Knowledge and practices of occupational safety among foodservice employees in Kota Kinabalu, Sabah

DK Rafidzah AK Mohiddin; Ching Wen Ya.

This study aims to identify the level of knowledge and practices toward occupational safety among foodservice employees in the city area Kota Kinabalu. A total of 158 respondents participated in the study. Questionnaires were used to collect data. Data were analysed using descriptive statistics and the Spearman correlation test. Respondents demonstrated a moderate to good level of knowledge (58.9%), with the highest scores for knowledge regarding basic knowledge (85.4%) and the lowest scores concerning on type of fire class (12.0%). Respondents achieved moderate-good level of practices (39.2%), with the highest mean score for wearing closed toe shoes (4.43±0.93) and the lowest was the wearing of safety gloves when cutting meat (2.61±1.42). A weak positive correlation (r=0.240, p=0.002) was observed between knowledge and practices, suggesting that workers with higher knowledge levels are marginally more likely to follow good practices. However, knowledge alone does not account for most of the variation in practices. In conclusion, the study shows that good knowledge and practices are important for occupational safety, and knowledge is a contributing factor to good practices. Still, its impact is limited, as indicated by the weak strength of the correlation. This suggests that while improving knowledge through training or education may enhance practices, additional factors such as attitude, motivation, or external conditions may also play significant roles. These findings highlight the need for targeted training to address specific weaknesses and improve workplace safety.

KEYWORDS: Knowledge; Practices; Occupational safety; Foodservice; Employees



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