scholarly journals Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

2021 ◽  
Vol 9 ◽  
Author(s):  
Tareq M. Osaili ◽  
Anas A. Al-Nabulsi ◽  
Asma' O. Taybeh
Keyword(s):  
Food Safety ◽  
University Students ◽  
Safety Information ◽  
Personal Hygiene ◽  
Cross Contamination ◽  
Cross Sectional ◽  
Attitudes And Practices ◽  
Safety Knowledge ◽  
And Storage ◽  
Knowledge Attitudes And Practices

Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated.Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The sample consisted of 1,739 respondents from 29 Jordanian universities. The participants completed a 58-item questionnaire covering demographical characteristics and different food safety aspects which were namely “COVID-19 food-related attributes,” “food cooking and storage,” “personal hygiene.” “cross-contamination prevention/disinfection procedures.” and “restaurant hygiene.” Descriptive statistics, Chi square tests and binary logistic analysis were used to assess the data.Results: The sample consisted of 67.2% females with a mean age of 21.3 ± 1.8 years. The average overall score of the tested aspects was 14.1/34.0 which corresponds to 41.3% of the questions being answered correctly. The percentage of correct answers of “COVID-19 food-related attributes,” “food cooking and storage,” “cross-contamination prevention/disinfection procedures,” “personal hygiene” and “restaurant hygiene” was 56.8, 36.6, 28.4, 44.6. and 36.9%, respectively. A significant (P <0.05) association between respondents' food safety KAP scores and gender, marital status, university degree, employment status, self-rating of food safety knowledge, and the source of food safety information.Conclusion: University students in Jordan had insufficient KAP scores which is a concerning trend during the pandemic. Teaching fundamentals of food safety in the form of short courses/ lectures is recommended.

scholarly journals Food safety knowledge, attitudes and practices of food handlers: A cross-sectional study in school kitchens in Espírito Santo, Brazil

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Alyne Gomes da Vitória ◽  
Jhenifer de Souza Couto Oliveira ◽  
Louise Caroline de Almeida Pereira ◽  
Carolina Perim de Faria ◽  
Jackline Freitas Brilhante de São José
Keyword(s):  
Food Safety ◽  
Linear Regression Analysis ◽  
Knowledge Score ◽  
Cross Sectional Study ◽  
Food Handlers ◽  
Cross Sectional ◽  
Training Time ◽  
Attitudes And Practices ◽  
Safety Knowledge ◽  
Knowledge Attitudes And Practices

Abstract Background The adoption and evaluation of good practices in food handling in food service are essential to minimizing foodborne diseases. The present study aimed to evaluate food safety knowledge, attitudes, and practices of food handlers in schools in Vitória, Brazil. Methods A cross-sectional study was carried out in the school food services of the municipal network of Vitória-ES. The sample of food handlers was obtained by convenience and comprised food handlers involved with preparation and other kitchen-related activities. The instrument consisted of a structured questionnaire with 36 six questions that included sociodemographic characteristics, knowledge, attitudes, and practices (KAP) related to good practices and food safety. The questionnaire was answered by 172 food handlers. Pearson correlation test, T-test, Tukey’s test and multiple linear regression analysis were conducted. Data entry and analysis were done using SPSS v.20 software. Results Most of the participants were female (96.5%, n = 166), were 40 to 49 years old (44.8%, n = 78), attended high school (57.9%, n = 99), had up to 5 years of experience in the role (39.5%, n = 68). Some of them had participated at least 4 times in training (74.4%, n = 128) of which the most recent session had occurred within 3 months (52.0%, n = 44). The lowest score was obtained for knowledge (7.1 ± 1.22). All the models presented significant results for the F-test. This result show good model fit and results ranging from 1.5 to 2.5 on the Durbin Watson test of residual autocorrelation. The linear regression analysis allowed us to identify that the knowledge score increased with experience, but it was significant only for those who had spent up to 10 years in the role. The knowledge score was associated with experience and training time. Attitudes were significantly related to the schooling and training time. The increase in the classification of practices is shown only through a classification of attitudes. Conclusions Although the food handlers’ knowledge level in general was considered as sufficient, it was inferior to their scores for attitudes and practices regarding certain food safety concepts. Food safety training is ongoing in these units and covers the main aspects that favour the transformation of knowledge into appropriate attitudes and practices.

