Knowledge, Attitudes and Practices (Kap) on Good Manufacturing Practices (Gmp) Among Food Handlers in Terengganu Hospitals

Norhaslinda, R; Norhayati, A H; Khalili, Roxana

doi:10.22159/ijpps.2016v8i11.13000

Cited by 16 publications

(4 citation statements)

References 24 publications

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“…This result is consistent with a study in Beirut, Lebanon by Bou-Mitri et al [14], in which it was noticed that an average level of KAP of 59.2%, 83.7% and 83.2%, respectively. However, the findings of a study in Malaysia by Rohin et al [15] concerning knowledge score is contrary with our results, which found a good knowledge level of 83%; and approximately in accordance with our findings regarding attitude and practice score of 87.2% and 90.7%, respectively.…”

Section: Discussionsupporting

confidence: 74%

Food safety knowledge, attitudes and practices among restaurants’ food handlers in North Lebanon: Evaluation of the food safety training

Halabi,

Hijazi,

El Omari

et al. 2023

J. Fundam and Appl Sci.

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This study was conducted to assess food safety knowledge, attitudes and practices among restaurant food handlers in North Lebanon and to determine what impact the food safety intervention had on the performance of workers. A structured questionnaire of 35 questions has been used to collect information on socio-demographic characteristics, knowledge, attitudes and practices for 110 food handlers randomly working in 38 food service establishments via face-to-face questioning interviews during three months. The intervention was made to a subgroup of 13 participants followed by a reassessment. The average percentage scores of all food handlers for knowledge, attitudes, and practices were 63.78%, 83.63% and 81%, respectively. For the 13 participants who received the intervention, a significant improvement was observed in their performance after the training (p ˂ 0.001).

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Section: Discussionsupporting

confidence: 74%

Food safety knowledge, attitudes and practices among restaurants’ food handlers in North Lebanon: Evaluation of the food safety training

Halabi,

Hijazi,

El Omari

et al. 2023

J. Fundam and Appl Sci.

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“…Bou-Mitri et al [31] reported higher attitude and overall KAP scores for food handlers of Lebanese government hospitals with long working experience. Parallelly, Sharif et al [50] found higher overall KAP scores for females and handlers with higher education levels and Norhaslinda et al [51] for older food handlers.…”

Section: Discussionmentioning

confidence: 98%

Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

et al. 2019

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This study aimed to (i) compare the food safety knowledge, attitudes, and self-reported practices (KAP) and observed food safety practices of food truck (FT) food handlers, (ii) evaluate the microbiological quality of food and water samples collected from these vehicles, and (iii) establish a score classification for the KAP instrument according to the food contamination probability assessment. This study was conducted in three stages with 40 food truck food handlers conveniently sampled in the Federal District, Brazil, through structured interviews, application of an observational checklist for the assessment of handlers’ practices and the collection of food and water samples for determination of microbiological quality. FTs that are likely to exhibit food contamination and are at a high risk of foodborne diseases if at least one of the following situations occur: (1) if a food handler scores ≤6 in the knowledge section; (2) if a food handler scores ≤5 in the attitudes section; or (3) if a food handler scores ≤6 in the self-reported practices section. On the other hand, FTs in which handlers score higher than the cutoff points in all the sections are unlikely to exhibit food contamination and are at a low risk of foodborne diseases. The findings of this study are the first step to understand food handlers’ point of view and the initial diagnosis to guide educational strategies in the FT sector.

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“…In the current study, there were more female participants in the control group than the intervention group. Previous KAP studies reported that females tend to have higher knowledge, attitude, and practice in food poisoning prevention than males [77,78]. Similarly, Malhotra et al [79] conducted a study to evaluate the impact of a health education intervention on knowledge and attitude towards food, personal hygiene, and self-reported handwashing practices and found that female respondents exhibited higher knowledge about food hygiene practices since they were routinely involved in food preparation.…”

Section: Discussionmentioning

confidence: 99%

Effect of Smartphone App’s Intervention on Consumers’ Knowledge, Attitude, Practice, and Perception of Food Poisoning Prevention When Dining Out at Selected Rural Areas in Terengganu

Zaujan

Ali

Osman

et al. 2021

IJERPH

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(1) Background: Lack of food safety awareness and preventive behaviour when dining out increases the risk of food poisoning. Furthermore, food poisoning cases among rural communities have been rising in recent years. However, the health-related mobile application is a promising tool in improving food poisoning prevention knowledge, attitude, practice, and perception (KAP2) among consumers. Therefore, the current study developed a novel smartphone app, MyWarung©, and determined its efficacy in increasing awareness, attitude, practice, and perception of food poisoning and its prevention when dining out, especially among rural consumers. (2) Methods: A quasi-experimental pre-and post-intervention study with a control and intervention group were performed on 100 consumers in Terengganu. (3) Results: The intervention’s inter-group outcomes were analysed using the Mann–Whitney test, while the within-group effects were ascertained using the Wilcoxon sign rank test via the SPSS software. It was found that the control group had higher median scores in knowledge (30.0, IQR 7.0), attitude (46.0, IQR 5.0), and practice (34.0, IQR 3.0) than the intervention group before intervention. After the intervention programme, the intervention group showed significant improvement in food poisoning knowledge (p = 0.000), attitude (p = 0.001), and practice (p = 0.000). However, the intervention group’s perceived barriers (p = 0.129) and susceptibility (p = 0.069) and the control group’s perceived barriers (p = 0.422) did not show any significant improvement. (4) Conclusion: The findings indicated that the MyWarung© mobile app usage enhanced the food poisoning knowledge, preventive attitude, and practice among consumers when dining out.

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Knowledge, Attitudes and Practices (Kap) on Good Manufacturing Practices (Gmp) Among Food Handlers in Terengganu Hospitals

Cited by 16 publications

References 24 publications

Food safety knowledge, attitudes and practices among restaurants’ food handlers in North Lebanon: Evaluation of the food safety training

Food safety knowledge, attitudes and practices among restaurants’ food handlers in North Lebanon: Evaluation of the food safety training

Food Safety Knowledge, Attitudes, and Practices of Brazilian Food Truck Food Handlers

Effect of Smartphone App’s Intervention on Consumers’ Knowledge, Attitude, Practice, and Perception of Food Poisoning Prevention When Dining Out at Selected Rural Areas in Terengganu

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