Food safety knowledge and handling practices among school canteen caterers in Kuching / Noor Azyca Sabri and Dayang Hanisabirin Abang Othman

• Main Authors: Sabri, Noor Azyca, Abang Othman, Dayang Hanisabirin
• Format: Student Project
• Language: English
• Published: 2014
• Subjects: Research; Nutrition. Foods and food supply; Hospitality industry. Hotels, clubs, restaurants, etc. Food service; Quality control; Restaurants, cafeterias, tearooms, etc.
• Online Access: https://ir.uitm.edu.my/id/eprint/76391/1/76391.pdf; https://ir.uitm.edu.my/id/eprint/76391/

In this chapter, we will focuses on the background of the study which is on the food safety knowledge. It also emphasize on the handling practice among the food caterer. Section 1.1 discuss the background of the study, section 1.2 explains the problem statement and section 1.3 states the research question. Section 1.4 on the other hand, states the research objective and section 1.5 is on the information regarding the scope of the study. In addition, section 1.6 explains the significant of study and lastly section 1.7 is all about definition of term and concept. Food safety is defined as the degree of confidence that food will not cause sickness or harm to the consumer when it is prepared, served and eaten according to its intended use (FAO/WHO, 2003). Knowledge is knowing about or understanding something. It means that food handlers know what must be done to keep food safe. Food safety will ensuring that food is safe to eat. Food safety knowledge requirement is an important step forward because it will help to raise the level of awareness among food handlers and public as a whole. It will help to ensure that food prepared and sold in food businesses is safe to eat.