Assessing Knowledge, Attitude and Practice (KAP) on food safety among food handlers in Universiti Teknologi Mara (UiTM), Shah Al

Zulkifly, Muhammad Izzat; Salleh, Maria Mohd; Hanafiah, Mohd Hizam; Jamaluddin, Mohd Haizal

doi:10.1201/b16064-115

Cited by 5 publications

(6 citation statements)

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“…Questions pertaining to knowledge included dining place cleanliness, personal hygiene, food processing, food contamination, its identification, signs and symptoms of food poisoning etc [9][10][11] . Statements pertaining to attitude included hand washing techniques/habits, disposal of food waste, maintenance of rubbish bin, stray/pet animals in dining areas etc 12,13 . Perception based statements include food services, responsibilities of food handlers, sanitation of cooking and dining area, personal hygiene of food handlers, disposal of waste food, tidiness of food service/dining area etc 13,14 .…”

Section: Development Of Study Tool (Questionnaire)mentioning

confidence: 99%

“…Statements pertaining to attitude included hand washing techniques/habits, disposal of food waste, maintenance of rubbish bin, stray/pet animals in dining areas etc 12,13 . Perception based statements include food services, responsibilities of food handlers, sanitation of cooking and dining area, personal hygiene of food handlers, disposal of waste food, tidiness of food service/dining area etc 13,14 .…”

Section: Development Of Study Tool (Questionnaire)mentioning

confidence: 99%

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A KAP Study on Food Safety and Hygiene Among Private University Students in Kedah State, Malaysia

Ali

William

Prajapati

et al. 2018

Journal of Natural Remedies

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Objective:To assess the student's Knowledge, Attitude and Perception (KAP) towards food safety and hygiene in a private University campus catering food to students. Method: This is a cross sectional study, using pre validated questionnaire containing three sections and a total of 36 items. The survey was conducted in a private (AIMST) University campus involving students of various disciplines through self-administered survey forms. The completed questionnaires were analyzed using SPSS version 23 and statistical significance was assessed using Chi-square test. The correlations of KAP score towards the independent demographic variables and the presence of predictor variables using linear regression was done. Result: Among 869 respondents, the KAP scores based on socio-demographic variable were found to be significant in relation to the independent variables. The median KAP score was 92(11), with a minimum (48) and maximum (104). In the gender category, more than half of the respondents were female, among the course of study more than half had an overall positive KAP score (90%) regarding food safety and hygiene. Overall, all of the courses had attained a good KAP score when compared to moderate and poor score. Among the type of diet category, an overall good KAP score (90%) was observed with non-vegetarian, showed positive scoring compared to vegetarians. The Spearman's correlation of knowledge, attitude and perception scores were found to be positively correlated [r(869) = .902, p < .001] with KAP scores. Conclusion: Majority of respondents showed good knowledge, attitude, and perception towards all domains and showed significant results and correlation. Continuous education is necessary to increase the awareness among young adults in the near future; they will be the ones directly handling food and play an important role to help maintain a hygienic and clean environment.

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Section: Development Of Study Tool (Questionnaire)mentioning

confidence: 99%

Section: Development Of Study Tool (Questionnaire)mentioning

confidence: 99%

A KAP Study on Food Safety and Hygiene Among Private University Students in Kedah State, Malaysia

Ali

William

Prajapati

et al. 2018

Journal of Natural Remedies

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“…También resultados similares obtuvieron Afolaranmi et al (Afolaranmi et al, 2015), encontrando relación significativa de (p≤0.05). Del mismo modo, (Zulkifly, et al 2013) encontraron, en su estudio, una relación significativa entre conocimientos y prácticas (r= 0.521, p<0.00). Esto difiere de (Fadaei, 2015) quien evidenció que no existe relación estadísticamente significativa entre el nivel de a y prácticas (p>0.05).…”

Section: Discussionunclassified

Relación entre conocimientos, actitudes y prácticas de higiene en manipuladores de alimentos en quioscos de Instituciones Educativas Públicas de Ate, 2017

