An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia
How to cite (IJASEIT) :
Mahmood, Kaiser, et al. “An Empirical Study of Food Safety, Food Handling, and Food Poisoning Awareness Among Foreign Students in Penang, Malaysia”. International Journal on Advanced Science, Engineering and Information Technology, vol. 8, no. 1, Feb. 2018, pp. 150-6, doi:10.18517/ijaseit.8.1.3731.
Citation Format :
These foreign students are highly concerned with food safety and food handling knowledge as they are presumably involved in perilous eating behaviours, which exposes them to the risk of foodborne diseases. The present cross-sectional study aimed to evaluate the awareness and practices regarding food safety and food handling among the foreign students of Universiti Sains Malaysia (USM), Penang. A self-administered questionnaire was used to collect demographic information and to assess awareness of food safety and food handling among foreign students. Questionnaires were distributed into five sections that concealed key food safety apprehensions. A total of 328 students received the questionnaires, and 203 (61.89%) responded. Cleanliness of eating tables, food temperature, smoke-free environment and food handler appearance are the key food safety considerations for the respondents. The results showed that a high percentage of male respondents (57.98%) experienced food poisoning, and considered food from restaurants is the cause of foodborne diseases. Respondents have utmost awareness about the cleanliness of utensils and kitchen surfaces, hand hygiene, and preclusion of cross-contamination, however, described a poor knowledge concerning the temperature and heat treatment of the food. Good understanding regarding food poisoning symptoms was observed among the respondents, especially in a female group. The outcome revealed that foreign students, irrespective of gender, demonstrated comparable food safety and food handling knowledge. The study laid emphasis on education and training as an optimum way to foster awareness and encourage students’ food safety knowledge and practices.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).