Assessing Attitudes, Knowledges and Practices Towards Food Poisoning Among Food Handlers and Students in Sarawak
Foodborne diseases are responsible for millions of deaths globally. Key factors contributing to these illnesses, as well as the high incidence of food poisoning among students, include improper methods of food preparation, unhealthy lifestyles, poor sanitation, and unsafe water resources. Mo...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Secholian Publication
2026
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| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/51467/1/Assessing%20Attitudes%2C%20Knowledges%20and%20Practices%20Towards%20Food.pdf http://ir.unimas.my/id/eprint/51467/ https://msocialsciences.com/index.php/mjssh/article/view/2786 https://doi.org/10.47405/mjssh.v11i1.2786 |
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| Summary: | Foodborne diseases are responsible for millions of deaths
globally. Key factors contributing to these illnesses, as well as the high incidence of food poisoning among students,
include improper methods of food preparation, unhealthy
lifestyles, poor sanitation, and unsafe water resources.
Moreover, the combination of food handlers mismanaging
food and the students' and handlers' insufficient
knowledge of food hygiene significantly exacerbates the
food poisoning risk in school environments. The current
study aims to assess the knowledge, attitudes, and
behaviours regarding food hygiene among food handlers
and students. The research method adopted in this study
was the quantitative method to answer the research
questions. This study utilised a non-probability sampling
method, specifically quota sampling, after evaluating
various sampling techniques. This study presented findings
on the Knowledge, Attitudes, and Practices (KAPs) of both
students and food handlers concerning hygiene awareness
and safe food handling. The food handlers demonstrated
poor personal hygiene practices, including improper
handwashing technique and a lack of knowledge about the
correct steps needed for effective handwashing. In
addition, the food safety influenced by the canteen
environment was statistically significant, whereas there
was a difference in knowledge between male and female
food handlers. Furthermore, the student’s knowledge was
low regarding the towel used to wipe the hands could also
be used to wipe the plate. The research might provide
valuable insights and promote behavioural changes that
could inform national health policy revisions, particularly
in the area of food safety and regulations for preventing
food poisoning. |
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