ABSTRACT
Zulkifly, Zahari and Hairi (2009) reported that food safety implementation in Malaysia is still considered very slow in term of enforcement. Proper hygiene practices and procedures on the food production line are often being ignored by some of the food handlers. Besides, the supply and the availability of raw materials are always inconsistent and consequently have caused outbreaks of food poisoning. Furthermore unhygienic food handling practices and the inadequacy of a safe water supply, as well as poor environmental sanitation were some causes of foodborne illness outbreaks in Malaysia (Siow & Norrakiah, 2011). It is understood that the risk of food getting contaminated depends largely on the health status of the food handlers, their personal hygiene, knowledge, attitude and practice of food hygiene (Soon, Singh, & Baines, 2011).
