Food safety knowledge, attitude, and practice among elementary schoolchildren in southern Taiwan

Fostering Food Safety Culture in Restaurants in the United Arab Emirates (UAE): Leadership Impact on Food Handlers' Commitment and Compliance

The frequency of foodborne illnesses remains high in most countries and is influenced, among other factors, by the hygienic practices of food handlers. It is now widely recognized that food handlers' behaviours are often determined by the food safety culture of the businesses in which they work. Proposed models of food safety culture consistently identify food safety leadership as a factor integral to success. Leadership styles vary and can influence the level of commitment to food safety shown by both the business and its employees and particularly by food handlers. To improve food safety performance, this study was designed to: i) evaluate the level of commitment among food handlers within restaurant environments in Dubai / United Arab Emirates (UAE) and ii) to investigate the impact of two leadership styles on the food handlers' commitment to food hygiene behaviour using structural equation modelling (SEM). A cross-sectional study was undertaken using a validated questionnaire to collect data from 712 food handlers in 70 restaurants, which was analysed. Food handlers expressed a high commitment to food safety (75.3%), and a desire to implement good hygiene behaviors (80.8%). After applying SEM and factor analyses, food handlers' responses showed that they had a very positive perception of transformational leadership styles (80.3%) and to a slightly lesser extent transactional style (70%). These perceptions of leadership behaviors positively influenced their commitment to food safety and acceptable hygiene practices (p < 0.05). These findings will assist food services management in developing a leadership style capable of generating a positive food safety culture firmly based on employee commitment to continuously improve food hygiene behaviors and compliance.

Improving food safety compliance of potential employees through a novel model of knowledge, attitude, commitment, and practice

The global burden of foodborne illnesses remains high due to consumption of contaminated food. Vigilant attention from all, particularly food handlers, is needed to address food safety concerns and minimize the risks that affect consumer health, international business, and tourism worldwide. The main objectives of this study were to: (i) evaluate the food safety knowledge, attitudes, commitment (involving affective, continuance, and normative types), and practices of students studying subjects related to food sciences in Jordanian universities and (ii) examine the impact of knowledge and attitude on commitment, and subsequently, on relevant practices using structural equation modeling. The questionnaire was completed by 526 students from 5 universities. The score percentages of students in tested categories were as follows: agreement on food safety knowledge (87.7%), attitude (92%), affective commitment (90.4%), continuance commitment (83%), normative commitment (90.3%), and practices (91.5%). The results showed that associations between food safety knowledge and attitude with the three types of commitment were positive and significant (p < 0.05). Affective and normative commitments acted as partial mediators between food safety knowledge and practices and between food safety attitude and practices, whereas continuance commitment did not act as a mediator. Furthermore, a moderate correlation was found between food safety knowledge and attitude. Focus on food safety commitment drivers is essential, as commitment plays a key role in achieving actual hygienic practices by translating adequate knowledge and positive attitudes to improvements in hygienic behavior and reductions in the risk of foodborne illnesses.

Understanding and evaluating risk perception, knowledge, and food safety self-reported practices of public-school students in Brazil

Foodborne diseases are a global burden. Actions to fight this group of diseases are necessary, especially for the younger demographic, which consists of consumers, food handlers, and the future workforce of the food chain. To this end, outlining the food safety profile of the target audience is imperative. Thus, this study aimed to understand and evaluate the risk perception, knowledge, and food safety self-reported practices of individuals between 5th and 9th grades (10 to 14 years old, considering the normal teaching flow) of public schools in the Federal District - Brazil. Instruments by Batista et al. (2023) and Brazil (2013) were used to achieve the objectives. The study included 1,420 students aged 9 to 17 (women = 50.6 %; n = 719) with a mean age of 11.9 years (±1.7) enrolled in 25 schools. It was observed that a more significant proportion of students attributed very low and low risk of Foodborne Diseases to the foods produced and served in School Food Services. The presence of optimistic bias, low perception of lethality, average knowledge, risky practices, and the gap between unsafe food knowledge and safe food handling/consumption practices were also identified. Correlations were identified between social vulnerability and risk perception (positive) and self-reported practices (negative). The results show the urgency of considering these individuals to ensure food safety, considering their vulnerability, reality, and the tools at their disposal.

