scholarly journals PERILAKU PENJAJA PANGAN JAJANAN ANAK SEKOLAH TERKAIT GIZI DAN KEAMANAN PANGAN DI JAKARTA DAN SUKABUMI

2010 ◽  
Vol 5 (3) ◽  
pp. 148 ◽  
Author(s):  
Ghaida Yasmin ◽  
Siti Madanijah
Keyword(s):  
Food Safety ◽  
Training Program ◽  
Safety Education ◽  
Font Size ◽  
School Food ◽  
Safety Practices ◽  
Level Of Education ◽  
Significant Differentiation ◽  
Food Safety Education ◽  
Safety Knowledge

<p class="MsoNormal" style="margin: 0cm 5.65pt 6pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;">The purposes of this research were to identify and to analyze behaviour of school-food vendor related to nutrition and food safety in Jakarta and Sukabumi. This research used secondary data from Survey “National </span><span style="font-size: 10pt;">Monitoring and Verification Food Safety of Elementary Student Street-food 2008” by SEAFAST and BPOM RI. The subjects of this research are 79 school-food vendors in Jakarta and 29 school-food vendors in Sukabumi. Descriptive statistical method is used to process all the data. Most of the subjects were elementary school graduated (46.3%) and used handcart as tool for sale of street-foods (31.5%). Only 35.2% had attended a food safety education/training program. As the result of it, 48.1% of the subjects had sufficient nutrition and food safety knowledge. There were significant differentiation of nutrition and food safety knowledge between the subjects which had been classified by vendor group, level of education, and participation in food safety education/ training program. As many as 74.1% of the subjects lack of food safety practices. There were significant differentiation of food safety practices between the subjects which had been classified by vendor group, region, and level of education. Spearman’s correlative test shows that there a positive correlation between <span style="color: #000000;">level of education with nutrition and food safety knowledge</span>, level of education with food safety practices. Pearson correlative test shows that there was no significant correlation between nutrition and food safety knowledge with food safety practices.</span></p>

Determinants of the food safety knowledge and practice among Iranian consumers

2017 ◽  
Vol 119 (2) ◽  
pp. 357-365 ◽  
Author(s):  
Jafar Sadegh Tabrizi ◽  
Leila Nikniaz ◽  
Homayoun Sadeghi-Bazargani ◽  
Mostafa Farahbakhsh ◽  
Zeinab Nikniaz
Keyword(s):  
Food Safety ◽  
Capital City ◽  
Basic Knowledge ◽  
Safety Education ◽  
Education Programs ◽  
Safety Practices ◽  
Content Type ◽  
Food Safety Education ◽  
Knowledge And Practice ◽  
Safety Knowledge

Purpose The purpose of this paper is to determine the food safety knowledge and practices of the Iranian consumers and also its association with socio-demographic characteristics. Design/methodology/approach In the present cross-sectional and population-based study, the validated food safety questionnaires applied to 1,500 participants who were selected through multistage stratified cluster sampling from the capital city and regional area of East-Azerbaijan – Iran. The Student t-test and analysis of variance and linear regression were used for statistical analysis. Findings Although the overall percentages of mean score for knowledge (77.66 percent) and self-reported practice (70.77 percent) were good, there was a low level of awareness and self-reported practice in some subsections such as optimal heating/cooling temperature, proper thawing techniques and eating raw egg. Female and married respondents had significantly higher mean knowledge score than males (p<0.001) and singles (p=0.04). Residents of regional areas acted more safely than capital city residents (p=0.01). Research limitations/implications Despite the good knowledge of some respondents regarding food safety, their food safety practices were poor. It can thus be suggested that the future studies have better focus on investigating the perceived barriers of consumers about food safety practices. Practical implications Although the mean knowledge and practice regarding food safety of Iranian consumers was good, yet there is the lack of knowledge and practice on some important factors related to food poisonings such as eating raw or lightly cooked egg or improper heating/thawing practices. So, it is important to develop proper food safety education programs emphasizing on these issues. According to lower food safety knowledge and practice of low-educated, single and male respondents, the educational programs should mainly focus on these groups. Originality/value For the development of effective food safety education programs in Iran, learning about the basic knowledge and practice of consumers is essential; however, there is limited data that directly tackles this issue in Iran.

