Assessment of knowledge, attitude, and risk perception towards the practice of using repeatedly heated cooking oil among roadside food hawkers

• Published in: Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016
• Main Author: Sujang F.A.M.; Issa Z.M.; Aziz S.A.A.
• Format: Conference paper
• Language: English
• Published: CRC Press/Balkema 2016
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85016222557&doi=10.1201%2f9781315386980-125&partnerID=40&md5=d58a242c355dac4a1b94ba4b59b29817

This study was conducted among 204 roadside food hawkers in Shah Alam, Selangor to identify the KAP and risk perception levels towards the usage of repeated heated cooking oil, and to evaluate the relationship between the independent and dependent variables. This study also would determine the most influential variable in determining their practice of using repeatedly heated cooking oil. A descriptive research design was employed by using a quantitative approach with a structured questionnaire collected using a drop off-pick up method. The data were analysed using SPSS version 21. The respondents were shown to have a good KAP and risk perception levels towards the usage of repeatedly heated cooking oil. There was a significant relationship between knowledge and risk perception towards practice, while attitude did not have any significant relationship with the dependent variable. The study also revealed that knowledge was the most influential factor in determining their practice. Much more research involving various the locations in Malaysia is recommended so that necessary intervention can be carried by the government to educate consumers and also food handlers for better health. © 2016 Taylor & Francis Group, London.