scholarly journals PELATIHAN KEAMANAN PANGAN DI KAWASAN WISATA WILAYAH KELURAHAN SRIMARTANI PIYUNGAN, BANTUL

2021 ◽  
Vol 5 (1) ◽  
pp. 914
Author(s):  
Dyah Suryani ◽  
Ahmad Ahid Mudayana ◽  
Mufti Khakim
Keyword(s):  
Food Safety ◽  
Free Food ◽  
Food Handlers ◽  
Food Management ◽  
Food Safety Training ◽  
Level Of Knowledge ◽  
Village Government ◽  
Power Point ◽  
Media Power ◽  
The Village

ABSTRAKPandemi Covid-19 memberikan dampak yang sangat kompleks, baik di bidang ekonomi, pendidikan dan pastinya pariwisata. Penerapan adaptasi kebiasaan baru akan merubah perilaku wisatawan saat berwisata. Peranan pariwisata tidak hanya menyediakan sarana wisata tetapi dilengkapi dengan sarana kuliner. Pengolahan makanan pada masa pandemi covid-19 harus sesuai dengan peraturan yang berlaku, karena makanan yang  dikonsumsi harus memperhatikan keamanan makanan atau food safety termasuk didalamnya di Kawasan wisata. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan praktek penjamah makanan tentang pengelolaan makanan yang aman, bebas kontaminasi sehingga aman dikonsumsi oleh wisatawan. Pelatihan ini dilaksanakan secara langsung di lokasi wisata di wilayah Kelurahan Srimartani Piyungan dengan pemberian materi penyuluhan keamanan makanan dibantu dengan media buku, Presentation Power Point serta diskusi. Hasil kegiatan ini didapatkan bahwa 70% penjamah makanan meningkat tingkat pengetahuan terkait keamanan makanan dan 90% penjamah makanan sikap keamanan makanannya mengalami peningkatan. Pelatihan ini harus dilakukan secara konsisten, karena untuk merubah perilaku penjamah makanan membutuhkan waktu dan pendampingan baik dari pemerintah desa maupun instansi terkait. Kata kunci:pandemi; keamanan makanan; pelatihan; wisata. ABSTRACTThe Covid-19 pandemic has had a very complex impact, both in the fields of economy, education, and of course tourism. The application of adaptation of new habits will change the behavior of tourists when traveling. The role of tourism is not only providing tourist facilities but also being equipped with culinary facilities. Food processing during the COVID-19 pandemic must comply with applicable regulations, because the food consumed must pay attention to food safety or food safety, including in tourism areas. This activity aims to increase the knowledge and practice of food handlers regarding safe, contamination-free food-management so that it is safe for consumption by tourists. This training was carried out directly at tourist sites in the Srimartani Piyungan Village area by providing food safety counseling materials assisted by book media, Power Point presentations, and discussions. The results of this activity showed that 70% of food handlers increased their level of knowledge related to food safety and 90% of food handlers' attitudes towards food safety increased. This training must be carried out consistently because changing the behavior of food handlers requires time and assistance from both the village government and related agencies. Keywords: pandemic; food safety; training; tourism.

scholarly journals Food safety knowledge, attitude, and hygiene practices of street-cooked food handlers in North Dayi District, Ghana

2021 ◽  
Vol 26 (1) ◽  
Author(s):  
Lawrence Sena Tuglo ◽  
Percival Delali Agordoh ◽  
David Tekpor ◽  
Zhongqin Pan ◽  
Gabriel Agbanyo ◽  
...  
Keyword(s):  
Food Safety ◽  
Safety Training ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Monthly Income ◽  
Training Course ◽  
Hygiene Practices ◽  
Food Safety Training ◽  
Average Monthly Income ◽  
Cooked Food

