An Assessment of Knowledge, Attitudes and Practices in Food Safety Among Food Handlers Engaged in Food Courts

Abstract

The aim of this paperis to evaluate the aspects of knowledge, attitude, and practices about food hygiene and safety issues among food handlers who are working in food courts. A cross-sectional study was conducted at four randomly food courts in Petaling Jaya, Malaysia during June and July 2017. It involves 108 respondents that match the inclusion criteria among food handlers. The guided self-administered questionnaire; were divided into three sections which are knowledge, practices, and attitudes. After the complete questionnaireswere collected, data were entered and analysed using the Statistical Package for Social Science (SPSS) software version 23.0. Positive correlations were seen between mean knowledge score and mean attitudes score (p-value=0.0240, r=0.217), between attitude score and practices score (p < 0.001, r=0.559) and between knowledge score and practices score (p value=0.049, r=0.190). The strongest correlation being between mean attitudes score and mean practices score. Respondents with low knowledge score also had the higher practices score. This paper serves as an eye-opener for policy makersas they can review and improve the knowledge, attitude and practices in food safety among food handlers in food courts and they can also help raise food safety awareness campaign and organize more targeted training in related fields of concern.

Factors associated with food safety practices among food handlers: facility-based cross-sectional study

“…This might be due to those food handlers who had a good level knowledge might have a higher chance of good food handling practice. This finding was supported studies conducted in Gondar town, and Malaysia [5, 15]. Marital status was another significantly associated factor with food safety practices.…”

“…Close to 75% of food-borne illness outbreaks are attributed to lack of safe food handling practices by food handlers in food service establishments [5]. Food handlers play a key role in ensuring strict adherence to food safety principles throughout the whole process [15].…”

Restaurant Operators’ Level of Knowledge, Attitude and Practice (KAP) Towards Reheated Cooking Oil (RCO) in Association with Total Polar Compound (TPC) and Acid Value (AV)

“…Equipping food operators with proper guidelines and information on potential harm regarding RCO usage may encourage a more concerned attitude towards the practice of using RCO. According to Asmawi et al (2018), food operators have demonstrated poor knowledge on food safety management and handling of food. Studies conducted by Asmawi et al (2018), Azman et al (2012) and Sivananthan et al (2013) show Malaysian food operators still lack in knowledge of RCO usage.…”

“…According to Asmawi et al (2018), food operators have demonstrated poor knowledge on food safety management and handling of food. Studies conducted by Asmawi et al (2018), Azman et al (2012) and Sivananthan et al (2013) show Malaysian food operators still lack in knowledge of RCO usage. A study conducted by Azman (2012) suggests food operators have some basic knowledge on potential risk of RCO as 67% of the study's respondents did not agree to the practice of using RCO.…”

“…A prior study by Asmawi et al (2018) concluded food operators' practice is influenced by knowledge and attitude. However, the study by Azman et al (2012) found knowledge and attitude were not reflected in their practice.…”