GHOC 1013 HYGIENE AND SANITATIONCHANGING TRENDS IN FOOD CONSUMPTION AND CHOICE

PHANG SHI CHIN 240367TANG ZI XIANG 240238TAN LOO YEE 240246GAN PEK WEI 240167TAM POH YIN 239269

INTRODUCTION•Convenience- the quality of being suitable, useful or

convenience - anything that makes for an easier life•Convenience food- any packaged dish or food that can be prepared quickly and easily as by thawing or heating •Changing lifestyle, spending less time planning and preparation meal•Convenience plays a prominent role in the food choices of today’s customer

SUMMARY ARTICLE• Role of convenience in determining Fresh Fruits and Vegetables

(FF&V) purchasing and consumption• Aim to provide a deeper understanding of convenience during

the meal preparation and consumption processes• FF&V as a food category

• Two areas of investigation:Dimensions of convenienceIndividual characteristics of consumers

https://journal.lib.uoguelph.ca/index.php/surg/article/view/983/1431

CHANGING TREND IN FOOD CONSUMPTION & CHOICES

Eating Habit

Knowledge about Food Safety

Past Now

Technology

Processing Holding Serving method

Time scarcity

P SA T

N O W

FactorsSocio-economic and DemographicWorking status • massive entrance of

women into the workforce

• meal preparers who work over 30 hours per week were more convenience-oriented

Resources

• Both male and female working outside• Busy• Double income• Higher income, higher convenience orientation

Household size

• Decline of the average household size

• More single households

Food preparation skills and knowledge

• No skill/less skill

• More focusing on work

Time and Effort

More save time Easy-to-prepare Easy-to-take-away Quickly and easily by

thawing or heating the food

Fewer leftovers Easy cleaning up

Psychographic

Frozen vegetables take less time to prepare but often have the same nutritional value as fresh products.

Healthy OR Unhealthy ?Usually very high in fat, salt and sugar that can lead to health problems.

BUTModern production techniques and preservation methods minimize nutritional loss of precooked products.

Enjoyment • Love and enjoy to cook• Receive pleasure from

meal preparation activities

Lack of Motivation• Lack the energy to cook

meals from scratch• Lost desire to cook from

scratch

Characteristic

HYGIENE AND SANITATION

Foodborne Illness

• Headache

• Vomiting

• Diarrhea

• Fatigue

• Dehydration

• Fever

• Abdominal Pain

• Nausea

Hygiene & Sanitation In Convenience Foods

GOOD PERSONAL HYGIENE HABITSNO FOOD TEMPERATURE

ABUSEHeated food to a safe temperatureKept food in proper temperature

Food handler away from sick / illness

Proper handwashingWearing proper and clean attireUsing proper ways in distribution

system of food operation

NO CONTAMINATED AND CROSS CONTAMINATION ON FOOD

Proper way preparing in potentially hazardous foods

Training employees on food safetyMaintaining sanitary facilities

CONCLUSION• Fruit and vegetable be marketed as both time and effort saving when

possible• Utilise the meal perspective and present fruits and vegetables as

convenient• Perceived resources determining consumer purchasing and

consumption behaviour.• Perceptions and uses of FF&V would be useful in determining stage

during meal and consumption processes