scholarly journals Hubungan Antara Tingkat Pendidikan dan Pendapatan Karyawan dengan Pengetahuan dan Sikap Keamanan Pangannya pada Tempat Makan di DKI Jakarta

2020 ◽  
Vol 26 (1) ◽  
pp. 50-59
Author(s):  
Arie Norman Riandi ◽  
Winiati Pudji Rahayu ◽  
Siti Nurjanah
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Safety Education ◽  
Online Questionnaire ◽  
Safety Attitudes ◽  
Good Level ◽  
Information Media ◽  
Knowledge And Attitude ◽  
The Government ◽  
Safety Knowledge

Food safety is an important aspect of consumption behavior, especially for employees in the office. Lack of food safety knowledge and awareness can endanger the health and reduce the productivity of employee. This study aims to describe the level of food safety knowledge and attitudes of employees at food stalls as well as their preferences for lunch at office environment, determine the effectiveness of information media as a source of food safety information and also the role of the government in food safety education and food safety supervision at food stalls. This study used an online questionnaire with 405 respondents who work in the DKI Jakarta. The data collected were analyzed statistically using the SPSS program. The results showed that the characteristics of the employees, such as education level and nett income level, had an effect on the food safety knowledge level and food safety attitudes at the food stalls. Most of  employees (87,7%) have a good level of food safety knowledge and 67,7% of employees also have a good level of food safety attitude at food stalls. The results of the Spearman correlation test showed that the level of food safety knowledge and attitude at food stalls was correlated with the level of education and nett income. Most of the employees (37,8%) choose the canteen as a place to eat in the office and some choose food stalls (16,0%) and restaurants (10,1%). Information media considered effective enough for spreading the information of food safety according to employees was social media.   Keywords: attitudes, consumption behaviour, employees, food safety, knowledge

scholarly journals Assessment of Food Safety Knowledge, Beliefs and Attitudes of Undergraduate Students at a Kenyan University: Results of an Online Survey

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Samuel Imathiu
Keyword(s):  
Food Safety ◽  
Undergraduate Students ◽  
Online Survey ◽  
Safety Information ◽  
Food Poisoning ◽  
Food Preservation ◽  
Cross Sectional Survey ◽  
Online Questionnaire ◽  
Safety Knowledge ◽  
Beliefs And Attitudes

A descriptive, cross-sectional survey was conducted using an online questionnaire to assess food safety knowledge, beliefs and attitudes among Jomo Kenyatta University of Agriculture and Technology undergraduate students. A total of 329 learners consented to participate in the study. The results revealed that overall respondents answered 46.2% of the food safety knowledge questions correctly with similar scores across the five colleges (Agriculture and Natural Resources 47.4%, Human Resource and Development 45.2%, Engineering and Technology 46.7%, Health Sciences 45.4%, and Pure and Applied Sciences 46.5%). Over 70% of respondents seemed to have positive beliefs and attitudes in most of the food safety beliefs and attitudes statements. A 78.7% of respondents agreed or strongly agreed that food safety knowledge is important to them while 72.1% and 77.7% of the respondents were willing to learn how to make their food safe to eat, and how to prevent food poisoning from occurring respectively. Only a small proportion (3.3%) of respondents felt that food safety was not their responsibility. The areas of most concern in food safety knowledge were in regard to cross-contamination and temperature control/food preservation. The proportions of correct responses on; “Imagine that your electricity went off and the meat, chicken, and/or seafood in your freezer thawed and felt warm. To prevent food poisoning, what should you do?”, “A refrigerator has three shelves, on which shelf do you think raw meat should be placed?” and “What should be done if the leftovers are still not eaten completely?” were 7.3%, 24% and 24.6% respectively. These results show that students who participated in this study generally had unsatisfactory food safety knowledge regardless of their study category. There is therefore a need to offer food safety education/training to all learners, perhaps in short courses forms and not only on theory, but also on practical food safety aspects to bridge the food safety information gap.

Design and development of food safety knowledge and attitude scales for consumer food safety education

2004 ◽  
Vol 104 (11) ◽  
pp. 1671-1677 ◽  
Author(s):  
Lydia C. Medeiros ◽  
Virginia N. Hillers ◽  
Gang Chen ◽  
Verna Bergmann ◽  
Patricia Kendall ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Education ◽  
Design And Development ◽  
Food Safety Education ◽  
Attitude Scales ◽  
Knowledge And Attitude ◽  
Safety Knowledge

FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG FEDERAL UNIVERSITY OF AGRICULTURE STUDENTS IN ABEOKUTA

2017 ◽  
Vol 15 (1) ◽  
pp. 94-107
Author(s):  
M O ADEGUNWA ◽  
M I SANUSI ◽  
H A BAKARE ◽  
A M OMEMU
Keyword(s):  
Food Safety ◽  
Contributing Factors ◽  
Safety Attitudes ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
High Level ◽  
Almost All ◽  
The University ◽  
Safety Knowledge ◽  
Safety Attitude

