Factors Associated with Food Hygiene Practices among Home-Based Food Operators in Malaysia: The Role of Demographic Characteristics, Food Safety Awareness, and Moral Responsibility

Abstract

Home-based food production has become an important component of community food systems. However, inadequate hygiene and environmental sanitation practices may increase the risk of food contamination and foodborne diseases. This study investigates how demographic characteristics influence food hygiene practices, food safety awareness, and moral responsibility among home-based food operators in Malaysia. We defined understanding as the actual cognitive dominion of food hygiene and safety principles; awareness mirrors psychological awareness and attitude towards their importance, and moral value gives the ethical compass that translates into real-life compliance behavior. This was a questionnaire survey of 303 home-based food operators, who formed the study sample. Results show very considerable differences by gender and then by levels of awareness and environmental food hygiene and safety, and variation in age, ethnicity, and educational level across some specific dimensions. The study shed light on the need of FHT, continuous monitoring towards food sanitation and developing hygiene and ethics among home-based food handlers. The findings contribute to environmental health management and sustainable community food safety policies.