Hubungan pengetahuan dan sikap dengan praktik keamanan pangan pada penjaja jajanan sekolah di Desa Pasir Gombong, Bekasi

Author(s): Utami Putri Kinayungan, Widya Lestari Nurpratama, Nur Fauzia Asmi, Dandi Sanjaya, Deni Alamsah
DOI: 10.30867/gikes.v7i2.3006

Abstract

Background: Food safety is essential for preventing foodborne diseases, particularly among schoolchildren who frequently consume snacks of uncertain hygienic quality. Evidence of hazardous food additives and microbial contamination in school snacks indicates the need to understand the behavioral factors underlying food safety practices among vendors.

Objective: This study aimed to analyze the dominant factors associated with food safety practices among school snack vendors in Pasir Gombong Village, Bekasi, Indonesia.

Methods: A cross-sectional study was conducted among 50 school snack vendors selected through accidental sampling in June 2025. Data were collected using structured interviews and validated questionnaires. Knowledge, attitudes, respondent characteristics, and food safety practices were analyzed using the chi-square test and multivariable logistic regression.

Results: Knowledge and attitudes were significantly associated with food safety practices after adjustment for other variables. Vendors with good knowledge had 28.15 times higher odds of implementing good food safety practices than vendors with poor knowledge (OR = 28.15; p = 0.013). Vendors with positive attitudes had 12.86 times higher odds of implementing good practices than those with negative attitudes (OR = 12.86; p = 0.041).

Conclusion: Knowledge and attitudes were the dominant factors associated with food safety practices. Food safety education should combine theoretical material with demonstrations, hands-on practice, and simulation to strengthen vendors’ knowledge, attitudes, and practical skills.

Keywords

Food handlers, food safety, knowledge, school snacks

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References

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DOI: http://dx.doi.org/10.30867/gikes.v7i2.3006

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