Journal of the Korea Convergence Society (한국융합학회논문지)

Korea Convergence Society (한국융합학회)
권호 표지
DOI QR코드

DOI QR Code

Convergence Evaluating Food Safety Knowledge, Attitude, and Practice regarding Food handler

식품취급자의 식품안전에 대한 지식, 인식 및 행태의 융합적 평가

  • Kim, Junghyun (Department of Public Health, Graduate School of Public Health, Seoul National University) ;
  • Cho, Youngtae (Department of Public Health, Graduate School of Public Health, Seoul National University)
  • 김정현 (서울대학교 보건대학원 보건학과) ;
  • 조영태 (서울대학교 보건대학원 보건학과)
  • Received : 2019.04.16
  • Accepted : 2019.06.20
  • Published : 2019.06.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to assess the level of food safety knowledge, attitude and practices (KAP) among 500 Food handlers of hospitals in Korea and to explore the association between their knowledge, attitude and practices (KAP) and the socio-demographic characteristics. Self-reported questionnaire contains 50 questions: 15 for knowledge, 15 for attitude, and 20 for practice on food safety. The results showed that the overall mean of the knowledge score is 3.25, attitude 3.65, and practice 3.36 respectively. There was a significant difference between the mean score for knowledge, practice and overall KAP in three aged groups. Also, the overall KAP scores were significantly (p < 0.05) affected by the education level, where the average scores increased with the level of education. Public health preventive education and program should be provided to the food handlers in order to minimize foodborne hazards.

본 연구는 국내 의료기관 500명의 식품 취급자들의 식품안전에 관한 지식, 인식 및 행태 수준을 평가하고 지식, 인식, 행태와 사회인구학적 특성과의 연관성을 분석하였다. 자가보고 설문지는 식품안전에 관한 지식 15문항, 인식 15문항, 행태 20문항 등 총 50문항으로 구성되었으며 연령별, 교육수준별, 경력별에 따른 지식, 인식, 행태와 KAP과의 관련성분석은 t 또는 ANOVA test를 실시하였다. 분석 결과 식품안전에 관한 평균 지식점수는 3.25, 인식 3.65, 행태 3.36으로 나타났다. 연령그룹별 식품안전에 관한 지식, 인식, KAP score는 차이가 나타났으며, KAP과 교육수준과의 관련성은 교육수준이 증가할수록 KAP score가 증가하는 것을 확인하였다(P < 0.05). 식품위해를 최소화하기 위해서 식품 취급자에게 공중보건학적차원의 지속적인 식품안전 예방교육 및 프로그램을 제공해야 할 것으로 사료된다.

Keywords

Table 2. Difference of knowledge, attitude and practice according to age, education, and carrier