scholarly journals Food-safety knowledge, attitudes and practices of street-vended food sellers in the city of Kontum, 2018

2019 ◽  
Vol 2 (3) ◽  
pp. 90-97
Author(s):  
Thu Giang Nguyen Thi ◽  
Khai Le Tri ◽  
Trung Hoang Chi ◽  
Toan Luu Quoc ◽  
Tri Hoang Minh ◽  
...  
Keyword(s):  
Food Safety ◽  
Local Authorities ◽  
Cross Sectional ◽  
Street Food ◽  
Factors Affecting ◽  
Safety Attitudes ◽  
Attitudes And Practices ◽  
Safety Knowledge ◽  
The City ◽  
Knowledge Attitudes And Practices

This study aimed to assess the knowledge, attitudes and practices on food-safety of street-vended food sellers in the city of Kon Tum (2018) in order to provide scientific evidence as a basis for deverloping plan to ensure food safety of street food and to protect consumers’ health. Subjects of the study were 160 sellers in 160 street-food vendors. The cross-sectional study was conducted from November 2017 to June 2018. Information was collected through direct interviews and observations. The results showed that: The rate of street-vended food sellers who have (1) good knowledge on food-safety was of 64.4 %, (2) positive attitude was of 45.6 %, and (3) right practices was of 33.1 %. The factors affecting food-safety knowledge were the supervision and inspection of local authorities, and the reaction of sellers (P < 0.05). The factors related to food-safety attitudes were food-safety inspection activities, and food-safety knowledge of the sellers (P < 0.05). The factors affecting food-safety practices were the supervision and inspection of local authorities, and food-safety knowledge of the sellers (P < 0.05).

scholarly journals Food Safety Knowledge, Attitudes and Practices of Chotpoti Vendors in Dhaka, Bangladesh

2017 ◽  
Vol 7 (2) ◽  
pp. 69-76
Author(s):  
Md Zakiul Hassan ◽  
Md Saiful Islam ◽  
Md Salauddin ◽  
Abu Hena Abid Zafr ◽  
Shahinul Alam
Keyword(s):  
Food Safety ◽  
Formal Education ◽  
Food Contamination ◽  
Cross Sectional Study ◽  
Food Preparation ◽  
Personal Hygiene ◽  
Food Handling ◽  
Cross Sectional ◽  
Attitudes And Practices ◽  
Safety Knowledge

Background: Chotpoti is a popular street food among all groups of people from low to high income in most cities of Bangladesh.Objective: This study was conducted to describe the vending sites, the stalls and equipments used for food preparation, current level of food safety knowledge of vendors and the way to prepare foods to understand the risks of food contamination and opportunities for prevention.Materials and Methods: This cross-sectional study was conducted between July and October, 2012. We selected 18 popular chotpoti vending sites including market places, bus stops, road sides and amusement parks located under Dhaka city corporation areas by judgment sampling. From each study site we randomly selected six vendors for interview. A structured pretested questionnaire was used for data collection. Data were collected on (i) socio-economic and demographic characteristics of the respondents; (ii) health and personal hygiene knowledge of vendors; (iii) vendors’ food handling practices and (iv) source of ingredients and process of chotpoti making. Location of the chotpoti vendors, utensils used, handling of food, place of preparation of chotpoti, environment surroundings of the stall, general processing of chotpoti and hygienic practices were observed and recorded through an observation checklist.Results: We interviewed a total of 110 vendors. All vendors were male, the majority was between 21 and 30 years of age. Majority (58.2%) of the vendors acquired the knowledge of chotpoti preparation through observation. Nearly all vendors (99%) handled food with bare hands, 95% did not use aprons and hair covering and 94% handled money while serving chotpoti. Most vendors had leftovers; out of those 30% reported discarding them and the rest stored them for following day’s sale with inappropriate storage. Nearly one-third (32.7%) of the vendors washed their utensils with dirty water which is recycled. Majority reported that they changed the bucket water only once per 12 hours. Presence of flies was observed on food and surroundings of 33% of the stalls. Of the vendors interviewed, most of them did not have garbage receptacles and 23% disposed wastes nearby their stalls and 76% disposed in nearby dustbin.Conclusion: This study demonstrates that chotpoti vendors do not have formal education and formal training on food preparation. Moreover, lack of hand hygiene knowledge, infrequent cleaning of utensils with soap, inappropriate management of leftover foods, and lack of proper waste management create numerous possibilities for food contamination. Consumption of street vended chotpoti may pose a risk of food borne diseases and steps should be taken to educate and train the vendors on personal hygiene and food handling practices.J Enam Med Col 2017; 7(2): 69-76