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.

scholarly journals Food Handling Practices in the Era of COVID-19: A Mixed-Method Longitudinal Needs Assessment of Consumers in the United States

2021 ◽  
Author(s):  
Merlyn S. Thomas ◽  
Yaohua Feng
Keyword(s):  
Food Safety ◽  
Focus Group ◽  
The United States ◽  
Safety Education ◽  
Group Discussions ◽  
Safety Practices ◽  
Food Safety Education ◽  
Consumer Panel ◽  
Handling Practices ◽  
Food Handling Practices

At present, SARS-CoV-2 has not been shown to be transmitted through food, even so the COVID-19 pandemic has changed how consumers view food and food safety. This study assessed consumer food safety practices during the COVID-19 pandemic using (1) surveys and (2) online focus group discussions. From April to August 2020, five waves of surveys were distributed to an online U.S. consumer panel and screened to include only primary food preparers and grocery shoppers. The online focus groups were conducted via WebEx from May to July 2020. Focus group participants were recruited from the first wave of survey respondents. Both survey respondents and focus group participants reported higher levels of handwashing in response to the pandemic. However, survey participants’ anticipated levels of handwashing after the pandemic decreased; some focus group participants noted that human nature “kicking in” could lead to lower levels of hand hygiene practice. For each of the five months, the survey reported increased produce washing, both with water only and with water plus soap. Most focus group participants mentioned using water to wash their produce, but some reported using soap and even vinegar to “kill” the virus. Since consumers were worried that SARS-Cov-2 could survive on food, they started to mishandle food to address these concerns. However, this study also reported an increase in food thermometer use during the pandemic. Social determinants like gender, income, education, and age may have also influenced changes in levels of practice throughout the pandemic. The COVID-19 pandemic drove consumers to practice proper and improper food safety practices, which may or may not continue after the pandemic. This study’s findings provide timely information to guide future food safety education and communication during health crises and pandemics.

A Systematic Literature Review of Assessing the Level of Food Safety Knowledge Among Food Handlers in Malaysia

2022 ◽  
pp. 151-171
Author(s):  
Genevie Eleanor Ruby ◽  
Ungku Fatimah Ungku Zainal Abidin
Keyword(s):  
Systematic Review ◽  
Food Safety ◽  
Literature Review ◽  
Systematic Reviews ◽  
Food Handlers ◽  
Safety Education ◽  
Food Safety Education ◽  
Food Borne ◽  
Meta Analyses ◽  
Safety Knowledge

Being knowledgeable about food safety is one of the strategies to address food-borne diseases (FBD). The systematic review was focuses on food safety knowledge and the respective interventions. Generally, numerous relevant studies have been done to determine the level of food safety knowledge among food handlers, but studies from a Malaysian perspective were limited. Therefore, the present study reviewed a number of previous studies regarding level of food safety knowledge and type of interventions that have been done among various categories of food handlers in Malaysia. For the review purpose, preferred reporting items for systematic reviews and meta-analyses (PRISMA) was adopted based on Science Direct, Scopus, and Google Scholar databases. A total of 22 resulted from the searching and were analyzed systematically. The review of food safety knowledge was divided into three themes consisting of food handlers at premises, consumers, and students. The results of this review have identified the knowledge gap of food handlers, and the authors provide recommendations for future food safety education.

