Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives
Poor hygiene in the food services industry is a critical public health concern in the Maldives, with an average of 35 public complaints per month regarding the poor hygienic conditions of the restaurants in Male’, the capital of Maldives. Thus, this study aimed to identify the level of knowledge, at...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Published: |
Multidisciplinary Digital Publishing Institute
2023
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/108039/ |
| _version_ | 1848865056655147008 |
|---|---|
| author | Abdul Halim-Lim, Sarina Mohamed, Khalisa Muhammad Sukki, Firdaus David, Wahyudi Ungku Zainal Abidin, Ungku Fatimah Jamaludin, Adi Ainurzaman |
| author_facet | Abdul Halim-Lim, Sarina Mohamed, Khalisa Muhammad Sukki, Firdaus David, Wahyudi Ungku Zainal Abidin, Ungku Fatimah Jamaludin, Adi Ainurzaman |
| author_sort | Abdul Halim-Lim, Sarina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Poor hygiene in the food services industry is a critical public health concern in the Maldives, with an average of 35 public complaints per month regarding the poor hygienic conditions of the restaurants in Male’, the capital of Maldives. Thus, this study aimed to identify the level of knowledge, attitude, and the gap of self-reported with the observed practice (KAP) of food handlers as well as the potential association between KAP. 290 food handlers from restaurants were surveyed, demonstrating moderate knowledge (55.5%), moderate attitude (3.62±0.51) and good practice (4.18±0.54). However, it is critical the result shows the food handlers in Male’ have poor practice on the time and temperature control where especially on thawing and storage resulting from a lack of training in the temperature danger zone. The work experience impacting the level of knowledge, education impacts the level of attitude and age, and education and work experience impacting practice. Male’ restaurants mostly employed the foreigners mostly from Bangladesh and the food handlers were identified to have low level of education. Association analysis identified significant relationships between knowledge, attitude, and practice, while the principle component analysis shows categories that are related to each of KAP. This study is fundamental for policymakers to review and improve law enforcement to address the current food safety situation in the Maldives. |
| first_indexed | 2025-11-15T13:58:38Z |
| format | Article |
| id | upm-108039 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:58:38Z |
| publishDate | 2023 |
| publisher | Multidisciplinary Digital Publishing Institute |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1080392024-09-26T04:11:00Z http://psasir.upm.edu.my/id/eprint/108039/ Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives Abdul Halim-Lim, Sarina Mohamed, Khalisa Muhammad Sukki, Firdaus David, Wahyudi Ungku Zainal Abidin, Ungku Fatimah Jamaludin, Adi Ainurzaman Poor hygiene in the food services industry is a critical public health concern in the Maldives, with an average of 35 public complaints per month regarding the poor hygienic conditions of the restaurants in Male’, the capital of Maldives. Thus, this study aimed to identify the level of knowledge, attitude, and the gap of self-reported with the observed practice (KAP) of food handlers as well as the potential association between KAP. 290 food handlers from restaurants were surveyed, demonstrating moderate knowledge (55.5%), moderate attitude (3.62±0.51) and good practice (4.18±0.54). However, it is critical the result shows the food handlers in Male’ have poor practice on the time and temperature control where especially on thawing and storage resulting from a lack of training in the temperature danger zone. The work experience impacting the level of knowledge, education impacts the level of attitude and age, and education and work experience impacting practice. Male’ restaurants mostly employed the foreigners mostly from Bangladesh and the food handlers were identified to have low level of education. Association analysis identified significant relationships between knowledge, attitude, and practice, while the principle component analysis shows categories that are related to each of KAP. This study is fundamental for policymakers to review and improve law enforcement to address the current food safety situation in the Maldives. Multidisciplinary Digital Publishing Institute 2023 Article PeerReviewed Abdul Halim-Lim, Sarina and Mohamed, Khalisa and Muhammad Sukki, Firdaus and David, Wahyudi and Ungku Zainal Abidin, Ungku Fatimah and Jamaludin, Adi Ainurzaman (2023) Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives. Sustainability, 15 (17). art. no. 12695. pp. 1-15. ISSN 2071-1050 https://www.preprints.org/manuscript/202306.0703/v1 10.20944/preprints202306.0703.v1 |
| spellingShingle | Abdul Halim-Lim, Sarina Mohamed, Khalisa Muhammad Sukki, Firdaus David, Wahyudi Ungku Zainal Abidin, Ungku Fatimah Jamaludin, Adi Ainurzaman Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives |
| title | Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives |
| title_full | Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives |
| title_fullStr | Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives |
| title_full_unstemmed | Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives |
| title_short | Food safety knowledge, attitude and practices of food handlers in restaurants in the Maldives |
| title_sort | food safety knowledge, attitude and practices of food handlers in restaurants in the maldives |
| url | http://psasir.upm.edu.my/id/eprint/108039/ http://psasir.upm.edu.my/id/eprint/108039/ http://psasir.upm.edu.my/id/eprint/108039/ |