Food Safety Knowledge, Practices, and Attitudes of Food Handlers in the University Cafeteria
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Abstract
Food safety is one of the most critical public health issues. Sanitary food handling is required because restaurants' inadequate hygiene standards may cause outbreaks of foodborne illnesses. It must be taken by all food service establishments, including school cafeterias, as one potential method of preventing such infections. This study aims to assess the knowledge, attitudes, and practices of cafeteria food handlers in the University cafeteria and other food service stalls concerning hygienic food practices and overall safety. This study utilizes a descriptive type of research in the form of a needs assessment. Purposive, non-random sampling was used in this study to select samples while adhering to the inclusion and exclusion criteria. While overall competence is observed, specific strengths and areas for improvement exist. Positive attitudes among handlers signal a foundation for a strong food safety culture. The study highlights high ratings in various food safety practices, suggesting commendable performance. The research underscores the need for targeted training programs, especially considering the correlation of educational attainment with KAP. The result of this study will help policymakers understand the challenges and suggest policy considerations to implement in the University.
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