This study was conducted to determine the level of knowledge, attitudes and practices of food handlers
in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food
safety. Data were collected from 112 food handlers through questionnaires which consisted of questions
about knowledge, attitudes and practices. The results showed that there was significantly positive correlation
among the three levels and respondents possess good scores for knowledge (19.68 3.87) about
personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26 8.66) on
safe food handling, and for practices (90.02 8.23), specifically for appropriate hand washing, use of
gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any
training related to food safety and majority show poor knowledge of pathogens associated with diseasecausing
agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and
ongoing training on food safety and hygiene must be given to all food service employees to ensure the
safety of food provided.
This study was conducted to determine the level of knowledge, attitudes and practices of food handlers
in food service operation at the main campus of Universiti Kebangsaan Malaysia (UKM) regarding food
safety. Data were collected from 112 food handlers through questionnaires which consisted of questions
about knowledge, attitudes and practices. The results showed that there was significantly positive correlation
among the three levels and respondents possess good scores for knowledge (19.68 3.87) about
personal hygiene, foodborne diseases and temperature control of food; for attitudes (89.26 8.66) on
safe food handling, and for practices (90.02 8.23), specifically for appropriate hand washing, use of
gloves in food preparation and prevention of food hazards. About 73.2% of respondents never attend any
training related to food safety and majority show poor knowledge of pathogens associated with diseasecausing
agents as well as critical temperatures for storage of ready-to-eat foods. Therefore, effective and
ongoing training on food safety and hygiene must be given to all food service employees to ensure the
safety of food provided.
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