Improving handwashing practices among school food handlers in Malaysia: a behavioural antecedents’ approach to intervention design

Purpose: The adoption of proper handwashing behaviour among food handlers could significantly reduce food safety risks and contribute to better public health outcomes, aligning with Sustainable Development Goals (SDG). Training alone may not be adequate to improve food safety behaviour. Hence, the purpose of this paper is to conduct a needs assessment to identify the important variables that could enhance handwashing behaviour among school food handlers. Design/methodology/approach: Using an extended Health Action Model (HAM) as a framework, a survey and direct observation were conducted on a total of 211 food handlers from schools in Klang Valley, Malaysia. The food handlers were assessed on their handwashing knowledge, belief, norm, motivation, habit strength, behavioural intention and behaviour. Data analysis was carried out using partial least squares-structural equation modelling (PLS-SEM) software (v3.0), followed by the importance performance matrix analysis (IPMA). Findings: Findings revealed that norm and knowledge significantly influenced belief, which ultimately affects the food handlers’ intention to perform handwashing practices (p = 0.001). The IPMA revealed self-efficacy as a priority variable for improving handwashing behaviour. Practical implications: The study identifies key factors to prioritise for improving handwashing behaviour among school food handlers. This will aid in creating targeted food safety programmes with tailored messages for the intended audience. Originality/value: Although the use of theoretical framework to predict safe food handling behaviours has received considerable attention in literature, most researchers utilise self-report approach. This paper is the first to use actual observed handwashing behavioural data to model an extended HAM. Highlights: (1) Needs assessment using an extended HAM.(2) Prioritising self-efficacy can improve handwashing practices.(3) Norm, knowledge and belief influence food handlers’ intention to perform handwashing.(4) Having the right intention may not necessarily transform into behaviour.

Text 122908.pdf - Published Version Restricted to Repository staff only Download (1MB) Official URL or Download Paper: https://www.emerald.com/bfj/article/127/3/801-820/...

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