PERTANIKA JOURNAL OF TROPICAL AGRICULTURAL SCIENCE

Sufficient knowledge on food safety and diligence during food handling are crucial to food safety and hygiene practices. A casual approach to handling food in the kitchen on a regular basis may link to foodborne pathogens, contaminations, and adverse health effects. The purpose of this study is to identify the right practices and behaviour among culinary students in terms of food hygiene practices and food safety perspectives. The methodology employed includes observations on 18 food culinary students in an actual kitchen setting. Effective food hygiene and food safety implementation are needed to improve the effectiveness of health education programmes for food handlers. The results suggest that transmission reduction of food pathogens, knowledge transfer and food safety training in selective industry criteria with proper guidelines should be introduced to produce a competent workforce.