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

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.

Microbiological Contamination and Food Hygiene Practices In old Restaurants In Nablus Governorate, Palestine

Introduction: Personal hygiene is important in maintaining food quality and health safety, so the low level of personal hygiene causes contamination leading to food spoilage and the occurrence of sick cases for consumers.Objective: This study was conducted under the Corona pandemic to verify food safety in Nablus old restaurants, Palestine, in the year 2021.Research methodology: This study covered 32 restaurants and 160 employees randomly selected. Data collection began between April and June in 2021 using 160 questionnaires that included 20 questions were answered by workers in these restaurants.Results: Contamination with coliform bacteria was found in the restaurant samples with a percentage (42.5%), where the samples have taken from the tables having the highest contamination of this bacterium (50%). Furthermore, the data revealed that there was a relationship between coliform bacteria contamination and age, educational level, and food safety training, as the contamination being seen in the group that got the training, In contrast to those who didn't at the P-value <0.20.Conclusion: There was an association of bacterial contamination with age, especially among the younger group who were less concerned with hygiene and food safety practices compared to the elderly group. And it turns out that restaurant workers must be properly trained in food safety and monitored regularly.

A New Approach to Food Safety Training: A Review of a Six-Step Knowledge Sharing Model

Significant resources including both human and financial capital have been dedicated to developing and delivering food handler training programs to meet government and organizational mandates. Even with the plethora of food safety-oriented training programs, there is scant empirical evidence documenting their effectiveness suggesting the need to rethink the design and delivery of food safety training for food handlers. One underlying assumption of most training programs is that food handlers engage in unsafe practices because of lack of knowledge. As a result, many training curricula are designed to improve knowledge assuming behavior will change as knowledge increases. However, food handlers often return to their work environment and try to implement their new knowledge with minimal success. One explanation for this is that the training context and the implementation context often differ making it difficult for the food handler to transfer what they learned into practice. Understanding the connection between knowledge, the organization, and its environment is critical to knowledge implementation. The focus of this review is to describe a six-step knowledge sharing model. Here, knowledge sharing is broadly defined as the process of creating then using knowledge in order to change a practice or behavior. Our proposed knowledge sharing model is comprised of six steps: generation, adaptation, dissemination, reception, adoption, and implementation. We have organized this model into two dyads: (1) transfer between researcher (i.e., knowledge generators) and educator and (2) transfer between educator and food handler (i.e., knowledge implementers). In order to put into practice this proposed model for developing and delivering effective food safety training for food handlers, suggested actions that can be performed within each step of the knowledge sharing process have been provided.

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

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.

Does the COVID-19 Pandemic Affect Food Safety Training of Food Sector Employees? Case Study

Food health safety has always been an important element for consumers. Enterprises in the food sector want to meet customer expectations and the requirements set out in national and international legislation and implement a variety of tools, methods, or techniques in their organizations. Increasing health safety and even improving the quality of produced food is possible through properly planned training of employees. This training should be tailored to the capabilities and needs of both employees and the enterprise. Nowadays, with the era of the COVID -19 pandemic, training in food safety becomes of particular importance, as the production of safe food is a basic objective to be taken into account by all employees. Under these circumstances, it seems appropriate to carry out additional training in the prevention of the spread of COVID-19 in the context of the health safety of the produced food. The aim of the present paper is to examine the subjective assessment of food employees regarding the amount and quality of food safety training in the COVID-19 pandemic. The research is a pilot study conducted at the turn of December 2020.

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

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.

FACTORS ASSOCIATED WITH FOOD SAFETY KNOWLEDGE AND PRACTICE AMONG STREET FOOD VENDORS IN TAUNGGYI TOWNSHIP, MYANMAR: A CROSS-SECTIONAL STUDY

Food safety is a growing public health concern worldwide. Street foods are an integral part of many cultures and offer at affordable prices. However, it is associated with food safety issues, especially in developing countries. Therefore, it is essential that street food vendors understand and implement food safety practices to prevent outbreaks of food-borne illnesses. This cross-sectional study investigated the food safety knowledge and practices as well as their associated factors among street food vendors in Taunggyi Township, Myanmar. Validated structured questionnaires were used to interview 158 street food vendors, and a set of observational checklists was used to inspect the sanitary conditions of vending sites and vendors’ food hygiene practices. The association between food safety knowledge and practices was assessed using a chi-squared test. Our results revealed that most vendors had a high level of food safety knowledge and that 58.9% scored equal to or lower than the median value in food safety practices, whereas 41.1% scored higher than the median value (median=15). Sex and education level were significantly associated with participants’ food safety knowledge (p < 0.001). Similarly, education, race and monthly income were significantly associated with their food safety practices (p < 0.001), whereas food safety training attendance had no association. Additionally, participants with better knowledge scores were more likely to have better practice scores. Food safety training given to vendors should be more detailed and comply with standard guidelines, especially with regard to street food safety practices.