Food Hygiene Research Articles

The Effect of Economic Status and Mother’s Knowledge in Stunting Cases: A Systematic Review

Background: A reduction in the incidence of stunting has been reported globally over the past few decades. However, stunting remains a big problem for developing countries. The purpose of this research was to review in-depth The Role of Social Economy, Knowledge, behaviour, and stunting in Stunting Cases.Narrative studies with scientific journal database sources published in PubMed, Proquest, Science Direct, and Google Scholar were used. The keywords used in the search were Social economy, Knowledge, behaviour, and stunting. The search included research published within the last five years, that is, 2018-2022. A total of 144 articles were found according to the search titles, and 11 articles were selected for review. After the article was obtained, it was tabulated in an Excel table.The findings show that the family economy will support children's nutritional intake and needs so that children are not underweight during this period of growth and development. A good family economy can support childcare patterns, and healthy home settlements so they can access clean water. The family economy plays a role in overcoming the large number of children and preventing early marriages. Parents' knowledge will influence the mother's attitude in caring for and caring for children from birth to adolescence. This knowledge is closely related to the practice of exclusive breastfeeding, traditional food nutrition, the management of food hygiene, the diversity of children's diets, the nutritional value of food including the fulfilment of certain nutrients both micro and macro and education about stunting.Economic status has a very important impact on stunting prevention because it will affect other aspects related to stunting. Not only that, all the research that has been reviewed shows that the educational level of parents will affect attitudes about how to care for their children.

Inadequate food safety knowledge and hygiene practices among street food vendors in Dhaka, Bangladesh

Food safety remains a critical issue with outbreaks of foodborne illness. The knowledge gap of food safety and improper hygienic practices of food handlers are the key factors for the transmission of foodborne diseases. This study was conducted to investigate the level of food safety knowledge and practices among street food vendors in Dhaka City, Bangladesh, and its implications on consumers’ health. This cross-sectional study was conducted among 350 respondents in seven areas of Dhaka City. Trained data collectors gather data by interviewing street vendors using a pretested questionnaire. Most of the vendors (98%) were male, with 48% having secondary education and 85% having no food safety training. Although about 89% of the vendors were found to practice hand washing, only a small proportion of them practised using hand gloves while handling raw products (5.6%), cleaning tables (2.2%), preparing foods (1.3%) or handling garbage (0.9%). The education level of the vendors and their work experience were significantly correlated with their hand washing practice, wearing hand gloves and their knowledge about food-borne illnesses. The study demonstrated that formal education played a significant role in vendors’ knowledge and practice of health safety measures for food handlers to prevent foodborne illness. Effective food safety training and monitoring are needed to increase vendors' knowledge and practices, and in reducing foodborne diseases.

Structural Model for Preparing Safe and Hygienic Complementary Food in Indonesia

Structural Model for Preparing Safe and Hygienic Complementary Food in Indonesia

Food poisoning causes and prevention and what to know about hygiene

Food-borne diseases are the most common health problems globally, and they are particularly common in Third World countries like India due to poor public sanitation and hygiene. Broadly speaking, food poisoning refers to any illness brought on by eating food that contains bacteria or non-bacterial substances. Stated differently, it's an acute instance of gastroenteritis caused by ingesting chemicals-contaminated food or drink, animal or plant-derived poisons, or living microbes and their toxins. Acute gastroenteritis is one of the leading causes of morbidity and mortality. The most vulnerable are newborns and young children. The clinical symptoms of a foodborne infection are determined by the pathogenic mechanisms that underlie it. The main symptoms are headache, nervousness, intense thirst, abrupt vomiting, diarrhea, colicky discomfort, cold, clammy skin, slow heartbeat, rigours, and cramps. The provision of clean, drinkable water, appropriate disposal of human and animal sewage with isolation from water supplies, and fundamental food hygiene standards are all very effective ways to prevent the development of these disorders.

