Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

Ko, Wen‐Hwa

doi:10.4236/fns.2011.27102

Cited by 13 publications

(15 citation statements)

References 8 publications

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“…The correlation reveals that, attitude influenced the behavior through the cascades of intrinsic learning processes. This finding is consistent with that of Ko et al (2011), 23 who found that there was a significant positive correlation existed between attitude and behavior (r=0.636; p<0.05) among food handlers of Taipei.…”

Section: Discussionsupporting

confidence: 93%

“…The present study findings revealed that, there was no significant correlation between knowledge and attitude (r=-0.15; p=0.09). Ko et al (2011) found a positive correlation between knowledge and attitude(r=0.163).…”

Section: Discussionmentioning

confidence: 90%

“…The study also revealed that there was no significant correlation between knowledge and self reported behaviors (r=-0.03; p=0.73). 23 A study conducted by Park et al found that food safety knowledge and practices showed negative correlation in the working environment (r=-0.235; p < 0.05), in which employees tended to evaluate their food safety practices as high regardless of their sanitation knowledge. 24 On the contrary, Rahman et al Abdul et al Ko et al and Latif et al found a positive correlation with food hygiene practice and knowledge of food safety (p<0.05).…”

Section: Discussionmentioning

confidence: 99%

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Enteric Pathogen Profile and Knowledge, Attitude and Behavior about Food Hygiene among Food Handlers in a Tertiary Health Care Center

Mathew¹,

Ponnambath²,

Mandal³

et al. 2019

IJMEDPH

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Introduction: The highest estimated cause of death in South East Asian Region (SEAR) attributes to diarrheal diseases (Global Food Infection Network, 2011). According to the CDC, 20 to 40% of foods borne illness associated with the consumption of contaminated food were from catering establishments. The purpose of the study was to assess the enteric pathogen profile and knowledge, attitude and behaviour regarding food hygiene among food handlers in our tertiary care center. Methods: Food handlers (n=123) were included in the study (June 2013-July2014) by non-random sampling after obtaining consent. Standardized WHO Five Keys for Safer Food questionnaire was used to assess the knowledge, attitude and behaviour on food hygiene among the food handlers. Stool specimens were collected for saline-iodine wet mount examination for microscopic examination of parasite ova and cysts, culture for bacterial enteropathogens and multiplex PCR for detection of Entamoeba histolytica. Results: The prevalence of stool pathogens in the hospital kitchen staff was 3.24%. The parasites detected were Entamoeba histolytica (1), Giardia intestinalis (2) and Blastocystis hominis (1) and the bacterium isolated was Campylobacter jejuni (1). Moderate level of knowledge (76.4%), favorable attitude (87%) and satisfactory self reported behaviour (92.7%) regarding food hygiene was observed. A significant positive correlation existed between attitude and self-reported behavior of food handlers (p<0.05). Conclusion: An overall prevalence of 5.12% of enteric pathogens was identified among the food handlers of JIPMER. Positive correlation between attitude and self-reported behaviour regarding food hygiene was observed among food handlers. Food hygiene behaviour was influenced by the work experience of the food handler.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 90%

Section: Discussionmentioning

confidence: 99%

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Enteric Pathogen Profile and Knowledge, Attitude and Behavior about Food Hygiene among Food Handlers in a Tertiary Health Care Center

Mathew¹,

Ponnambath²,

Mandal³

et al. 2019

IJMEDPH

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show abstract

“…These important behaviour measures practiced by almost all the mothers are very encouraging. The attitude was mediated between knowledge and behavior [12]. Norazmir et al [13] reported that correlation between food safety knowledge and practices on food safety indicated, there was a small positive correlation with [r = 0.148, n = 221, p<0.05] for Sekolah Tinggi Arab Maahad and [r = 0.053, n = 178, p<0.5] for Sekolah Menengah Kebangsaan Gelang Patah.…”

Section: Resultsmentioning

confidence: 94%

The Correlation between Knowledge and Attitude on Food Colorant Uses of PKK Mothers in Penggaron Lor Village

Suparmi

Desanti

Cahyono

2015

Procedia Food Science

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The problem in Penggaron Lor Village are the lack of knowledge and skills, especially mothers about healthy snacks and food colorant, so it requires to observed the the correlation between knowledge and attitude on food colorant uses. This study was an observational analytic study with cross sectional design. Among PKK (a community organization whose members mothers household), 57.9 % and 50 % (n=38) had a good level of food colorant knowledge and attitude, respectively. The improper food colorant uses are not always a result of a low level of knowledge on food colorant. It is very necessary to carry out training on food colorant uses among PKK mothers to increase the practices of food cooking.

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“…These results suggest a need to provide education about food allergies to reduce these gaps in knowledge and prevent the incidence of allergic reactions by safe food handling practices. Ko (2011) examined food sanitation knowledge, attitudes, and behavior among university restaurant employees and attempted to explain the correlations among these variables. Food sanitation knowledge and attitude together could explain 42.6% of food sanitation behaviors.…”

Section: Food Allergy Knowledge Attitudes Practice Training and Tmentioning

confidence: 99%

University foodservice employees' food allergy knowledge, attitudes, practices, training and training needs

Choi

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Food Sanitation Knowledge, Attitude, and Behavior for the University Restaurants Employees

Abstract: ABSTRACT

Cited by 13 publications

References 8 publications

Enteric Pathogen Profile and Knowledge, Attitude and Behavior about Food Hygiene among Food Handlers in a Tertiary Health Care Center

Enteric Pathogen Profile and Knowledge, Attitude and Behavior about Food Hygiene among Food Handlers in a Tertiary Health Care Center

The Correlation between Knowledge and Attitude on Food Colorant Uses of PKK Mothers in Penggaron Lor Village

University foodservice employees' food allergy knowledge, attitudes, practices, training and training needs

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