Abstract
This study was conducted to determine the level of knowledge, attitudes and practices of food handlers in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food safety. Data were collected from 112 food handlers through questionnaires which consisted of questions about knowledge, attitudes and practices. The results showed that there was significantly positive correlation among the three levels and respondents possess good scores for knowledge (19.68±3.87) about personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26±8.66) on safe food handling, and for practices (90.02±8.23), specifically for appropriate hand washing, use of gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any training related to food safety and majority show poor knowledge of pathogens associated with disease-causing agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and ongoing training on food safety and hygiene must be given to all food service employees to ensure the safety of food provided.
| Original language | English |
|---|---|
| Pages (from-to) | 210-217 |
| Number of pages | 8 |
| Journal | Food Control |
| Volume | 37 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Mar 2014 |
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Keywords
- Attitudes and practices
- Food handlers
- Food safety
- Food service operation
- Knowledge
ASJC Scopus subject areas
- Food Science
- Biotechnology
Cite this
Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. / Abdullah Sani, Norrakiah; Siow, Oi Nee.
In: Food Control, Vol. 37, No. 1, 03.2014, p. 210-217.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia
AU - Abdullah Sani, Norrakiah
AU - Siow, Oi Nee
PY - 2014/3
Y1 - 2014/3
N2 - This study was conducted to determine the level of knowledge, attitudes and practices of food handlers in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food safety. Data were collected from 112 food handlers through questionnaires which consisted of questions about knowledge, attitudes and practices. The results showed that there was significantly positive correlation among the three levels and respondents possess good scores for knowledge (19.68±3.87) about personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26±8.66) on safe food handling, and for practices (90.02±8.23), specifically for appropriate hand washing, use of gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any training related to food safety and majority show poor knowledge of pathogens associated with disease-causing agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and ongoing training on food safety and hygiene must be given to all food service employees to ensure the safety of food provided.
AB - This study was conducted to determine the level of knowledge, attitudes and practices of food handlers in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food safety. Data were collected from 112 food handlers through questionnaires which consisted of questions about knowledge, attitudes and practices. The results showed that there was significantly positive correlation among the three levels and respondents possess good scores for knowledge (19.68±3.87) about personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26±8.66) on safe food handling, and for practices (90.02±8.23), specifically for appropriate hand washing, use of gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any training related to food safety and majority show poor knowledge of pathogens associated with disease-causing agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and ongoing training on food safety and hygiene must be given to all food service employees to ensure the safety of food provided.
KW - Attitudes and practices
KW - Food handlers
KW - Food safety
KW - Food service operation
KW - Knowledge
UR - http://www.scopus.com/inward/record.url?scp=84885337931&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84885337931&partnerID=8YFLogxK
U2 - 10.1016/j.foodcont.2013.09.036
DO - 10.1016/j.foodcont.2013.09.036
M3 - Article
VL - 37
SP - 210
EP - 217
JO - Food Control
JF - Food Control
SN - 0956-7135
IS - 1
ER -