Food Safety Practices among Pregnant Women and Mothers in the Women, Infants, and Children Program, Miami, Florida

2007 ◽  
Vol 70 (5) ◽  
pp. 1230-1237 ◽  
Author(s):  
MARY JO TREPKA ◽  
FREDERICK L. NEWMAN ◽  
ZISCA DIXON ◽  
FATMA G. HUFFMAN
Keyword(s):  
Food Safety ◽  
Pregnant Women ◽  
Infants And Children ◽  
Safety Education ◽  
Foodborne Illnesses ◽  
Safety Practices ◽  
Food Safety Education ◽  
First Child ◽  
Handling Practices ◽  
Food Handling Practices

Pregnant women and infants are two groups at the highest risk of severe outcomes from foodborne illnesses. We surveyed adult clients of a Women, Infants, and Children (WIC) clinic serving predominately African Americans in inner-city Miami, Florida, to assess food safety practices. Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of “clean,” “separate” (not cross-contaminated), “cook,” and “chill.” Of 342 eligible clients, 299 (87.4%) consented to participate. In general, the clients' food safety practices were most problematic in the cook and chill constructs. Using a cooking thermometer, refrigerating foods within 2 h, and thawing them safely were the least commonly reported safe practices. Women who were pregnant with their first child had the lowest food safety practice scores. Of the 62 pregnant participants, 32 (51.6%) reported eating hot dogs or deli meats without first reheating them some of the time or more often, and 22 (35.5%) reported eating soft cheeses and blue-veined cheeses some of the time or more often, putting the women at risk of listeriosis. Although all women in the WIC program could benefit from food safety education, these findings indicate that women during their first pregnancy should especially be targeted for food safety education.

Salmonella Thompson Associated with Improper Handling of Roast Beef at a Restaurant in Sioux Falls, South Dakota

1999 ◽  
Vol 62 (2) ◽  
pp. 118-122 ◽  
Author(s):  
ROGER SHAPIRO ◽  
MARTA-LOUISE ACKERS ◽  
SUSAN LANCE ◽  
MOJDEH RABBANI ◽  
LINDA SCHAEFER ◽  
...  
Keyword(s):  
Food Safety ◽  
South Dakota ◽  
Safety Education ◽  
Safety Practices ◽  
Food Safety Education ◽  
Roast Beef ◽  
Salmonella Serotype ◽  
Cooking Times ◽  
And Storage ◽  
Storage Temperatures

In October 1996, we investigated an outbreak of Salmonella serotype Thompson infections associated with Restaurant A in Sioux Falls, South Dakota, and conducted two cohort studies among persons who ate at luncheons catered by Restaurant A. Fifty-two Salmonella Thompson infections were identified between 29 September and 14 October 1996. Infections occurred among employees and patrons at Restaurant A and among attendees at three luncheons catered by the restaurant on 7 October. Roast beef cooked at Restaurant A was the only food item significantly associated with illness. Cooking times and storage temperatures for roast beef were inadequate to prevent multiplication of Salmonella, and the chefs were unaware of proper cooking and storage temperatures. We conclude that improper handling of roast beef probably caused this outbreak of Salmonella Thompson infections. Better knowledge of food safety practices by the cooking staff at Restaurant A, through required food safety education, might have prevented the outbreak.

Canadian Consumer Food Safety Practices and Knowledge: Foodbook Study

2017 ◽  
Vol 80 (10) ◽  
pp. 1711-1718 ◽  
Author(s):  
Regan Murray ◽  
Shiona Glass-Kaastra ◽  
Christine Gardhouse ◽  
Barbara Marshall ◽  
Nadia Ciampa ◽  
...  
Keyword(s):  
Food Safety ◽  
Foodborne Illness ◽  
Age Group ◽  
Cross Contamination ◽  
Safety Education ◽  
Chicken Nuggets ◽  
Safety Practices ◽  
Demographic Groups ◽  
Food Safety Education ◽  
Alfalfa Sprouts

