Knowledge, Attitudes and Practices of Food Handlers

on Food Safety in Mahallah Cafeterias at the

International Islamic University Malaysia
Syaza Izni Inarah Ahmad Jais, Asst. Professor Dr. Nurulwahida Saad
RESEARCH BACKGROUND

According to WHO (2019),

Almost 1 in 10 people
in the world - fall ill after
eating contaminated food

420,000 die every year

 RESEARCH BACKGROUND
Improper hygiene practices cause harm to
the consumers.

Food handlers were identified as the main cause

of food contamination (Campos et al., 2009)

The knowledge, attitudes and practices of food

handlers on food preparation and safety
have been widely study. However, study on university cafes are limited.
FOOD-BORNE DISEASES
Food-borne pathogens
Staphylococcus aureus, Salmonella, Campylobacter,
and Escherichia coli (Bhaskar, 2017).

Food-borne diseases symptoms

fever, headache , nausea, diarrhea, muscle
pain, abdominal pain and vomiting (WHO, 2008)

Life-threatening diseases to human

but preventable through preventive measures in
food handling and preparation
61 food poisoning cases including two death cases were reported in October
2018 due to consumption of laksa from stall in Kupang, Baling (Amran, 2018)
 FOOD HANDLERS
“A food handler is anyone who
handles packaged or unpackaged
food directly as well as the
equipment and utensils used to
Cross contamination of foods and
prepare or serve food and/or
unhygienic food handlers are
surfaces that come into contact with
specific contributors to the
food. Food handlers are expected to
emergence of foodborne diseases.
meet food hygiene requirements”
Besides that, other sources of
(FAO and PAHO, 2017)
food poisoning including cross
contamination during handling,
contaminated raw materials, food
that being (Salleh et al., 2017)
Food handlers can be a
vector of food contamination
and favour cross-
contamination if good
hygiene is not being practice
properly (Valero et al., 2016)
KNOWLEDGE,
ATTITUDES &
PRACTICES

Figure 1: Conceptual framework of the study

RESEARCH QUESTIONS:

What is the knowledge, attitudes and practices level of food handlers on food
safety in mahallah cafeterias at the International Islamic University Malaysia?

What is the relationship between the sociodemographic characteristics of the

food handlers and their KAP level?

How does knowledge, attitudes and practices correlate with each other?

How well does knowledge and attitudes of food safety and handling predict
practices among food handlers?
 HYPOTHESES

The knowledge, attitudes and practices of food handlers on food safety in mahallah cafeterias at the
1 International Islamic University Malaysia are measured from data collected through the questionnaires.

2 Certain sociodemographic characteristics of the food handlers will influence their KAP level.

3 Knowledge and attitudes both correlate to practices.

4 Knowledge and attitude are the predictors for practice among food handlers.
 SPECIFIC OBJECTIVES:
GENERAL To measure the knowledge, attitudes and practices of food handlers on food
OBJECTIVE:
Content Here
safety in mahallah cafeterias at the International Islamic University Malaysia.

The main objective of

this study is to To determine the relationship between the sociodemographic
characteristics of the food handlers and their KAP level.
investigate knowledge,
attitudes and practices
of food handlers on To determine the correlation between knowledge, attitudes and
food safety in mahallah Content Here
practices.

cafeterias at the
International Islamic To explore knowledge and attitude as the predictors for practice
University Malaysia. among food handlers.
 METHODOLOGY

STUDY STUDY STUDY

AREA DESIGN POPULATION

3 Mahallah Cafes of IIUM Kuantan:
• Mahallah Fatimah Az-Zahra
• Mahallah Ummu Khalthum
• Mahallah Khalid Al-Walid
Cross-sectional
28 food handlers:
Data will be collected through
questionnaires that will be distributed • Mahallah Fatimah Az-Zahra (16)
to all food handlers working at the • Mahallah Ummu Khalthum (6)
mahallah cafeterias from February • Mahallah Khalid Al-Walid (11)
2020 until June 2020

Sampling method: Universal sampling

RESEARCH QUESTIONNAIRES
based on previous studies (Abdul-Mutalib et al., 2012; Abdullah Sani & Siow, 2014)

1 2 3 4
FOOD HANDLERS’
SOCIODEMOGRAPHIC FOOD HANDLERS’
FOOD HANDLERS’ ATTITUDES
CHARACTERISTICS PRACTICES
KNOWLEDGE • 13 questions
• 11 questions • ‘Strongly disagree’, • 13 questions
• 8 questions
‘disagree’, ‘not sure’, • ‘Yes’ or ‘No’ answers
• ‘Yes’ or ‘No’ answers
‘agree’ and ‘strongly
agree’ ’ answers

