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Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor

Due to the increasing number of people consuming food at restaurants and outlets, food safety has become a significant public health concern. This research aims to determine the compliance of food handlers with personal hygiene procedures at restaurants and food outlets in Pasir Gudang, Johor. The s...

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Bibliographic Details
Main Author: Muhammad Al Hakim, Azman
Format: Final Year Project Report
Language:English
Published: Universiti Malaysia Sarawak, (UNIMAS) 2022
Subjects:
TP Chemical technology
Online Access:http://ir.unimas.my/id/eprint/39626/2/M%20Al%20Hakim%20ft.pdf
http://ir.unimas.my/id/eprint/39626/
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spelling my.unimas.ir.396262024-01-10T02:29:44Z http://ir.unimas.my/id/eprint/39626/ Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor Muhammad Al Hakim, Azman TP Chemical technology Due to the increasing number of people consuming food at restaurants and outlets, food safety has become a significant public health concern. This research aims to determine the compliance of food handlers with personal hygiene procedures at restaurants and food outlets in Pasir Gudang, Johor. The study was including 300 food workers (n = 300). The questionnaire was designed to collect information about the socio-demographic characteristics of the workers and the various practices and procedures that were used in the food premise during Covid 19. The assessment was being evaluated using the criteria and standards established by the Food Hygiene Regulation 2009 of the Ministry of Health Malaysia's Food Safety and Quality Division. The results of the survey were then used to calculate the percentage of mean conformity using the SPSS version 21.0. The result shown that the mean percentage of conformity for food handler attire was 68.88%, personal hygienic behaviour was 89.73%, personal unhygienic behaviour was only 6.94%, and for the standard operational procedure (SOP) of Covid-19 was 80.73%. The overall mean percentage for 300 workers in Pasir Gudang is 61.57%, which is a decent level of food safety and hygiene in Malaysia. Further study and assessment should be done from time to time to ensure the level of food safety and hygiene is improving to prevent any food-borne disease in Pasir Gudang, Johor. Universiti Malaysia Sarawak, (UNIMAS) 2022 Final Year Project Report NonPeerReviewed text en http://ir.unimas.my/id/eprint/39626/2/M%20Al%20Hakim%20ft.pdf Muhammad Al Hakim, Azman (2022) Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor. [Final Year Project Report] (Unpublished)
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Muhammad Al Hakim, Azman
Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor
description Due to the increasing number of people consuming food at restaurants and outlets, food safety has become a significant public health concern. This research aims to determine the compliance of food handlers with personal hygiene procedures at restaurants and food outlets in Pasir Gudang, Johor. The study was including 300 food workers (n = 300). The questionnaire was designed to collect information about the socio-demographic characteristics of the workers and the various practices and procedures that were used in the food premise during Covid 19. The assessment was being evaluated using the criteria and standards established by the Food Hygiene Regulation 2009 of the Ministry of Health Malaysia's Food Safety and Quality Division. The results of the survey were then used to calculate the percentage of mean conformity using the SPSS version 21.0. The result shown that the mean percentage of conformity for food handler attire was 68.88%, personal hygienic behaviour was 89.73%, personal unhygienic behaviour was only 6.94%, and for the standard operational procedure (SOP) of Covid-19 was 80.73%. The overall mean percentage for 300 workers in Pasir Gudang is 61.57%, which is a decent level of food safety and hygiene in Malaysia. Further study and assessment should be done from time to time to ensure the level of food safety and hygiene is improving to prevent any food-borne disease in Pasir Gudang, Johor.
format Final Year Project Report
author Muhammad Al Hakim, Azman
author_facet Muhammad Al Hakim, Azman
author_sort Muhammad Al Hakim, Azman
title Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor
title_short Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor
title_full Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor
title_fullStr Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor
title_full_unstemmed Assessment of Food Handler’s Compliance to Personal Hygiene Practices Regulation in Selected Food Premises [P3 Category] At Pasir Gudang, Johor
title_sort assessment of food handler’s compliance to personal hygiene practices regulation in selected food premises [p3 category] at pasir gudang, johor
publisher Universiti Malaysia Sarawak, (UNIMAS)
publishDate 2022
url http://ir.unimas.my/id/eprint/39626/2/M%20Al%20Hakim%20ft.pdf
http://ir.unimas.my/id/eprint/39626/
_version_ 1789430340430856192
score 13.211869

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