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.

A Systematic Review of Gamification Within E-Learning

2022 ◽  
pp. 123-140
Author(s):  
Samuel Muthee Kamunya ◽  
Robert Obwocha Oboko ◽  
Elizaphan Muuro Maina ◽  
Evans Kirimi Miriti
Keyword(s):  
Systematic Review ◽  
Literature Review ◽  
Systematic Reviews ◽  
Policy Makers ◽  
Learning Platform ◽  
E Learning ◽  
Learning Platforms ◽  
Meta Analyses ◽  
Enhanced Learning ◽  
User Motivation

The focus of this study was to review and evaluate the effectiveness of gamification within e-learning platforms. The study deployed systematic literature review methodology to evaluate how effective gamification has been used within e-learning platforms. The study used the Preferred Reporting Items for Systematic Reviews and Meta-Analyses Approach (PRISMA), starting with 366 articles, shifting to a final 34 articles for consideration. It was established that gamification positively influences and enhances learning within the e-learning platform. Therefore, the study recommends policy makers, designers, and implementers of e-learning platforms to consider incorporating gamification elements in order to increase user motivation and engagement for enhanced learning.

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.

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 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 The WHO five keys to safer food: A tool for food safety health promotion

2012 ◽  
Vol 12 (52) ◽  
pp. 6245-6259
Author(s):  
L Mwamakamba ◽  
◽  
P Mensah ◽  
F Fontannaz-Aujoulat ◽  
M Hlabana ◽  
...  
Keyword(s):  
Health Promotion ◽  
Food Safety ◽  
Food Service ◽  
Food Preparation ◽  
World Health ◽  
Foodborne Diseases ◽  
Food Handlers ◽  
Safety Education ◽  
African Region ◽  
Food Safety Education

Foodborne diseases continue to be significant causes of morbidity and mortality within the African Region. Many cases of foodborne disease occur due to basic errors in food preparation or handling either in food service establishments or at home. Educating food handlers, including consumers, therefore, can significantly reduce the chances of contracting food-borne illnesses and the effects of outbreaks, as well as improve public health. Food safety education programmes need to particularly target certain segments of the population who, either directly have a role in food preparation and/or have increased vulnerability to foodborne diseases. In response to the increasing need to educate food handlers, including consumers about their responsibilities for assuring the safety of food, the World Health Organization (WHO) initiated a health promotion campaign around five simple rules, "the five keys to safer food" to help ensure food safety during food handling and preparation. The core messages of the WHO five keys to safer food are: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials. These messages have been adapted to different target audiences and settings such as healthy food markets; emergency situations such as prevention of outbreaks; food safety for travellers; preparation of mass gathering events; street vended foods; training of women; and growing of safer fruits and vegetables. Educational projects targeting different types of food handlers, high-risk groups and settings are being implemented in several countries in the African Region. This article discusses how the WHO five keys to safer food have been used as a tool for food safety education. Experiences of selected countries in the African Region in the promotion of the WHO five keys to safer food in different settings are presented. It further discusses opportunities and future perspectives in the promotion of the WHO five keys to safer food in the African Region.

scholarly journals PRESERVAÇÃO, CONSERVAÇÃO E RESTAURAÇÃO DOCUMENTAL: revisão sistemática na LISTA, ISTA e BRAPCI = DOCUMENT PRESERVATION, CONSERVATION AND RESTORATION: systematic review in LISTA, ISTA and BRAPCI

2021 ◽  
Vol 20 (2) ◽  
pp. 140
Author(s):  
Adelaide Helena Targino Casimiro ◽  
Laís de Medeiros Pires
Keyword(s):  
Systematic Review ◽  
Literature Review ◽  
Systematic Literature Review ◽  
Systematic Reviews ◽  
Information Science ◽  
Science And Technology ◽  
Descriptive Study ◽  
Quantitative Approach ◽  
Reference Database ◽  
Meta Analyses

Este artigo tem como objetivo geral analisar a bibliografia sobre conservação, preservação e restauração de documentos físicos, publicada no período de 2016 a 2021 e disponível na Library, Information Science and Technology Abstracts (LISTA), na Information Science and Technology Abstracts (ISTA) e na Base de Dados Referencial de Artigos de Periódicos em Ciência da Informação (BRAPCI). Quanto a metodologia utilizada, é caracterizado como um estudo exploratório e descritivo, com abordagem quanti-qualitativa, tendo a bibliografia como principal fonte de dados. O método de revisão sistemática da literatura norteador do estudo foi o Preferred Reporting Items for Systematic Reviews and Meta-Analyses ou PRISMA. Foram encontrados 27 artigos de periódicos e tecidas as considerações quanto à autoria, palavras-chave e subtemáticas. Os estudos sobre à cerca das áreas apresentadas são insuficientes em frente à quantidade de documentos físicos existentes, posto que, para que haja uma melhor demanda informacional, são necessárias pesquisas científicas e técnicas aprimoradas para o manuseio adequado desses documentos, de forma a não os danificar.AbstractThis article aims to analyze the bibliography on preservation, conservation andrestoration of physical documents, published from 2016 to 2021 and available inLibrary, Information Science and Technology Abstracts, Information Science andTechnology Abstracts and Reference Database of Articles from Periodicals inInformation Science. As for the methodology used, it is characterized as anexploratory and descriptive study, with a quantitative approach, having thebibliography as the main source of data. The method of systematic literature review guiding the study was the Preferred Reporting Items for Systematic Reviews and Meta-Analyses or PRISMA. Twenty-seven articles from journals were found and considerations were made regarding authorship, keywords and sub-themes. Studies on the areas presented are insufficient compared to the amount of existing physical documents, since, in order to make better use of information in these types of supports, more scientific research and improved techniques are needed for the proper handling of these documents, in order to do not damage them.

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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