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Keeping It Clean: The Role of Education in Food Safety Among Future Hospitality Professionals

Year: 2024

Type: article

Abstract: Food safety practices are integral to achieving several of the United Nations' Sustainable Development Goals (SDGs), particularly those related to health, economic growth, and sustainable consumption. Ensuring the safety of food not only protects public health but also supports sustainable economic development by reducing food waste and minimizing the impact of foodborne diseases. This study aims to assess the knowledge, attitudes, and practices (KAP) related to food safety among Semester 1 Hospitality students at Sungai Petani Community College. A quantitative survey was conducted with 85 participants to gauge their understanding of various food safety practices, including food storage, hygiene, and preparation. Data analysis revealed that participants had a strong awareness of food safety, with mean scores for most survey statements exceeding 4 on a 5-point Likert scale. The students showed particularly high levels of agreement on the importance of safe food storage (Mean: 4.68, Standard Deviation: 0.493) and the necessity of handwashing before handling food (Mean: 4.64, Standard Deviation: 0.531). Moderate agreement was observed for practices such as preparing food too early (Mean: 3.85, Standard Deviation: 0.716) and reheating food (Mean: 3.84, Standard Deviation: 0.738), suggesting some variability in opinions. Overall, the level of food safety knowledge was high, with a mean score of 4.207 (Standard Deviation: 0.416), indicating a solid understanding of essential food safety measures. This study highlights the crucial role of food safety practices in preventing foodborne diseases and underscores the need for continuous food safety education in hospitality training programs. Further research is recommended to assess the long-term effectiveness of existing food safety training initiatives and ensure that the theoretical knowledge is consistently applied in practice.

Source: International Journal of Academic Research in Business and Social Sciences

DOI: 10.6007/ijarbss/v14-i9/22824

Authors: Hanisah Ahmad, Sabidatul Afifah Abidin, Wei Boon Quah

Institutions: Kolej Komuniti Sungai Petani, Universiti of Malaysia Sabah

Language: English

Topic: Food Safety and Hygiene

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Quality education, Zero hunger, Good health and well-being

Open Access status: diamond

OpenAlex ID: W4402663909