Loyaga¹,

Barzola²

2018

RCCS

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Objetivo: Determinar la relación entre conocimientos, actitudes y prácticas de higiene en manipuladores de alimentos en quioscos de instituciones educativas públicas de Ate. Metodología: Enfoque cuantitativo, de corte transversal, diseño no experimental, y tipo correlacional. Los participantes estuvieron conformados por 145 manipuladores de alimentos de 70 quioscos escolares. El instrumento que se utilizó fue un cuestionario de preguntas sobre conocimientos y actitudes de higiene del manipulador de alimentos y una ficha de verificación de prácticas. Resultados: Los resultados indicaron que el 78.6% de los participantes presentan un conocimiento alto, el 87.6% presenta niveles de actitudes favorables, mientras que el 73% de los manipuladores presentan adecuadas prácticas sobre higiene de alimentos. Con respecto a la correlación, mediante la prueba estadística de Rho de Spearman, se demostró que existe correlación estadísticamente significativa entre el conocimiento y las actitudes de higiene de los manipuladores de alimentos (p<.05). También se evidenció que existe correlación estadísticamente significativa entre el conocimiento y las prácticas de higiene de manipuladores de alimentos (p<.05). Mientras que, entre las actitudes y las prácticas de higiene de manipuladores de alimentos, se observa que no existe correlación estadísticamente significativa (p>.05). Conclusión: los manipuladores de alimentos poseen conocimientos, actitudes y prácticas adecuadas en la mayoría de los temas abordados.

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“…Firdaus et al, 2015). Most of the knowledge, attitude, practice and perception (KAP 2 ) study on food poisoning prevention has been conducted among food handlers (Zulkifly et al, 2013;Ismail et al, 2016;Woh et al, 2016;Dora-Liyana et al, 2018). Contrary to consumers, food handlers presumably have a better performance in the practice of food safety than consumers because of training for food handlers are supervised by authorities (Ministry of Health Malaysia, 2016; Ruby et al, 2019b).…”

Section: Introductionmentioning

confidence: 99%

Food Poisoning Prevention During Dining Out: A Preliminary Study of Knowledge, Attitude, Practice and Perception Among Consumers at a Selected Rural Area in Terengganu

Zaujan

Ali

Osman

et al. 2021

MABJ

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The main factors in reducing foodborne outbreaks are good knowledge, attitude, practice, and perception (KAP2) of food poisoning prevention. Nevertheless, limited KAP2 studies have been conducted among consumers, particularly in rural areas. Thus, this preliminary study was conducted to evaluate the current level of food poisoning prevention KAP2 before intervention among 100 voluntary consumers in Kuala Nerus, Terengganu, selected through a non-probability convenience sampling. The KAP2 questionnaire was used and consists of five sections: socio-demographic, knowledge (42 items), attitude (10 items), practices (10 items), and perception (5 items). The scoring method used the original Bloom’s cut-off points with good level: 80%-100%; moderate level: 60-79%; and poor level: <59%. Overall, the results showed a moderate knowledge’s level with a median knowledge score of 29.0 (IQR 7.0) out of 42.0, a positive attitude with 46.0 (IQR 7.0) out of 50.0, good practice’s level with 34.0 (IQR 5.0) out of 40.0, and a moderate perception’s level on food poisoning prevention with 17.5 (IQR 4.0) out of 25.0. In conclusion, evaluating KAP2 before intervention is essential in developing an efficient educational program.

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Assessing Knowledge, Attitude and Practice (KAP) on food safety among food handlers in Universiti Teknologi Mara (UiTM), Shah Al

Cited by 5 publications

References 1 publication

A KAP Study on Food Safety and Hygiene Among Private University Students in Kedah State, Malaysia

A KAP Study on Food Safety and Hygiene Among Private University Students in Kedah State, Malaysia

Relación entre conocimientos, actitudes y prácticas de higiene en manipuladores de alimentos en quioscos de Instituciones Educativas Públicas de Ate, 2017

Food Poisoning Prevention During Dining Out: A Preliminary Study of Knowledge, Attitude, Practice and Perception Among Consumers at a Selected Rural Area in Terengganu

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