“It is the responsibility of food handlers to ensure that food provided in schools is safe, and that knowledge and hygiene practices among handlers play an essential role in reducing the occurrences of food poisoning.“
One of the most tragic incidents involved the deaths of a two-year-old girl and a 17-year-old boy in Gombak after consuming food at a school programme. In addition to these fatalities, 82 other individuals who attended the same programme suffered from food poisoning symptoms, underscoring the severe and widespread impact of such outbreaks.
This vulnerability is exacerbated mainly because of inadequate food safety and hygiene practices as well as unsafe eating habits prevalent among school children. In light of this, the responsible authorities should stress the importance of knowledge and hygiene practices among school canteen operators to mitigate the incidence of food poisoning. The knowledge and practices of food handlers during food preparation should be thoroughly investigated and evaluated.
By enhancing communication practices and underlining management support, schools can better mitigate the risks associated with foodborne illnesses and ensure the well-being of students and staff.