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.

Food Safety Knowledge, Attitudes, and Behaviors among Puerto Rican Caretakers Living in Hartford, Connecticut†

2004 ◽  
Vol 67 (3) ◽  
pp. 512-516 ◽  
Author(s):  
ANGELA BERMÚDEZ-MILLÁN ◽  
RAFAEL PÉREZ-ESCAMILLA ◽  
GRACE DAMIO ◽  
ANIR GONZÁLEZ ◽  
SOFIA SEGURA-PÉREZ
Keyword(s):  
Food Safety ◽  
Puerto Rican ◽  
Minority Group ◽  
The United States ◽  
Cross Contamination ◽  
Safety Education ◽  
Food Safety Education ◽  
Attitudes And Behaviors ◽  
And Behaviors ◽  
Safety Knowledge

Household food safety education is needed to minimize the risk of exposure to foodborne pathogens. The Latino population in the United States is growing at a fast rate and has become the largest minority group in this country. However, little research has been done to identify the food safety behavioral risks faced by Puerto Ricans. Ten in-depth household observations and a quantitative survey on food safety knowledge, attitudes, and behaviors (n = 100) were conducted to understand food-handling techniques among Puerto Rican caretakers of young children. This was followed by two focus groups (n = 12) to further characterize food safety knowledge, attitudes, and behaviors and the proper media channels for the delivery of food safety education. Even though 97% of survey participants reported washing their hands with soap and water before preparing foods, only 1 of the 10 participants in the household observations actually did it. About 60% of the household participants washed the cutting boards with soap and water compared with 89% of survey participants who claimed to do it. In the survey, 5% reported to know the meaning of cross-contamination, and 71% (n = 80) to use the same cutting board for meats and vegetables. Overall, 96% of survey participants did not use a thermometer to check if meats were cooked properly and only 10% defrosted their meats in the refrigerator. Statistically significant relationships (P < 0.05) were found between speaking English and knowing the meaning of cross-contamination and how to use a meat thermometer. Employed individuals and those with higher education were also more likely to be familiar with the term pasteurization. These results fully justify the delivery of culturally appropriate food safety education in this community.

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.

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.

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 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>

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

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.

scholarly journals Impact of SNAP-Ed Food Safety Intervention in DC Preschoolers (P04-085-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Charanya Sundar ◽  
Lillie Monroe-Lord ◽  
Ana Laura Vasquez Quino ◽  
Helen Naylor ◽  
Paul Brown ◽  
...  
Keyword(s):  
Food Safety ◽  
Nutrition Education ◽  
Obesity Prevention ◽  
Low Income ◽  
Positive Change ◽  
Foodborne Illness ◽  
Safety Education ◽  
Food Safety Education ◽  
Safety Risks ◽  
Safety Knowledge

Abstract Objectives According to the CDC's national foodborne illness surveillance system, children are disproportionally affected by foodborne illnesses: those under the age of 15 years account for approximately half of all cases. These diseases can result in short- and long-term health consequences and even death. Children from low-income families face greater food safety risks. This can be a result of poor nutrition, increased exposure to food safety risks, and reduced access to health care. Understanding food safety knowledge and properly practicing food safety behavior is important in preventing foodborne illness. Supplemental Nutrition Assistance Program Education (SNAP-Ed) provides food safety skills to at-risk youth. This study examines the program's impact on increasing food safety knowledge at the preschool level. Methods In October of 2017, the University of the District of Columbia (UDC) SNAP-Ed nutrition educators implemented food safety education in 91 classrooms from 21 different elementary schools and child development centers located in low-income areas in Washington, D.C. During program implementation, 1232 children completed a two-question pre- and post-assessment to measure changes in food safety knowledge: •1: Raise your hand if you agree that we need to wash our hands for at least 20 seconds.•2: Raise your hand if you agree that we should wash our hands every time before we eat. Results UDC SNAP-Ed observed a positive change in both questions. Initially, only 307 students (25%) correctly answered question one. After the intervention, 97% answered correctly, resulting in a positive change of 72% or 890 students. Before the intervention, only 341 students (28%) correctly answered the second question. After the intervention, 1191 (97%) answered correctly, resulting in a positive change of 70% or 850 students. Conclusions SNAP-Ed Nutrition education positively impacted preschool students’ knowledge of food safety practices. Further research is necessary to understand the implementation of food safety techniques following food safety education intervention. 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

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
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