PERTANIKA JOURNAL OF SOCIAL SCIENCES AND HUMANITIES

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• Allison, S. P. (2003). Hospital food as treatment. Clinical Nutrition, 22(2), 113-114. https://doi.org/10.1054/clnu.2002.0641

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• Bou-Mitri, C., Mahmoud, D., El Gerges, N., & Jaoude, M. A. (2018). Food safety knowledge, attitudes and practices of food handlers in Lebanese hospitals: A cross-sectional study. Food Control, 94, 78-84. https://doi.org/10.1016/j.foodcont.2018.06.032

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• Fernandes, F. P., Voloski, F. L. S., Ramires, T., Haubert, L., Reta, G. G., Mondadori, R. G., da Silva, W. P., dos Santos da Conceição, R. D. C., & Duval, E. H. (2017). Virulence and antimicrobial resistance of Salmonella spp. and Escherichia coli in the beef jerky production line. FEMS Microbiology Letters, 364(9), fnx083. https://doi.org/10.1093/femsle/fnx083

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• International Organization for Standardization. (2017). ISO 6579-1:2017/AMD 1:2020 - Microbiology of the food chain - Horizontal method for the detection, enumeration and serotyping of Salmonella - Part 1: Detection of Salmonella spp. - Amendment 1: Broader range of incubation temperatures, amendment to the status of Annex D, and correction of the composition of MRSV and SC. ISO. https://www.iso.org/standard/76671.html

• Jacxsens, L., Kussaga, J., Luning, P. A., Van der Spiegel, M., Devlieghere, F., & Uyttendaele, M. (2009). A Microbial Assessment Scheme to measure microbial performance of Food Safety Management Systems. International Journal of Food Microbiology, 134(1-2), 113-125. https://doi.org/10.1016/j.ijfoodmicro.2009.02.018

• Kokkinakis, E. N., Fragkiadakis, G. A., Loakeimidi, S. H., Giankoulof, I. B., & Kokkinaki, A. N. (2008). Microbiological quality of ice cream after HACCP implementation: A factory case study. Czech Journal of Food Sciences, 26(5), 383-391. https://doi.org/10.17221/1126-CJFS

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• Lee, H. K., Abdul Halim, H., Thong, K. L., & Chai, L. C. (2017). Assessment of food safety knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers. International Journal of Environmental Research and Public Health, 14(1), 55. https://doi.org/10.3390/ijerph14010055

• Lekhraj, R. (1983). A food poisoning outbreak due to Staphylococcus aureus, Kapar, Malaysia, 1983. Medical Journal of Malaysia, 38(4), 294-298.

• Lund, B. M., & O’Brien, S. J. (2011). The occurrence and prevention of foodborne disease in vulnerable people. Foodborne Pathogens and Disease, 8(9), 961-973. https://doi.org/10.1089/fpd.2011.0860

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• Murphy, R. Y., Martin, E. M., Duncan, L. K., Beard, B. L., & Marcy, J. A. (2004). Thermal process validation for Escherichia coli O157:HT, Salmonella, and Listeria monocytogenes in ground turkey and beef products. Journal of Food Protection, 67(7), 1394-1402. https://doi.org/10.4315/0362-028x-67.7.1394

• Norhaslinda, R., Norhayati, A. H., & Mohd Adzim Khalili, R. (2016). Knowledge, attitudes and practices (KAP) on good manufacturing practices (GMP) among food handlers in Terengganu hospitals. International Journal of Pharmacy and Pharmaceutical Sciences, 8(11), 53-59. https://doi.org/10.22159/ijpps.2016v8i11.13000

• Nyarugwe, S. P., Linnemann, A., Nyanga, L. K., Fogliano, V., & Luning, P. A. (2018). Food safety culture assessment using a comprehensive mixed-methods approach: A comparative study in dairy processing organisations in an emerging economy. Food Control, 84, 186-196. https://doi.org/10.1016/j.foodcont.2017.07.038

• Oses, S. M., Luning, P. A., Jacxsens, L., Santillana, S., Jaime, I., & Rovira, J. (2012). Microbial performance of food safety management systems implemented in the lamb production chain. Journal of Food Protection, 75(1), 95-103. https://doi.org/10.4315/0362-028x.jfp-11-263

