In Bangladesh, with the mounting esteem of bakery products, food safety issues in bakery industries are a paramount concern nowadays. In this regard, this current study was performed to evaluate food safety knowledge, attitude, and self-reported practices of two groups (160 trained and 55 new untrained) of workers from two popular baking industries in Dhaka, Bangladesh. A self-administrated questionnaire was used to acquire the data during the study. On food safety knowledge, attitude, and self-reported practices, trained workers' scores (33.01 ± 0.09, 14.86 ± 0.03, 10.66 ± 0.25, respectively) were significantly higher than the scores (9.82 ± 0.23, 10.44 ± 0.26, 5.91 ± 0.33, respectively) of newly appointed untrained workers. The quality assurance department displayed better knowledge, attitude, and self-reported practices scores than the rest of the departments of the industries. However, compared to knowledge and attitude, the self-reported practice was not up to a satisfactory level. According to the study, training can be proved effective for improving knowledge and attitude but does not always translate those into self-reported practice and behaviors. The results also reinforce the importance of conducting training for untrained workers and suggest further behavior-based food safety training for all employees.

While people around the world are terrified of the global pandemic coronavirus disease 2019 (COVID-19) and no registered vaccine is out yet, undertaking preventive safety measures are said to be the only way to stay away from it. People’s adherence to these measures is broadly dependent on their knowledge, attitude, and practices (KAP). The present study was designed to evaluate workers’ knowledge, attitude, and practices from a food industry in Dhaka, Bangladesh, towards COVID-19. A number of 155 respondents took part in this online-based study. The information was acquired online from the participants through a questionnaire prepared in Google form. With a correct response rate of about 90% on average (knowledge 89.7%, attitude 93%, practices 88.2%), the participants showed a good level of KAP regarding COVID-19. However, education and working experiences had a significant association with the total KAP scores (p < 0.05). Further KAP studies in different generic food industries in Bangladesh should be carried out to bring a more precise picture for ensuring the level of workplace and worker’s safety.

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Abstract:Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S 1 =0%, S 2 =10%, S 3 =20% and S 4 =30% of coconut flour incorporation were investigated and S 3 is found more acceptable in terms of physicochemical properties of cake. S 3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S 3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.