The concern and awareness of consumers and food service operators towards food safety and food hygiene in small and medium restaurants in Surabaya, Indonesia

Consumers and food service providers have an important role in preventing food-borne illness. The
purpose of the study was to investigate the concern and awareness of consumers and food service operators
toward food safety and food hygiene practices in small and medium restaurants in Surabaya. Observations,
survey, and interview methods were used in this study. The findings show that about 64 percent of small
restaurants and 72 percent of medium restaurants comply with the requirements requested by the legislator.
Consumers have the most concern about the dining area. The owners of small restaurants give the highest
priority to the food ingredients and ready-to-eat food, while the owners of the medium restaurants give the
highest priority to the kitchen.