Food Hygiene Knowledge, Attitude, Practices and Environmental Cleanliness in Rural School Kitchens and Canteens in Rural Schools: A Case Study in Betong, Sarawak, Malaysia
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University Malaysia Sarawak
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Food-borne diseases cause millions of deaths every year around the world. The food preparation process, lifestyles, physical cleanliness and water supply are the major factors contributing to food-borne diseases and the prevalence of food poisoning among students. Mismanagement of food by food handlers and students’ and food handlers’ poor knowledge of food hygiene are key public health issues. The objectives of this study are to investigate how food handlers carry out food preparation, to determine students’ and food handlers’ levels of knowledge, attitudes and behaviours regarding food hygiene, to assess the physical cleanliness of school canteens and the purity of their water supply and to develop guidelines for the prevention of food poisoning. The aspects investigated in this study are the food preparation process, knowledge of food hygiene, physical cleanliness and food poisoning prevention methods. The study was conducted at eight schools in Betong, Sarawak. The focus groups comprised students and food handlers. This study adopted a quota sampling technique for sample selection. In-depth interviews were conducted, and questionnaires were distributed to the students and food handlers. Focus group discussions (FGDs) were conducted in the field. The findings showed that the sampled students and food handlers had adequate knowledge in food hygiene and food safety, but had poor knowledge and behaviour in certain aspects. Therefore, health policy changes are crucial by adopting sociocultural and behavioural health aspects into the food preparation processes to prevent food poisoning in rural schools. This study will have an impact on Malaysia’s health policy concerning food-borne diseases.