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Article
Publication date: 3 September 2024

Nour Amin Elsahoryi, Amin Olaimat, Hanan Abu Shaikha, Batool Tabib and Richard Holley

This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.

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Abstract

Purpose

This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors.

Design/methodology/approach

This study utilized a cross-sectional design and targeted a sample of 405 SFVs in Jordan's two most densely populated cities. Data were collected through in-person interviews using a validated and reliable structured questionnaire. Descriptive analysis and linear regression were conducted using SPSS v.25 software to examine associations and predict outcomes.

Findings

The findings reveal that SFVs possess a moderate level of knowledge but exhibit negative attitudes and inadequate practices regarding food safety. Significant associations were identified between age, education level, work experience, marital status, gender and the vendors' KAP. Older SFVs tend to exhibit lower knowledge and attitudes, whereas those with more experience and higher education levels demonstrate better KAP. Marital status and gender also influence knowledge and attitudes.

Originality/value

This study fills a critical gap in the research landscape by comprehensively examining the knowledge, attitudes and practices of street food vendors regarding food safety, with a focus on Jordan. Its findings shed light on the challenges facing the street food vending industry and offer actionable recommendations for enhancing food safety practices. As such, the study's originality and significance lie in its potential to drive positive change within this vital culinary tradition, safeguarding public health and economic livelihoods.

Highlights

 

  • -

    The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.

  • -

    The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.

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    The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.

The study's novelty lies in its exploration of street food vendors' knowledge, attitudes, and practices (KAP) related to food safety, a facet critical to understanding and addressing the challenges facing this industry. It offers an in-depth examination of factors such as education, experience, age, and marital status that influence vendors' adherence to food safety measures. By focusing on the two most populous cities in Jordan, the study not only provides a comprehensive picture of the situation but also sets the groundwork for policy recommendations and interventions.

The research highlights a series of concerning findings. Street food vendors exhibit a moderate level of knowledge regarding food safety, with substantial gaps in understanding specific pathogens and transmission routes. Negative attitudes towards food safety are prevalent, translating into suboptimal hygiene practices. The study's results underscore the urgent need for tailored interventions to address these challenges and improve overall food safety practices within the street food vending sector.

The findings offer actionable insights for policymakers, public health authorities, and local governments. They suggest targeted educational initiatives to enhance vendors' understanding of food safety principles and their significance in preventing foodborne illnesses. Furthermore, the study emphasizes the need for improved infrastructure, access to clean water, and proper sanitation facilities to support vendors in implementing safer practices. By highlighting the associations between socio-demographic factors and food safety KAP, the study offers a blueprint for crafting interventions that address the unique needs of different subgroups of street food vendors.

Details

British Food Journal, vol. 126 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 10 December 2020

Nour Amin Elsahoryi, Refat Alkurd, Leena Ahmad, Amin N. Olaimat, Fwzieh Hammad and Richard Holley

People with food allergies rely to a great extent on restaurant staff to have a safe meal. The purpose of this paper is to acquire novel data to evaluate knowledge, attitudes and…

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Abstract

Purpose

People with food allergies rely to a great extent on restaurant staff to have a safe meal. The purpose of this paper is to acquire novel data to evaluate knowledge, attitudes and practices of food allergy among the restaurant's staff and factors that could be associated with these domains.

Design/methodology/approach

A cross-sectional study involving 306 restaurant staff in Amman City, Jordan was conducted using a validated self-reported questionnaire. Logistic regression analysis was performed to identify factors independently associated with knowledge, attitude and practices (KAP).

Findings

The results showed that most restaurant staff had moderate to excellent knowledge, positive attitudes, low to moderate risk practices regarding food allergy. Knowledge level was significantly associated with the staff's age, position, education level and restaurant class. Further, attitude level was significantly associated with staff age, experience, gender, education level, restaurant class and whether the restaurant held food safety certificates. Similarly, staff behavioral practices were significantly associated with staff position, restaurant class and the presence of valid food safety certificates.

Practical implications

This study suggests that more training for the staff in restaurants would be associated with a lower risk of providing unsafe meals.

Originality/value

This study demonstrated the need for the pre-employment theoretical and practical tests for restaurants’ staff to determine their knowledge level and provide them mandatory developing training programs to support and facilitate food allergy risk management and to develop food allergy policies.

