Self-reported association and determinants of KAP on food safety and hygiene among Private University Students in Kedah state, Malaysia

Abstract

Objective: To identify the association, correlation and determinants of knowledge, attitude, and perception (KAP) on food safety and hygiene (FS&H) among private University students. Method: A cross sectional study, using pre-validated, 36-item questionnaire was conducted in a private University campus involving students through self-administered survey forms. The completed questionnaires were retrieved and analysed using SPSS version 23. The association, correlations and determinants of socio-demographic variables were analysed using KAP scores. Result: Among the 869 respondents, the total median(IQR) knowledge score was found to be 11(3), whereas the attitude score was found to be 28(3), perception score was 54(10) and the total median KAP scores was found to be 92(11). The median total KAP scores ranged between 48 and 104, from poor to good. The total knowledge score was found to be moderate (49%), whereas the total attitude, perception and KAP scores were found to be positive (87%), (93%) and (90%) respectively. The study found significant association between KAP scores and socio-demographic variables (p<.05). The correlation between total knowledge, attitude and perception scores showed significantly strong positive correlations [r(869)= 902, p<.001] with KAP scores. It was found gender and types of diet were statistically significant determinants among socio-demographic variables using simple linear regression. [F (8,860)=5.23,p<.001]. Conclusion: Majority of respondents showed moderate knowledge with positive attitude, and perception towards all domains with strong positive correlations. Continuous education is necessary to increase the awareness among young adults as in the near future; they will be directly handling food and play an important role to help maintain safe and hygienic food habits at home and community.

The moderating effects of gender and education level on safe food handling intention among consumers in Sibu, Malaysia: based on the Theory of Planned Behavior

“…On the moderating effect of education level, the permutation approach indicated that education level moderates the interrelation between PBC and safe food handling intention. Consumers with higher education are expected to have more exposure to safe food handling, especially if they have a background in health sciences (Nazer Ali et al, 2018). Surprisingly, consumers of low education groups reinforce the relationship between the PBC and the intention of safe food handling.…”