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Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman

The COVID-19 pandemic has prompted consumers to consistently pay attention to the safety of their environment, including the source from which they obtain their food. Because of this, the volume of food orders has increased as people are reluctant to dine outside their homes. However, there is a lac...

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Main Authors: Hishamuddin, Nurul Syazana, Mustafa, Eshaby, Sadiman, Mohamad Qamarul
Format: Article
Language:English
Published: Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2024
Subjects:
Quality control
Food service
Online Access:https://ir.uitm.edu.my/id/eprint/98044/1/98044.pdf
https://ir.uitm.edu.my/id/eprint/98044/
https://www.jthca.org/
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id my.uitm.ir.98044
record_format eprints
spelling my.uitm.ir.980442024-07-06T03:14:53Z https://ir.uitm.edu.my/id/eprint/98044/ Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman jthca Hishamuddin, Nurul Syazana Mustafa, Eshaby Sadiman, Mohamad Qamarul Quality control Food service The COVID-19 pandemic has prompted consumers to consistently pay attention to the safety of their environment, including the source from which they obtain their food. Because of this, the volume of food orders has increased as people are reluctant to dine outside their homes. However, there is a lack of understanding of food safety practices developed by online takeaway food ordering suppliers (OTFOS). Although OTFOS are educated on food safety, it is not known whether they practice them in the work environment. Therefore, this conceptual paper aims to provide an insight into the importance of applying appropriate knowledge, attitudes, and practices (KAP), especially among food delivery riders who work for OTFOS. The study will focus on food safety issues, especially food safety procedures. In addition, this study is relevant to academics as it contributes to KAP theory, particularly food safety and hygiene in the online takeaway food ordering (OTFO) sector. The findings will help the government and suppliers to fully emphasise the need for comprehensive food safety knowledge and practices among OTFO stakeholders. Faculty of Hotel & Tourism Management, Universiti Teknologi MARA 2024-04 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/98044/1/98044.pdf Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman. (2024) Journal of Tourism, Hospitality and Culinary Arts <https://ir.uitm.edu.my/view/publication/Journal_of_Tourism,_Hospitality_and_Culinary_Arts/>, 16 (1). pp. 968-980. ISSN 1985-8914 ; 2590-3837 https://www.jthca.org/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Quality control
Food service
spellingShingle Quality control
Food service
Hishamuddin, Nurul Syazana
Mustafa, Eshaby
Sadiman, Mohamad Qamarul
Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman
description The COVID-19 pandemic has prompted consumers to consistently pay attention to the safety of their environment, including the source from which they obtain their food. Because of this, the volume of food orders has increased as people are reluctant to dine outside their homes. However, there is a lack of understanding of food safety practices developed by online takeaway food ordering suppliers (OTFOS). Although OTFOS are educated on food safety, it is not known whether they practice them in the work environment. Therefore, this conceptual paper aims to provide an insight into the importance of applying appropriate knowledge, attitudes, and practices (KAP), especially among food delivery riders who work for OTFOS. The study will focus on food safety issues, especially food safety procedures. In addition, this study is relevant to academics as it contributes to KAP theory, particularly food safety and hygiene in the online takeaway food ordering (OTFO) sector. The findings will help the government and suppliers to fully emphasise the need for comprehensive food safety knowledge and practices among OTFO stakeholders.
format Article
author Hishamuddin, Nurul Syazana
Mustafa, Eshaby
Sadiman, Mohamad Qamarul
author_facet Hishamuddin, Nurul Syazana
Mustafa, Eshaby
Sadiman, Mohamad Qamarul
author_sort Hishamuddin, Nurul Syazana
title Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman
title_short Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman
title_full Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman
title_fullStr Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman
title_full_unstemmed Examining food safety practices of food delivery riders using the KAP theory / Nurul Syazana Hishamuddin, Eshaby Mustafa and Mohamad Qamarul Sadiman
title_sort examining food safety practices of food delivery riders using the kap theory / nurul syazana hishamuddin, eshaby mustafa and mohamad qamarul sadiman
publisher Faculty of Hotel & Tourism Management, Universiti Teknologi MARA
publishDate 2024
url https://ir.uitm.edu.my/id/eprint/98044/1/98044.pdf
https://ir.uitm.edu.my/id/eprint/98044/
https://www.jthca.org/
_version_ 1804069888894959616
score 13.211869

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