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Oct 12, 2022
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Abstract
This study mainly aims to determine the knowledge, attitudes, and practices among Filipino college students on food hygiene and sanitation in the context of flexible blended learning during the time of the COVID-19 pandemic. Twenty college students major in Bachelor of Science in Industrial Technology (BSIT) in Food Technology are purposively selected as the main respondents of the study. This mixed-method study reveals that the students have excellent knowledge, attitudes, and practices towards cleaning and sanitization procedures, the use of appropriate clothing, and the proper storage of foods during their laboratory activities. The very positive findings of the study indicate that the students have a high level of knowledge, attitude, and practices regarding general sanitary measures.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
How to Cite
Adling, N. M. J., & Malinao, R. J. L. (2022). Knowledge, Attitudes, and Practices of Filipino BSIT in Food Technology Students toward Food Hygiene and Sanitation. International Journal of Multidisciplinary: Applied Business and Education Research, 3(10), 1878-1884. https://doi.org/10.11594/ijmaber.03.10.04
References
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Limon, M.R. (2021). Food safety practices of food han-dlers at home engaged in online food business during COVID-19 pandemic in the Philippines. Current Research in Food Science 4 (2021) 63-73. https://doi.org/10.1016/j.crfs.2021.01.001.
Liu, C., & Su, Y.-C. (2006). Efficiency of electrolyzed oxi-dizing water on reducing Listeria monocytogenes contamination on seafood processing gloves. In-ternational Journal of Food Microbiology, 110, 149e154.
Todd, E.C., Michaels, B.S., Greig, J.D., Smith, D., Bartleson, C.A. (2010). Outbreaks where food workers have been implicated in the spread of foodborne dis-ease. Part 8. Gloves as barriers to prevent contam-ination of food by workers. J. Food Protect. 73 (9), 1762–1773. https://doi.org/10.4315/0362-028x-73.9.1762.
Devamani, C., Norman, G., Schmidt, W.P. (2014). A sim-ple microbiological tool to evaluate the effect of environmental health interventions on hand con-tamination. Int. J. Environ. Res. Publ. Health 11 (11), 846–11859. https://doi.org/10.3390/ijerph111111846
Food Safety Authority of Ireland. (2020). Hand washing and food safety. https://www.fsai.ie/faq/hand_washing.html.
Nizame, F.A., Loentisni, E., Luby, T.P., Nuruzzaman, M.D., Parveen, S., Winch, P.J., Ram, P.K., Unicomb, L. (2016). Hygiene Practices during Food Preparation in Rural Bangladesh: Opportunities to Improve the Impact of Handwashing Interventions.
Noor-Azira Abdul-Mutalib, Mohammad-Faid Abdul-Rashid, Shuhaimi Mustafa, Syafinaz Amin-Nordin, Rukman Awang Hamat, Malina Osman. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, Volume 27, Issue 2, 2012.
Soares, L.S., Almeida, R.C.C., Cerqueira, E.S., Carvalho, J.S., Nunes, I.L. (2012). Knowledge, attitudes and practices in food safety and the presence of coagu-lasepositive staphylococci on hands of food handlers in the school of Camacari, Brazil.
Fagernes, M., Lingaas, E. (2009). Impact of finger rings on transmission of bacteria during hand contact. Infect. Control Hosp. Epidemiol. 30 (5), 427–432. https://doi.org/10.1086/596771
Food Contr. 27 (1), 206–213. https://doi.org/10.1016/j.foodcont.2012.03.016
Patel, A. (2018). Impact of finger rings on the presence of bacteria on healthcare providers' hands. Thesis, Georgia state university. https://scholarworks.gsu.edu/iph_theses/560
UNICEF. (2020). Everything you need to know about hand washing your hands to protect against COVID-19. https://www.unicef.org/coronavirus/everything-you-need-know-about-washing-your-hands-protect-against-coronavirus-covid-19
Xuan, S.D., Viet, H.N., Duc, P.P., Grace, D., Unger, F., Haim, N.M., Tien, T.N., Makita, K. (2018). Simulating Cross-Contamination of Cooked Pork with Salmo-nella enterica from Raw Pork through Home Kitchen Preparation in Vietnam. Int J Environ Res Public Health 15 (10), 1–15. https://doi.org/10.3390/ijerph15102324.