Adoption of Food Quality and Safety Standards Among Food Handlers in Malaysia

Abstract

There is no doubt that compliance with regulations and standards in food handling is important to reduce the occurrence of food safety issues. Improper handling of food can result in the transmission of foodborne diseases that can have adverse effects on public health. It is the responsibility of the food operators to guarantee that the hygiene and standard of the food offered meet the prescribed conditions. The government has introduced necessary regulations to control and ensure that the food produced is safe. Apart from that, food operators can opt for various recognitions and certifications, to boost consumers’ trust in the food’s quality they offer. Food safety has been given more attention by the people, especially with the presence of the Covid-19 pandemic, which increases the threat of contaminated foods. This chapter aims to explore the practice of food-handling regulations among food operators and their knowledge of relevant food quality and safety standards. A cross-sectional study in convenience sampling technique of 281 food handlers was performed. The dimensions of food-handling regulation practices were classified using the construct of food handlers’ attitudes towards food-handling regulations, in addition to their understanding of food quality systems, standards, and certification. Based on the overall results, food operators believe that paying more attention to food preparation and complying with the regulations provided by the government contribute to the safety of the food they produce. These findings have important implications in overseeing and providing guidelines on food-handling regulations for effective food safety strategies. Future research should look at the perception of regulators and policy makers as an important form of intervention to update and develop food-handling regulations in addition to increasing the commitment of food providers to the quality and safety of the foods offered.