Abstract
This study aims to assess the practices of home-based food businesses (HBFB) concerning food safety standards and their preference for food sanitation and hygiene certification in Indonesia. This study employed an online choice experiment approach to discover whether home-based food business owners preferred hygienic certification. This study involved 322 participants recruited through social media as respondents. Descriptive statistics and a conditional logistic model were applied to analyse the data. The results indicate that most respondents emphasise the need for appropriate personal hygiene, handling and food crosscontamination prevention, but fall short in terms of preventing delivery contamination. In addition, respondents preferred sanitation hygiene certification for food entrepreneurs with online registration and inspection. These findings provide the first attempt at providing empirical insights into HBFB food safety practices in Indonesia during the COVID-19 pandemic and suggest a novel policy for the food delivery standard process.
| Original language | English |
|---|---|
| Pages (from-to) | 161-175 |
| Number of pages | 15 |
| Journal | Journal of Sustainability Science and Management |
| Volume | 18 |
| Issue number | 10 |
| DOIs | |
| Publication status | Published - Oct 2023 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 6 Clean Water and Sanitation
Keywords
- food handler’s certification preferences
- food safety practice
- home-based food business
- hygiene certification
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