Food sanitation and Safety practice of food handlers in a canteen of Bataan Peninsula
State University (Main Campus)
Duerme, Ybeth T.
College Of Technology, Bataan Peninsula State University
[email protected]
Garcia, Judy G.
College Of Technology, Bataan Peninsula State University
[email protected]
l. Introduction
The school canteen is a great place to promote an enjoyment of healthy
eating. Food safety and sanitary is important in schools, because students are
more vulnerable to illnesses. Therefore , it becomes the duty of all schools to
ensure that the students' eating habits are nurtured in a way that enhances their
health. Schools should know the safety programmed that keeps students free
from health hazards and which at the same time promotes healthy food habits.
Food Safety is important especially in school canteens because the
students are the main clients. In this case, there is a necessity to ensure the
health of the students by cleaning all the canteens in every school and to ensure
the cleanliness of the products. Students need to learn how to eat healthy at their
young age for a better adulthood, they also need to be able to eat foods in the
canteen without getting any disease. Working in the school canteen means that
food is kept safe and clean for students' consumption.
According to the World Health Organization (WHO), millions of people are
affected annually by diseases associated with the consumption of contaminated
food, particularly in developing countries. These illnesses mainly affect children
and other vulnerable groups, such as pregnant women, the sick and the elderly. In
the Brazilian context, children’s vulnerability is linked to another concerning issue,
according to data from the Ministry of Health, the fifth most frequent location of
outbreaks of foodborne diseases (FDs) in nurseries and schools. The adoption of
correct food handling practices is recommended by the legislation in force and
covers a series of determinations. Precautions in food handling are necessary
and must be adopted by all food service facilities, including school kitchens, to
minimize the risk of FD occurrence
Although food safety in food services is a relevant issue and measures
are taken to guarantee food quality, studies conducted in different Brazilian
locations have reported that food handlers’ behavior has an important influence
on contamination and can reduce the quality of the final products. Then, food
handlers have different food safety knowledge levels, and sometimes an
adequate knowledge level does not translate into good hygienic practices when
processing and handling food products. Thus, training programs contribute to
knowledge about food safety, although knowledge acquisition does not always
result in positive changes in good handling practices.
The Researcher reviewed some related literature and studies to identify
and evaluate work that have been done that were relevant to the study. It was
discovered that some research had been done on the creation of Food Sanitation
and Safety Practices of Food Handlers.
Conducted by Scallan and Hoekstra (2011), Food safety is one of the
most important issues in public health, and it contributes significantly to the cost
of health care. Kirk (2015) and World Health Organization (2015), Globally it is
estimated that 600 million people become ill, 549 million suffer from diarrheal
disease, and 420,000 die each year after eating contaminated food.
Zanin and Cuhna (2017), Improper food handling by food handlers
during food production processes- such as cooking, storing, and serving food
can play a major role in food contamination that develops into foodborne disease
out-breaks. According to Sani and Siow, (2014), Hence food handler participation
is important in foodborne disease prevention. Angelillo, Viggiani and Rizzo (2000),
Good knowledge and a positive attitude among the food handlers and proper
food handling practices can help control the foodborne disease occurrence in
some circumstances.
And also, good knowledge and a positive attitude regarding food
safety, socio-demographic conditions, such as the level of education and food
safety training attended by food handlers, have an important role in encouraging
food handlers to implement proper food handling practices, Al-Shabib and Mosi
(2016).
In addition, the food management place has potential for food
contamination and cause some disease. The role of the port health office is very
important to prevent the entry and exit of food-borne infectious diseases as a
border. A study in the three Italian international airports investigated facilities to
assess the hygienic in the three Italian international airports found high
contamination by total californ in particular groups, Balzaretti and Marzano
(2013). The data obtained from the port health office in 2017 showed that from
233 food samples found in the food-management facility of this port, 35 were
contaminated with Escherichia coli, Kantor Kesehatan Pelabulan I Jakarta (2017).
Another study results showed that 1 (1,40%) from 72 food samples
contaminated with Staphylococcus aureus bacteria, Putri (2018). Meanwhile,
contamination with this bacterial indicates exposure to human fecal material
caused by inadequate hygiene and sanitation during food management (F.D.A.,
2018). Then it suggested that more effort is needed in the application of HACCP
principles, Balzaretti and Marzano (2013).
Moreover, Food handlers have an important role in preventing food
contamination that can develop into foodborne disease outbreaks. To prevent
food contamination, food handlers who work at kitchen premises in the port
must handle food properly. This study aimed to evaluate the knowledge, attitudes,
and food handling practices regarding food safety and personal hygiene among
food handlers at kitchen premises in the Port ‘X’ area in North Jakarta, Indonesia.
1.1 Statement of the Problem
The general problem of the study is: How do Canteen related factors affect
the level of effectiveness of Canteen safety practices at BPSU (main campus)
during AY 2022-2023?
Specifically, the study seeks answer to the following questions:
1. How may the Canteen related factors be described in terms of;
1.1 health
1.2 lack of sanitary control
1.3 quality of food
2. What is the level of effectiveness of sanitation practices in terms of;
2.1 food handling
2.2 food safety
2.3 food storing
3. How do canteen related factors influence the level of effectiveness of
sanitation practices in the school canteen?
Research Paradigm
Figure 1. show the research paradigm of the study
(IV) (DV)
Canteen related Level of effectiveness
factors of sanitation in school
canteen
Health of
Personnel Food handling
Lack of Food storing
sanitary control
Food safety
References
Putri, M. S., & Susanna, D. (2021a, November 22). Food Safety Knowledge,
attitudes, and practices of food handlers at kitchen premises in the port “X”
area, North Jakarta, Indonesia 2018. Italian journal of food safety.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8672317/
