In industrialized countries, about 30% of the population may suffer from foodborne illnesses each year. Ma-laysia has proven to be a country that has very serious focus on food, but the people do not care much about their food safety. Food safety and hygiene is usually explained as the multiple conditions and ways to pre-serve food quality, so that foodborne diseases and contamination is prevented. University students face with high risk because of their unsafe behaviors in consuming food. There have been many studies accomplished on comprehension, behavior and implementation towards food safety among food handlers. The current research desires to determine the current knowledge, attitude and practice status among students in Management & Science University (MSU) on food safety. The study framework focuses on testing the relationship between knowledge, attitude and practices and whether or not attitude will be a mediating factor towards practices on food safety among university students in MSU. Using a quantitative and descriptive method, a structured questionnaire was distributed among 430 respondents. The result of the study was analyzed using regression test and indirect method. The result shows that the students had a good knowledge, attitude and practice status towards food safety and attitude was a partial mediating factor in the relationship between knowledge and practice.

The objective of the article is to evaluate the role of laws and regulations on food safety in the implementation of food safety laws in Vietnam. Food safety regulations through business orientation, supply chain dynamic capabilities, and supply chain integration aim to ensure food safety and improve firm performance in Vietnam. Research data analysis is based on 389 food firms and the data are analyzed through Smart PLS 3.3.0 software. The results show the important role of food safety law in the implementation of food safety assurance of food enterprises. At the same time, supply chain dynamics and supply chain integration are also factors that have a statistically significant positive impact on the food safety performance of food enterprises in Vietnam.

During the pandemic, many hotels have lost their source of income. The sources of hotel revenue that usually come from the sales of rooms, food and beverages, or other services have suddenly disrupted. This study was conducted to examine whether the food quality and food safety that are implemented in hotels during the social distancing period can increase customer satisfaction and increase revenue from food products made in hotels. This research was conducted by conducting observations and case studies at a hotel in Jakarta. Population and samples were taken from guests who came and bought food products at this hotel since the hotel started operating again in June 2020. This research was conducted in a descriptive quantitative manner. The analysis technique, namely path analysis, was carried out to show whether the factors of food quality, food safety, customer satisfaction have a direct or indirect effect on hotel revenue from food products. The results found that food quality, food safety and customer satisfaction had a direct impact on increasing revenue at the company.