Abstract Background Food safety and hygiene are currently a global health apprehension especially in unindustrialized countries as a result of increasing food-borne diseases (FBDs) and accompanying deaths. This study aimed at assessing knowledge, attitude, and hygiene practices (KAP) of food safety among street-cooked food handlers (SCFHs) in North Dayi District, Ghana. Methods This was a descriptive cross-sectional study conducted on 407 SCFHs in North Dayi District, Ghana. The World Health Organization’s Five Keys to Safer Food for food handlers and a pretested structured questionnaire were adapted for data collection among stationary SCFHs along principal streets. Significant parameters such as educational status, average monthly income, registered SCFHs, and food safety training course were used in bivariate and multivariate logistic regression models to calculate the power of the relationships observed. Results The majority 84.3% of SCFHs were female and 56.0% had not attended a food safety training course. This study showed that 67.3%, 58.2%, and 62.9% of SCFHs had good levels of KAP of food safety, respectively. About 87.2% showed a good attitude of separating uncooked and prepared meal before storage. Good knowledge of food safety was 2 times higher among registered SCFHs compared to unregistered [cOR=1.64, p=0.032]. SCFHs with secondary education were 4 times good at hygiene practices of food safety likened to no education [aOR=4.06, p=0.003]. Above GHc1500 average monthly income earners were 5 times good at hygiene practices of food safety compared to below GHc500 [aOR=4.89, p=0.006]. Registered SCFHs were 8 times good at hygiene practice of food safety compared to unregistered [aOR=7.50, p<0.001]. The odd for good hygiene practice of food safety was 6 times found among SCFHs who had training on food safety courses likened to those who had not [aOR=5.97, p<0.001]. Conclusions Over half of the SCFHs had good levels of KAP of food safety. Registering as SCFH was significantly associated with good knowledge and hygiene practices of food safety. Therefore, our results may present an imperative foundation for design to increase food safety and hygiene practice in the district, region, and beyond.

Food safety knowledge, attitudes, practices and training of fast-food restaurant food handlers: a moderation analysis

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Harold Van Andaya Aquino ◽  
Tyron Yap ◽  
Jean Paolo Gomez Lacap ◽  
Gertrude Tuazon ◽  
Maribel Flores
Keyword(s):  
Food Safety ◽  
Fast Food ◽  
Safety Training ◽  
Fast Food Restaurant ◽  
Food Handlers ◽  
Safety Practices ◽  
Content Type ◽  
Moderation Analysis ◽  
Food Safety Training ◽  
Safety Knowledge

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Linking food safety training with whistle-blowing

2019 ◽  
Vol 31 (1) ◽  
pp. 141-160 ◽  
Author(s):  
Heyao Yu ◽  
Sujata A. Sirsat ◽  
Jack A. Neal
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Service Industry ◽  
Food Service ◽  
Safety Training ◽  
Food Handlers ◽  
Content Type ◽  
Whistle Blowing ◽  
Food Safety Training ◽  
And Gender

Purpose The purpose of this paper is to develop a validated food safety whistle-blowing scale and examine how training influences food handlers’ whistle-blowing, the mediating roles of job satisfaction and food safety self-efficacy and the moderating roles of organization type and gender. Design/methodology/approach A sample of 734 food handlers from the food service industry and 306 food handlers from the food processing industry were recruited. A two-step psychometric process was conducted to validate the scale, and a moderated mediation model was used to examine the mechanisms through which food safety training influences whistle-blowing. Findings The results showed that job satisfaction and self-efficacy fully mediated the relationship between training and whistle-blowing. Organization type moderated the first step of the two indirect paths and gender moderated the second step, thereby supporting the mediated-moderated model. Practical implications The results indicate the influence of food safety training programs on whistle-blowing behaviors and suggest other methods of enhancing employee whistle-blowing through human resource management. Originality/value A validated scale is lacking to measure whistle-blowing in the food safety context, and little research has examined the influence of human resource practices on whistle-blowing. This study provides meaningful insights for researchers by developing and validating food safety the whistle-blowing scale, connecting training with whistle-blowing, and provides useful information for practitioners by offering the methods of enhancing whistleblowing in both the food processing and food service industry.

Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers

2012 ◽  
Vol 75 (4) ◽  
pp. 793-804 ◽  
Author(s):  
JAN MEI SOON ◽  
RICHARD BAINES ◽  
PHILLIP SEAMAN
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Effect Size ◽  
Intervention Studies ◽  
Meta Analysis ◽  
Safety Training ◽  
Hand Washing ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Food Safety Training

Research has shown that traditional food safety training programs and strategies to promote hand hygiene increases knowledge of the subject. However, very few studies have been conducted to evaluate the impact of food safety training on food handlers' attitudes about good hand hygiene practices. The objective of this meta-analytical study was to assess the extent to which food safety training or intervention strategies increased knowledge of and attitudes about hand hygiene. A systematic review of food safety training articles was conducted. Additional studies were identified from abstracts from food safety conferences and food science education conferences. Search terms included combinations of “food safety,” “food hygiene,” “training,” “education,” “hand washing,” “hand hygiene,” “knowledge,” “attitudes,” “practices,” “behavior,” and “food handlers.” Only before- and after-training approaches and cohort studies with training (intervention group) and without training (control group) in hand hygiene knowledge and including attitudes in food handlers were evaluated. All pooled analyses were based on a random effects model. Meta-analysis values for nine food safety training and intervention studies on hand hygiene knowledge among food handlers were significantly higher than those of the control (without training), with an effect size (Hedges' g) of 1.284 (95% confidence interval [CI] = 0.830 to 1.738). Meta-analysis of five food safety training and intervention studies in which hand hygiene attitudes and self-reported practices were monitored produced a summary effect size of 0.683 (95% CI = 0.523 to 0.843). Food safety training increased knowledge and improved attitudes about hand hygiene practices. Refresher training and long-term reinforcement of good food handling behaviors may also be beneficial for sustaining good hand washing practices.

Edukasi Pencegahan Ulkus Diabetik pada Petani Diabetisi di Kecamatan Kunir Kabupaten Lumajang

2020 ◽  
Vol 2 (1) ◽  
pp. 19-22
Author(s):  
Laili Nur Azizah ◽  
Indriana Noor Istiqomah
Keyword(s):  
Diabetes Mellitus ◽  
Early Detection ◽  
Long Time ◽  
Evaluation Stage ◽  
Level Of Knowledge ◽  
Power Point Presentation ◽  
Power Point ◽  
Keywords Education ◽  
Media Power ◽  
Underlying Diseases