Improper practices, poor attitudes and lack of knowledge by food handlers are contributing factors for the spread of foodborne diseases. Food safety knowledge is an important factor in improving food safety practices and subsequently food safety attitude. This study is aimed at exploring the food safety knowledge, practice and attitude of FUNAAB students. A self completed questionnaire was answered by randomly selected 270 students from each of the nine (9) colleges in the university and analyzed using SPSS software. The study revealed that almost all of the students had a high level of food safety awareness but the knowledge was not to large extent translated into practice. Majority of the students also had good food safety attitudes as many of them are willing to change their food handling behav-iour when they know they are incorrect (94.8%). The study further revealed similar level of food safety knowledge between the male and female. Despite the level of students’ knowledge, their choice of eating place on campus was determined by the price of the food. This study therefore concluded that good knowledge of food safety does not determine students’ safe handling practices and choice of eating place.Keywords: Food safety

Food Safety Knowledge Retention Study

2009 ◽  
Vol 72 (2) ◽  
pp. 431-435 ◽  
Author(s):  
NYALL HISLOP ◽  
KEARA SHAW
Keyword(s):  
Food Safety ◽  
Service Industry ◽  
Safety Information ◽  
Food Service ◽  
Knowledge Retention ◽  
Foodborne Illness ◽  
Valuable Insight ◽  
Food Handlers ◽  
Safety Certification ◽  
Safety Knowledge

Foodborne illness in Canada is an ongoing burden for public health and the economy. Many foodborne illnesses result from improper food handling practices. If food handlers had a greater knowledge of what causes foodborne illness, perhaps these illnesses would have less of an impact on society. This study gave researchers the opportunity to examine the current food safety knowledge of food handlers by using a standardized questionnaire. Questionnaires were distributed by environmental health officers to food handlers working in the food service industry during on-site inspections, and responses were used to evaluate immediate knowledge of key food safety issues. Both certified and noncertified food handlers were evaluated. Information also was collected on the number of years since food safety certification was achieved and the number of years experience noncertified food handlers had in the food service industry. Results indicated that certified food handlers had a greater knowledge of food safety information than did noncertified food handlers. The highest failure rates were observed among noncertified food handlers with more than 10 years of experience and less than 1 year of experience. The results support the need for mandatory food safety certification for workers in the food service industry and for recertification at least every 10 years. Although the study was not sufficiently rigorous to evaluate existing food safety courses, data collected provided valuable insight into what issues should be emphasized in existing food safety courses and which should be targeted by future food safety initiatives.

scholarly journals Radiation safety education as a component of orthopedic training

2019 ◽  
Vol 11 (1) ◽  
Author(s):  
Devin F. Walsh ◽  
Andrew P. Thome ◽  
Kush S. Mody ◽  
Adam E.M. Eltorai ◽  
Alan H. Daniels ◽  
...  
Keyword(s):  
Radiation Safety ◽  
Safety Information ◽  
Faculty Members ◽  
Safety Education ◽  
Orthopedic Surgeons ◽  
Before And After ◽  
Survey Results ◽  
Safety Intervention ◽  
Attitudes And Knowledge ◽  
Safety Knowledge

Fluoroscopy poses an occupational hazard to orthopedic surgeons. The purpose of this study was to examine resident and faculty understanding of radiation safety and to determine whether or not a radiation safety intervention would improve radiation safety knowledge. An anonymous survey was developed to assess attitudes and knowledge regarding radiation safety and exposure. It was distributed to faculty and residents at an academic orthopedic program before and after a radiation safety lecture. Pre- and post-lecture survey results were compared. 19 residents and 22 faculty members completed the pre-lecture survey while 11 residents and 17 faculty members completed the post-lecture survey. Pre-lecture survey scores were 48.3% for residents and 49.5% for faculty; post-lecture survey scores were 52.7% and 46.1% respectively. Differences between pre and post-survey scores were not significant. This study revealed low baseline radiation safety knowledge scores for both orthopedic residents and faculty. As evidence by our results, a single radiation safety information lecture did not significantly impact radiation knowledge. Radiation safety training should have a formal role in orthopedic surgery academic curricula.

