Knowledge, Attitude and Food Sanitation Behavior of Chefs in Phuket Hotels

Abstract

     The objectives of this research were: 1) to investigate the level of knowledge, attitude and food sanitation behavior; 2) to compare knowledge, attitude and food sanitation behavior by socio-demographic factors; and 3) to examine the relationship among knowledge, attitude and food sanitation behavior of chefs in Phuket hotels. Data, collected from 430 chefs in Phuket hotels using a questionnaire, were analysed to acquire percentage, mean, standard deviation, t-test, F-test and Pearson's product moment correlation coefficient. Findings were as follows: 1) Most of the chefs' knowledge, attitude and food sanitation behavior were at a good level. 2) The chefs who differed at hotel's standard level, position, work experience, food sanitation training and yearly health check-up were significantly different on the knowledge on food sanitation; those who differed on position and experience were significantly different on the attitude toward food sanitation; and those who differed on age, position, experience and food sanitation training were significantly different on the food sanitation behavior. 3) Knowledge, attitude and food sanitation behavior were positively correlated, statistically significant at the .001 level.