The Development of a Food Sanitation Course Manual for Food Business Operator and Food Handlers

Abstract

This study is part of a research and development project with the following goals: 1) Develop a sanitation curriculum manual for food business operators and food handlers. 2) Approve the quality of food sanitation course manuals for food business operators and food handlers. and 3) Research the degree to which food handlers and food businesses operators are satisfied with the course on food sanitation. The sample group was a group of 9 manual quality assessment experts, training agencies for food business operators and food handlers, and 514 people who attended the training for food business operators and food handlers. The sample selection was purposive sampling by determining the sample size of W.G. Cochran (1953) at the 95% confidence level. There were three categories of research tools. 1) A manual for food handlers and food business operators on food sanitation 2) Experts' manual quality assessment method 3) A questionnaire to gauge user satisfaction. Descriptive statistics by mean, percentage, and standard deviation were used to describe the data. The results of the study's findings: 1) A manual for food handlers and food business operators regarding food sanitation. The established techniques can be used to train food handlers and food business operators. 2) The Manual Conformity Index (IOC) value for content accuracy correspondence to the curriculum, content ordering utilization, and book layout are appropriate for use in demonstrating that the manual is appropriate and consistent for use in educating food business operators and food handlers. The value ranges from 0.89 to 1.00. 3) The target groups were most satisfied with the food sanitation curriculum manual for food business operators and food handlers overall, with a mean of 3.62 and a standard deviation of .03, and the subject contents were thorough and understandable at 98.21%, and they could be applied practically in the area at 98.57%.