Knowledge, Attitudes and Practices Regarding Taeniasis in Pakistan

Taeniasis is a neglected zoonotic disease responsible for serious health disorders, such as seizures, and may even cause death. Humans are the definitive host for the three species Taenia solium (pork tapeworm), T. saginata (beef tapeworm), and T. asiatica, harboring the adult tapeworm in the small intestine. In this study, a structured questionnaire was circulated to assess the knowledge, attitudes, and practices (KAPs) regarding taeniasis among the rural and urban communities of Rawalpindi and Islamabad, Pakistan. A total of 770 individuals participated in the study. Of the total respondents, 44.4% had little knowledge about the disease and its impact, while the majority (70%) of respondents showed a willingness to participate in elimination campaigns by providing fecal samples. Most respondents kept raw meat separated from clean utensils (81.6%) and checked the internal temperature of meat when cooking it (75.1%). Regression analysis showed a significant association between age and knowledge, especially in the 20-30 years (p < 0.05; OR 0.574) and 30 to 40 years (p < 0.05; OR 0.553) age groups, and being a resident in Rawalpindi (p < 0.05; OR 0.68) and other cities (p < 0.05; OR 2.43), except Islamabad. Income ranges of 31,000-50,000 PKR (p < 0.05; OR: 0.574), 51,000-70,000 PKR (p < 0.05; OR 0.531), and above 70,000 PKR (p < 0.05; OR 0.42) were significantly related to attitude, compared with individuals with incomes of 10,000-30,000 PKR. Income above 70,000 PKR (p < 0.05; OR 0.87) and living in an urban area (p < 0.05; OR 0.616) compared to a rural area were significant with practices. A positive attitude was observed regarding awareness and prevention of the disease. Awareness campaigns and providing health education could be key approaches to manage this disease in the general population of developing countries.

Migrant Food Handlers’ Impacts on Food Quality and Safety in Malaysia Food Service Industry

This study aims to empirically examine the migrant food handlers’ perceived knowledge, skills, and attitudes and their impact on food quality and safety in the context of Malaysia’s foodservice industry. Using the data gathered from 198 supervisors and managers from food premises in Malaysia and analysis using SPSS (version 20) and SmartPLS 3.0 software, this research found that migrant food handlers have moderate perceived knowledge, skills and attitudes in food handling practices impact the food quality and safety. Specifically, this study confirmed that knowledge and attitudes positively and significantly affect food quality and food safety. However, insignificant results were found between skills and food safety, even though it showed a substantial impact on food quality. The findings are original and unique. It is one of the first studies to investigate the knowledge, skills, and attitude of migrant food handlers their effect on food quality and food safety, especially in Malaysia. Besides, this study extends the established theories from the literature on knowledge, skills and attitudes analysing in the foodservice sector. Therefore, this research finding is valuable for food services practitioners to focus on enhancing food quality and safety through the migrant workforce.

Design and Development of an Instrument on Knowledge of Food Safety, Practices, and Risk Perception Addressed to Children and Adolescents from Low-Income Families

In the fight against foodborne diseases, expanding access to information for different groups is needed. In this aspect, it is crucial to evaluate the target audience’s particularities. This study constructed and validated an instrument containing three questionnaires to identify the level of knowledge, practices, and risk perception of food safety by low-income students between 11 and 14 years old. The following steps were used: systematic search of the databases; conducting and analyzing focus groups; questionnaires development; and questionnaires analysis. After two judges’ rounds, the final version was reached with 11 knowledge items, 11 practice items, and five risk perception items. The content validation index values were higher than 0.80. The adopted methodology considered the students’ understanding and perceptions, as well the appropriate language to be used. Besides, it allowed the development of questionnaires that directly and straightforwardly covers the rules set by the World Health Organization for foodborne disease control called Five Keys to Safer Food (keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials). Its use can result in a diagnosis for elaborating educational proposals and other actions against foodborne illness in the most vulnerable population.