期刊名称：Journal of Tourism, Hospitality and Culinary Arts
印刷版ISSN：1985-8914
电子版ISSN：2590-3837
出版年度：2020
卷号：12
期号：3
页码：1-14
语种：English
出版社：Penerbit UiTM Malaysia
摘要：Foodservice outlets in universities are the main dining platform for students, and it creates a high dependency on the food sold on campus. However, episodes of food poisoning in Malaysia are still occurring in universities and colleges due to improper practices among food handlers. The concern arises when the students are exposed to the risk of foodborne illness. Therefore, this study aims to assess the relationship between knowledge, attitude, and practice on food safety and hygiene among food handlers at foodservice outlets in five campuses of UiTM Selangor branch. A cross-sectional study was conducted among 90 food handlers who met the criteria set in this study. The data gathered were analyzed using SPSS software version 24. Through Pearson’s correlation analysis, a weak and positive correlation was observed for knowledge and practice, and knowledge and attitude whereby attitude and practice resulted in moderate, positive correlation. Further analysis through linear regression proved that attitude had mediated the relationship between knowledge and practice on food safety and hygiene. The finding of this study may help in monitoring and improving the knowledge, attitude, and practice on food safety and hygiene among food handlers. Thus, reducing the risk of food contamination and foodborne diseases.
