Food Safety Improvement Strategy Through Strengthening Hygiene and Sanitation in Canteen
Strategi Peningkatan Keamanan Pangan melalui Penguatan Higiene dan Sanitasi Kantin
Abstract
Food safety in higher education settings is a critical public health issue, as campus canteens serve as primary food providers for the academic community. Although food handlers generally demonstrate adequate knowledge of hygiene and sanitation practices, the actual implementation remains suboptimal. This study aims to develop a strategic framework to improve food safety based on the analysis of hygiene and sanitation practices in campus canteens. A qualitative descriptive approach with conceptual analysis was employed using secondary data from previous studies, supported by relevant scientific literature. The analysis was conducted through three stages: problem identification, root cause analysis, and strategy formulation. The findings reveal a significant gap between knowledge and practice, influenced by behavioral factors, inadequate sanitation facilities, and weak monitoring systems. Based on these findings, an integrated strategic model was developed, consisting of four main pillars: education, facility improvement, monitoring reinforcement, and policy support. This model highlights the importance of a multidimensional approach in achieving sustainable food safety improvements. The study provides practical contributions in the form of an applicable intervention framework for campus canteen management and enriches public health literature in the field of food safety.
References
Akabanda, F., Hlortsi, E. H., & Owusu-Kwarteng, J. (2017). Food safety knowledge, attitudes and practices of institutional food-handlers in Ghana. BMC Public Health, 17(1), 40. https://doi.org/10.1186/s12889-016-3986-9
Al-Kandari, D., Al-Abdeen, J., & Sidhu, J. (2019). Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait. Food Control, 103, 103–110. https://doi.org/10.1016/j.foodcont.2019.03.040
Bachmida, E. A., Handayani, B. R., Werdiningsih, W., Sinaga, Y. M. R., & Rahayu, T. I. (2025). Sanitation and hygiene practices in canteens around the University of Mataram. Journal of Food and Agricultural Product, 5(2), 217–231.
Bas, M., Ersun, A. S., & Kivanç, G. (2016). The evaluation of food hygiene knowledge, attitudes, and practices of food handlers in food businesses in Turkey. Food Control, 73, 1007–1014. https://doi.org/10.1016/j.foodcont.2016.10.061
Grace, D. (2015). Food safety in developing countries: Research gaps and opportunities. White Paper, International Livestock Research Institute.
Green, L. R., & Selman, C. A. (2015). Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Protection Trends, 35(5), 323–334.
Liu, P., Yañez, D., & McIntosh, S. (2021). Food safety practices and associated factors among food handlers. Journal of Food Protection, 84(5), 847–854. https://doi.org/10.4315/JFP-20-384
Ningsih, R., Widjanarko, S. B., & Nugroho, A. (2024). The impact of food hygiene and sanitation on food quality in public food service. Journal of Public Health Research, 13(1), 1–8.
Samapundo, S., Climat, R., Xhaferi, R., & Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Port-au-Prince, Haiti. Food Control, 50, 457–466. https://doi.org/10.1016/j.foodcont.2014.09.010
Sharif, L., & Al-Malki, T. (2020). Knowledge, attitude and practice of Taif University students on food poisoning. Food Control, 112, 107126. https://doi.org/10.1016/j.foodcont.2020.107126
Soon, J. M., Baines, R., & Seaman, P. (2020). Meta-analysis of food safety training effectiveness. Food Control, 108, 106884. https://doi.org/10.1016/j.foodcont.2019.106884
Tessema, A. G., Gelaye, K. A., & Chercos, D. H. (2022). Factors affecting food handling practices among food handlers. BMC Public Health, 22, 1234. https://doi.org/10.1186/s12889-022-XXXXX
World Health Organization. (2021). Food safety. https://www.who.int/news-room/fact-sheets/detail/food-safety