Petani yang menderita diabetes mellitus beresiko terjadinya ulkus diabetik karena aktifitas petani diawali dengan menyiapkan media tanam dengan proses persiapan mengolah tanah sampai dengan membajak tanah. Biasanya kegiatan ini dilakukan petani tanpa menggunakan alas kaki. Hal ini yang perlu diwaspadai karena beresiko terjadi cedera pada kaki yang disebabkan karena gigitan binatang, cidera alat pertanian, tidak menggunakan alas kaki/sepatu, membiarkan kaki terbakar matahari, atau terendam air/lumpur dalam waktu yg lama. Salah satu bentuk pencegahan salah   satunya   adalah   dengan meningkatkan   pemahaman petani tentang pencegahan ulkus diabetik yang dapat dilakukan dengan pemberian edukasi. Tujuan kegiatan ini adalah petani diabetisi memahami tentang pencegahan ulkus diabetik serta mengetahui tentang cara deteksi awal risiko ulkus diabetik. Kegiatan yang dilakukan adalah penyuluhan/pemberian edukasi dengan tahapan sebagai berikut: 1)Ceramah dengan media Power Point Presentation (PPT) dan list deteksi risiko ulkus diabetik, 2)Melatih petani diabetisi untuk melakukan deteksi awal risiko kaki diabetik menggunakan list, 3)Evaluasi pemahaman petani diabetisi tentang materi pencegahan ulkus diabetik dan deteksi awal risiko ulkus diabetik. Hasil dari kegiatan ini adalah pada tahap evaluasi, 69 % petani memiliki pengetahuan yang baik tentang pencegahan ulkus diabetik. Tingkat pengetahuan cukup terjadi pada 31% petani yang umumnya belum terdiagnosis DM. Hal ini terjadi karena pada petani yang belum terdiagnosis DM belum memahami tentang penyakit yang mendasari ulkus diabetik, seperti diabetes mellitus. Kemudian pada tahapan evaluasi praktik, sebanyak 76% petani cukup mampu melakukan deteksi awal risiko ulkus diabetik.  Kata kunci: edukasi; ulkus diabetik; petani diabetesi  EDUCATION OF DIABETIK ULTIMATE PREVENTION IN DIABETITAN FARMERS IN KUNIR DISTRICT, LUMAJANG DISTRICT  ABSTRACT Farmers who suffer from diabetes mellitus are at risk of diabetik ulcers because the farmer's activities begin with preparing the planting media with the process of preparing to cultivate the land up to plowing the land. Usually this activity is carried out by farmers without using footwear. This should be watched out for the risk of injury to the feet caused by animal bites, injury to agricultural tools, not using footwear / shoes, leaving the feet sunburned, or submerged in water / mud for a long time. One form of prevention is to increase farmers' understanding of the prevention of diabetik ulcers that can be done by providing education. The purpose of this activity is for farmers with diabetes to understand about the prevention of diabetik ulcers and know about how to detect the risk of diabetik ulcers early. The activities carried out are counseling / providing education with the following stages: 1) Lectures with Power Point Presentation (PPT) media and diabetik ulcer risk detection list, 2) Training diabetik farmers to conduct early detection of diabetik foot risk using a list, 3) Evaluation of understanding diabetik farmers regarding material for prevention of diabetik ulcers and early detection of the risk of diabetik ulcers. The results of this activity are at the evaluation stage, 69% of farmers have good knowledge about the prevention of diabetik ulcers. This level of knowledge is sufficient for 31% of farmers who generally have not been diagnosed with DM. This happens because farmers who have not been diagnosed with diabetes do not understand the underlying diseases of diabetik ulcers, such as diabetes mellitus. Then in the practice evaluation stage, as many as 76% of farmers are quite capable of early detection of the risk of diabetik ulcers.  Keywords: education; diabetik ulcer; diabetik farmers

scholarly journals Determinants of Hand Hygiene Practice at Critical Times among Food Handlers in Educational Institutions of the Sagnarigu Municipality of Ghana: A Cross-Sectional Study

2020 ◽  
Vol 14 ◽  
pp. 117863022096041
Author(s):  
Kingsley E Amegah ◽  
Henry O Addo ◽  
Mary E Ashinyo ◽  
Loveland Fiagbe ◽  
Serene Akpanya ◽  
...  
Keyword(s):  
Food Safety ◽  
Hand Hygiene ◽  
Safety Training ◽  
Educational Institutions ◽  
Hygiene Practice ◽  
Food Handlers ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Food Safety Training ◽  
Critical Times

Introduction: Food handlers’ hands serve as a vehicle for potential foodborne pathogenic contamination which constitutes a public health risk. In Ghana, there are always constant reports of outbreaks of foodborne diseases in schools. However, determinants of hand hygiene practice among educational institutions food handlers are little known. The study, therefore, aimed to assess the determinants of hand hygiene practice at critical times among educational institutions’ food handlers in the Sagnarigu Municipality of Ghana. Methods: This was a cross-sectional survey among educational institutions food handlers in the Sagnarigu Municipality. Two hundred and six food handlers were selected through convenience sampling in the educational institutions. At the same time, structured questions that were developed from previous studies were used to assess food handlers’ hand hygiene practice at critical times. Data were analyzed using descriptive statistics, bivariate and multivariate logistic regression models. All variables with their respective confidence intervals (95%) and adjusted odds ratios were declared significant at P-values less than .05. Results: Hand hygiene practice at critical times among the food handlers were relatively good at a rating of 66.0% (95% CI: 59.1, 72.5%). Good hand hygiene practice at critical times was less likely among food handlers with no food safety training (AOR 0.04; 95% CI: 0.00, 0.41) and food handlers who had insufficient knowledge of hand hygiene (AOR 0.06; 95% CI 0.01, 0.25). Good hygiene practice at critical times was 99% lower in food handlers with a negative attitude as compared to food handlers with positive attitudes towards hand hygiene at critical times (AOR 0.01; 95% CI 0.00, 0.07). Only 17.0% of the food handlers demonstrated proper handwashing techniques, whereas a good number (85.4%) of the food handlers did not wash their hands after touching money. Conclusion: Good hand hygiene practice at critical times was relatively good. Food safety training, knowledge of hand hygiene and attitudes towards hand hygiene were independent predictors of hand hygiene practice at critical times. Concerned stakeholders and organizations should focus on WASH interventions that seek to improve educational institutions food handlers’ knowledge and attitudes towards hand hygiene, coupled with training on food safety.

