HEALTH BEHAVIOURS ACCORDING TO FOOD SANITATION OF FOOD HANDLERS AT RESTAURANTS IN SAMUT SONGKHRAM PROVINCE THAILAND

Wanwimon  Mekwimon Kingkaew; Kanokporn  Somporn; Rattana  Panriansaen; Somporn  Keawtong; Sarayut  Phetcharee

Wanwimon Mekwimon Kingkaew Suan Sunandha Rajabhat University
Kanokporn Somporn Suan Sunandha Rajabhat University
Rattana Panriansaen Suan Sunandha Rajabhat University
Somporn Keawtong Sirindhorn College of Public Health Ubon Ratchathani Province
Sarayut Phetcharee The Frezzer Advance Limited

Keywords: Health Behaviours, Food sanitation Practices, Food Handlers

Abstract

This descriptive research aimed to examine the levels of knowledge, attitudes, and
behaviors regarding principles of food sanitation among food handlers and investigate the
relationship between knowledge, attitudes, and behaviors regarding principles of food
sanitation among food handlers in Amphawa District, Samut Songkhram Province. The
population consists of food handlers in restaurants who willingly participated in the research
project, totaling 113 individuals. Questionnaires were used to gather data, which was then
analyzed using Pearson's correlation coefficient and descriptive statistics.
The study's findings revealed that: 1)The majority of the population had a high level of
knowledge regarding principles of food sanitation among food handlers, with 87.6% (μ = 12.20)
scoring an average score of 12.20. Attitudes towards practicing principles of food sanitation
were moderate, with 73.4% (μ = 37.13), and behaviors regarding principles of food sanitation
were also at a moderate level, with 85.9% (μ = 52.82). 2) Regarding the relationship between
food handlers' knowledge, attitudes, and behaviors regarding principle of food sanitation, it
was discovered that food handlers in Amphawa District, Samut Songkhram Province, had
significantly higher knowledge of and attitudes toward practicing food sanitation principles
when it came to their behaviors regarding these principles, with statistical significance at
the.000 level (r =.344,.541). Recommendations from the study suggest that there should be an
establishment of knowledge and understanding on certain issues. For instance, food handlers
may believe that a cracked bowl can still be used or that wearing a hair covering is
unnecessary as long as they use a napkin to cover their hair. Therefore, it is essential to
provide food handlers with the correct information regarding proper food sanitation practices.
Additionally, future studies should include inspections for contamination of coliform bacteria
in food contact surfaces and food handlers' hands.