TY  - JOUR
T1  - Hygiene Practices and Food Safety Knowledge for Biological, Chemical and Physical Hazards
AU - Jeinie, Mohammad Halim AU - Saad, Mazni AU - Sharif, Mohd Shazali Md AU - Nor, Norazmir Md 
JO  - The Social Sciences
VL  - 11
IS  - 19
SP  - 4633
EP  - 4637
PY  - 2016
DA  - 2001/08/19
SN  - 1818-5800
DO  - sscience.2016.4633.4637
UR  - https://makhillpublications.co/view-article.php?doi=sscience.2016.4633.4637
KW  - Hygiene practices
KW  -food safety
KW  -hazards
KW  -culinary
KW  -Malysia
AB  - Food hygiene and safety are two related issues that have gained currency in most of the world’s health conscious communities. People have become more conscious of the food they consume and are also increasingly vigilant about food safety considerations. The purpose of this study is to examine food hygiene practices and food safety perspectives among 18 students of aculinary degree program. Their knowledge of biological, chemical and physical hazardsthat may affect hygiene practices are recorded and described via their participation ina series of interviews, observations and photo taking at their workstations. The results show a lack of knowledge of potential food hazards that could contribute to poor food handling thus leading to food hygiene and safety issues.
ER  -