An assessment of knowledge, attitude, and practice among home-based food handlers
List of Authors
  • Malina Hanum Mohd Kamal , Noristisarah Abd Shattar

Keyword
  • attitude, food safety, home-based food handlers, knowledge, practice

Abstract
  • Knowledge, Attitude, and Practice (KAP) is an indicator to determine a food-safety level among home-based food handlers. Several cases of foodborne illnesses have been identified to have been caused by mishandling of the home-based food handlers. These have alarmed consumers about the risks exposed, including fatality. Although there is a vast literature on food-safety knowledge, thus far, there are only few studies regarding home-based food handlers that have been conducted in Malaysia, especially on their food-safety and hygiene practices. Hence, this study aims to determine the level of the KAP by the home-based food handlers in preparing and handling food. Cluster sampling has been used and data from 53 respondents have been obtained in determining the KAP of the home-based food handlers in Terengganu through an online survey questionnaire. The data have been analysed through descriptive statistics by using the SPSS software. The findings of this study indicate that the overall Knowledge, Attitude, and Practice (KAP) scores of the home-based food handlers in Terengganu are at a moderate level. It is found that the home-based food handlers have a good attitude score of 92.5% in terms of food safety and hygiene. However, the findings show that there is a poor level of knowledge score among the home-based food handlers, which is 39.6%, and a low practice score of 37.7% in terms of food safety and hygiene. Due to these reasons, authorities should regulate all home-based food handlers by requiring them to register their businesses in food-handling courses periodically in ways to spread the KAP awareness since these home-based food handlers can pose high risks of foodborne illnesses to consumers. As a recommendation, the awareness and continuous training regarding food safety and hygiene need to be emphasised and given to the home-based food handlers to improve the level of the KAP and ensure that the quality of food products is achieved. On top of that, future research should be carried out qualitatively by using face-to-face interviews with home-based food handlers in order to have a better understanding and clearer view on the subject matter.

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