Knowledge, Attitude and Practice of Food Utensils Hygiene amongst Food Handlers in Kuala Pilah, Negeri Sembilan, Malaysia

Saipullizan, Siti Nurul Ain; Mutalib, Sahilah Abd.; Sedek, Razalee

doi:10.17576/jsm-2018-4707-21

Cited by 8 publications

(5 citation statements)

References 9 publications

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“…The increased number of cases of foodborne disease reflects that this is a public health problem that warrants the need to decrease the number of cases through a better awareness of food hygiene. The emphasis is on the need for improving knowledge, attitude, and the practice of home-based food handlers in food safety as a notable way to minimize the impact of foodborne disease [11].…”

Section: Introductionmentioning

confidence: 99%

Knowledge, and Practice of Home-Based Food Handlers in Hulu Selangor, Malaysia Regarding Food Safety

Abdul-Mutalib

Fauzi

2021

The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable

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Section: Introductionmentioning

confidence: 99%

Knowledge, and Practice of Home-Based Food Handlers in Hulu Selangor, Malaysia Regarding Food Safety

Abdul-Mutalib

Fauzi

2021

The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable

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“…Furthermore, when it comes to customer awareness of food poisoning avoidance, the present survey found that most people understand cross-contamination because they use different towels to clean tables and plates and different chopping boards to cut other raw foods. To avoid cross-contamination, a previous study Saipullizan et al (2018) conducted in the rural area of Kuala Pilah, Malaysia, reported that different clothes must be used to clean tables and food utensils, as well as different chopping boards.…”

Section: Discussionmentioning

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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“…Not only actions, knowledge can also indirectly influence the cleanliness of cutlery. Knowledge about the cleanliness of eating/cooking utensils can influence the presence of bacteria on eating/cooking utensils (14).…”

Section: Knowledge and Attitude A Knowledgementioning

confidence: 99%

Relationship between Knowledge and Attitude and Community Action in Washing Eating and Drinking Utensils in Togafo Village

Sakriani,

Nurlaeli,

Ainurrahmah Said

et al. 2023

int.jour.sci.res.mana

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Poor hygiene of eating utensils plays an important role in the growth and spread of germs and poisoning. Contamination of eating utensils can be caused by germs, poor washing processes and poor handling after the washing process. This research aims to determine the relationship between knowledge and attitudes regarding community actions in washing eating and drinking utensils in Togafo Village. The type of research used is analytical observational research using a cross sectional design. The types of data used in this research are primary and secondary data. Data analysis was carried out using univariate and bivariate methods. The results of the research showed that respondents with good knowledge (21.7%) and less knowledge (30.0%) were not much different from respondents with good actions (washing techniques) and the results of the analysis also showed that there was no significant relationship between knowledge and action. Respondents with good attitudes (16.7%) and less knowledge (44.4%) in respondents with good actions (washing techniques) are quite different and the results of the analysis also show that there is a significant relationship between knowledge and action (p value <0 .05). Advice to the public to maintain and not ignore appropriate and appropriate washing techniques, such as flushing, washing, rinsing, to avoid germs that exceed standards on eating utensils.

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Knowledge, Attitude and Practice of Food Utensils Hygiene amongst Food Handlers in Kuala Pilah, Negeri Sembilan, Malaysia

Abstract: This study aimed to evaluate the level of knowledge, attitude and practice (KAP)

Cited by 8 publications

References 9 publications

Knowledge, and Practice of Home-Based Food Handlers in Hulu Selangor, Malaysia Regarding Food Safety

Knowledge, and Practice of Home-Based Food Handlers in Hulu Selangor, Malaysia Regarding Food Safety

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

Relationship between Knowledge and Attitude and Community Action in Washing Eating and Drinking Utensils in Togafo Village

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