlers in orphanages also might be contributing to foodborne illness, especially to the children in the orphanages.
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