Food operators’ level of knowledge and practice on repeatedly heated cooking oil (RHCO) in association with cooking oil quality at selected mall’s food court in Klang Valley

Mazlan, Siti Nadia (2024) Food operators’ level of knowledge and practice on repeatedly heated cooking oil (RHCO) in association with cooking oil quality at selected mall’s food court in Klang Valley. [Project Paper] (Submitted)

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Abstract

Introduction: Frying remains as one of the common and popular methods used in food preparation among Malaysian. Frequently reheating the oil will increase the oxidation which deteriorate the quality and create threats to health. There are many health impacts of consuming Repeatedly Heated Cooking Oil (RHCO), including developing hypertension, increase mutagenicity and genotoxicity and may eventually cause cancer. Objectives: The aim of this study is to determine the level of knowledge and practice on RHCO in association with cooking oil quality among the food operators at the selected mall’s food court in Klang Valley. Methodology: This cross-sectional study involved 121 workers from food vendors at the selected mall’s food court around Klang Valley, conducted from July to December 2023, using convenience sampling method. A set of validated questionnaires was used to obtain socioeconomic information, knowledge, and practice on RHCO through interview. 30 oil samples were collected from the food vendors and analysed by iodometric titration method to determine the peroxide value (PV). The data were analysed using SPSS software. Results and Discussion: Majority of the respondents had moderate level of knowledge (68.6%) regarding RHCO followed by high (18.2%) and low (13.2%). Majority of respondents had poor levels of practice (52.9%) followed by good (25.6%) and moderate (21.5%). The PV of the collected cooking oil samples were significantly lower (median=3.81, IQR=2.95) than AOCS standard level of 10 mEqO2/kg with only 2 samples exceeded the standard. There was no significant association observed between the level of knowledge and practice on RHCO in this study. Citizenship (x2=6.944, p=0.031) and race (x2=9.804, p=0.044) were found to be the factors of practice regarding RHCO. Conclusion: In conclusion, a continuous effort needs to be taken by all parties to improve the knowledge and practice regarding RHCO. Educational and on-site training should be targeted on the non-Malaysian food handlers and RHCO syllabus should be included in the food handler training. Further studies should be conducted to address the pre- and post-responses regarding knowledge and practice in RHCO. Keywords: Knowledge and Practice, Repeatedly Heated Cooking Oil, Food Operators, Mall’s Food Court, Peroxide Value

Item Type:	Project Paper
Faculty:	Faculty of Medicine and Health Science
Depositing User:	Ms Norafizah Radzuan
Date Deposited:	30 Apr 2025 02:52
Last Modified:	30 Apr 2025 02:52
URI:	http://psaspb.upm.edu.my/id/eprint/2403

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