Molecular characterization of Methicillin-resistant Staphylococcus aureus isolated in ready-to-eat food sold in supermarkets in Bobo-Dioulasso: case of charcuterie products

BackgroundStaphylococcus aureus (S. aureus) is one of the most widespread bacterial pathogens in animals and humans, and its role as an important causative agent of food poisoning is well-documented. The aim of this study was to highlight and characterize the resistance patterns of methicillin-resistant S. aureus (MRSA) in charcuterie products sold in selected supermarkets (SM) in Bobo-Dioulasso, Burkina Faso.MethodsIn this study, 72 samples including ham (n = 19), merguez (n = 22), sausage (n = 15) and minced meat (n = 16) were collected from 3 supermarkets. Standard microbiology methods were utilised to characterise S. aureus isolates. Phenotypic resistance patterns were investigated using the disk diffusion method on Mueller-Hinton agar. Genotypic testing using polymerase chain reaction (PCR) was performed on the isolates to detect the 16S-23S gene. Using specific primers, the following genes PVL, TSST-1, mecA, gyrA, gyrB, qnrA, intI1 and aac(6’)-Ib-cr were identified from purified DNA by PCR.ResultsAmong the 72 ready-to-eat food samples, S. aureus was present in 51, (70.83%). The yield was highest in both the ham and merguez food products, 15/51 (29.41%) each, followed by minced meat 12/51 (23.53%) and sausage 9/51 (17.65%). A total of 35 isolates (68.63%) were confirmed as S. aureus after molecular characterization using 16–23 S primers with 05 (14.29%) strains identified as MRSA. All of the MRSA and majority of the methicillin-sensitive S.aureus (MSSA) isolates were resistant to penicillin G, ampicillin, tetracycline and erythromycin, whereas one isolate from minced meat was found in SM3-harbouring PVL, TSST-1, mecA, gyrA, gyrB and Int1 genes.ConclusionsOur study revealed a high prevalence of S. aureus in chacuterie products in Bobo-Dioulasso with antimicrobial profiles that show resistance to most antibiotics. These findings should inform and augment efforts to raise awareness among local supermarket owners on adequate food manufacturing practices as well as promoting food safety and hygiene.

Nutrition Care Practices in Mental Health Nursing Services: Insights from a Preliminary Study from Pune, Maharashtra, India.

To assess nutrition care practices in selected mental health care facilities in Pune, Maharashtra, India. A preliminary cross-sectional study was conducted in individuals (N = 100) residing in five private mental health care facilities. Data were collected on diet quality, nutritional status, and health status of adult patients with mild to moderate mental health disorders. Food safety practices of the care facilities were also investigated. Of 100 recruited participants, 68% were over-nourished (body mass index >23 kg/m2), 32% were given vitamin B complex supplements, 81% used antipsychotic drugs, and 72% reported drug-induced gastric issues. Most participants (n = 71; 71%) consumed medium-quality diets (four to five food groups per day). Food sanitation and hygiene scores indicated fair standards (range = 46% to 51%) at these facilities. Further, partial compliance with World Health Organization guidelines was observed. Findings underscore the need for induction of nutritionists or, in their absence, additional nutrition training for mental health nurses to enhance diet quality, nutritional and health status of patients, and food safety. [Journal of Psychosocial Nursing and Mental Health Services, xx(x), xx-xx.].

Food Allergy Awareness Champions: Improving Food Safety Standards in Online Food Procurement for People With Food Hypersensitivities

Background There have been changes more recently in how people commonly acquire and consume food at home. The practice of ordering online food delivery including ready-to-eat meals, drinks, and snacks has increased immensely. The COVID-19 pandemic has likely been a factor in this change in practice as it’s now the case that one in four consumers thinks about using meal delivery services on a regular basis. The aims of this project were: • to improve understanding and knowledge of the behaviours of FHS citizen scientists buying ready-to-eat (takeaway and delivered) food online. • to learn more about the visible procedures and practices of individual food businesses offering online food delivery. • to use accredited methods to determine the presence of certain allergens in selected samples of food procured by participants. Results In general, respondents expressed more trust in nationwide food chains due to their perceived resources, updated information, menu consistency and/or accreditation by a UK allergy charity, such as Allergy UK or Coeliac UK. The citizen scientists revealed some of their behaviours to minimise the risk of contamination including: • eating food alone, before or after the family or work meal • physically separating gluten-containing from non-gluten-containing foods at the table • double checking the food order and the labels provided • following good food hygiene guidelines • using their own senses. Furthermore, there were some indications that older FHS citizens may perceive the risk of ordering online differently from younger age groups.