ABSTRACT Understanding consumers' food safety practices and knowledge supports food safety education for the prevention of foodborne illness. The objective of this study was to describe Canadian consumer food safety practices and knowledge. This study identifies demographic groups for targeted food safety education messaging and establishes a baseline measurement to assess the effectiveness of food safety interventions over time. Questions regarding consumer food safety practices and knowledge were included in a population-based telephone survey, Foodbook, conducted from November 2014 to March 2015. The results were analyzed nationally by age group and by gender. The results showed that approximately 90% of Canadians reported taking the recommended cleaning and separating precautions when handling raw meat to prevent foodborne illness. Only 29% of respondents reported using a food thermometer when cooking any meat, and even fewer (12%) reported using a food thermometer for small cuts of meat such as chicken pieces. The majority (&gt;80%) of Canadians were aware of the foodborne illness risks related to chicken and hamburger, but fewer (&lt;40%) were aware of the risks related to frozen chicken nuggets, alfalfa sprouts, soft unpasteurized cheese, and unpasteurized juices. Generally, men were less likely to follow cooking instructions on packaging and took fewer steps to prevent cross-contamination than women. The youngest (18 to 29 years) age group was less likely to take steps to avoid cross-contamination and was less aware of the risks associated with eating an undercooked hamburger. The oldest (60+ years) respondents were less likely to be aware of the risks associated with raw eggs, alfalfa sprouts, and unpasteurized juice than the middle (30 to 59 years) age group. As a priority, food safety education in Canada should focus on increasing people's awareness of high-risk foods, specifically foods for which the awareness of risk found in this study was low; targeting messaging to demographic groups as appropriate; and promoting the use of food thermometers when cooking meat and poultry.

Development and Evaluation of a Computer Detective Game for Microbial Food Safety Education

2020 ◽  
Vol 58 (6) ◽  
pp. 1144-1160
Author(s):  
Hsien-Sheng Hsiao ◽  
Fu-Hsing Tsai ◽  
I-Ying Hsu
Keyword(s):  
High School Students ◽  
Food Safety ◽  
Food Poisoning ◽  
Safety Education ◽  
Game Based Learning ◽  
School Students ◽  
Food Safety Education ◽  
Research Findings ◽  
Safety Knowledge

Past studies have suggested that young people lack knowledge regarding food safety, and that food safety education is appropriate for integration into science education since it often involves science knowledge. Thus, this study combined the methods of inquiry-based and game-based learning to develop a computer detective game, called the Poison Riddle, that makes students actively explore food safety knowledge through playing the role of a science detective to solve a task related to food poisoning at home in a virtual world. To evaluate the learning effectiveness of this game, 109 high school students were selected as the research participants. The research findings indicated that this game could help students improve their microbial food safety knowledge. Most students had positive participation perception and gaming behaviors related to the game. In addition, the analysis indicated that the students who successfully solved the game task gained more positive gaming behaviors, food safety knowledge, and significant sequential behaviors compared to those who were unsuccessful in solving the game task.

scholarly journals Interactive Food Safety Education for the Students of Madrasah Ibtidaiyah Baghrul Maghfiroh Malang

2020 ◽  
Vol 2 (2) ◽  
pp. 143
Author(s):  
Siti Asmaniyah Mardiyani ◽  
Dwi Susilowati
Keyword(s):  
Food Safety ◽  
Healthy Food ◽  
Safety Education ◽  
Daily Lives ◽  
Food Safety Education ◽  
Attitudes And Behaviors ◽  
Teachers And Parents ◽  
Safety Knowledge ◽  
Affective Skills ◽  
Food Consumed

