...net/publication/254863220 Food Safety Knowledge, Attitude and Hygiene Practices Among The Street Food Vendors In Nothern Kuching City Sarawak ARTICLE · SEPTEMBER 2012 CITATION DOWNLOADS VIEWS 1 10,751 4,261 4 AUTHORS, INCLUDING: Mizanur Rahman Mohamad Taha Arif University Malaysia Sarawak University Malaysia Sarawak 22 PUBLICATIONS 44 CITATIONS 17 PUBLICATIONS 227 CITATIONS SEE PROFILE SEE PROFILE Kamaluddin Bakar University Malaysia Sarawak 2 PUBLICATIONS 1 CITATION SEE PROFILE Available from: Mizanur Rahman Retrieved on: 16 August 2015 BORNEO SCIENCE 31: SEPTEMBER 2012 FOOD SAFETY KNOWLEDGE, ATTITUDE AND HYGIENE PRACTICES AMONG THE STREET FOOD VENDORS IN NORTHERN KUCHING CITY, SARAWAK Md Mizanur Rahman, Mohd. Taha Arif, Kamaluddin Bakar, & Zainab bt Tambi Department of Community Medicine and Public Health, Faculty of Medicine and Health Sciences, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Malaysia ABSTRACT. Street food vending is a prevailing and distinctive part of a large informal sector in both developed and developing countries. Food safety is a key public health concern, because a large number of people take their meals outside the home and are exposed to food borne illnesses. Food handlers play an important role in ensuring food safety throughout the chain of storage, processing production, preparation and retailing. The objective of the study is to assess the level of knowledge, attitude and practice of food safety among the food vendors in Kuching...
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...FOOD RISK COMMUNICATION, PROBLEMS AND ISSUES CONFRONTING COMMUNICATORS INTRODUCTION Risk communication is an integral part of risk analysis and an inseparable element of the Risk Management Framework (RMF). Risk communication helps to provide timely, relevant and accurate information to, and obtain information from, members of the risk analysis team and external stakeholders, in order to improve knowledge about the nature and effects of a specific food safety risk. Successful risk communication is a prerequisite for effective risk management and risk assessment. It contributes to transparency of the risk analysis process and promotes broader understanding and acceptance of risk management decisions. Risk communication is defined as an interactive exchange of information and opinions throughout the risk analysis process concerning risk, risk-related factors and risk perceptions among risk assessors, risk managers, consumers, industry, the academic community and other interested parties, including the explanation of risk assessment findings and the basis of risk management decisions (Codex Alimentarius Commission). The risk communication process Risk communication can be difficult to do well. It requires specialized skills and training, to which not all food safety officials have had access. It also requires extensive planning, strategic thinking and dedication of resources to carry out. Since risk communication is the newest of the three components of risk analysis to have...
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...PROBLEM AND ITS BACKGROUND The Department of Health’s (DOH) Food Hygiene Inspection Program is risk-based. This means that those facilities that pose a greater risk to the public becoming sick from consuming their product are inspected more often than those that pose a lesser risk. The amount of risk is determined by risk factors. These risk factors include the type of food served, amount of population that is required, the population that is served, and the quantity of food that is prepared. Cafeteria workers have made many students sick by not wearing proper gloves or reporting to work when having infectious disease. Food borne illness are especially concerning for children because they do not have the immune system needed to handle virus unlike adults. School ask for help for the checklist to know what sanitation standards are needed. International School for Food Protection (ISFP) was developed to provide an environment different from traditional professional adults learning experience. According to Chuck Jolley, to meet the complex food safety facing the Food Industry, the ISFP curriculum is influenced by the Science and Technology to reflect the changes taking place in the food industry. It encourages people to look at old problems in new ways I order to find unique solutions. The Food Service Operation of the Chambersburg Area School District in Franklin, Pennsylvania is extremely concerned with the food safety that they served to the students of the district....
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...TABLE OF CONTENTS TOURISM SECTOR BREAD AND PASTRY PRODUCTION NC II | |Page No. | | | | | | | |SECTION 1 BREAD AND PASTRY PRODUCTION NC II QUALIFICATION |1 | | | | | | | |SECTION 2 COMPETENCY STANDARDS | | | | | |Basic Competencies |2 - 13 | |Common Competencies |14 - 28 | |Core Competencies ...
