Volume : 7, Issue : 12, DEC 2021

FOOD PREMISE FACTORS, FOOD SAFETY STANDARD PRACTICES AND FOOD HANDLER BEHAVIOR: REVIEW OF LITERATURE

MD SAIFULLAH BIN MD YUSOFF, MOHD HAFIZ MOHAMAD ZAHARI, UMMU UMAIRAH BINTI AZAHARI, SAMSUDIN WAHAB

Abstract

Food-borne disease has been associated with microorganisms like bacteria, fungi, viruses, and parasites. Most commonly, the outbreaks take place due to the ingestion of pathogenic bacteria like Salmonella Typhi, Escherichia coli, Staphylococcus aurous, Vibrio cholera, Campylobacter jejune, and Listeria mono cytogeneses. Food handlers must have good hygiene practices to prevent consumers from developing food-borne diseases. Food safety and quality audits and inspections are used widely in the food industry to evaluate management systems, obtain certifications to certain food safety and quality standards, assess the condition of premises and products, confirm legal compliance, and many other reasons. Nowadays, the increased interest of consumers in food safety and quality matters, triggered mainly by recent food scandals, has enabled the public and private food sectors to develop a variety of food safety and quality standards. Therefore, there is a need to develop a valid and reliable tool to measure the knowledge and practice towards safe food preparation that contribute to this outbreak

Keywords

FOOD PREMISE, FOOD STANDARD, FOOD HANDLER BEHAVIOR.

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