IJERPH, Vol. 15, Pages 2101: Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

IJERPH, Vol. 15, Pages 2101: Customers’ Knowledge, Attitude, and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Hanoi, Vietnam

International Journal of Environmental Research and Public Health doi: 10.3390/ijerph15102101

Authors: Anh Tuan Le Nguyen Bach Xuan Tran Huong Thi Le Xuan Thanh Thi Le Khanh Nam Do Hoa Thi Do Giang Thu Vu Long Hoang Nguyen Carl A. Latkin Cyrus S. H. Ho Roger C. M. Ho

Efforts to prevent foodborne illnesses in food facilities require sufficient knowledge on hygiene and safety standards from both food processors and customers. However, studies about knowledge, attitude, and practices of customers towards these issues are constrained. This study explored the knowledge, attitude, and practices (KAP) of customers regarding the practices of food facilities as well as potential associated factors. A cross-sectional survey was conducted in Hanoi from September to October 2015. Questions about knowledge, attitude, and practice towards food hygiene and safety were asked, alongside sociodemographic characteristics. Multivariate Tobit regression was used to identify the associated factors with the KAP. Among 1740 customers, the highest mean score of 98.4 (SD = 10.1) was found in knowledge about practices with raw and cooked food, following by knowledge about environmental practices when processing food (mean = 93.1, SD = 17.3), and knowledge about environmental requirements when processing food (mean = 33.3, SD = 33.3). Most of customers considered the processing and selling of hygienic meals without leaving any food overnight as the most important feature for food facilities (73.8%). About 63.2% of participants chose not to report food safety violation by facilities to authorities. The higher score of knowledge was found in groups of people who were not single, had college/university or higher education, and had specific criteria when choosing their places to eat. These findings imply the need for enhancing customers’ protection systems, the capability of inspecting and supervising the food processing progress by local authorities, and the awareness of customers about the environmental requirements of food facilities.

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