Statistical analysis plan for cluster randomised trial to evaluate a community-level complementary food safety and hygiene and nutrition intervention in Mali: the MaaCiwara study

BackgroundDiarrheal disease is a significant cause of morbidity and mortality in under-fives in many low- and middle-income countries. Changes in food safety, hygiene practices, and nutrition around the weaning period may reduce the risk of disease and improve infant development. The MaaCiwara study aims to evaluate the effectiveness of a community-based educational intervention designed to improve food safety and hygiene behaviours, as well as child nutrition. This update article describes the statistical analysis plan for the MaaCiwara study in detail.Methods and designThe MaaCiwara study is a parallel group, two-arm, superiority cluster randomised controlled trial with baseline measures, involving 120 clusters of rural and urban communities. These clusters are randomised to either receive the community-based behaviour change intervention or to the control group. The study participants will be mother–child pairs, with children aged between 6 and 36 months. Data collection involves a day of observation and interviews with each participating mother–child pair, conducted at baseline, 4 months, and 15 months post-intervention.The primary analysis aims to estimate the effectiveness of the intervention on changes to complementary food safety and preparation behaviours, food and water contamination, and diarrhoea. The primary outcomes will be analysed generalised linear mixed models, at individual level, accounting for clusters and rural/urban status to estimate the difference in outcomes between the intervention and control groups. Secondary outcomes include maternal autonomy, enteric infection, nutrition, child anthropometry, and development scores. In addition, structural equation analysis will be conducted to examine the causal relationships between the different outcomes.Trial registrationInternational Standard Randomised Controlled Trial Number (ISRCTN) register: ISRCTN14390796. Registered on 13 December 2021.

"When we have served meat, my husband comes first": A qualitative analysis of child nutrition among urban and rural communities of Rwanda.

Stunting among children under five years of age is a global public health concern, especially in low-and middle-income settings. Emerging evidence suggests a gradual reduction in the overall prevalence of stunting in Rwanda, necessitating a qualitative understanding of the contributing drivers to help develop targeted and effective strategies. This qualitative study explored the lived experiences of women and men to identify key issues that influence childhood nutrition and stunting as well as possible solutions to address the problem. Ten (10) focus group discussions (FGDs) were conducted with fathers and mothers of children under five years of age from five districts, supplemented by forty (40) in-depth interviews (IDIs) with Nurses and Community Health Workers (CHWs). Transcripts were coded inductively and analysed thematically using Dedoose (version 9.0.86). Three themes emerged: (1) Awareness of a healthy diet for pregnant women, infants, and children with subthemes Knowledge about maternal and child nutrition and feeding practices; (2) Personal and food hygiene is crucial while handling, preparing, and eating food with subthemes, food preparation practices and the feeding environment (3) factors influencing healthy eating among pregnant women, infants, and children with subthemes; Barriers and facilitators to healthy eating among pregnant women and children. Several factors influence child stunting, and strategies to address them should recognise the cultural and social contexts of the problem. Prioritisation of nutrition-based strategies is vital and should be done using a multifaceted approach, incorporating economic opportunities and health education, especially among women, and allowing CHWs to counsel households with conflicts.

By the numbers and in their own words: A mixed methods study of unmet needs and humanitarian inclusion of older Syrian refugees in Lebanon.

Older people constitute an overlooked vulnerable population in humanitarian crises. Lebanon is a small country that hosts the largest number of refugees per capita in the world. With exacerbating socioeconomic conditions, exclusionary policies against refugees, and a fragmented humanitarian system, the status of older Syrian refugees (OSRs) requires special attention. This study aimed to explore OSRs' unmet needs, coping strategies, available humanitarian services, and some indicators of the humanitarian inclusion standards focusing on the shelter, health, nutrition and food security, and water, sanitation and hygiene sectors. We conducted a convergent mixed-methods study between December 2021 and March 2022 in the North and Bekaa, including a cross-sectional survey with 461 participants and 14 semi-structured interviews. Results show that OSRs lived in inappropriate shelters (cold, leaking rainwater), especially in informal tented settlements. High rent prices pushed refugee households with elderly to prioritize paying rent at the expense of other needs such as food and medication, particularly when food cash transfer is the sole source of income, jeopardizing food security and intake. Access to dignifying and accessible bathing facilities was compromised in ITSs with shared facilities. Substantial medical costs hindered OSRs access to healthcare such as surgeries. Due to the crisis, chronic medications are not always available in dispensaries for subsidized cost, pushing OSRs to non-compliance and selling food assistance to buy medications. Soaring fuel prices hindered OSRs access to heating and transportation to receive healthcare. No efforts were reported in collecting data on OSRs' needs, targeting them with information on services, or soliciting feedback for programming, especially in the absence of any age-tailored interventions. Findings shed light on the precarious living conditions of OSRs in Lebanon and add to the body of evidence documenting their invisibility to the humanitarian response. An age-inclusive response is needed through holistic, tailored, and sustainable interventions.

