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Food Sanitation (Chapter 2)

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Food Sanitation (Chapter 2)
Level of Awareness and Practices on Food Safety and Sanitation among Third Year Students in Malayan Colleges Laguna: Input to Food Safety Program
Chapter 2
Literature Review
As stated by Ko (2011), about 15%-20% of food poisoning that was caused of temperature abuse and cross contamination in Taiwan occurred at schools. While in America, students that works on food establishments were tested to know their proper knowledge when it comes to food safety and it the test shows that only 39% of the students has the proper knowledge when it comes to food safety practices. (McArthur, 2007)
Students can be the victim of food borne illnesses but students can also be the cause of it. Proper knowledge on handling, storing and disposal are important to the daily life of a student. Improper or lack in food safety and sanitation information does not only make them ignorant of the issue but also it can pose them to illnesses and heightened diseases. Inculcating information and an informative program that focuses on food awareness and sanitation can let the students foresee the possibilities of their lack of awareness and practices.
A study in Trinidad was conducted to see how many households are familiar with proper food safety practices and 95% of the respondents do not know how to perform food safety practices, specifically the preparing, transporting, storing and serving food s in a proper manner and 98% of respondents were found out to be not washing their hands upon preparing meals and eating. It has also been said in the study that only few things used in cooking are kept clean and mostly are not sanitized, and those things that are not sanitized are the ones that can have direct contact to raw ingredients like meats. Even raw meats are not treated the right way and right cooking temperature is not followed. Incorrect use of temperature can still affect a person once food is taken, if doneness of food is not properly reached, bacteria in the meat won’t be destroyed.
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