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      Food Hygiene at On-Site Premises in Perak and Selangor: Are We Ready for Self-Regulatory Practices?

      , , ,
      Environment-Behaviour Proceedings Journal
      e-IPH Ltd.

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          Abstract

          Safe and hygienic food add value to food intake and prevent undesirable health conditions. Food handlers who are at the forefront of the food service process must monitor and measure the standards of their food hygiene and its preparation and cooking practices. This study investigates how ready food handlers at on-site premises are for self-regulatory practices. Food surface contacts were chosen for investigation via purposive sampling and swab analysis to unravel hidden messages about the level of hygiene standards in the foodservice operation. The findings reveal the existence of contamination across the majority of the selected contact surfaces that could affect the consumers’ well-being and quality of life.

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          Author and article information

          Journal
          Environment-Behaviour Proceedings Journal
          E-BPJ
          e-IPH Ltd.
          2398-4287
          March 01 2019
          March 01 2019
          : 4
          : 10
          : 65
          Article
          10.21834/e-bpj.v4i10.1568
          e0c9248b-e55c-4d43-97c8-5da4e42edc13
          © 2019

          This work is licensed under a Creative Commons Attribution 4.0 Unported License. To view a copy of this license, visit https://creativecommons.org/licenses/by-nc-nd/4.0/


          Psychology,Urban design & Planning,Urban studies,General behavioral science,Cultural studies

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