Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia

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• 作者：Norrakiah Abdullah Sani ; Oi Nee Siow
• 关键词：Knowledge ; Attitudes and practices ; Food safety ; Food handlers ; Food service operation
• 刊名：Food Control
• 出版年：March, 2014
• 年：2014
• 卷：37
• 期：Complete
• 页码：210-217
• 全文大小：367 K

文摘

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聽卤聽3.87) about personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26聽卤聽8.66) on safe food handling, and for practices (90.02聽卤聽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.