Foodborne illness outbreaks associated with food produce suggest a focus on food safety culture within food safety management systems throughout food supply chains would benefit the school food service industry. The recent presence of food safety culture in food hygiene standards will drive the need for better understanding, integration into business activities, and monitoring, to help ease foodborne incidents in school food service industry. The purpose of this review was to identify definitions of food safety culture and methods of measuring its performance in the context of the Malaysia school food service industry. Investigation of how to better apply and integrate a positive food safety culture into existing food safety management systems was conducted. A roadmap for food safety culture improvement in Malaysia school food service is presented, highlighting the challenges and opportunities. Food safety culture can be developed by using feedback from regular culture assessments that identify weaknesses and opportunities for improvement, leading to increased knowledge, alignment of attitudes, and better food safety and hygiene behavior. Overall, the development of measurement tools specific to school food service operations would be beneficial. Despite unpredicted challenges like the COVID-19 pandemic, the Malaysia school food service industry continues to investigate the effectiveness of its food safety management.
Ahmed, M. H., Akbar, A., & Sadiq, M. B. (2021). Cross sectional study on food safety knowledge, attitudes, and practices of food handlers in Lahore district, Pakistan. Heliyon, 7(11), e08420.
Azizan, N. A., Papadaki, A., Su, T. T., Jalaludin, M. Y., Mohammadi, S., Dahlui, M., ... & Majid, H. A. (2021). Facilitators and Barriers to Implementing Healthy School Canteen Intervention among Malaysian Adolescents: A Qualitative Study. Nutrients, 13(9), 3078.
Barjaktarovic-Labovic, S., Mugosa, B., Andrejevic, V., Banjari, I., Jovicevic, L., Djurovic, D., & Radojlovic, J. (2018). Food hygiene awareness and practices before and after intervention in food services in Montenegro. Food Control, 85, 466-471.
Da Cunha, D. T. (2021). Improving food safety practices in the foodservice industry. Current Opinion in Food Science, 42, 127-133.
Dictionary, C. (2020). Awareness | meaning in the Cambridge English Dictionary. Retrieved July 24, 2022, from the Cambridge Dictionary website: https://dictionary.cambridge.org/dictionary/english/awareness.
Ezzatpanah, H., Gomez?Lopez, V. M., Koutchma, T., Lavafpour, F., Moerman, F., Mohammadi, M., & Raheem, D. (2022). Risks and new challenges in the food chain: viral contamination and decontamination from a global perspective, guidelines and cleaning. Comprehensive Reviews in Food Science and Food Safety, 21(2), 868-903.
Fatimayin, F. (2018). Chapter two what is communication? Foluke Fatimayin. Communication and Language Skills, 21.
Fung, F., Wang, H. S., Menon, S. (2018). Food safety in the 21st century. Biomedical Journal, vol. 41, no. 2, p. 88-95. https://doi.org/10.1016/j.bj.2018.03.003.
HAS, S. M. C., JAAFAR, S. N. A., & CHILEK, T. Z. T. (2018). An assessment on pre-and post-food hygiene training on food safety’s Kap level among food handlers in Kuala Terengganu and Kuala Nerus. Malaysian Applied Biology, 47(4), 61-69.
International Standard Organization. (2018). ISO 22000:2018 Food safety management systems-Requirements for any organization in the food chain. ISO.org, https://www.iso.org/standard/65464.html
Ji, Y. G., & Ko, W. H. (2022). Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety. Sustainability, 14(3), 1281.
Kholil, K., Sulistyadi, K., & Arlan, S. (2020). Strategies Of Food Safety Program Improvement To Prevent Food Poisioning Outbreak At Oil & Gas. ADI J. Recent Innov. 1st Ed. Vol 1. No 1. Sept, 46.
Khoso, F, Alwi, J. K. S K. (2022). Educators Perception about Leadership Competencies: A Comparison of Public and Private Universities of Pakistan. Pakistan languages and humanities review ,6(1),66-73, doi:10.47205/plhr.2022(6-I)6.