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...minimize the risk of product and material safety hazards. Following the requirements and proper implementation will help minimize: * Hazards caused by personnel due to lack of knowledge or training; * Hazards introduced by personnel due to a failure to follow procedures and * Hazards introduced from visitors coming into the facility and not following good practices. D.1.1 General Food Hygiene Training All the employees has a training program with appropriate training in personal hygiene and hygienic handling of product at beginning of employment and it is reinforced and updated at appropriate intervals Adequate training is provided for all new employees (permanent and temporary) in personal hygiene, Good Manufacturing Practices, and product safety prior to commencing work. Employees are properly trained to carry out assigned duties, Training programs are assessed for effectiveness, and they are documented and appropriately stored. D.1.2 Technical Training Requirements met Personnel are trained to understand the importance of the critical control points for which they are responsible, the critical limits, the procedures for monitoring, the action to be taken if the limits are not met and the records to be kept. Personnel responsible for maintenance and calibration of equipment have been appropriately trained to perform these functions and to identify deficits that could affect product safety and to take the appropriate corrective...
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...provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=2661787398353896545\ LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner Preparation: time planning; food orders; selecting and using appropriate equipment, commodities and methods; food hygiene and safety Cooking: methods; processes; timing; quality; selecting and using appropriate equipment Professional: attitude; high standard of personal appearance including proper uniform; good hygienic practices; attentiveness; body language; attention...
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...Exploring open kitchens’ impact on restaurateurs’ cleanliness perceptions SUMMARY Food safety is an important health issue. Consuming contaminated food or beverages can result in illness or death. Approximately 5,000 deaths occur from food-borne illnesses every year. There are many preventative measures that can be taken at home and in restaurants to avoid potentially hazardous foods. It is a discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry to market practices, food safety considerations include the origins of food including the practices relating to food labelling, food hygiene, food additives and pesticide residues, as well as guidelines for the management of governmental import and export inspection and certification systems for foods. In considering market to consumer practices, the usual thought is that food ought to be safe in the market and the concern is safe delivery and preparation of the food for the consumer. This study seeks to add knowledge in this area, studying restaurant operators’ perceptions of open and closed kitchens. Using semi-structured, face-to-face interviews, 20 restaurant managers and...
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...zoe swalwell PWCS:37 Understand health and safety in social care settings 1.Understand the different responsibilities relating to health and safety in social care settings 1.1 Identify legislation relating to health and safety in a social care setting. ● Health and safety at work act 1974, often referred to as HASAW or HSW.This is the main piece of UK health and safety legislation, under this act the employer, the employee and the individuals being supported have responsibilities to ensure safety is maintained within the setting, the main purpose of this legislation is to. Secure health, safety and welfare of people at work, To protect others from risks arising from the activities of people at work, To control the use and storage of dangerous substances, To control the emissions into the atmosphere of noxious or offensive substances. ● The management of health and safety at work regulations.This is about how health and safety is managed within a care setting including risk assessments, training and ensuring all employees receive the information they need. ● Control of substances hazardous to health regulations, referred to as COSHH. Requires employers to control substances that can harm employees or service users. ● Reporting of injuries, diseases and dangerous occurrences regulations 2013, referred to as riddor. These regulations require employers to report work related deaths, major injuries, work related diseases and dangerous occurrences...
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...Exploring Consumer Behavior in the Context of Fast Food Industry in Dhaka City Nadia Farhana* and Shohana Islam** People in the Indian subcontinent have long been known for the delicious foodstuffs they prepare, serve, and eat. Times gone by suggest that they have used up a lot of their time, energy, and wealth to arrange their meals. But with the turn of the century, and changes in the socio-economic shape of the country, the scenario has changed; and people in Bangladesh, particularly busy city dwellers, now a day don’t seem to be having that much time, and energy, if not wealth, available to devote them for such passion for eating. A number of eating out facilities particularly fast food chains came up to cater to this lucrative market. Assuming from the cultural background of people being keen on eating; in this research we have explored the overall consumers’ behavior towards fast food restaurants in Dhaka city. More particularly, our findings reveal that we have found out the relationship of customers’ attributes related perception, quality and value related perception and convenience related perception with income, age and overall customer service for fast food restaurants. Quality and value related perception is influenced by income. There is a relationship of attributes related perception and quality and value related perception with overall customer service. Moreover people are loyal to have their food in their favorite fast food restaurants in terms of price and they are...
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...UNIT 28: WORLD FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6161545265251223374 LO2 Understand the multicultural nature of food and drink in society Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic...
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...general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation.2 The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health. As well as enhancing food safety, implementation of HACCP can provide other significant benefits. In addition, the application of HACCP systems can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. The successful application of HACCP requires the full commitment and involvement of management and the work force. It also requires a multidisciplinary approach; this multidisciplinary approach should include, when appropriate, expertise in agronomy, veterinary health, production, microbiology, medicine, public health, food technology, environmental health, chemistry and engineering, according to the particular study. The application of HACCP is compatible with the...
