On Food Safety and Sanitation: Analyzing the Knowledge, Attitudes, and Practices (KAP) of Head Cooks in Casual Dining Restaurants in Manila and Makati
The manifestation of foodborne illness is known worldwide and its prevalence remains to be a problem for many countries. The KAP analysis in food safety and sanitation is done to evaluate which, among the summarized categories that are identified as risk factors that contribute to foodborne illness are likely to be performed by head cooks. The food and beverage industry in the Philippines needs to focus on the aspiration of knowledge enhancement, to inspire a positive attitude and promote consistency in the practice of food safety and sanitation guidelines. The study was conducted in Manila and Makati cities among 32 participating head cooks. The study discovers the following: There is a significant relationship between the head cooks’ level of knowledge in food safety and sanitation and their educational attainment; Head cooks have below average level of knowledge in food safety and sanitation but have declared to have a positive attitude towards it. The results of the study revealed that head cooks claimed that they are always practicing food safety and sanitation standards in their work. Keywords: Food Safety, Knowledge, Attitudes, Practices, Head Cooks, Casual Dining Restaurants.