Topic Name: Problems experienced by students regarding hygiene & cleanliness in the college canteen.
Authors:
Aayush Borulkar (0222009)
Aniket Dupargude (0222012)
Pratik Buge (0222010)
Introduction:
In today’s fast-paced academic environment, college canteens serve as bustling hubs for students seeking a quick and convenient meal between classes. However, this essential social space often faces challenges related to hygiene and cleanliness, which can significantly impact the overall well-being and health of students. As students rely heavily on the canteen for nourishment, it becomes imperative to identify and address the problems experienced by them concerning hygiene and cleanliness within this space.
Objectives:
This research project aims to delve into the hygiene and cleanliness issues plaguing college canteens and shed light on the experiences of students. The college canteen serves as more than just a dining area; it fosters a sense of community, encourages social interactions, and plays a vital role in the overall campus experience. Therefore, ensuring a safe and hygienic environment within the canteen is crucial in maintaining the well-being of the student population.
The findings of this research project will provide valuable insights to college administrations, canteen operators, and other stakeholders, helping them implement targeted measures to improve hygiene and cleanliness standards. By enhancing the canteen environment, we can foster a healthier and more enjoyable dining experience for students, positively impacting their overall well-being and academic success.
Literature Review:
Good Hygiene Practices in School Canteens
ADRIYANI, el at (2019) says that objective of this study was to assess the hygiene practises in school canteens, taking into consideration the type of school and its administration, as well as the presence of a technical professional, like a nutritionist, responsible for Good Hygiene Practises (GHPs). The findings revealed that most school canteens were categorised as “Regular,” indicating that they achieved between 50% and 69% compliance with GHPs.
Hygiene Sanitation and Microbiology Quality of Food at Student Canteen
STANGARLIN-FIORI, el at (2021), says that canteen is a central and vital aspect of the campus, providing food to students and staff. Ensuring food safety in the canteen is crucial to preventing food intoxication and foodborne diseases. Two key factors influencing food safety are the hygiene and sanitation practices within the canteen. Canteen hygiene and sanitation cover various aspects, including the condition of the building, the availability and cleanliness of sanitation facilities, the proper maintenance of tools and equipment, the quality of the food offered, and the hygiene practices of the food handlers. To assess the hygiene and sanitation conditions and the bacteriological quality of food in the Faculty of Public Health Canteen at Universitas Airlangga, an observational study with a cross-sectional approach was conducted.
Methodology:
This research aimed to assess college students’ experiences regarding the cleanliness and hygiene of the college canteen. The primary objective was to investigate whether the students find the college canteen hygienic and clean or if they do not perceive it as such. To achieve this, a Likert scale survey was conducted, and the following questions were asked:
- I have seen that the food preparation practices in the canteen are unhygienic.
- I have seen that the cleanliness in the canteen up to the standards.
- I have seen that the food preparation and serving areas are unhygienic.
- I have seen that canteen’s waste management and disposal practices are not up to the standards.
- I have seen that the cleanliness and hygiene in the college canteen is not up to the standards.
Then the data obtained from 100 college students was analyzed.
Hypotheses:
- Null Hypothesis (H0): The students find the college canteen hygienic and clean.
- Alternative Hypothesis (H1): The students do not find the college canteen clean and hygienic.
Data Collection: A survey questionnaire was designed with questions related to cleanliness and hygiene in the college canteen. The Likert scale was used to gather responses from the students, ranging from “Strongly Agree” to “Strongly Disagree.” The questions aimed to assess the students’ experiences of the canteen’s cleanliness and hygiene. A random sample of 100 college students was selected to participate in the survey to ensure a representative representation of the student population.
Data Analysis: Upon completing the survey, the collected data was subjected to statistical analysis. The mean, standard deviation (SD), and standard error (SE) were calculated for each survey question (Q1–Q5). The mean represents the average response on the Likert scale, while the standard deviation provides a measure of the variability in the responses.
Hypothesis Testing: To test the hypotheses, a significance level of 0.05 (95% confidence level) was chosen. The critical value for a two-tailed test at a 95% confidence level is Z = 1.96. The upper limit (Xu) and lower limit (Xl) were calculated based on the mean, standard error, and Z-value.
|
|
Q1 |
Q2 |
Q3 |
Q4 |
Q5 |
|
N |
100 |
100 |
100 |
100 |
100 |
|
Mean |
0.31 |
0.11 |
-0.03 |
0.12 |
0.18 |
|
SD |
1.15 |
1.03 |
1.11 |
1.09 |
1.15 |
|
SE |
0.115 |
0.103 |
0.111 |
0.109 |
0.115 |
|
Z |
2.70 |
1.07 |
-0.27 |
1.10 |
1.57 |
|
|
Positive |
Neutral |
Neutral |
Neutral |
Neutral |
Confidence Level is taken at 95% i.e., Z=1.96
Conclusion:
- Students are positive towards the food practices in the canteen being unhygienic.
- Students are neutral towards the cleanliness in the canteen being up to the standards.
- Students are neutral towards the food preparation & serving areas being unhygienic.
- Students are neutral towards the waste management & disposable practices in the canteen being not up to the standards.
- Students are neutral towards the cleanliness & hygiene in the college being not up to the standards.
Reference:
Azizah, Aini, & Adriyani, Retno. et al (2019). HYGIENE SANITATION AND MICROBIOLOGICAL QUALITY OF FOOD AT STUDENT CANTEEN (2019)
Wognski, A. C. P., Choma, C., Gava, G. R., Ferreira, B. G. C. S., Vieira, L. P., Oliveira, E. C., Santos, V. C., Mezzomo, T. R., & Stangarlin-Fiori, L. et al (2021), title of the article. Brazilian Journal of Food Technology. https://www.scielo.br/j/bjft/a/gzNXPXzxntgm4DZZJ3x45Kw/ 2021.