Assessing the Food Safety Practices of 'MasterChef Indonesia' Competitors Pre- and Post-COVID-19 Pandemic: A Comparative Study

Paper Abstract: Cooking programs in various formats have gained immense popularity worldwide. These shows feature chefs preparing dishes in uncontrolled settings, leading to concerns about food safety practices. Ensuring food safety is of utmost importance, as proper handling can prevent foodborne illnesses. Indonesia continues to grapple with foodborne illnesses, with 6,205 reported cases of food poisoning, underscoring the significance of this issue. MasterChef Indonesia, a well-liked television show in the country, spotlights the culinary talents of amateur chefs.

To investigate food safety behavior in MasterChef Indonesia cooking program, this study employed an analytical observational approach alongside a case-control method. Out of the 264 episodes released, 66 were chosen, and an additional 135 episodes were obtained from the MasterChef Indonesia YouTube channel. Statistical analysis was carried out using a two-way ANOVA after ensuring all assumptions were met. The data analysis and discussion of food safety practices on "MasterChef Indonesia" revealed a notable distinction in pre-existing positive and negative food safety behaviors, both before and after the COVID-19 pandemic. This was evident through the statistically significant results of the two-way ANOVA test (p < 0.05). These findings emphasize the importance of upholding sound food safety practices in cooking programs and underscore the necessity for continuous monitoring and ongoing improvements in behavioral management to ensure the safety of both participants and viewers.