Tested among non-mahallah cafeteria food handlers in IIUM Kuantan for suitability through
the Cronbach alpha test, with reliability coefficient of 0.878 (more than 0.7).
 Data will be analyzed using:

1 Statistical Package of Social Sciences

(SPSS) software for Windows, version 12
STATISTICAL
The sociodemographic characteristics of respondents and the
scores for food handlers’ knowledge, food handlers’ attitudes ANALYSIS
2 and food handlers’ practices will be summarized using:
Descriptive Analysis

The relationship between the sociodemographic characteristics of

3 the food handlers and their KAP level will be determined using:
t-test, ANOVA and Chi-squared test

The correlation between knowledge, attitudes and

4 practices will be examined using:
Correlation Analysis

Knowledge and attitude as possible predictors for the

5 practice among food handlers will be examined using:
Logistic Regression
 FLOW-CHART OF STUDY
Pilot study
Translate to
with non- Cronbach alpha
Malay Data collection
mahallah food test
language
handlers
02 03 04 05

Revise
Ethical
approval questionnaire
Questionnaire
Data analysis
design

01 06
 EXPECTED OUTCOMES
To measure the knowledge,
attitudes and practices of food
handlers on food safety in mahallah
cafeterias at the International To determine the correlation between
Islamic University Malaysia knowledge, attitudes and practices

The relevant authorities will

be informed and be more

1 2 3 4 aware about the KAP of

food safety among their
staff and any possible risks
to food safety.

To determine the relationship To explore knowledge and attitude

between the sociodemographic as the predictors for the practice
characteristics of the food handlers among food handlers
and their KAP level
RESEARCH TIMELINE

EASY TO CHANGE COLORS, PHOTOS.

We Create Quality
Professional PPT Presentation
 REFERENCES
• Abdullah Sani, N., & Siow, O. N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the
Universiti Kebangsaan Malaysia. Food Control, 37, 210–217. doi:10.1016/j.foodcont.2013.09.036
• Abdul-Mutalib, N.-A., Abdul-Rashid, M.-F., Mustafa, S., Amin-Nordin, S., Hamat, R. A., & Osman, M. (2012). Knowledge, attitude and
practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27(2), 289–293.
doi:10.1016/j.foodcont.2012.04.00
• Amran, S.N.M.E. (2018, October). 61 kes keracunan termasuk 2 maut setakat ini. Berita Harian Online. Retrieved December 4, 2019 from
https://www.bharian.com.my /berita/kes/2018/10/484015/61-kes-keracunan-termasuk-2-maut-setakat-ini
• Bhaskar, S. V. (2017). Foodborne diseases—disease
EASY TOburden.
CHANGE Food Safety in
COLORS, the 21st Century, 1–10. doi:10.1016/b978-0-12-801773-
PHOTOS.
9.00001-7
• Campos, A. K. C., Cardonha, Â. M. S., Pinheiro, L. B. G., Ferreira, N. R., Azevedo, P. R. M. de, & Stamford, T. L. M. (2009). Assessment of
personal hygiene and practices of food handlers in municipal public schools of Natal, Brazil. Food Control, 20(9), 807–810.
doi:10.1016/j.foodcont.2008.10.0 We Create Quality
• Food and Agriculture Organization of the United Nations (FAO) & Pan American Health Organization (PAHO). (2017). Food Handlers
Professional PPT Presentation
Manual. Instructor (pp.4-6). Washington, DC: PAHO.
• Salleh, W., Lani, M., Zin, W., Wan Abdullah, W.Z., & Tuan Chilek, T.Z. & Hassan, Z. (2017). A review on incidences of foodborne diseases
and interventions for a better national food safety system in Malaysia. Malaysian Applied Biology. 46. 1-7.
• Valero, A., Rodríguez, M.-Y., Posada-Izquierdo, G. D., Pérez-Rodríguez, F., Carrasco, E., & García-Gimeno, R. M. (2016). Risk Factors
Influencing Microbial Contamination in Food Service Centers. Significance, Prevention and Control of Food Related Diseases.
doi:10.5772/63029
• World Health Organization (WHO). (2008). Foodborne disease outbreaks : guidelines for investigation and control. World Health
Organization. 2006
• World Health Organization (WHO). (2019, June 4). Food safety. Retrieved December 2, 2019, from https://www.who.int/news-room/fact-
sheets/detail/food-safety
THANK YOU