Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia
A total of 85 food handlers participated in this study to determine the hygienic status of their hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed that the fecal contamination and personal hygiene of the food handlers were well maintained with the ran...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30533/ http://psasir.upm.edu.my/id/eprint/30533/1/30533.pdf |
| _version_ | 1848846704468557824 |
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| author | Tan, S. L. Lee, Hai Yen Abu Bakar, Fatimah Abdul Karim, Muhammad Shahrim Rukayadi, Yaya Mahyudin, Nor Ainy |
| author_facet | Tan, S. L. Lee, Hai Yen Abu Bakar, Fatimah Abdul Karim, Muhammad Shahrim Rukayadi, Yaya Mahyudin, Nor Ainy |
| author_sort | Tan, S. L. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | A total of 85 food handlers participated in this study to determine the hygienic status of their
hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed
that the fecal contamination and personal hygiene of the food handlers were well maintained
with the range of mean bacterial counts from 0.18 to 0.47 log 10 Colony Forming Units/cm 2 during the three intervals of hand swabbing (before, during and after) preparation of ready-to-eat foods. However, the general indication of the microbiological quality (Aerobic Plate
Count) was out of the standard (range of mean bacterial counts from 1.39 to 1.56 log 10 Colony Forming Units/cm
2) based on previous literature. This study highlighted that the food handler’s adherence to Good Manufacturing Practice and Sanitation Standard Operating Procedures was
insufficient and suggested that attention should be emphasized on their practices at the intervals
of school recess: before, during and after the preparation of ready-to-eat foods. In addition,
there is also a need in the implementation of an effective HACCP program in Malaysia school
foodservice operations. |
| first_indexed | 2025-11-15T09:06:56Z |
| format | Article |
| id | upm-30533 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:06:56Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-305332015-06-03T06:15:21Z http://psasir.upm.edu.my/id/eprint/30533/ Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia Tan, S. L. Lee, Hai Yen Abu Bakar, Fatimah Abdul Karim, Muhammad Shahrim Rukayadi, Yaya Mahyudin, Nor Ainy A total of 85 food handlers participated in this study to determine the hygienic status of their hands in primary schools located in the state of Selangor (Malaysia). Overall findings revealed that the fecal contamination and personal hygiene of the food handlers were well maintained with the range of mean bacterial counts from 0.18 to 0.47 log 10 Colony Forming Units/cm 2 during the three intervals of hand swabbing (before, during and after) preparation of ready-to-eat foods. However, the general indication of the microbiological quality (Aerobic Plate Count) was out of the standard (range of mean bacterial counts from 1.39 to 1.56 log 10 Colony Forming Units/cm 2) based on previous literature. This study highlighted that the food handler’s adherence to Good Manufacturing Practice and Sanitation Standard Operating Procedures was insufficient and suggested that attention should be emphasized on their practices at the intervals of school recess: before, during and after the preparation of ready-to-eat foods. In addition, there is also a need in the implementation of an effective HACCP program in Malaysia school foodservice operations. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30533/1/30533.pdf Tan, S. L. and Lee, Hai Yen and Abu Bakar, Fatimah and Abdul Karim, Muhammad Shahrim and Rukayadi, Yaya and Mahyudin, Nor Ainy (2013) Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia. International Food Research Journal, 20 (5). pp. 2973-2977. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-20-2013.html |
| spellingShingle | Tan, S. L. Lee, Hai Yen Abu Bakar, Fatimah Abdul Karim, Muhammad Shahrim Rukayadi, Yaya Mahyudin, Nor Ainy Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia |
| title | Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia |
| title_full | Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia |
| title_fullStr | Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia |
| title_full_unstemmed | Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia |
| title_short | Microbiological quality on food handlers’ hands at primary schools in Hulu Langat District, Malaysia |
| title_sort | microbiological quality on food handlers’ hands at primary schools in hulu langat district, malaysia |
| url | http://psasir.upm.edu.my/id/eprint/30533/ http://psasir.upm.edu.my/id/eprint/30533/ http://psasir.upm.edu.my/id/eprint/30533/1/30533.pdf |