The Implementation of Canteen Management Policy in Sriwijaya University: A Qualitative Study

A canteen in the campus environment is one of the infrastructures that educational units must own that will support educational activities if it is managed well by paying attention to the nutritional content of food and implementing proper hygiene and sanitation. This research aims to find an overview of the canteen management policy at Sriwijaya University. This research used a qualitative design with 23 research informants, consisting of 2 Vice Chancellors, 1 Dean, 2 Deputy Deans, 6 canteen owners, 6 employees, and 6 students at Sriwijaya University. Data collection was carried out using in-depth interviews and observation.The data was analyzed using the Content Analysis method and presented in a narrative for interpretation. Monitoring of each faculty's canteen for the management of a healthy canteen has mainly been carried out by handlers or sellers. However, facilities and infrastructure, such as access to electricity, clean water, canteen area, and canteen location, still need to be improved. Regarding food quality, practices, and sanitation, the food sold in each canteen already has good nutritional content. The implementation of healthy canteen management policies has been regulated in policies per faculty, although it is not evenly distributed. It is stated that the central policy for managing healthy canteens is still being designed. The implementation of canteen management policies at Sriwijaya University is that facilities and infrastructure still need to be improved, he food handlers and canteen managers are expected to continue to pay attention to food hygiene and sanitation of canteen buildings by the Indonesian Minister of Health Regulation Number 1096 of 2011.

The Provison of Leaflet Media, Videos, and PowePoint on Hygiene Sanitation in Food Presentation to Increase Knowledge (Case Study on Traders in East Telukjambe District)

Introduction: Food poisoning can occur if traders do not pay attention to hygiene and sanitation in the food they sell. Good selling facilities and environment must comply with hygiene and sanitation standards, the place must have layout, floors, strong walls, adequate ventilation, adequate lighting, strong roof, and ceiling free from insects and vectors bully. Objective: The purpose of this study was to determine the effect of giving leaflets, videos, and PowerPoint media on sanitation hygiene in food serving in increasing the knowledge of traders in Telukjambe Timur Karawang District. Method: This type of research is Quasi Experimental with the Pre-Posttest Group Design research design. In this study, it was divided into 3 groups, namely the leaflet, video, and powerpoint group and was carried out on 1-6 May 2023. The population in this study were roadside food vendors in Telukjambe Timur Karawang District with a total sample of 45 subjects selected purposively. sampling. Measurement of pretest and posttest knowledge used a questionnaire with 14 questions and then analyzed the data using the Paired t-test because the data from the three media were normally distributed. Result: The results in this study were that the p-value on leaflet media was 0.582 (>0.05), on video media was 0.017 (<0.05), and on PowerPoint media was 0.023 (<0.05). Conclusion: The conclusion in this study is that there is an influence on increasing the knowledge of roadside traders regarding sanitation hygiene in presentations using video and powerpoint media. Whereas in the leaflet media there is no effect on increasing the knowledge of traders.

The impact of food hygiene and sanitation on food quality in public and private elementary school canteens

The impact of food hygiene and sanitation on food quality in public and private elementary school canteens

The Effect of Providing Brochure Media, Educational Video, and Power point on Knowledge Food Processing Sanitation Hygiene (Studi on Roadside Traders in East Telukjambe District, Karawang)

Introduction: Fulfillment of nutrients to obtain energy to support life and daily activities can be done through food consumption. Food should have a good impact on the body because the nutritional content can be dangerous if it is contaminated with harmful substances, one of which is snack food. To increase understanding of sanitary hygiene in food processing among traders, promotive efforts are therefore made through increasing knowledge in educational activities Objective: This research aims to determine the effect of providing educational media, namely Brochures, Educational Videos, Powerpoint regarding knowledge and practices of food hygiene and sanitation to traders in Teluk Jambe Timur Karawang District. Method: The method used in this paper is quasi-experimental with pre-test and post-test group design. The total sample of respondents in this study was 45 respondents who were selected by purposive sampling including three groups with educational treatment using brochure media, educational video media, and Powerpoint media. Statistical test data analysis was carried out with the Wilcoxon. Result: The results of the Wilcoxon test showed differences in knowledge regarding food processing hygiene and sanitation before and after education using brochure media (p-value = 0.001), video media (p-value = 0.004) and Powerpoint media (p-value = 0.001). Conclusion: The three media education, video media gave higher results compared to the other two media on the effect of increasing knowledge about food processing hygiene and sanitation.

