The Effect of the Knowledge, Attitude, and Behavior of Workers Regarding COVID-19 Precautionary Measures on Food Safety at Foodservice Establishments in Jordan

Amin N. Olaimat, Anas A. Al-Nabulsi, Mohammad O. Nour, Tareq M. Osaili, Hana Alkhalidy, Murad Al-Holy, Mutamed Ayyash and Richard A. Holley
Additional contact information
Amin N. Olaimat: Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan
Anas A. Al-Nabulsi: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 3030, Jordan
Mohammad O. Nour: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 3030, Jordan
Tareq M. Osaili: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 3030, Jordan
Hana Alkhalidy: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 3030, Jordan
Murad Al-Holy: Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa 13133, Jordan
Mutamed Ayyash: Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
Richard A. Holley: Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada

Sustainability, 2022, vol. 14, issue 13, 1-17

Abstract: The novel coronavirus (COVID-19) pandemic has caused sequential ripples of public health concern worldwide. Restaurant owners and workers have been significantly affected by safety regulations which have governed the activities of both employees and consumers. The objective of this study was to investigate the knowledge, attitude, and practices (KAP) of restaurant owners and workers in the context of COVID-19 and assess the effect of COVID-19 precautions on the implementation of food safety measures at foodservice establishments in Jordan. A cross-sectional survey was conducted that involved 605 participants from 91 restaurants and catering establishments in Jordan. The questionnaire was filled out during a face-to-face interview or via online platforms. Most (77%) of the respondents were male and under 35 years old (79%), with 42% of them having a high educational level (bachelor’s degree or postgraduate studies) and 46% having 1–5 years of work experience. It was found that only 20% of workers possessed good knowledge (scores above 75%), 56% had positive attitudes, and 55% had good practices, with a mean of 47% being compliant with the KAP levels expected. In total, 19 to 34% of participants observed that the precautions and preventive measures put in place during the pandemic improved the application of key food safety regulations within their workplaces. It is evident that more training is required for both employees and employers to ensure the effective implementation of the regulations required to prevent the spread of COVID-19 and food-borne pathogens via the application of good hygienic practices that improve food safety, reducing illnesses and food waste while maintaining food security and economic sustainability.

Keywords: food system; coronavirus; SARS-CoV-2 food workers; foodborne illnesses (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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