AWARENESS OF FOOD HYGIENE TOWARDS FOOD AND BEVERAGE ESTABLISHMENTS AMONG CUSTOMERS IN MALAYSIA

Abstract

The increase in foodborne diseases in the country has necessitated the need to investigate the awareness of food hygiene towards food and beverage establishments among customers in Malaysia. The objective of this study is to identify the relationships between food handling, personal hygiene, environmental practice, and kitchen layout towards the awareness of food hygiene among customers. This study was conducted using a quantitative research approach on customers who normally dine out in food and beverage establishments in Malaysia. A total of 406 respondents have participated in this study. Based on the data analysis and findings, the most significant factor is environmental practice, which achieved the highest mean score of 4.6515.