Anti-biofilm effect of enzymatic hydrolysates of ovomucin in Listeria monocytogenes and Staphylococcus aureus

Despite modern advances in food hygiene, food poisoning due to microbial contamination remains a global problem, and poses a great threat to human health. Especially, Listeria monocytogenes and Staphylococcus aureus are gram-positive bacteria found on food-contact surfaces with biofilms. These foodborne pathogens cause a considerable number of food poisoning and infections annually. Ovomucin (OM) is a water-insoluble gel-type glycoprotein in egg whites. Enzymatic hydrolysis can be used to improve the bioactive properties of OM. This study aimed to investigate whether ovomucin hydrolysates (OMHs) produced using five commercial enzymes (Alcalase®, Bromelain, α-Chymotrypsin, Papain, and Pancreatin) can inhibit the biofilm formation of L. monocytogenes ATCC 15313, L. monocytogenes H7962, S. aureus KCCM 11593, and S. aureus 7. Particularly, OMH prepared with papain (OMPP; 500 μg/mL) significantly inhibited biofilm formation in L. monocytogenes ATCC 15313, L. monocytogenes H7962, S. aureus KCCM 11593, and S. aureus 7 by 85.56 %, 80.28 %, 91.70 %, and 79.00 %, respectively. In addition, OMPP reduced the metabolic activity, exopolysaccharide production (EPS), adhesion ability, and gene expression associated with the biofilm formation of these bacterial strains. These results suggest that OMH, especially OMPP, exerts anti-biofilm effects against L. monocytogenes and S. aureus. Therefore, OMPP can be used as a natural anti-biofilm agent to control food poisoning in the food industry.

Factors Associated with the Presence of E.coli in Food: Literature Review

Background: Escherichia coli is a gram-negative bacterium of normal flora of the human and animal digestive tracts, and is important in human digestion. These bacteria can live in the stool, and can cause health problems, such as: diarrhea, vomiting, and other digestive problems. E coli bacteria can be pathogenic if the number of bacteria in the digestive tract increases or is outside the intestine. Food Sanitation Efforts include supervision, protection, and improvement of hygiene and sanitation quality specifically for Ready-to-Eat Processed Foods. Food hygiene and sanitation quality supervision is carried out through: surveillance, laboratory tests, risk analysis, and/or follow-up recommendations. Protection of food hygiene and sanitation quality is carried out through: communication, information, and education; health checks of food handlers; use of personal protective equipment; and/or the development of appropriate technology. Improving the quality of food hygiene and sanitation is carried out through: communication, information, and education; and/or food processing technology engineering Objective: The purpose of this literature review is to find out the factors related to the presence of E.coli in food Method: The research method used is a literature study with a search method in a literature review, which searches for literature that is in accordance with relevant social media such as google scholar, garuda, e-journal in the field of diarrhea incidence. Search the literature as a reference from 2014-2024 and get 10 articles or journals that are relevant in the last 10 years. Results: The results of this literature review explain that factors related to the presence of e.coli in food in public places include: personal hygiene of food handlers, how to wash cutlery, PPE of food handlers are not paid attention to, poor food sanitation, food handlers do not pay attention to controlling environmental conditions from the handling of raw materials to the distribution process, the storage place of cutlery is not considered, and improper serving of food. Conclusion: The conclusion of this literature review article is that there are many factors related to the presence of e.coli in food in public places. And recommend to environmental health workers the need to socialize and supervise the hygiene and sanitation of traders in particular. To the general public to pay attention to the cleanliness of what will be consumed.

A proof-of-concept randomised controlled trial of an intervention designed to improve food hygiene behaviours among caregivers of young children living in low-income areas of Nairobi, Kenya

