Sanitation
INTRODUCTIONThe articles are about Food Safety Attitude of Culinary Arts Based Students in Public and Private Higher Learning Institutions (IPT) in Malaysia. In the journal, it is stated that food safety issue is not new in Malaysia. There are such case that happened often in Malaysia such as unsafe food handling, doubtful food preparation, and food poisoning outbreaks in schools and education institutions and spreading infectious food borne illness.PROBLEM STATEMENTThe article research purpose is to examine the food safety knowledge and attitude of culinary based students from four public and higher learning institutions (IPT) with prior knowledge on food safety, hygiene and sanitation.RESEARCH QUESTIONSThe study questions in the paper consist of food safety knowledge, gender classification, and races classification,METHODOLOGYThe study involved a total of 114 group administered questionnaires that were usable and coded comprising of 34- questions assessing their knowledge and attitude on food safety. This research was conducted by gathering and obtaining the responses from students of higher learning institutions in Malaysia. It was conducted among the final year students of Diploma in Culinary Arts (or similar category) in each of the higher learning institutions. The reason for doing this is to narrow down the scope of the study to focus only to those students who have taken Food Hygiene, Food Sanitation or Food Safety course during their study period and had already undergone practical/industrial training.
ANALYSIS AND FINDINGThe findings of the research are that the awareness about the hygiene and sanitation is high in personal hygiene, food temperature; avoid food from unsafe source, avoid cross contamination and idea of food safety attitude. In table two there are equal findings of the awareness of hygiene between female and male students, where female is slightly over the percentage of male. In terms of origin or race, the Malays are higher with eighty two percent follow by Chinese, Indian and others. Moderate relationships were noted; with the strongest relationship being between avoid cross contamination and food safety attitude. The other dimensions were having moderate significant correlations with food safety attitude such as personal hygiene practice, keep food at safe temperature, and avoid food from unsafe sources. The correlations among the four dimensions of food safety knowledge were slightly low but significant relationships with the strongest were between avoided cross contamination and personal hygiene practice. (Pearson correlations of the study variables)