Knowledge, Attitude, and Practice Towards Safety and Health Risks Among Food Manufacturing Workers in Malaysia

Authors

  • Nur Shahida Murad Universiti Malaysia Pahang Al-Sultan Abdullah
  • Wan Zaiton Wan Sulaiman Universiti Malaysia Pahang Al-Sultan Abdullah https://orcid.org/0000-0001-6825-5286
  • Nor Ashikin Sopian Universiti Malaysia Pahang Al-Sultan Abdullah https://orcid.org/0000-0003-3903-7479
  • Nurud Suria Suhaimi Universiti Malaysia Pahang Al-Sultan Abdullah
  • Indah Lutfiya Universitas Airlangga

Keywords:

Knowledge, Attitude, practice, Health, Risks

Abstract

Introduction: 

Food manufacturing in Malaysia exposes workers to numerous potential hazards and health risks throughout the work process. This study aimed to determine the level of knowledge, attitude, and practice (KAP) towards safety and health risks among food manufacturing workers and to examine the relationship between these domains.

Methodology:

A cross-sectional study was performed involving 80 workers from three food manufacturing factories in Negeri Sembilan. KAP was assessed through a validated questionnaire adapted from a previous study.

Result:

All workers (100%) demonstrated a positive attitude, 98.7% show good practice, and 93.8% exhibit a good level of knowledge towards safety and health risks. The correlation study showed significant positive correlations between gender and attitude, and between education level and attitude, indicating that these sociodemographic factors influence safety attitudes. Work experience is significantly associated with knowledge, suggesting that work experience enhances knowledge. The study also reveals weak positive correlations among knowledge, attitude, and practice (KAP) regarding safety and health risk, but a significant correlation is observed between knowledge and practice.

Conclusion:

These findings suggest that fostering practical knowledge is essential for ensuring safe work behaviors. Prioritizing hands-on safety training can help bridge the gap between theoretical attitude and daily operational safety, ultimately reducing occupational health risks among food manufacturing workers.

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Published

16-03-2026

How to Cite

Nur Shahida Murad, Wan Zaiton Wan Sulaiman, Sopian, N. A., Suhaimi, N. S., & Indah Lutfiya. (2026). Knowledge, Attitude, and Practice Towards Safety and Health Risks Among Food Manufacturing Workers in Malaysia. International Journal of Public Health Research, 16(1), 2457–2467. Retrieved from https://spaj.ukm.my/ijphr/index.php/ijphr/article/view/591