OHHGBW_2019_v10n6_73_t0001.png 이미지

Table 1. General characteristics

OHHGBW_2019_v10n6_73_t0002.png 이미지

References

  1. P. Seaman & A. Eves. (2006). The management of food safety-the role of food hygiene training in the UK service sector. International Journal of Hospitality Management, 25(2), 278-296. https://doi.org/10.1016/j.ijhm.2005.04.004
  2. L. Sharif & T. Al-Malki. (2010). Knowledge, attitude and practice of Taif University students on food poisoning. Food Control, 21(1), 55-60. https://doi.org/10.1016/j.foodcont.2009.03.015
  3. I. F. Angelillo, M. R. Foresta, C. Scozzafava & & M. Pavia. (2001). Consumers and foodborne diseases: knowledge, attitudes and reported behavior in one region of Italy. International Journal of Food Microbiology, 64(1), 161-166. https://doi.org/10.1016/S0168-1605(00)00451-7
  4. F. L. Bryan. (1988). Risks of practices, procedures and processes that lead to outbreaks of foodborne disease. Journal of Food Protection, 51(8), 663-673. https://doi.org/10.4315/0362-028X-51.8.663
  5. L. Sharif, M. M. Obaidat, & M. Al-Dalalah. (2013). Food hygiene knowledge, attitudes and practices of the food handlers in the military hospitals. Food and Nutrition Sciences, 4(3), 245. https://doi.org/10.4236/fns.2013.43033
  6. C. Buccheri, C. Mammina, S. Giammanco, M. Giammanco, M. La Guardia & A. (2010). Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities. Food Control, 21(10), 1367-1373. https://doi.org/10.1016/j.foodcont.2010.04.010
  7. L. McIntyre, L. Vallaster, L. Wilcott, S. B. Henderson, & T. Kosatsky. (2013). Evaluation of food safety knowledge, attitudes and self-reported hand washing practices in FOOD SAFE trained and untrained food handlers in British Columbia, Canada. Food Control, 30(1), 150-156. https://doi.org/10.1016/j.foodcont.2012.06.034
  8. N. A. Abdul-Mutalib, M. F. Abdul-Rashid, S. Mustafa, S. Amin-Nordin, R. A. Hamat & M. Osman. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 27(2), 289-293. https://doi.org/10.1016/j.foodcont.2012.04.001
  9. H. Zhang, L. Lu, J. Liang & Q. Huang (2015). Knowledge, attitude and practices of food safety amongst food handlers in the coastal resort of Guangdong, China. Food Control, 47, 457-461 https://doi.org/10.1016/j.foodcont.2014.07.048
  10. S. Mukherjee, T. K. Mondal, A. De, R. Misra & A. Pal. (2018). Knowledge, attitude and practice of food hygiene among street food vendors near a tertiary care hospital in Kolkata, India. International. Journal Of Community Medicine And Public Health, 5(3), 1206-1211. https://doi.org/10.18203/2394-6040.ijcmph20180786
  11. C. Bou-Mitri, D. Mahmoud, G. N. El & M. A. Jaoude. (2018). Food safety knowledge, attitudes and practices of food handlers in lebanese hospitals: A cross-sectional study. Food control, 94, 78-84. https://doi.org/10.1016/j.foodcont.2018.06.032
  12. T. E. Gemeda, T. T. Asayehu, M. Abdisa & H. Fekadu. (2018). Assessment of knowledge, attitude and practices of food handlers in nekemtereferral hospital, Wollega, Ethiopia. Journal of Nutritional Health & Food Engineering, 8(1), 87-92.
  13. R. Fariba, J. K. Gholamreza, N. Saharnaz, H. Ehsan & Y. Masoud. (2018). Knowledge, attitude, and practice among food handlers of semi-industrial catering: a cross sectional study at one of the governmental organization in Tehran. Journal of Environmental Health Science and Engineering, 16(2), 249. https://doi.org/10.1007/s40201-018-0312-8
  14. T. M. Osaili, B A. Obeidat, D. O. A. Jamous & H. A. Bawadi . (2011). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food Control, 22(2), 269-276. https://doi.org/10.1016/j.foodcont.2010.07.009
  15. H. F. Hassan & H. Dimassi. (2014). Food safety and handling knowledge and practices of Lebanese university students. Food Control, 40, 127-133. https://doi.org/10.1016/j.foodcont.2013.11.040
  16. L. Yarrow, V. M. Remig & M. M. Higgins. (2009). Food safety educational intervention positively influences college students' food safety attitudes, beliefs, knowledge, and self-reported practices. Journal of environmental health, 71(6), 30-35.
  17. N. Unklesbay, J. Sneed & R. Toma. (1998). College students' attitudes, practices, and knowledge of food safety. Journal of Food Protection, 61(9), 1175-1180. https://doi.org/10.4315/0362-028X-61.9.1175
  18. C. C. Ferk, B. L. Calder & M. E. Camire. (2016). Assessing the Food Safety Knowledge of University of Maine Students. Journal of Food Science Education, 15, 14-22. https://doi.org/10.1111/1541-4329.12076
  19. X. Luo et al. (2019). Food safety related knowledge, attitudes, and practices (KAP) among the students from nursing, education and medical college in Chongqing, China. Food control, 95, 181-188. https://doi.org/10.1016/j.foodcont.2018.07.042
  20. H. Rezaee et al. (2018). The impact of education on knowledge, attitude and practice about Food Poisoning in students of Shahid Sadoughi University of Medical Sciences, Yazd. Iran. Tolooebehdasht, 17(3), 39-51.
  21. K. J. DIPLOCK, J. A. DUBIN, S. T. LEATHERDALE, D. HAMMOND, A. JONES-BITTON, & S. E. MAJOWICZ. (2018) Observation of High School Students' Food Handling Behaviors: Do They Improve following a Food Safety Education Intervention?. Journal of Food Protection, 81(6), 917-925. https://doi.org/10.4315/0362-028X.JFP-17-441
  22. E. Gomes-Neves, A. C. Araujo, E. Ramos & C.S. Cardoso. (2007). Food handling: Comparative analysis of general knowledge and practice in three relevant groups in Portugal. Food Control, 18(6), 707-712. https://doi.org/10.1016/j.foodcont.2006.03.005
  23. S. O. Nee & N. A. Sani. (2011). Assessment of knowledge, attitudes and practices (KAP) among food handlers at residential colleges and canteen regarding food safety. Sains Malaysiana, 40(4), 403-410.
  24. B. Tokuc, G. Ekuklu, U. Berberolu, E. Bilge & H. Dedeler. (2009). Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey. Food Control, 20(6), 565-568. https://doi.org/10.1016/j.foodcont.2008.08.013
  25. I. F. Angelillo, N. M. Viggiani, R. M. Greco, D. Rito & et al. (2010). HACCP and food hygiene in hospitals knowledge, attitudes, and practices of food-services staff in Calabria, Italy. Infection Control & Hospital Epidemiology, 22(6), 363-369. https://doi.org/10.1086/501914
  26. M. Bacs, A. Ersun & G. KivanG. (2006). The evaluation of food hygiene knowledge, attitudes and practices of food handlers in food businesses in Turkey. Food Control, 17(4), 317-322. https://doi.org/10.1016/j.foodcont.2004.11.006
  27. M. Jevsnik, V. Hlebec & P. Raspor. (2008). Food safety knowledge and practices among food handlers in Slovenia. Food Control, 19(12), 1107-1118. https://doi.org/10.1016/j.foodcont.2007.11.010
  28. E. J. Green & P. L. Knechtges. (2015). Food safety knowledge and practices of young adults. Journal of environmental health, 77(10), 18-24.
  29. T. Lazou, M. Georgiadis, K. Pentieva, & A. McKevitt,. (2012). Food safety knowledge and food-handling practices of Greek university students: A questionnaire-based survey. Food Control, 28(2), 400-411. https://doi.org/10.1016/j.foodcont.2012.05.027
  30. M. Tomaszewska, J. Trafialek, P. Suebpongsang & W. Kolanowski. (2018). Food hygiene knowledge and practice of consumers in Poland and in Thailand-A survey. Food Control, 85, 76-84. https://doi.org/10.1016/j.foodcont.2017.09.022