Published date: Jun 19 2018

Journal Title: KnE Life Sciences

Issue title: International Conference of Occupational Health and Safety (ICOHS 2017)

Pages: 71–78

DOI: 10.18502/kls.v4i5.2540

C F Maharanicynthia.febrina3292@gmail.com

F Lestari

R P Sari

S Ristandi

G Kartika R

Based on the baseline survey and observation that was conducted by the research team, the community empowerment program is really needed to be implemented in Bojong Pondok Terong. The community in that area faces some social issues that are related to their health, education, and economic condition. Hence, a healthy catering business that also concerns the industrial hygiene aspects is one of the suggested solutions to improve the economic condition of the people in that area. The aim of this research is to investigate people’s knowledge about the industrial hygiene before and after the community empowerment program was developed. This research used quantitative method by using questionnaires. Questionnaires were
given to around 20 women who were being mentored about developing a healthy catering business that concern to industrial hygiene aspects. The result was analyzed by using SPSS software. The result from the questionnaire presents that 90.62 percent of the respondents observed understand about the industrial hygiene aspects during the pre-test, and it was increased to 98.06 percent during the post-test or after the
program was developed.

Keywords: industrial hygiene, community, program, business

[1] Addo, K. A., Mensah, G. I., Bonsu, C. et al. (2007). Food and its preparation condition in hotels in Accra, Ghana: A concern for food safety. African Journal of Food, Agriculture Nutrition and Development, vol. 7, no. 5, pp. 1–12.


[2] Clayton, D. and Griffith, C. J. (2008). Efficacy of an extended theory of planned behavior model for predicting cateters’ hand hygiene practices. International Journal of Environmental Health, vol. 18, pp. 83–98.


[3] Clayton, D. A. and Griffith, C. J. (2004). Observation of food safety practices in catering using notational analysis. British Food Journal, vol. 106, no. 3, pp. 211–227.


[4] Clayton, D., Griffith, C. J., and Price, P. (2003). An investigation of the factors underlying consumers’ implementation of specific food safety practices. British Food Journal, vol. 105, no. 7, pp. 434–453.


[5] Clayton, D. A., Grifith, C. J., Price, P. et al. (2002). “Food Handlers” beliefs and selfreported practices. International Journal of Environmental health Research, vol. 12, no. 1, pp. 25–39.


[6] Collins, J. E. (2001). Impact of changing consumer lifestyles on the emergence/reemergence of foodborne pathogens. Emergence Infection Disease, vol. 3, pp. 1–13.


[7] Darko, S., Mills-Robertson, F. C., and Wireko-Manu, F. D. (2015). Evaluation of some hotel kitchen staff on their knowledge on food safety and kitchen hygiene in the Kumasi Metropolis. International Food Research Journal, vol. 22, no. 6, pp. 2664–2669.


[8] Demunter, C. (2008). Eurostat-Statistics in Focus: Industry, Trade, and Services.


[9] Egan, M. B., Raats, M. M., Grubb, S. M., et al. (2007). Review of food safety and food hygiene training studies in the commercial sector. Food Control., vol. 18, pp. 1180–1190.


[10] European Food Safety Authority (EFSA). (2010). The community summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in the European Union in 2008. The EFSA Journal, vol. 8, no. 1, pp. 410, 1496.


[11] Food and Agricultural Organization (FAO). (2012). Fisheries and Agricultural Topics: Hygiene and Fish Safety. Topics Fact Sheet.


[12] Harrison, W. A., Griffith, C. J., Ayers, T., et al. (2003). Bacterial transfer rates and cross-contamination potential associated with paper towels dispensing. American Journal of Infection Control, vol. 31, pp. 387–392.


[13] Jianu, C. and Codruţa, C. (2012). Study on the hygiene knowledge of food handlers working in small and medium-sized companies in Western Romania. Food Control, pp. 151–156.


[14] Lambiri, M., Mavridou, A., and Papadkis, J. (1995). The application of hazard analysis critical control point (haccp) in a flight catering establishment improved bacteriological quality of meats. Journal of the Royal Society of Health, pp. 26–30.


[15] Lee, H. Y., Chik, W. N., Fatimah, A. B., et al. (2012). Sanitation practices among food handlers in a military food service institution, Malaysia. Food and Nutrition Sciences, vol. 3, pp. 1561–1566.


[16] Mahami, T. and Odonkor, S. T. (2012). Food safety risks associated with tertiary students in self catering hostels in Accra Ghana. International Journal of Biology, Pharmacy and Allied Sciences, vol. 1, no. 4, pp. 537–550.


[17] Martins, R. B., Hogg, T., and Otero, J. G. (2012). Food handlers’ knowledge on food hygiene: The case of catering company in Portugal. Food Control, pp. 184–190.


[18] Nurul Huda. Tahap pengetahuan, sikap, dan amalan kebersihan dan keselamatan makanan di kalangan pengendali makanan di hospital. MSc Thesis, Universiti Kebangsaan Malaysia.


[19] Salas, D. (2011). Outbreak of food poisoning at a child naming ceremony. Anyaa, Ghana: Ghana News Agency (GNA) 2010.


[20] Scharff, R. L. (2010). Health-related costs from foodborne illness in the United States.


[21] Siau, M. F., Son, R., Mohhiddin, O. et al. (2015). Food court hygiene assessment and food safety knowledge, attitudes, and practices of food handlers in Putrajaya. International Food Reseacrh Journal, vol. 22, no. 95, pp. 1843–1854.


[22] Sienny, T. and Serli, W.(2010). The concern and awareness of consumers and food service operators towards food safety and food hygiene in small and medium restaurants in Surabaya, Indonesia. International Food Research Journal, pp. 641–650.


[23] Todd, E. C. D. (2003). Microbiological safety standards and public health goals to reduce food borne disease. Meat Science, vol. 66, pp. 33–43.


[24] Yapp, C. and Fairman, R. (2006). Factors affecting food safety compliance within small and medium-sized enterprises: Implications for regulatory and enforcement strategies. Food Control, vol. 17, no. 1, pp. 42–51.


[25] World Health Organization (WHO). (2007). Food Safety and Food Borne Illness. Media Centre: Fact Sheet No. 237.