PERSEPSI PENGENDALI MAKANAN PERKHIDMATAN KATERING TERHADAP AMALAN KEBERSIHAN DAN KESELAMATAN MAKANAN
DOI:
https://doi.org/10.46754/umtjur.v5i4.432Keywords:
kelestarian, sustainability', persepsi pengendali makanan, amalan kebersihan diri, amalan keselamatan makananAbstract
Kajian ini merupakan satu tinjauan untuk mengetahui persepsi pengendali makanan terhadap amalan kebersihan dan keselamatan di premis perkhidmatan katering makanan di daerah Tawau, Sabah. Kajian ini dijalankan melalui kaedah tinjauan soal selidik melibatkan sebanyak 136 orang pengendali makanan yang dipilih sebagai responden kajian ini. Kajian ini bertujuan menilai persepsi pengendali makanan perkhidmatan katering terhadap amalan kebersihan dan keselamatan makanan. Data telah dianalisis secara deskriptif dan inferensi dengan menggunakan perisian komputer IBM SPSS versi 22. Hasil kajian mendapati, pengendali makanan berpendapat bahawa amalan kebersihan dan keselamatan perlu diamalkan semasa mengendalikan makanan. Kajian juga mendapati bahawa terdapat hubungan yang signifikan antara umur, pengalaman kerja, latihan pengendali makanan, dan kewarganegaraan terhadap persepsi pengendali makanan tentang amalan kebersihan diri, kebersihan dan keselamatan peralatan memasak dan menghidang, kebersihan dan keselamatan tempat penyediaan makanan serta penggunaan bahan pembungkusan yang selamat. Secara keseluruhan kajian mendapati bahawa majoriti pengendali makanan di premis-premis perkhidmatan katering makanan di daerah Tawau mempunyai persepsi yang baik terhadap amalan kebersihan dan keselamatan penyediaan makanan.
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