RESEARCHING FOOD-BORNE DISEASE AND THE LIFESTYLES OF THE STUDENTS AND FOOD HANDLERS IN RURAL SCHOOLS OF SARAWAK: A PRELIMINARY FINDINGS
Food-borne diseases cause millions of deaths every year around the world. The major factors contributing to food-borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handl...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
MALAYSIAN JOURNAL OF HEALTH PROMOTION (MJHP)
2021
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/40543/1/RESEARCHING%20FOOD-BORNE%20-%20Copy.pdf http://ir.unimas.my/id/eprint/40543/ https://iptk.moh.gov.my/our-services/publication/journal/malaysian-journal-of-health-promotion |
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| Summary: | Food-borne diseases cause millions of deaths every year around the world. The major factors contributing to food-borne diseases and the prevalence of food poisoning among students are the food preparation process, lifestyles, physical cleanliness and water supplies. Food mismanagement by food handlers as well as the poor knowledge of students and food handlers on food hygiene are the factors that
lead to food poisoning among school students. The objectives of this study are to : investigate how food handlers carry out food preparation; determine students’ and handlers’ standards of the food hygiene; assess the physical cleanliness of school canteens and the purity of their water supplies; and develop guidelines for the prevention of
food poisoning. The aspects that are investigated in this study are the food preparation process, knowledge of food hygiene, physical
cleanliness, and food poisoning prevention methods. The study was
conducted in Sarawak and focused on students and food handlers.
The current unprecedented Covid-19 pandemic and the rise of
Covid-19 cases in Sarawak have caused local authorities to close the
schools and there have been restrictions on inter-district travel under
the government’s Conditional Movement Control Order (CMCO).
The researcher thus decided to use questionnaires administered
through Google Forms, WhatsApp’s, Computer-Assisted Telephone Interview (CATI) and Computer Assisted Personal Interview (CAPI).
Quota sampling was adopted in selecting research participants. In�depth interviews, questionnaires and focus group discussions were
the main data collection methods. The final outcome might be the
creation of new knowledge related to food poisoning prevention
and the findings may presumptively have implications on Malaysia’s
health policy relating to food-borne diseases.
Keywords: Food-borne diseases, food handlers, food
preparation process, food poisoning prevention, physical cleanliness |
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