https://doi.org/10.4081/ijfs.2024.12554
Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering
Submitted: 9 April 2024
Accepted: 13 May 2024
Published: 21 May 2024
Accepted: 13 May 2024
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
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Food poisoning is a major concern in catering services in Indonesia, with multiple outbreaks being reported in factories and offices. This study aimed to assess the level of food safety knowledge, personal hygiene practices, and microbiological quality of chicken and egg dishes at three catering companies in the Yogyakarta Special Region of Indonesia, which provide mass catering for workers. From March to July 2019, a cross-sectional study was conducted using validated questionnaires, observation checklists, and microbiological tests to measure the parameters of Escherichia coli and Staphylococcus aureus. Pearson and Rank-Spearman correlation tests, as well as independent sample t-tests, were used for statistical analysis. The study revealed that 75% of the subjects had limited knowledge of food safety, with only 5% having a good understanding. Furthermore, 95% of the subjects had not received any food safety training, resulting in poor hygiene practices among the food handlers. Although there was no significant correlation between food safety knowledge and hygiene practices (p>0.05), certain practices, such as appearance and hand washing, were significantly correlated with age. Employment duration was negatively correlated with food safety knowledge (p=0.027; r=-0.494). While chicken samples were free from E. coli and S. aureus, one egg sample was found to be contaminated with E. coli. The research emphasizes the significance of providing frequent food safety training to food handlers, ideally every year. Additionally, it recommends conducting larger sample studies and collaborating with government agencies for future research.
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1.
Palupi IR, Budiningsari RD, Khoirunnisa FA, Hanifi AS. Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering. Ital J Food Safety [Internet]. 2024 May 21 [cited 2024 Oct. 11];13(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/12554
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