scholarly journals Food safety knowledge and self- reported practices among Saudi women

2021 ◽  
Vol 17 ◽  
Author(s):  
Leila Arfaoui ◽  
Maisa Mortada ◽  
Haneen Ghandourah ◽  
Wejdan Alghafari
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Online Survey ◽  
Food Preparation ◽  
Personal Hygiene ◽  
P Value ◽  
Cross Sectional ◽  
Saudi Women ◽  
Safety Knowledge ◽  
And Storage

Background: Foodborne diseases due to improper food handling in home kitchens are among the most significant public health challenges worldwide. Objective: This cross-sectional study aimed to investigate food safety knowledge and self-reported practices among Saudi women. Methods: A total of 1490 women, aged between 18 and 60 years participated in this online survey. Collected and cured data were analyzed using descriptive statistics via the SPSS software. Chi-square (X2) test was performed to identify associations between variables. A p-value less than 0.05 was considered as statistically significant. Results: Participants showed an overall knowledge score of 16.53 ± 2.8/23 points (72%). About 4.5%, 57.5% and 38% had low, intermediate and good knowledge scores, respectively. Women had higher scores of knowledge in personal hygiene (5.2±0.8/6 points) and in purchasing and storage (5.8±1.2/8 points) compared to food preparation and cooking (4.5±1.8/8 points). The overall practice score was 35.50 ± 5.53/50 points (71%). About 7%, 52% and 41% of the participants exhibited low, intermediate and good practices scores, respectively. Participants’ practice scores of personal hygiene, utensils and equipment, purchasing and storage, and preparation and cooking were 11.10±2.33/15, 6.38±1.47/8, 8.72±1.84/12 and 9.30±2.08/15, respectively. Among the participants’ characteristics, women aged 26 years and older, those having marriage experience and those with children had significantly higher food safety knowledge (p<0.001) than the young, single and women without children. Moreover, women with higher levels of education and those employed in health-related professions showed significantly higher knowledge and practice scores than their counterparts (p < 0.001). Conclusion: This study reported an intermediate overall food safety knowledge and practices among most adult Saudi women. Therefore, further targeted public education programs focusing mainly on food preparation and cooking are recommended to enhance women’s food safety knowledge and practices and thereby improve overall public health.

Needs assessment survey for a food safety education through We-media: A cross-sectional survey among junior students of a normal and a medical university in Chongqing, China (Preprint)

2019 ◽  
Author(s):  
Xinmiao Luo ◽  
Li Luo ◽  
Hongyan Liu ◽  
Yangxue Xiao ◽  
Xinyang Yu ◽  
...  
Keyword(s):  
Food Safety ◽  
Medical Students ◽  
University Students ◽  
Safety Information ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Normal University ◽  
Medical University ◽  
Safety Knowledge ◽  
Junior Students

BACKGROUND Many studies on food safety cognition and practice intervention among university students exist, but only few conduct needs assessment surveys. In recent years, We-media has been applied in the field of health education and promotion, but its application in food safety intervention is limited at home and abroad. OBJECTIVE This study aimed to explore the current situation of We-media use and assess the needs for food safety information through We-media among junior students of a normal and a medical university. METHODS A cross-sectional survey was conducted among junior students of a normal and a medical university in Chongqing, China in 2016. A total of 1,250 normal university students and 1,434 medical students participated in the questionnaire survey. RESULTS Findings reveal that 71.4% and 64.8% of normal university and medical students were willing to accept food safety educational information by We-media, respectively. In addition, 47.6% and 48.8% of normal university and medical students were willing to accept food safety information through WeChat official accounts, respectively. Among normal university students, 83.8%, 63.9%, 59.6%, and 13.0% wanted to acquire food safety knowledge by picture, text, video, and voice, respectively. Of the medical students, 84.7%, 67.7%, 62.3%, and 11.9% wanted to acquire food safety knowledge by picture, text, video, and voice, respectively. Gender, school category, and whether food safety information is given attention were the influencing factors of participants’ willingness to accept such information through We-media (p < 0.05). CONCLUSIONS This study indicated that We-media could be an appropriate intervention approach for the junior students of a normal and a medical university to accept food safety intervention. WeChat was also revealed as the best platform. Pictures, text messages, and videos were observed the most popular means for students to acquire food safety knowledge.