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...PWCS:37 Understand health and safety in social care settings 1.Understand the different responsibilities relating to health and safety in social care settings 1.1 Identify legislation relating to health and safety in a social care setting. ● Health and safety at work act 1974, often referred to as HASAW or HSW.This is the main piece of UK health and safety legislation, under this act the employer, the employee and the individuals being supported have responsibilities to ensure safety is maintained within the setting, the main purpose of this legislation is to. Secure health, safety and welfare of people at work, To protect others from risks arising from the activities of people at work, To control the use and storage of dangerous substances, To control the emissions into the atmosphere of noxious or offensive substances. ● The management of health and safety at work regulations.This is about how health and safety is managed within a care setting including risk assessments, training and ensuring all employees receive the information they need. ● Control of substances hazardous to health regulations, referred to as COSHH. Requires employers to control substances that can harm employees or service users. ● Reporting of injuries, diseases and dangerous occurrences regulations 2013, referred to as riddor. These regulations require employers to report work related deaths, major injuries, work related diseases and dangerous occurrences...
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...TOTAL QUALITY MANAGEMENT OF LA PRIMERA POLLO INCORPORATION (LPPI): A PROPOSAL Chapter 1. THE PROBLEM AND ITS BACKGROUND Introduction In such a competitive environment resulted from world globalization and liberalization, firms survive with much difficulty unless they create the competitive advantage over their competitors (Adam et al., 2001; Samson & Terziovski, 1999; Terziovski & Samson, 1999). With the increasing competitive, business survival pressure and the dynamic, changing customer-oriented environment, total quality management (TQM) has been recognized as one of the important issues and generated a substantial amount of interest among managers and researchers (Ahire et al., 1995; Benson et al., 1991; Flynn et al., 1995; Powell, 1995; Samson & Terziovski, 1999; Sousa and Voss, 2002; Terziovski & Samson, 1999). Since 1980s, TQM has been regarded as one of effective ways for firms to improve their competitive advantage (Kuei et al., 2001). Leading pioneers in the quality area, such as Deming (1986) and Juran (1993), asserted that competitive advantage can be gained by providing quality products or services. Additionally, Eng and Yusof (2003) argued that quality holds the key competitiveness in today’s global market. In addition, TQM has widely considered as an effective management tool to provide business with stability, growth, and prosperity (Issac et al., 2004). The benefits of quality improvement can not only be reflected on decreasing costs, but...
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...POSITION: F&B ASSISTANT OUTLET MANAGER DEPARTMENT: Food and Beverage REPORTS TO: Outlet Manager CORE FUNCTION: To assist the Outlet Manager in managing the outlet as an independently profitable unit and set performance standards for food & beverage preparation and guest service and assume responsibility in the absence of the outlet manager. Responsible for supervisors, team leaders and all food & beverage attendants. CORE RESPONSIBILITIES: ■ Arrive at work on time in the correct attire, conforming to the Sydney Harbour Marriott Hotel grooming LSOP. ■ Obtain a solid knowledge of the hotel product, including room types, rates, food and beverage outlets and other hotel features and guest facilities. ■ Support and abide with the Sydney Harbour Marriott Hotel LSOP’s pertaining to Anti–Discrimination, Sexual Harassment, Equal Employment Opportunity and Guarantee of Fair Treatment. ■ Perform all duties to satisfy the Marriott “Business Ethics” value system of integrity, fairness, respect, honesty and trust. ■ Be aware of all environmental practices, policies and procedures and implement these on a daily basis. ■ Be aware and adhere to all Sydney Harbour Marriott Hotel Occupational Health and Safety and Security policies and procedures. ■ Perform any reasonable task as requested by management. POSITION RESPONSIBILITIES: Financial • Prepares in conjunction with the F&B Outlet Manager , an annual operating budget which will form...
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...tend to select a good canteen that has a high quality of food and services but yet affordable which shown by the canteen concessionaires of Cavite State University - Main Campus. Good food is a very important for every one of us especially to the student. Safe steps in food handling, cooking, and storage are essential to prevent food-borne illness. You can't see, smell, or taste harmful bacteria that may cause illness. (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely). The food handling is a big responsibility; hand hygiene is a clinical component of safe food handling, not only for the food services, industry, but also for the customers. Many people do not know that knowledge in food sanitation may help providing appropriate food at its good quality. Food service worker should have knowledge about the standard preparation method on food handling. Risks in personal health may be reduced by primary prevention actions that decrease early causes of illness or by secondary prevention actions after a person has clearly measured clinical signs or symptoms recognized as risk factors. Tertiary prevention reduces the negative impact of an already established disease by restoring function and reducing disease-related complications. STATEMENT OF THE PROBLEM This study aimed to determine the Food Handling Practices of Canteen Concessionaires of CvSU-Main...
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