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Food safety assessment of food handlers in the canteens of Khon Kaen University |
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| รหัสดีโอไอ | |
| Creator | Araya Chaoruangrit |
| Title | Food safety assessment of food handlers in the canteens of Khon Kaen University |
| Contributor | Thwe Moe Phyu, Patimakorn Pasuwan |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2562 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 24 |
| Journal No. | 2 |
| Page no. | 1-10 |
| Keyword | Food safety assessment,Knowledge,Attitudes,Practices,Food handlers |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://www.tci-thaijo.org/index.php/APST/article/view/143631 |
| ISSN | 2539-6293 |
| Abstract | The objective of this study was to assess the safety knowledge (K), attitudes (A), and hygienic practices (P) of canteen food handlerswho were preparingfoods daily. This researchwas conductedat Khon Kaen University. The study was divided into four parts: 1) demographic characteristics, 2) food safety knowledge, 3) food safety attitudes and 4) hygienic practice of food handlers.Part 1 to part 3 were accomplished by food handlers throughoutthe suvery questionnaires.The personal hygiene and handling practices(part 4)of food handlers were observed by the researchers. Ninetyfood handlers participated in this research. Most of the food handlers were female (75%) whose age ranging between 36-55 (65%).Seventy-five percentof food handlers had experiences of attending the hygienic practices training.The result showed that 55.37% and 68.50% of food handlerswererevealed on average levelsof knowledgeand personal hygiene and handling practices, respectively. Moreover, the good attitude was77.29%.Thecorrect scores on KAP with gender, age, education and attending hygienic training of food handlers were not significantly different(p>0.05). However, total correct scores on K with A (rs= 0.424, p=0.00) and A with P (rs= 0.207, p=0.05) were significantly different. This study concluded that it is necessary to improve the knowledge of food handlers, because they were not aware of 1) the risk of foodborne pathogens, 2) critical temperature for storing of foods, and 3) the possibility of cross contamination.Effective ongoing training programs for the food handlers must be providedto improve their knowledgeand practice. The food handlers must also beencouraged toimplement the good hygienepractices to reduce the outbreak of foodborne illness. |
