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International Journal of Public Health and Clinical Sciences (IJPHCS)
Open Access e-journal ISSN : 2289-7577

ASSOCIATION BETWEEN KNOWLEDGE, ATTITUDE, PRACTICE (KAP) AND HYGIENE STATUS OF FOOD HANDLERS AND PREMISES IN CAFETERIAS OF A PUBLIC UNIVERSITY IN MALAYSIA

Muhammad Hafiz Azim Abd Halim, Litya Nagaretnam, Shafiqah Amirah Noor Azman, Suhainizam Muhamad Saliluddin, Aidalina Mahmud

Abstract


Introduction: More people have become dependent on the availability of take-out food as one of their main sources of food consumed. Food remains as the main source of microbes that can lead to illnesses such as food poisoning. Food operators need to adhere to strict hygiene practices to ensure well-being of their consumers. The main purpose of this study was to describe the association between the level of knowledge, attitude and practices among food handlers with the overall hygiene status of food handlers and premises at food outlets in the campus of a public university in Malaysia.

Methodology: A cross-sectional study design was employed involving ninety one food handlers from thirty one cafeterias and canteens within the public university. The data were collected from the food handlers via questionnaire. Hygiene status of food handlers and premise were assessed using a standardised format.

Results: The respondents’ KAP score was good with median point of 54.00. On the contrary, the hygiene status of food handlers and food premises was poor. Respondents showed positive attitudes towards the aspect of food safety and hygiene. Majority of the respondents have good practices in all parts of the questions. Analysis tests showed significant difference (p<0.05) between the relationship of hygiene status of food premises and food handlers with their working experiences (p=0.004), KAP score with training attended (p=0.041) and vaccination received (p=0.035). There was no significant association between KAP score and overall hygiene status of food handlers and food premises (p=0.925).

Conclusion: The cafeterias in this survey need to increase the hygiene level of their food handlers’ and environment of the premises.

Key Words: attitudes; food handlers; food safety; knowledge; practice; hygiene status 


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