ArticleHeliyon2022
Food safety knowledge, attitudes, and practices among female food handlers engaged in home-based online food businesses in Jordan during the COVID-19 pandemic.
Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Antimicrobial Use and Resistance: Knowledge, Attitudes, and Practices of Broiler Farmers in Mzimba, Malawi.Antibiotics (Basel, Switzerland) · 2026Article
- Food Handling Practices Among Food Businesses in Jigjiga, Eastern Ethiopia, During the COVID-19 Pandemic: Cross-Sectional Study.JMIR formative research · 2025Article
- Food Safety Knowledge, Attitudes, Practices, and Associated Factors Among Adult Consumers in Bangladesh: Findings From a Nationwide Cross-Sectional Survey.Health science reports · 2024Article
- Article
- Regional Agriculture and Food Systems Amid the COVID-19 Pandemic: The Case of the Near East and North Africa Region.Foods (Basel, Switzerland) · 2024Review
- Food hygiene knowledge and behaviour among domestic food handlers during COVID 19 pandemic in Bangladesh.Food control · 2023Article
- Socio-demographic determinants of knowledge, attitude and practices towards food safety among Lebanese population during the economic crisis: a cross-sectional study.BMC public health · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Home-based online food businesses have expanded as a result of COVID-19 pandemic restrictions. The objectives of the current study were to identify the knowledge, attitudes, and practices (KAP) among female food handlers who are engaged in home-based online food businesses in Jordan and to investigate the impact of COVID-19 pandemic on food safety measures amongst food providers. The study was a cross-sectional survey. A validated, reliable questionnaire was distributed among female food handlers who are engaged in home-based online food businesses via social media platforms. The researchers also reached out to the participants via cellphone calls. A total of 204 respondents completed the questionnaire. The results revealed that the respondents had low knowledge, negative attitudes, and improper practices toward food safety with a mean score of 22.6 out of 42 points (53.8%). In "personal hygiene" and "cleaning and sanitation" aspects, the respondents showed a high score of KAP (≥60.0%). Respondents had low KAP scores (<60.0%) in the areas of "cross-contamination prevention", "safe storage, thawing, cooking, holding, and reheating of foods", "health problems that would affect food safety", "symptoms of foodborne diseases" and "COVID-19 KAP". There was a significant correlation (
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