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Knowledge, Attitude, and Practice (KAP) of Polystyrene Food Packaging Usage Among Food Operators
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Author(s): Ungku Fatimah Ungku Zainal Abidin (Universiti Putra Malaysia, Malaysia), Maimunah Sanny (Universiti Putra Malaysia, Malaysia)and Nur Hanani Zainal Abedin (Universiti Putra Malaysia, Malaysia)
Copyright: 2022
Pages: 23
Source title:
Food Safety Practices in the Restaurant Industry
Source Author(s)/Editor(s): Siti Nurhayati Khairatun (Universiti Putra Malaysia, Malaysia), Ainul Zakiah Abu Bakar (Universiti Putra Malaysia, Malaysia), Noor Azira Abdul Mutalib (Universiti Putra Malaysia, Malaysia)and Ungku Fatimah Ungku Zainal Abidin (Universiti Putra Malaysia, Malaysia)
DOI: 10.4018/978-1-7998-7415-7.ch005
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Abstract
Polystyrene is commonly used on a daily basis for the packaging of takeaways as if people assume that it is safe. Although studies show the migration of styrene into food could cause adverse health impacts such as cancer, neurotoxicity, and hormone-related problems, less is known about public awareness of its risk. This chapter presents a study conducted to assess the level of knowledge, attitude, and practice (KAP) of polystyrene food packaging usage among food operators (i.e., hawkers, restaurants, and night market). Data were collected using self-administered to survey 115 food operators. Results show that the food operators have a moderate knowledge and attitude in polystyrene usage. Their practice in polystyrene usage is still poor. Food operators from restaurants had the highest level of KAP compared to hawker and night markets. The finding could provide some guides in developing interventions to educate food operators about food safety issues related to polystyrene.
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