The association between level of knowledge and practice on the usage of repeatedly heated cooking oil (RHCO) among food premise operators in Pasir Puteh, Kelantan

AWANG, NUR ANIS SURAYA (2022) The association between level of knowledge and practice on the usage of repeatedly heated cooking oil (RHCO) among food premise operators in Pasir Puteh, Kelantan. [Project Paper] (Submitted)

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Abstract

Introduction: In Malaysia, the general public is prone to eat a significant quantity of deep-fried food which are made available at lower price from night markets, street vendors or restaurants. Normally, oil is the best option for deep frying medium. However, the cost for oil is the most crucial concern in regards to one’s economic. This leads to repetitive used of oil until it is no longer can be used in order to maintain business performance. Due to a lack of understanding, the improper practice of reheated cooking oil in their line of business has persisted to this day. As a result, fried food which are made available at food premises may be harmful to consumer’s health. Objective: To determine the level of knowledge and practice on the usage of repeatedly heated cooking oil (RHCO) as well as the association between the variables among food premise operators in Pasir Puteh, Kelantan. Methodology: This study recruited 153 food premise operators from five areas in Pasir Puteh, Kelantan during September to December 2021 by using purposive sampling. During a face-to-face interview, a set of structured questionnaires was used to gather data on socio-demographics, knowledge, and practice on the usage of RHCO among the respondents. The data was analyzed using descriptive statistics, chi-square test, and simple logistic regression. Results: The findings revealed that majority of food premise operators in Pasir Puteh, Kelantan had moderate level of knowledge (55.6%) and almost half of the respondents (47.7%) had a good level of practice on the usage of repeatedly heated cooking oil (RHCO). Age was found to be significantly associated with the level of knowledge and was the determinant factor of knowledge level (COR=2.732, 95% CI= 1.157-6.454, p=0.022). Meanwhile, education level was found to have significant association with level of practice and was the determinant factor of practice (COR=2.838, 95% CI=1.286-6.264, p=0.010). However, the level of knowledge was not significantly associated with the practice of RHCO. Conclusion: In conclusion, there should be efforts implemented to improve the level of knowledge in order to increase the good practice towards preparing high quality food among the food operators. The local authority needs to conduct mass public health education and promotion on the RHCO. Further study needs to sample and analyze the oil quality used by the food operators, by assessing several chemical parameters. Besides, the local authority can introduce rapid test on quality of oil which is available at lower price and easier to be used by all level of food premise operators. Keywords: Knowledge, Practice, Repeatedly Heated Cooking Oil, Food Premise Operator, Kelantan

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Mr Hafizzuddin Hamidon
Date Deposited:	23 Aug 2023 02:23
Last Modified:	23 Aug 2023 02:23
URI:	http://psaspb.upm.edu.my/id/eprint/1081

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