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The Level of Knowledge, Attitude and Practices Among the School Canteen Handlers in Kuala Muda, Kedah

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The Level of Knowledge, Attitude and Practices Among the School Canteen Handlers in Kuala Muda, Kedah International Journal of Academic Research in Business and Social Sciences Vol. 1 1 , No. 13, Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry. 2021, E-ISSN: 2222-6990 © 2021 HRMARS The Level of Knowledge, Attitude and Practices among The School Canteen Handlers in Kuala Muda, Kedah Rohaida Mohd Jalani, Hashim Fadzil Ariffin, Sabaianah Bachok To Link this Article: http://dx.doi.org/10.6007/IJARBSS/v11-i13/8524 DOI:10.6007/IJARBSS/v11-i13/8524 Received: 03 November 2020, Revised: 06 December 2020, Accepted: 28 December 2020 Published Online: 24 January 2020 In-Text Citation: (Jalani et al., 2021) To Cite this Article: Jalani, R. M., Ariffin, H. F., & Bachok, S. (2021). The Level of Knowledge, Attitude and Practices among The School Canteen Handlers in Kuala Muda, Kedah. International Journal of Academic Research in Business and Social Sciences, 11(13), 244–258. Copyright: © 2021 The Author(s) Published by Human Resource Management Academic Research Society (www.hrmars.com) This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode Special Issue: Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry, 2021, Pg. 244 – 258 http://hrmars.com/index.php/pages/detail/IJARBSS JOURNAL HOMEPAGE Full Terms & Conditions of access and use can be found at http://hrmars.com/index.php/pages/detail/publication-ethics 244 International Journal of Academic Research in Business and Social Sciences Vol. 1 1 , No. 13, Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry. 2021, E-ISSN: 2222-6990 © 2021 HRMARS The Level of Knowledge, Attitude and Practices among The School Canteen Handlers in Kuala Muda, Kedah Rohaida Mohd Jalani1, Hashim Fadzil Ariffin2, Sabaianah Bachok1 1Faculty of Hotel and Tourism Management, UITM, Selangor, Malaysia, 2Faculty of Hotel and Tourism Management, UITM, Pulau Pinang, Malaysia Abstract Bad cleanliness and sanitation can create unhealthy condition and generate dysentery, cholera, and diarrhoea. Early observation shows that canteen sanitation quality has not met the requirements and need custody toward the brood area. The main purpose of this study was to evaluate the level of knowledge, attitudes, and practices (KAP) towards food safety compliance among food handlers at the school canteen. The type of this research is quantitative descriptive with the cross-sectional approach. The samples involved 341 food handlers in elementary school at Kuala Muda, Kedah. A set of questionnaires with five sections have been used as an instrument. The data were analysed descriptively using SPSS 22.0. The result of this research showing that the level of knowledge and attitude is at an elevated level. Unfortunately, the level of practices towards food safety compliance also high, but in a reverse condition. Almost 87 % of respondents did not practice a good habit when preparing the foods at the school canteen. It has led to food contamination and food poisoning cases. These findings give an idea to a researcher to think some of the training, and awareness campaign among the respondents to become more responsible when handling the foods, especially at the school canteen. Keywords: Food Handlers, School Canteen, Knowledge, Attitude, Practices. Introduction Food safety is one of the main factors in ensuring that the food provided to consumers is safe to eat. Hygiene and sanitation practices that do not emphasize hygiene will result in food contamination involving food safety issues in particular (UNICEF, 2012). The hygiene practices that should be noted is involving the process of providing food such as in the school cafeteria. A canteen is a place where students and teachers get their meals during rest time in school. This place has the potential to spread the disease, contamination, which in turn will impair their health. Data obtained from the Kuala Muda District Health Department; Kedah shows cases of food poisoning have been rising since 2018 to date. Most cases are reported to be caused by poor sanitation practices in the school canteen. The worst situation was due to the negligence 245 International Journal of Academic Research in Business and Social Sciences Vol. 1 1 , No. 13, Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry. 2021, E-ISSN: 2222-6990 © 2021 HRMARS and non-compliance of the food handlers. They are responsible for complying with the regulations set out by the Ministry of Health. Among the most overlooked hygienic practices by food handlers involving not wearing an apron, absence of hand washing after handling food and failure to maintain general hygiene such as long hair, not wearing a hat and so on (Educational District Office of Kuala Muda, 2018). A school canteen is a place where food and drinks were explicitly