DEVELOPMENT OF SAFETY ASSESSMENT SYSTEM FOR FOOD PREMISES
DOI:
https://doi.org/10.15282/ijim.11.1.2021.6117Keywords:
Food safety, Food handler, Food premise, Safety assessment, Safety systemAbstract
Food safety issues have arising nowadays due to the lack of knowledge, attitude and practice (KAP) among food handlers. Lacking compliance among food handlers and food premises with the regulations and guidelines is also one of the causes that contribute to foodborne disease. Besides, lacking a systematic safety assessment system for food premises has hindered the improvement of food safety levels at the workplace. The study focuses on the development of a safety assessment system for food premises based on the Guideline for Grading System for Food Premises in Local Authority. The Safety Assessment System was developed by using Microsoft Excel. Validation of the system was conducted by getting feedback from food safety experts among government servants for further improvement. The System Usability Scale (SUS) test was done among two expert panels and the owner of food premises. The score for the SUS Test achieved 69.6 which is Grade C. The finding reveals that the developed system is considered above the average level, useable and succeeded.
References
Abdul-Mutalib, N.A., Syafinaz, A.N., Sakai, K. and Shirai, Y. (2015). An overview of foodborne illness and food safety in Malaysia. 22(3), 896–901.
Abdul-Mutalib, N. A., Abdul-Rashid, M. F., Mustafa, S., Amin-Nordin, S., Hamat, R. A., & Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27(2), 289–293. https://doi.org/10.1016/j.foodcont.2012.04.001
Angelillo, I. F., Viggiani, N. M. A., Rizzo, L., & Bianco, A. (2000). Food Handlers and Foodborne Diseases : Knowledge , Attitudes , and Reported Behavior in Italy. 63(3), 381–385.
Aziz, H. A., Shariff, A. M., Rusli, R., & Yew, K. H. (2014). Managing process chemicals , technology and equipment information for pilot plant based on Process Safety Management standard. Process Safety and Environmental Protection, 92(5), 423–429. https://doi.org/10.1016/j.psep.2014.02.011
Bou-Mitri, C., Mahmoud, D., El Gerges, N., & Jaoude, M. A. (2018). Food safety knowledge, attitudes and practices of food handlers in lebanese hospitals: A cross-sectional study. Food Control, 94(April), 78–84. https://doi.org/10.1016/j.foodcont.2018.06.032
Department of Statistics Malaysia. (2015). Compendium of Environment Statistics 2016. Department of Statistics Malaysia, June, 5–9.
Dora-liyana, A. L., Mahyudin, N. A., & Ismail-fitry, M. R. (2018). Food Safety and Hygiene Knowledge , Attitude and Practices among Food Handlers at Boarding Schools in the Northern Region of Malaysia Food Safety and Hygiene Knowledge , Attitude and Practices among Food Handlers at Boarding Schools in the Northern Region. 8(17), 238–266. https://doi.org/10.6007/IJARBSS/v8-i17/5228
Hertzman, J., & Barrash, D. (2007). An assessment of food safety knowledge and practices of catering employees. British Food Journal, 109(7), 562–576. https://doi.org/10.1108/00070700710761545
Ismail, F. H., Chik, C. T., Muhammad, R., & Mat, N. (2016). Food Safety Knowledge and Personal Hygiene Practices amongst Mobile Food Handlers in Shah Alam , Selangor. Procedia - Social and Behavioral Sciences, 222, 290–298. https://doi.org/10.1016/j.sbspro.2016.05.162
Lee, H. K., Halim, H. A., Thong, K. L., & Chai, L. C. (2017). Assessment of Food Safety Knowledge , Attitude , Self-Reported Practices , and Microbiological Hand Hygiene of Food Handlers. International Journal of Environmental Research and Public Health, 55, 14. https://doi.org/10.3390/ijerph14010055
Lewis, J. R., & Sauro, J. (2018). Item Benchmarks for the System Usability Scale. Journal of Usability Studies, 13(3), 158–167.
Ministry of Health. (2014). Annual report 2014. Annual Report, Food Safety and Quality Division, 52.
Ministry of Housing and Local Government. (2014). Garis Panduan Sistem Pengredan Premis Makanan di Kawasan Pihak Berkuasa Tempatan, 5(4), 1-40.
Mun, S. G. (2020). The effects of ambient temperature changes on foodborne illness outbreaks associated with the restaurant industry. International Journal of Hospitality Management, 85(November 2019), 102432. https://doi.org/10.1016/j.ijhm.2019.102432
Peres, S. C., Pham, T., & Phillips, R. (2013). Validation of the system usability scale (sus): Sus in the wild. Proceedings of the Human Factors and Ergonomics Society, September 2013, 192–196. https://doi.org/10.1177/1541931213571043
Saad, M., Poh, T., Azam, M., & Adil, M. (2013). Hygiene Practices of Food Handlers at Malaysian Government Institutions Training Centers. Procedia - Social and Behavioral Sciences, 85, 118–127. https://doi.org/10.1016/j.sbspro.2013.08.344
Sani, N. A., Saba, C. K. S., Asghar, A., Obadina, A. O., Odeyemi, O. A., Abughoush, M., Bamidele, F. A., Dongmo, F. F. D., Aberoumand, A., & Macer, D. (2018). Food safety knowledge, attitudes and practices among consumers in developing countries: An international survey. Food Research International, 116(October 2018), 1386–1390. https://doi.org/10.1016/j.foodres.2018.10.030
Sani, N. A., & Siow, O. N. (2014). Knowledge , attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37, 210–217. https://doi.org/10.1016/j.foodcont.2013.09.036
Shafie, A. A., & Azman, A. W. (2015). Assessment of knowledge , attitude and practice of food allergies among food handlers in the state of Penang , Malaysia. Public Health, 1–7. https://doi.org/10.1016/j.puhe.2015.03.016
"What Is the System Usability Scale (SUS) and Why Is It Important?," 2019. [Online]. Available: https://www.usabilitest.com/blog/what-is-System-Usability-Scale-SUS. [Accessed: 31-Dec-2020].
World Health Organization. (2015). World Health Day 2015 CampaiGn tool kit. 11.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Nazmi Imran Makhilan, Nur Syafiqah Fauzan, Nurhayati Shariffudin, Amiruddin Mohd Zin
This work is licensed under a Creative Commons Attribution 4.0 International License.
