Food Handlers Understanding about Health Aspects at Eatery Premises in the State of Kedah: Pre and Post Training Programme for Food Handlers (LPM)

Noor Azniza Ishak, Jamaludin Mustaffa, Kamal Ab Hamid, Azemi Shaari, Mohd Hilmi Hamzah, Mohd Khairuddin Mohd Talib

Abstract


This article will discuss the differences before and after food handlers attending a course to understand the safety and hygiene of their eatery premises by looking at three aspects; i.e. food hygiene, personal hygiene and eatery premises hygiene. This is a fieldwork observation research using a survey method (questionnaire) conducted on a population of food handlers who attended a course organised by SLPM. The overall population consists of approximately 8000 food operators who were undergoing trainings for food handlers throughout the state of Kedah. The number of respondent who answered the questionnaires at the pre-programme and post-programme was 400 food handlers who were at that time undergoing food handlers’ trainings at schools appointed by LPM specially chosen as the sample of this study. The researchers focused only on the setting of the study which are all the way through the entire state of Kedah looking at the districts of Kulim, Kuala Muda, Kota Setar, Alor Setar and Langkawi. The analysis on the level of understanding about health among food handlers revealed that overall, food handlers responded that they really understand the importance of health in order to administer their business. The result about the overall understanding about health, indicating that before underwent the training, the level of understanding about overall health among the food providers was already high, indicating that they understand that health. Overall, the understanding of the importance of health in the running of business premises indicates a high level. In comparing the understanding level of pre-programme and post-programme, the study reveals that food handlers have already understood the importance of keeping their food, self and premises hygienic while running their business even before they underwent the course module, and their level of understanding increased after attending the course. However, the ministry should always stay alert and sensitive so as this would continue. Leaving this issue unattended will only cause a loss to the food handlers’ business because the understanding of food, personal and premise hygiene is very much vital because it is the pull factor that attract customers to go to their premises of which in the end will prosper their business.

Full Text: PDF DOI: 10.5539/ass.v9n9p74

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This work is licensed under a Creative Commons Attribution 3.0 License.

Asian Social Science   ISSN 1911-2017 (Print)   ISSN 1911-2025 (Online)

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