provided for the students and teachers at the school. It is because the school canteen is the only place where students and teachers can go to purchase their food throughout the year, the quality of the food provided must be in excellent and controlled condition. The food handler must ensure that the canteen area is clean, food preparation is following the standards set and in compliance with food safety rules. The school will appoint food handlers to manage a school canteen. They were solely responsible for maintaining the hygiene of the school canteen and adhering to the state's regulation. The quality of food sanitation depends on the supervision of the school itself. Therefore, knowledge, practices and attitude of the food handler also will ensure that the food provided is not contaminated. There have been several cases of food poisoning reported involving workers in the school canteen, therefore, food safety issues must be a priority for those who are responsible for taking action. However, the question is to what extent food operators emphasize food security on their premises. Poor hygiene in food preparations can lead to foodborne illnesses such as food poisoning caused by viral infections, bacteria, and parasites such as hepatitis E virus, Staphylococcus aureus or Toxoplasma that present in food (Hernández Cortez, Palma Cecilia Martínez, Gonzalez, Luis Guerrero, & Andrea Colmenero, Raul Castro-Escarpulli, 2017). National Food Act 1983 has proposed that all the food handlers are required to participate in Food Operator Training Programme. They need to complete the requirement before joining in food-based services. The training was organised by the Ministry of Health to give instruction, input with some bits of knowledge, especially in personal hygiene, cleanliness of cooking utensils, food preparation methods and safe use of food packaging tools. Only after the completion of the course will they be given the certification to operate in foodservice industry. As stated by Mensink, Schwinghammer, & Smeets (2012), before handling food, the health of the food handler ought to be in excellent condition. The body and clothing ought to be kept clean, particularly the hands. A grimy hand can be the source of food contamination and cause of numerous infections transmitted by microorganisms. Among them are harmful microorganisms such as Escherichia coli and Staphylococcus aureus. As a food handler, good hygiene practices should always be a norm to ensure that cross-contamination does not occur. It was an excellent habit which is crucial in preventing the occurrence of food poisoning. Nonetheless, food poisoning can happen at any time without anyone knowing. Generally, shallow knowledge among the food handlers about food safety issues is one of the factors that are contributing to the food poisoning outbreak. They are often the neglected aspects of food hygiene. Students can be exposed to food poisoning when consuming contaminated foods or drinks with microorganisms such as Escherichia coli. Therefore, the objectives of this study are: i. To identify the level of knowledge regarding food safety in a school canteen among the food handlers in Kuala Muda District, Kedah. 246 International Journal of Academic Research in Business and Social Sciences Vol. 1 1 , No. 13, Beyond 2021 and COVID-19 - New Perspective in the Hospitality & Tourism Industry. 2021, E-ISSN: 2222-6990 © 2021 HRMARS ii. To identify the level of attitude regarding food safety in a school canteen among the food handlers in Kuala Muda District, Kedah. iii. To identify the level of practices regarding food safety in a school canteen among the food handlers in Kuala Muda District, Kedah. Methodology Research Population and Data Collection This research was using a set of questionnaires to evaluate the food safety knowledge, practices, and attitudes of food handlers within the primary and secondary schools in Kuala Muda district of Kedah. The total study population consisted of 1290 respondents. The schools were selected from 28 primary and 63 secondary schools. A total of 341 food handlers were chosen as the respondents in this research. To guarantee the anonymity of responses and easy identification of questionnaires by respondents, identity numbers were randomly assigned to each survey. Respondents took around 30 minutes to fill-up the form. However, some of them were not able to promptly answer the survey due to hectic schedule, the researcher has left the questionnaires to the respondents and collected on the following day. There are five main steps in this study that was carried out by the researcher. It included the process of identifying what the researcher needs, conducting the research design, adapt and adopt the instruments. The adaptation process was based on literature reading and obtaining instruments from an original researcher. A pilot study was conducted to validate the instruments before the researcher collecting real data.
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