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 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 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 street food vendors in Jashore region, Bangladesh

2020 ◽  
Author(s):  
Md. Toufik HOSSEN ◽  
Md. Jannatul FERDAUS ◽  
Md. Mohibul HASAN ◽  
Nazia Nawshad LINA ◽  
Ashish Kumar DAS ◽  
...  
Keyword(s):  
Food Safety ◽  
Street Food ◽  
Attitudes And Practices ◽  
Safety Knowledge ◽  
Knowledge Attitudes And Practices

scholarly journals Food safety knowledge, attitudes and practices among food handlers working in meat selling establishments in the City of Nairobi

2018 ◽  
Vol 3 (1) ◽  
pp. 14-20
Author(s):  
J M Mathenge ◽  
M M Gicheru ◽  
P O Okemo ◽  
P M Ng’ang’a ◽  
J M Mbaria
Keyword(s):  
Food Safety ◽  
Cross Sectional Study ◽  
Positive Trend ◽  
Food Handlers ◽  
Food Handling ◽  
Cross Sectional ◽  
Attitudes And Practices ◽  
Level Of Knowledge ◽  
The City ◽  
Knowledge Attitudes And Practices

Introduction: Food-borne diseases have been increasing in recent years with a greater impact on health and economies of developing countries. Good levels of knowledge towards food safety among food handlers and the effective practices in food handling are imperative in reducing such illnesses. Objective: The aim of the present study was to evaluate the level of knowledge, attitudes and practices in food safety among food handlers working in meat selling and processing points within Nairobi city. Methodology: A cross-sectional study was conducted in the City of Nairobi. Data were collected from 100 food handlers working in food establishments selling meat in the city using an interviewer administered questionnaire. Results: Majority of the participants were male (80.0%) and Christians (89.0%). The median (interquartile range (IQR)) age of the participants was 30.5 (26.0-38.0) years. The respondents demonstrated above average proficiency in the assessments involving Knowledge, Attitudes and Practices (KAP). The overall KAP scores were not associated with age, gender, level of education and marital status. On the other hand, respondents who had ever attended a food handling and/or food safety course had a statistically significantly higher KAP mean score than their counterparts who had never attended (respectively, 31.5±0.2 versus 30.3±0.3, p=0.003). Conclusion: The level of knowledge, attitude, and practice on food safety and food handling amongst the sampled food handlers were found to be favorable. Training, motivation and initiatives should be provided to encourage food handlers to sustain this positive trend in knowledge, attitude, and practices in food safety.

FOOD SAFETY KNOWLEDGE, ATTITUDES AND PRACTICES AMONG FEDERAL UNIVERSITY OF AGRICULTURE STUDENTS IN ABEOKUTA

2017 ◽  
Vol 15 (1) ◽  
pp. 94-107
Author(s):  
M O ADEGUNWA ◽  
M I SANUSI ◽  
H A BAKARE ◽  
A M OMEMU
Keyword(s):  
Food Safety ◽  
Contributing Factors ◽  
Safety Attitudes ◽  
Attitudes And Practices ◽  
Handling Practices ◽  
High Level ◽  
Almost All ◽  
The University ◽  
Safety Knowledge ◽  
Safety Attitude

Improper practices, poor attitudes and lack of knowledge by food handlers are contributing factors for the spread of foodborne diseases. Food safety knowledge is an important factor in improving food safety practices and subsequently food safety attitude. This study is aimed at exploring the food safety knowledge, practice and attitude of FUNAAB students. A self completed questionnaire was answered by randomly selected 270 students from each of the nine (9) colleges in the university and analyzed using SPSS software. The study revealed that almost all of the students had a high level of food safety awareness but the knowledge was not to large extent translated into practice. Majority of the students also had good food safety attitudes as many of them are willing to change their food handling behav-iour when they know they are incorrect (94.8%). The study further revealed similar level of food safety knowledge between the male and female. Despite the level of students’ knowledge, their choice of eating place on campus was determined by the price of the food. This study therefore concluded that good knowledge of food safety does not determine students’ safe handling practices and choice of eating place.Keywords: Food safety

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