Evidence map›Paper›PMID 36855580›Full record

ArticleJournal of food science and technology2023

The relationship among knowledge, attitude, and behavior of workers on food safety in Taiwan's Company A.

Sulfath Hakkim Hazeena, Xiao-Han Chen, Chia-Sheng Yeh, Chang-Wei Hsieh, Min-Hung Chen, Ping-Hsiu Huang, Chih-Yao Hou, Ming-Kuei Shih

Open access · bronzeAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
1.2field-weighted citation impact, top 22% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed, 6 citations in OpenAlex.

  1. Article
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 7 institutions in 3 countries.

Sulfath Hakkim Hazeena *Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Xiao-Han Chen *Yuloong Food Supplies Company Limited, Kaohsiung, 806042 Taiwan, ROC.
Chia-Sheng YehDepartment of Hospitality Management, Southern Taiwan University of Science and Technology, Tainan, 71005 Taiwan, ROC.
Chang-Wei HsiehDepartment of Food Science and Biotechnology, National Chung Hsing University, Taichung, 40227, Taiwan, ROC.
Min-Hung ChenMarketing and Processing Division, Agriculture & Food Agency Council of Agriculture, Executive Yuan, Nantou, 54044, Taiwan, ROC.
Ping-Hsiu HuangCollege of Food, Jiangsu Food and Pharmaceutical Science College, Huai'an, 223003 China.
Chih-Yao Hou *Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Ming-Kuei Shih *Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, 812301 Taiwan, ROC.ORCID 0000-0001-5830-8591
University of Science and Technology · YEChina Steel (Taiwan) · TWCouncil of Agriculture · TWJiangsu Food and Pharmaceutical Science College · CNNational Chung Hsing University · TWNational Kaohsiung University of Hospitality and Tourism · TWSouthern Taiwan University of Science and Technology · TW

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In recent years, consumer awareness of food safety has been increasing, and food workers with professional food safety knowledge, attitude, and practical implementation are essential for maintaining the quality of food as well as preventing foodborne diseases. This study evaluates the knowledge, attitude, and implementation of food safety practices among employees in a food company in Taiwan. The employees were both who had received food safety knowledge and training and had yet to receive it. Data collection was carried out through 68 questionnaires, and analysis methods, including descriptive statistical analysis and multiple regression analysis, have performed. Before the first stage of education and training, 100% of the employees knew that food factories must conduct regular water quality testing. Still, the error rate for personal hygiene and safety was the highest. The second part has the highest average food safety attitude and the concept of food preservation. The third part of personnel behavior was to avoid cross-contamination. After the second stage of education and training of personnel in food safety knowledge, the attitude and behavior have been greatly improved. The findings of this study can be used as a reference for food suppliers to develop employee education and training.

Indexed as

Education trainingFood safety attitudeFood safety behaviorFood safety knowledge

Identifiers

PMID36855580
PMCPMC9951133
OpenAlexW4321784182

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.