Young children are particularly vulnerable to foodborne disease due to their immature immune systems. Safe food hygiene behaviours by caregivers can potentially reduce this disease burden. Here, we evaluate the potential for a locally designed intervention to improve caregivers’ food hygiene behaviour in a peri-urban, low-income area of Nairobi, Kenya. In this cluster-randomised proof-of-concept trial, 50 community health volunteers (CHVs) were randomly assigned to intervention or control arm (1:1). 101 households under the CHV’s catchment (2-3/CHV), with at least one child aged 6–24 months, participated. Caregivers in intervention households (n = 50) received the CHV-delivered food hygiene intervention. The control arm (n-51) received no intervention. Blinding was not possible due to the nature of the intervention. Our primary outcome was the proportion of caregivers observed to practice all five pre-specified food hygiene behaviours, four weeks post intervention delivery. Secondary outcomes assessed the five observed behaviours individually plus a sixth behaviour—the proportion of caregivers who report always boiling the child’s drinking water. We found no between-arm difference in the proportion of caregivers practising all five observed behaviours. However individually, five behaviours were significantly improved. Specifically, caregivers in the intervention arm had higher odds of washing their hands before feeding the child (adjusted odds ratio (aOR) = 7.40, 95%CI 1.85, 29.62) and before preparing the child’s food (aOR = 7.05, 95%CI 1.52, 32.71), washing the child’s hands before eating (aOR = 21.57, 95%CI 1.15, 405.93) and heating the child’s food (aOR = 4.03, 95%CI 1.27, 12.85) and drinking water (aOR = 12.82, 95%CI 2.54, 64.77) to boiling. There was no effect on cleaning and storage of feeding utensils. This study offers promising preliminary evidence that a CHV-led intervention targeting caregivers of young children can improve their food hygiene behaviour. Our findings warrant further research to refine the intervention and undertake larger scale trials to explore the intervention’s potential impact more comprehensively. Trial registration: This trial was registered with Open Science Framework: osf.io/eu5kf.

Prescribing hepatitis A vaccines in the UK

Hepatitis A is a liver infection caused by a virus that is spread by eating or drinking contaminated food and water or from direct contact (including some types of sexual contact) with an infected person. Hepatitis A virus infection causes liver inflammation that usually results in a mild illness. More rarely, severe symptoms with the potential to develop into liver failure can occur. UK health professionals involved in prescribing hepatitis A vaccines should make sure they are familiar with appropriate vaccine guidance and use current UK hepatitis A vaccine recommendations for international travel as part of their risk assessment. Although most people respond well to the hepatitis A vaccine, the importance of food and water hygiene should still be emphasised to all UK travellers visiting hepatitis A endemic areas.

Italian adaptation to Regulation (EU) 2017/625 on food official controls: a case study

Foodborne diseases can be prevented by implementing a food safety system that manages food chain risks from producer to end-user, from a One Health perspective. In 2017, the European Parliament and the European Council adopted Regulation No. 625 on official food controls and other official activities performed to ensure the application of food and feed laws and rules on animal health and welfare, plant health, and plant protection products. Italy issued a national law, Legislative Decree No. 27/2021, to adapt and adhere to European standards. We aim to describe the adoption and implementation of the new Legislative Decree by an Italian Food Hygiene and Nutrition Service, specifically focusing on the amendments introduced by Articles 7 and 8, namely the establishment of the second expert opinion and dispute procedures, and their integration with the promulgation of Article 70 of Legislative Decree No. 150/2022. These modifications aim to reduce the number of minor offenses that proceed to trial.

Critical Analysis of the practices of shop food handlers regarding safety and hygiene: Case study in Paranaque City

This study aims to analyze the knowledge, attitude, and practices of food handlers in milk tea shops inParanaque, Philippines, and identify areas for enhancing food safety and hygiene practices. A mixed-method approach was employed, with data gathered through a survey questionnaire and interviews with 100 milk tea shop food handlers. The study revealed that most food handlers (70%) were aged between 21 and 25 years old, with 92.9% female and 91.4% holding a college degree. Additionally, 85% of the respondents had prior experience in the food and beverage industry. However, only 57 outof the 100 respondents had registered their businesses. The food handlers demonstrated goodknowledge about food safety and sanitation, but some needed knowledge about proper food holding practices. Most food handlers had a positive attitude towards customers and food handling, but they needed to be more enthusiastic about securing business requirements due to perceived difficulties andexpenses. While 30% of the respondents emphasized the importance of avoiding cross-contaminationand 24% highlighted customer safety, only 44% had received formal training in proper food handling.The reasons for training included improving knowledge in food safety and hygiene practices (36%) and preventing foodborne illnesses and cross-contamination (18%).In terms of practices, the respondents needed better practices in storing, cooking, and cooling tapioca pearls, and often (4.05)mixed raw materials thoroughly using a shaker before serving due to limited staff and high pressure from customers to be served immediately. The study identified several challenges milk tea shop ownersface, including limited staff, space, cleanliness maintenance, and regulatory compliance complexities.These findings underscore the need for targeted training, operational support, and regulatory assistance to enhance food safety and operational efficiency in the milk tea industry.