Kurangnya kepedulian terhadap makanan yang dikonsumsi anak-anak kita akan mengakibatkan ancaman bagi kesehatan masyarakat, kecerdasan generasi muda, yang selanjutnya akan menurunkan daya saing bangsa. Kegiatan ini bertujuan untuk meningkatkan ketrampilan kognitif dan afektif siswa madrasah dalam memilikh makanan sehat dalam kehidupan sehari-hari dengan pendampingan guru di sekolah dan orang tua di rumah. Pengambilan data dilakukan melalui observasi menggunakan kuesioner dengan pendamping. Dari hasil observasi diketahui bahwa Siswa Madrasah Ibtidaiyah Baghrul Maghfiroh Malang yang pada umumnya berasal dari keluarga kelompok ekonomi menengah ke bawah memiliki sikap dan perilaku yang baik dalam mengkonsumsi makanan sehat, namun pengetahuan keamaman pangan pada para siswa tersebut perlu ditingkatkan melalui pendampingan oleh para guru dan orang tua. Penjelasan mengenai makan sehat yang merupakan matei modul interaktif yang berjudul makanan sehat dalam hidupku dalam kegiatan penyuluhan dan pendampingan kepada para siswa diterima dengan gembira dan antusias oleh para peserta dan dapat meningkatkan pengetahuan mereka tentang pentingnya pangan yang aman dan sehat bagi kehidupan.Lack of concern for the food consumed by our children will cause a threat to public health, the intelligence of the younger generation, which will further reduce the nation's competitiveness. This activity aims to improve the cognitive and affective skills of madrasa students in having healthy food in their daily lives with the assistance of teachers at school and parents at home. From this activity, we hoped that the target students would have knowledge and skills about the importance of food safety in family life. Respondent data collection was carried out through observation using questionnaires. Madrasah Ibtidaiyah Baghrul Maghfiroh Malang students who generally come from middle to lower economic group families have good attitudes and behaviors in consuming healthy food. Still, these students' food safety knowledge needs to be increased through mentoring by teachers and parents. Explanation about healthy eating, using an interactive module designed in this activity, was received with enthusiasm. It also increased their knowledge about the importance of safe and healthy food for life.

scholarly journals Food Safety Knowledge and Eating Behaviors in Low Income Adults Participating in SNAP-Ed Nutrition Education in DC Farmers Markets (P04-084-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Charanya Sundar ◽  
Lillie Monroe-Lord ◽  
Ana Laura Vasquez Quino ◽  
Helen Naylor ◽  
Herbert Holden ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Low Income ◽  
Eating Behaviors ◽  
Farmers Markets ◽  
Safety Education ◽  
Foodborne Illnesses ◽  
Farmers Market ◽  
Food Safety Education ◽  
Safety Knowledge

Abstract Objectives Farmers Markets are a valuable source of affordable quality foods for Supplemental Nutrition Assistance Program (SNAP) recipients. However, according to a study in the American Journal of Agricultural Economics, farmers markets increase the number of foodborne illnesses. Low-income individuals are at the highest risk of foodborne illnesses and is thought to be related to poor food safety knowledge and limited food preparation skills. Reduced produce consumption has also been indicated in low-income populations. Produce is a major source of foodborne illnesses. Therefore, in addition to increasing access to produce, efforts must be made to ensure that consumers practice proper food safety. The purposes of this study were to 1) assess the food safety knowledge of farmers-market consumers in low-income neighborhoods, 2) their likelihood to use food assistance benefits, 3) consume produce and 4) cook a recipe provided by a SNAP-Ed program. Methods In 2018, the University of the District of Columbia (UDC) SNAP-Ed nutrition educators delivered nutrition and food safety education in 17 DC Farmers Markets located in low-income communities. 822 subjects completed a 3 question post-assessment on eating behaviors and of those, 669 participated in an additional 2 question survey on food safety. Results The results show that after the education, 99.0% plan on eating more produce; 95.6% of participants plan to cook the provided recipe; and 92.7% will use SNAP, WIC, Produce Plus or Farmers’ Market Nutrition Program benefits at the Farmers’ Market that day. Additionally, 92.8% think that contamination of food by germs is a serious food safety problem, and 94.3% wash or rinse fresh produce purchased at the Farmers’ Market prior to consumption. Conclusions Majority of low-income farmers market participants had general food safety knowledge and planned on consuming more produce, use food assistance benefits and try a new recipe. Further research is necessary to assess food safety knowledge of other domains and identify the impact of SNAP-Ed food safety education on behavior change. Funding Sources This project was funded through money appropriated by Congress through the Nutrition Education and Obesity Prevention Grant Program in the Healthy, Hunger-Free Kids Act of 2010 to states for evidence-based nutrition education and obesity prevention interventions and projects. Supporting Tables, Images and/or Graphs

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