• Pacholewicz, E., Sura Barus, S. A., Swart, A., Havelaar, A. H., Lipman, L. J. A., & Luning, P. A. (2016). Influence of food handlers’ compliance with procedures of poultry carcasses contamination: A case study concerning evisceration in broiler slaughterhouses. Food Control, 68, 367-378. https://doi.org/10.1016/j.foodcont.2016.04.009

• Rajakrishnan, S., Hafiz Ismail, M. Z., Jamalulail, S. H., Alias, N., Ismail, H., Taib, S. M., Cheng, L. S., Zakiman, Z., Richai, O., Silverdurai, R. R., & Yusof, M. P. (2022). Investigation of a foodborne outbreak at a mass gathering in Petaling District, Selangor, Malaysia. Western Pacific Surveillance and Response Journal, 13(1). https://doi.org/10.5365/wpsar.2022.13.1.860

• Rosmawati, N. N., Manan, W. W., Izani, N. N., & Nurain, N. N. (2014). Evaluation of environmental hygiene and microbiological status of selected primary school canteens. Health and the Environment Journal, 5(3), 110-127.

• Salustiano, V. C., Andrade, N. J., Cardoso Brandao, S. C., Cordeiro Azeredo, R. M., & Kitakawa Lima, S. A. (2003). Microbiological air quality of processing areas in a dairy plant as evaluated by the sedimentation technique and a one-stage air sampler. Brazilian Journal of Microbiology, 34(3), 255-259. https://doi.org/10.1590/S1517-83822003000300015

• Standards Malaysia. (2007). MS 1480 Food Safety according to Hazard Analysis and Critical Control Point (HACCP) system. Scribd Inc. https://www.scribd.com/document/416374529/Haccp-Standard-Ms-1480-2007

• Standards Malaysia. (2012). MS ISO 22000 food safety management systems - Requirements for any organization in the food chain. Department of Standards Malaysia. https://www.jsm.gov.my/ms-iso-22000-2012-food-safety-management-systems-requirements-for-any-organisation-in-the-food-chain#.YtIwvXZBy5c

• Standards Malaysia. (2013). Standards Malaysia requirements for the accreditation of bodies operating certification of Good Manufacturing Practice for food to MS 1514. https://www.jsm.gov.my/documents/10180/254499/ACB-GMP%2C%20Issue+1%2C%2018+June+2013.pdf/9504c303-7b5e-4efb-ab94-04dd926cde3f

• Suhaila, A. R., Ariffin, H. F., Sanny, M., Ungku Fatimah, U. Z. A., Noor-Azira, A. M., & Hasni, M. I. F. (2020). Knowledge, attitude, and practice on food safety culture among kitchen employees of Malaysian government hospitals. ESTEEM Journal of Social Science and Humanities, 4, 180-195.

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• Tan, S. L., Bakar, F. A., Abdul Karim, M. S., Lee, H. Y., & Mahyudin, N. A. (2013). Hand hygiene knowledge, attitudes and practices among food handlers at primary schools in Hulu Langat district, Selangor (Malaysia). Food Control, 34(2), 428-435. https://doi.org/10.1016/j.foodcont.2013.04.045

• Valero, A., Rodríguez, M. Y., Posada-Izquierdo, G. D., Pérez-Rodríguez, F., Carrasco, E., & García-Gimeno, R. M. (2016). Risk factors influencing microbial contamination in food service centers. In H. A. Makun (Ed.), Significance, prevention and control of food related diseases (pp. 27-58). IntechOpen. https://doi.org/10.5772/63029

• van Schothorst, M., Zwietering, M. H., Ross, T., Buchanan, R. L., & Cole, M. B. (2009). Relating microbiological criteria to food safety objectives and performance objectives. Food Control, 20(11), 967-979. https://doi.org/10.1016/j.foodcont.2008.11.005

• Yousif, E. I., Ashoush, I. S., Donia, A. A., & Hala Goma, K. A. (2013). Critical control points for preparing chicken meals in a hospital kitchen. Annals of Agricultural Sciences, 58(2), 203-211. https://doi.org/10.1016/j.aoas.2013.07.004