Details

British Food Journal, vol. 123 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 22 August 2022

Tareq Osaili, Anas A. Al-Nabulsi, Balqees I.H. Albluwi, Amin Olaimat, Reyad Shaker Obaid, Sadi Taha, Mutamed Ayyash and Richard Holley

This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of…

184

Abstract

Purpose

This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of precautionary measures on food safety risk during the pandemic.

Design/methodology/approach

A cross-sectional study was conducted between Dec 17, 2020 and Feb 22, 2021, involving a total of 428 participants across 34 random chosen dairy facilities in Jordan. KAP related to COVID-19 were measured by 46 items, while 13 items were used to examine perceived notions regarding COVID-19 precautionary measures on food safety.

Findings

The results indicated that 32.2% of the respondents had sufficient knowledge, 60.3% had a good attitude, and 27.1% followed correct practices concerning COVID-19. Moreover, female respondents had higher total KAP scores of COVID-19 characteristics than males. Furthermore, older and more experienced respondents had higher total KAP scores than younger respondents. This study also observed that the total KAP scores were not affected by education, marital status, and job position. Characteristics and measures taken by the dairy industry were at large significantly associated with (p < 0.05) knowledge and practice of employees about COVID-19 attributes. Results of this study suggested that Jordanian dairy workers were not adequately aware about COVID-19.

Originality/value

No such study on dairy workers has been conducted previously to the best of the authors’ knowledge. Moreover, studies which analyse the association of industry response and characteristics on the KAP of employees are very limited.

Details

British Food Journal, vol. 125 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

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Article
Publication date: 2 August 2021

Tareq Osaili, Reyad Shaker Obaid, Sadi Taha, Sofia Kayyaal, Rima Ali, Manal Osama, Refaa Alajmi, Anas A. Al-Nabulsi, Amin Olaimat, Fayeza Hasan and Mutamed Ayyash

The aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and…

268

Abstract

Purpose

The aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge.

Design/methodology/approach

A non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demographic characteristics and four different aspects of food safety knowledge (personal hygiene, food poisoning, cross-contamination and temperature control).

Findings

It was observed that the domestic workers had inadequate knowledge about food safety with an overall food safety knowledge score of 32.9%. Total knowledge of “personal hygiene” and “cross-contamination” was relatively higher (46.2 and 43.9%, respectively) than that of “food poisoning” (18.1%) and “temperature control” (23.3%). A significant (P-value < 0.05) association was observed between overall food safety knowledge and marital status, age and education level, but not nationality of domestic workers (Asian or African).

Originality/value

The findings of this study are expected to encourage policy makers mandate food safety trainings for this segment of the population besides helping them in creating awareness and training programs regarding food safety.

Details

British Food Journal, vol. 124 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Open Access. Open Access
Article
Publication date: 14 February 2025

Rakia Ishra, Saif Sharif, Jeffrey Soar and Rasheda Khanam

Since the COVID-19 pandemic had a significant impact on all facets of civilisation around the world, including food safety, this study aimed to determine and compare the pre-COVID…

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Abstract

Purpose

Since the COVID-19 pandemic had a significant impact on all facets of civilisation around the world, including food safety, this study aimed to determine and compare the pre-COVID and post-COVID food safety knowledge of Bangladeshi consumers and their association with sociodemographic variables.

Design/methodology/approach

The current study performed a cross-sectional survey of 503 consumers who prepared food at least 2–4 times per week through a validated questionnaire, selected through convenience sampling from two metropolitan cities and two rural districts in Bangladesh. The non-parametric Wilcoxon signed-rank test, Mann–Whitney U tests, Kruskal–Wallis H and binary logistic regression were used for statistical analysis.

Findings

Although an increased percentage of consumers showed a better level of overall food safety knowledge in the post-pandemic (38.2%) than the pre-pandemic (28.8%), there is a low level of awareness of the appropriate duration of handwashing, foodborne pathogens, consuming raw milk or eggs, safe storage and temperature control of food. University graduates, families with few children and urban consumers had a good understanding of food safety both pre- and post-pandemic.

Originality/value

This study compares consumers’ pre- and post-COVID-19 food safety knowledge previously unknown in Bangladesh. The findings have significantly contributed to existing food safety knowledge in Bangladesh to adopt policies and structure training programmes for consumers in the country.

Details

British Food Journal, vol. 127 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

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