Food safety knowledge, attitude, and practices among internship students in providing safe food / Nor Shafinas Shafie and Wan Nurul Munirah Wan Man

• Main Authors: Shafie, Nor Shafinas, Wan Man, Wan Nurul Munirah
• Format: Thesis
• Language: English
• Published: 2021
• Subjects: Hospitality industry. Hotels, clubs, restaurants, etc. Food service
• Online Access: https://ir.uitm.edu.my/id/eprint/98300/1/98300.pdf; https://ir.uitm.edu.my/id/eprint/98300/
• Institution: Universiti Teknologi Mara

The main purpose of this study is to evaluate the level of awareness in knowledge, attitude, and practice (KAP) on food safety among internship students and to identify the most significant variable that influences internship students in handling food safely. A descriptive and quantitative research design framework is used to collect and analyse the data in this study. The study sample of this study is the final year students of the Faculty of Hotel and Tourism Management, UiTM Campus of Dungun who are undergoing their internship programme. Next, the probability method of stratified sampling is used in this study. This study also uses a quantitative approach by collecting data using questionnaires as the instrument. After that, the data are analysed using SPSS software 26.0 version to perform various evaluations. Based on the data, the highest level of awareness is attitude, followed by practice and the least awareness level is knowledge on food safety among internship students. The finding of this study also shows the result of multiple linear regression analysis of knowledge which is the most significant variable that influences the awareness among internship students in providing safe food.