Kwol, V. S., Eluwole, K. K., Avci, T., & Lasisi, T. T. (2020). Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes. Food Control, 110, 107025.
Ling, S. J., Hassan, Z., & Regina, G. (2021). Food Borne Disease and the Lifestyles of the Students and Food Handlers in Rural Schools: A Preliminary Observation. Malaysian Journal of Social Sciences and Humanities (MJSSH), 6(9), 430-436.
Lv, M., Liu, Y., Geng, J., Kou, X., Xin, Z., Yang, D. (2018). Engineering nanomaterials-based biosensors for food safety detection. Biosensors and Bioelectronics, vol. 106, p. 122-128. https://doi.org/10.1016/j.bios.2018.01.049.
Machado, S. S., Brewster, A. L., Shapiro, V. B., Ritchie, L. D., Magee, K. S., & Madsen, K. A. (2022). Implementation leadership in school nutrition: A qualitative study. Journal of Nutrition Education and Behavior, 54(1), 56-64.
Manning, L., Luning, P. A., & Wallace, C. A. (2019). The evolution and cultural framing of food safety management systems—where from and where next?. Comprehensive Reviews in Food Science and Food Safety, Vol. 18, No. 6,, 1770-1792.
Min, K., & Hong, W. (2021). The effect of food sustainability and the food safety climate on the job stress, job satisfaction and job commitment of kitchen staff. Sustainability, 13(12), 6813.
Mjoka, J., & Selepe, M. (2018). Assessment of food hygiene knowledge and practices among food handlers in selected hotels around uMlathuze Area. African Journal of Hospitality, Tourism and Leisure, Vol 7 (4).
Mohamed, M. I. P., & Azizi, F. N. N. (2021). Awareness and Practices of Food Hygiene Regulation among Food Vendors in Negeri Sembilan. Research in Management of Technology and Business, 2(2), 297-313.
Nardi, V. A. M., Teixeira, R., Ladeira, W. J., & Santini, de O. F. (2020). A meta-analytic review of food safety risk perception. Food Control, 112, 107089.
Purwanto, A., Asbari, M., & Budi Santoso, P. (2019). Influence of Transformational and Transactional Leadership Style toward Food Safety Management System ISO 22000: 2018 Performance of Food Industry in Pati Central Java. Inovbiz: Jurnal Inovasi Bisnis, 7(2), 180-185.
Rezaei, A. (2018). Food safety: The farmer's first health paradigm. One Health, Vol. 5, pp. 69–73. https://doi.org/10.1016/j.onehlt.2018.04.001.
Rifat, M. A., Talukdar, I. H., Lamichhane, N., Atarodi, V., & Alam, S. S. (2022). Food safety knowledge and practices among food handlers in Bangladesh: A systematic review. Food Control, 109262.
Suryani, D., Sutomo, A. H., & Aman, A. T. (2019). The factors associated with food safety practices on food handlers in primary school canteens. Unnes Journal of Public Health, 8(1), 1-9.
Taha, S., Osaili, T. M., Saddal, N. K., Al-Nabulsi, A. A., Ayyash, M. M., & Obaid, R. S. (2020). Food safety knowledge among food handlers in food service establishments in United Arab Emirates. Food control, 110, 106968.
Taha, S., Osaili, T. M., Vij, M., Vij, A., Alhogaraty, E., Ghassan, A. U., & Altaher, S. (2021). Measuring management practices impact on hygiene practices of food handlers: The mediating role of commitment and training perception. Food Control, 130, 108313.
World Health Organization. (2019). Food Borne Illnesses. Retrieved from https://www.who.int/
World Health Organization. (2018). Risk communication applied to food safety: handbook. Food & Agriculture Org., 2018.
Zanin, L. M., Stedefeldt, E., da Silva, S. M., da Cunha, D. T., & Luning, P. A. (2021). Influence of educational actions on transitioning of food safety culture in a food service context: Part 2-Effectiveness of educational actions in a longitudinal study. Food Control, 120, 107542.