A cross-sectional study on food safety knowledge amongst domestic workers in the UAE

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Tareq Osaili ◽  
Reyad Shaker Obaid ◽  
Sadi Taha ◽  
Sofia Kayyaal ◽  
Rima Ali ◽  
...  
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Domestic Workers ◽  
Cross Sectional Study ◽  
Personal Hygiene ◽  
Cross Contamination ◽  
Sectional Study ◽  
Cross Sectional ◽  
Content Type ◽  
Safety Knowledge

PurposeThe aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge.Design/methodology/approachA non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demographic characteristics and four different aspects of food safety knowledge (personal hygiene, food poisoning, cross-contamination and temperature control).FindingsIt was observed that the domestic workers had inadequate knowledge about food safety with an overall food safety knowledge score of 32.9%. Total knowledge of “personal hygiene” and “cross-contamination” was relatively higher (46.2 and 43.9%, respectively) than that of “food poisoning” (18.1%) and “temperature control” (23.3%). A significant (P-value < 0.05) association was observed between overall food safety knowledge and marital status, age and education level, but not nationality of domestic workers (Asian or African).Originality/valueThe findings of this study are expected to encourage policy makers mandate food safety trainings for this segment of the population besides helping them in creating awareness and training programs regarding food safety.

scholarly journals Knowledge, Attitudes and Practices of the University Students on Malaria Prevention in Kavango East, Namibia

2019 ◽  
Vol 11 (2) ◽  
pp. 102 ◽  
Author(s):  
Victoria Jacob ◽  
Vistolina Nuuyoma
Keyword(s):  
At Risk ◽  
University Students ◽  
Malaria Prevention ◽  
Health Concern ◽  
Prevention Measures ◽  
Mosquito Net ◽  
Cross Sectional ◽  
Attitudes And Practices ◽  
East Region ◽  
Knowledge Attitudes And Practices

Malaria remains a public health concern in Namibia and it is endemic in many regions, including Kavango east region. University students in Kavango east region are at risk of malaria due to bushy environment and the presence of Kavango river, which makes it easy for mosquitoes to multiply. This study aimed to assess and describe knowledge, attitudes and practices of malaria prevention among university students. A quantitative descriptive cross-sectional study was conducted, using a pretested questionnaire to collect data from 239 university students in Kavango east region. A proportionate stratified random sampling was used to sample students from the three faculties on campus. Data were analysed with a Statistical Programme of Social Sciences. The overall response rate was 75% (239) from a total of 318 respondents. Mean age was 21.4 years, respondents comprised of 155 (64.9%) females and 84 (35.1%) males. Almost all respondents (94.5%) know that malaria is transmitted by mosquitoes and 80% of respondents indicated that malaria is preventable. Usage of mosquito net was the most commonly known preventive measure, indicated by 224 (94%) of respondents. The vast majority of respondents 227 (95%) agreed that the appropriate method to prevent self from getting malaria is to prevent mosquito bites. Surprisingly 80 (33%) of the respondents believe that only children and pregnant women get malaria and therefore it&rsquo;s only them who need preventive measures. Only 43 (18%) of the respondents always sleep under mosquito nets to prevent themselves from getting malaria. It was concluded that university students in Kavango east region have good knowledge on malaria prevention measures. Although there were some misconceptions noted, especially on the identification of population at risk of malaria, the attitudes on malaria prevention are generally satisfactory. However, the knowledge and attitudes do not reflect in the students&rsquo; practices.&nbsp;

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