44D-8

Traditional foods are part of daily menus of millions family members in Indonesia. Many reports in the local and national mass media have indicated that the majority of the incidents were associated with consumption of traditional foods prepared by catering establishments.

The objective of this study was to determine whether there are relationships between the food safety knowledge and safe handling practices and positive attitude toward food safety among traditional food handlers in Yogyakarta, Indonesia.

Thirty traditional food handlers were randomly selected as respondents from 10 different catering establishments. Questionnaires were prepared specifically to determine the knowledge adequacy on hazard in food materials, food contact surfaces, and storage. Scores on safe food handling practices were assigned based on observation during site visit. Positive attitude on food safety was scored according to interview and direct observation to the catering facilities.

Approximately 80% of workers did not finish high school. Nine out of ten food handlers rarely read or hear incidents of food poisoning reported by either local or national mass media. Two-third of traditional food handlers was not aware of the significance of keeping food safety. These food handlers had less than moderate level of knowledge on food safety principles, although 80% of them strongly did not believe that food poisoning incidents could happened to their establishments. Almost all of the workers never had a chance to participate in training program on food safety. Their knowledge in food safety, however, did not significantly correlated with either their practice or attitude.

This finding should raise concern to local authority not only that traditional foods are widely consumed but also they are part of tourist's attraction. Since Yogyakarta is the second most popular tourist destination in Indonesia after Bali, a coordinated training and certification program on food safety should be initiated.