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experience of food poisoning case in 2013. The
total sample sizes were eight food handlers that
handle the school canteen. Purposive sampling
technique is use for collecting data.
Table 1.
(Continued).
Characteristics
a(n)%
Gender
Male
(2) 25%
Female
(6) 75%
2.2
Data collection method
The study is using experimental design, which is
pretest, and posttest experimental group design. It
also known as before-and-after design. The use of
this method is to find out the outcome of before
and after the food, handlers go for training on
food temperature. The pretest measured baseline
knowledge, and the posttest-measured knowledge
gained by the respondents after training using the
food temperature topic.
The questionnaires adapted and developed
in simple words and easy to answer. The ques-
tionnaires are using objectives questions, which
is more on food temperature. The questionnaire
format would be the closed-ended questions and
it contains 10-items that designed to obtain infor-
mation on food safety. Direct questions along with
demographic characteristics of the respondents
(age, gender and education level) were included
in the front page of the questionnaire.
First, the respondents need to answer the ques-
tionnaires on food temperature. Then, after a
week, authors gave them a short training about
food temperature. Five days later, authors gave
the same question as before respondents have their
training to know either respondent improve their
food temperature knowledge from the short train-
ing program.
Age
20
(2) 25%
21-30
-
31-40
(3) 37.5%
41-50
(3) 37.5%
-
>50
Nationality
Malaysian
(5) 62.5%
Indonesian
(3) 37.5%
Bangladesh
-
Vietnam
-
Race
Malay
(5) 62.5%
Indian
-
Chinese
-
Jawa
(3) 37.5%
Level of
education
No formal education
-
Primary school
(2) 25%
Secondary school
(4) 50%
Diploma
(2) 25%
Working
experience
1 year
(6) 75%
1-5 years
(2) 25%
6-10 years
-
10 years
-
Attending 'Kursus
Pengendali Makanan'
Yes
(6) 75%
No
(2) 25%
Got Typhoid
injection
Yes
(6) 75%
No
(2) 25%
Know use of
thermometer
Yes
(6) 75%
No
(2) 25%
a
(n)%—(number
of
respondents)
percentage
of
respondents.
2.3
Data analysis
Table
1.
Demographic
characteristics
of
the
respondents.
Characteristics
a(n)%
3 RESULTS
Gender
Male
(2) 25%
3.1
Demographic information
According to Table 1, there were 75% female
and 25% male respondents. The majority of the
respondents were the age group of 31 to 40 and
41 to 50 years old (37.5%). Approximately, 37.5%
of the food handlers are Indonesian and major-
ity of them are Malaysian with 62.5%. Result
also showed that 50% education level are among
secondary level with 75% working experience less
than 1 year as food handlers.
Finally, 75% of the food handlers had their
formal training on food handling certified by the
Ministry of Health, Malaysia with 75% had their
typhoid injection and 75% have knowledge on how
to use a thermometer.
Female
(6) 75%
Age
20
(2) 25%
21-30
-
31-40
(3) 37.5%
41-50
(3) 37.5%
-
>50
Nationality
Malaysian
(5) 62.5%
Indonesian
(3) 37.5%
Bangladesh
-
Vietnam
-
Race
Malay
(5) 62.5%
Indian
-
Chinese
-
Jawa
(3) 37.5%
(
Continued
)
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