Food Safety Knowledge of Consumers and the Microbiological and Temperature Status of Their Refrigerators

2005 ◽  
Vol 68 (7) ◽  
pp. 1421-1430 ◽  
Author(s):  
J. KENNEDY ◽  
V. JACKSON ◽  
I. S. BLAIR ◽  
D. A. McDOWELL ◽  
C. COWAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Bacterial Contamination ◽  
Total Coliform ◽  
Safety Education ◽  
Food Safety Education ◽  
E Coli ◽  
Knowledge Questionnaire ◽  
Survey Results ◽  
Food Safety Risk ◽  
Safety Knowledge

The objectives of this study were to examine domestic food safety knowledge levels of consumers, establish the levels and incidence of bacterial contamination and operational temperatures in domestic refrigerators, and identify areas in which consumer food safety education is necessary in Ireland. A food safety knowledge questionnaire applied to a representative sample of households (n = 1,020) throughout the island of Ireland found the gaps in consumer food safety knowledge. Analysis of swab samples (n = 900) recovered from the domestic refrigerators in these households showed average total viable counts of 7.1 log CFU/cm2 and average total coliform counts of 4.0 log CFU/cm2. Analysis of swab samples also detected the incidence of Staphylococcus aureus (41%), Escherichia coli (6%), Salmonella enterica (7%), Listeria monocytogenes (6%), and Yersinia enterocolitica (2%). Campylobacter jejuni and E. coli O157:H7 were not detected in domestic refrigerators. The temperature profiles of a subset of the sampled refrigerators (100) were monitored for 72 h, and 59% were found to operate, on average, at temperatures above the recommended 5°C. Knowledge and temperature survey results varied considerably, but consumers who scored better in terms of basic food safety knowledge had reduced levels of bacterial contamination in their refrigerators and reported a reduced incidence of food-associated illnesses. This study confirms the effect of basic food hygiene knowledge on hygienic practice and identifies specific areas for emphasis in the development and delivery of effective food safety risk communication messages to consumers.

Comparison between Self-Reported and Observed Food Handling Behaviors among Latinas

2007 ◽  
Vol 70 (8) ◽  
pp. 1927-1932 ◽  
Author(s):  
JIGNA MORARJI DHAROD ◽  
RAFAEL PÉREZ-ESCAMILLA ◽  
STEFANIA PACIELLO ◽  
ANGELA BERMÚDEZ-MILLÁN ◽  
KUMAR VENKITANARAYANAN ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Behaviors ◽  
Safety Education ◽  
Food Handling ◽  
Food Ingredients ◽  
Safety Attitudes ◽  
Food Safety Education ◽  
Reported Data ◽  
High Level ◽  
Main Meal

The study was conducted to compare and identify the magnitude of differences between self-reported and observed food safety behaviors among women preparing a chicken and salad dish at home. The observed food safety practices also were compared according to sociodemographic variables and prior food safety education. Sixty Puerto Rican women who were the main meal preparers for their households were recruited in Hartford, Conn. Three household visits were made to (i) deliver food ingredients to prepare the chicken and salad meal, (ii) conduct household observation, and (iii) conduct a self-reported survey. The difference between self-reported and observed behaviors varied across food handling and sanitation behaviors. There was a high level of inaccuracy for socially desirable behaviors such as hand washing; the vast majority of participants reported practicing these behaviors but they were not observed doing so. Cutting board washing also was considerably over-reported, questioning the validity of these self-reported data for regression analyses. There was a significant association (P < 0.05) between proper thawing method and prior food safety education, use of cutting board and higher income, and washing tomatoes and having a positive attitude towards food safety. Results revealed that overreporting errors must be considered when analyzing and/or interpreting data derived from self-reported food safety consumer surveys and that food safety education and positive food safety attitudes are associated with recommended food safety behaviors.

scholarly journals A Systematic Review on the Usability of Web-Based Applications in Advocating Consumers on Food Safety

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 115
Author(s):  
Wen-Li Seow ◽  
Umi Kalsom Md Ariffin ◽  
Sook Yee Lim ◽  
Nurul Azmawati Mohamed ◽  
Kai Wei Lee ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Information ◽  
Safety Evaluation ◽  
Economic Loss ◽  
Safety Education ◽  
Web Based ◽  
Important Indicator ◽  
Food Safety Education ◽  
Application Systems ◽  
Level Of Knowledge

Food safety is an important indicator of public health, as foodborne illnesses continue to cause productivity and economic loss. In recent years, web-based applications have been extensively used by the online users’ population. Almost one third (28.3%) of online users found web-based application to be a notable source of food safety information. The objective of the current review is to determine the effectiveness of a web-based application systems as a health promotion tool for consumers to increase their knowledge and awareness of food safety. A systematic literature review was conducted by analyzing 11 selected web-based food safety education-related articles. The studies were categorized into several themes: (1) web-based applications used in accessing food safety information; (2) food safety evaluation and perception among consumers; (3) beliefs and level of knowledge, attitude and practices (KAP) of consumers; and (4) impact and contribution of social media use. A diverse number of online applications have been utilized to promote food safety education among consumers, yet these web-based applications need to be improved with regards to social connection and integration among consumers. KAP surveys were conducted on the majority of the respondents with a particular focus on their knowledge level. Findings show that web-based applications may act as an alternative to the traditional media in enhancing food safety education among consumers, especially youths who are tech-savvy.

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