scholarly journals Educational Intervention Aimed at Street Food Vendors to Improve Knowledge and Practices on Food Safety and Hygiene

2021 ◽  
Vol 04 (11) ◽  
Author(s):  
R.P.P. Karunapema ◽  
Keyword(s):  
Food Safety ◽  
Educational Intervention ◽  
Significant Proportion ◽  
Intervention Group ◽  
Medical Officer ◽  
Control Area ◽  
Food Handlers ◽  
Cross Sectional ◽  
Street Food ◽  
Level Of Knowledge

Background: Street foods is ready- to- eat foods and beverages prepared which are sold by vendors in streets and other public places for immediate consumption or consumption at a later time without further processing or preparation. Street vended foods forms a distinctive part of food industry because they are mostly affordable, easily accessible. Food handlers play an important role in food safety and in transmission of food poisoning, because they can introduce pathogens into foods during production, processing, distribution and serving. Therefore, the understanding of food safety procedures and the potential factors that causes food borne diseases is very essential for all food handlers. Objective: The study was conducted with the objective of assessing the level of knowledge and practices on food safety and hygiene in street food vendors and improve the knowledge and practices through an educational intervention targeting the street food vendors. Methods: A descriptive cross-sectional study was conducted to assess the knowledge and practices of the street food vendors. An educational intervention was carried out using the mode of one-to-one knowledge sharing discussion facilitated by pictorial materials. The intervention was conducted in all street food vendors in a selected medical Officer of Health area in the Colombo district. Similar MOH area in the Colombo district was used as the control area. Interviewer administered questionnaire was used to assess the level of knowledge and a checklist was used to assess the practices. Results: The knowledge and practices level were not satisfactory in the baseline study. The knowledge improved in a statistically significant proportion (P<0.05) following the intervention in the intervention group. However, the level of improvement of practices was not statistically significant at the post interventional assessment (P>0.05). Conclusions: The intervention was successful in improving the knowledge of the street food vendors significantly. However, the practice level did not show a statistically significant improvement.

scholarly journals The effect of Foodsafe Level 1 Training on inspection report results

2015 ◽  
Author(s):  
Benjamin Duchen ◽  
BCIT School of Health Sciences, Environmental Health ◽  
Helen Heacock
Keyword(s):  
Food Safety ◽  
Food Service ◽  
Food Handlers ◽  
Foodborne Illnesses ◽  
Food Safety Training ◽  
Trained Staff ◽  
Level 1 ◽  
Critical Violations ◽  
Safety Knowledge ◽  
The Relationship

  Abstract: Food handlers equipped with food safety knowledge prevent foodborne illnesses. This study examined the relationship between worker Foodsafe level 1 training and critical violations reported on inspection results of non-chain restaurants in the Burnaby Fraser Health region. A total of 25 food service establishments with no critical violations on their routine inspections and 25 that had at least one critical violation participated in the telephone survey. Using the Mann-Whitney U two tailed t-test, it was shown that food service establishments with no critical violations on inspections had no significantly (p = 0.72) different proportions of Foodsafe level 1 trained staff than those with at least one critical violations on inspections. This study suggested that having more food handlers with food safety training does not impact how well restaurants score on inspections.  

Sign in / Sign up

Export Citation Format

Share Document