Food Safety Practices Among Homemakers During Covid-19

Pandemic in Kuncen Helmet, Banjarnegara District

Dyah Suryani

, Herlina Aryunaningsih

, Arihni Arihatal Jannah

and Carrisa Araminta

Department of Public health, Faculty of Public Health, Ahmad Dahlan University, Yogyakarta, Indonesia

Magister of Public Health Program, Faculty of Public Health, Ahmad Dahlan University, Yogyakarta, Indonesia

Department of Nutrition, Faculty of Public Health, Ahmad Dahlan University, Yogyakarta, Indonesia

Keywords: Knowledge, Attitudes, Information Sources, Economic Status, Food Safety Practices.

Abstract: Introduction: Foodborne diseasesare a public health problem often found in both developing and developed

countries. The cause is food contaminated with bacteria, parasites, or harmful chemicals. Homemakers are

expected to understand food safety practices so that the food served to their families is safe for consumption.

This study aimed to determine the factors related to the food safety practices of homemakers during the

COVID-19 pandemic in Kuncen Hamlet, Banjarmangu, and Banjarnegara.Methods: This study constitutes a

quantitative investigation using a cross-sectional design. The population and sample in this study consisted

of 48 homemakers. The sampling technique used in this research was total sampling, and the research

instrument employed was a questionnaire. Data assessment used univariate and bivariate analysis with the

Chi-Square statistical test.Results: The results of this study indicate that respondents have more good

knowledge level, positive attitudes, sources of information, low economic status, and good food safety

practices. Relationshipwere noted between knowledge level, attitudes, information sources, economic

status,and food safety practices.Conclusion: In sum, a correlation was found between homemakers’

knowledge level, attitudes, sources of information, economic status, and food safety practices.

1 INTRODUCTION

Billions of people around the world are at risk from

unsafe food. Millions of people become sick and

hundreds of thousands die every year because they

consume unsafe food(Fung et al., 2018).It has been

estimated that around 600 million people (nearly 1 in

10) globally have contracted disease after consuming

contaminated food, and 420,000 die each year. The

report from the Food and Drug Monitoring Agency

(BPOM) in 2019 stated that in Indonesia 474 cases

involved food poisoning, and 265 were caused by

food poisoning from household preparations(BPOM,

2019).

Apart from poisoning cases, diarrhea is the most

common disease caused by consuming contaminated

food. Based on the 2019 Indonesia Health Profile,

270 cases of diarrhea were reportedper 100

people(Kemenkes RI, 2020b). Additionally,

according to the Banjarnegara Regency's health

profile for 2020, 9,048 (31.8%) diarrhea cases were

treated of 28,468 patients with diarrhea visiting the

region's health facilities and health cadres (Dinas

Kesehatan Kabupaten Banjarnegara, 2020). The

small number of patients served are closely related to

the conditions of the COVID-19 pandemic so that

visits by peoplewith diarrhea to health facilities and

visits to the field remain limited by rules limiting

community activities during the pandemic.

Lawrence Green's theory states that one's practice

is influenced by three main factors, namely

predisposing factors (knowledge level, attitudes,

economic status), and enabling factors or supporting

factors (information sources) and reinforcing

factors(Notoatmodjo, 2014a). Pelated research also

supports that the food safety practices of homemakers

are influenced by knowledge level where

homemakers with a good addition, a literature study

concluded that economic status and education as a

source of information are level of knowledge tend to

behave in good food safety as well(Septiyani et al.,

2021). Related research stated that educational status,

economic status, food safety training, food safety

attitudes, and knowledge about foodborne disease

were strongly related to food safety practices at

home(Yemane & Tamene, 2022). In important

160

Suryani, D., Aryunaningsih, H., Jannah, A. A. and Araminta, C.

Food Safety Practices Among Homemakers During Covid-19 Pandemic in Kuncen Helmet, Banjarnegara District.

DOI: 10.5220/0012902600004564

Paper published under CC license (CC BY-NC-ND 4.0)

In Proceedings of the 5th International Conference on Social Determinants of Health (ICSDH 2023), pages 160-165

ISBN: 978-989-758-727-6; ISSN: 2975-8297

determinants of food safety practices and the

incidence of household food insecurity(Esfarjani et

al., 2019).

Apart from causing poisoning and diarrhea, poor

food safety during the COVID-19 pandemic made it

possible for people who consumed the food to

contract the COVID-19 virus. Coronavirus Disease

2019 (COVID-19) is an infectious disease affecting

the respiratory system directly and is easily

transmitted through droplets when a positive person

coughs or sneezes(Kemenkes RI, 2020a). This virus

is indeed not transmitted through food that is cooked

properly, but can be transmitted through food

products where the virus can survive on the surface of

the packaging. Poor hygiene and sanitation will be the

cause of transmission of the virus through indirect

contact(Haryanti & Suryaningsih, 2021).Although

food-borne transmission of the virus has not been

established, ensuring proper and consistent personal

hygiene, including hand washing, food safety

practices and safe waste management practices, may

be the best way to prevent potential transmission of

COVID-19 from food to humans (Alikord & Molaee-

aghaee, 2021).

The COVID-19 pandemic situation requires

stricter food safety practices, including by

homemakers. Homemakers are expected to

understand food safety practices so that the food

served to their family members is safe for

consumption. However, it is known that Kuncen

Hamlet is one of the hamlets located in Banjarmangu

Village, Banjarmangu District, Banjarnegara

Regency, Central Java. The location of this hamlet is

far from the center of the city, about 6 kilometers

from Banjarnegara Regency, and far from access to

health services, so rarely does any health socialization

occur from the government, resulting in a lack of

information received and knowledge possessed by the

community members. This can affect people's

behaviors, including behaviors regarding

implementing food safety for homemakers, even

during the COVID-19 pandemic. Based on these

problems, the research aims to examine factors

related to the food safety practices of homemakers

during the COVID-19 pandemic.

2 METHOD

This type of research is quantitative, involving

observational analytic methods and cross-sectional

study designs. This study intended to determine the

factors related to the food safety practices of

homemakers during the COVID-19 pandemic. The

research was conducted in Kuncen Hamlet,

Banjarmangu District, and Banjarnegara Regency in

July to March 2022. The population in this study

totaled 48 homemakers in the Kuncen Hamlet area,

while the research sample was taken using a total

sampling technique. Data collection used an

instrument in the form of a questionnaire adapted to

the Regulation of the Minister of Health of the

Republic of Indonesia Number

1096/MENKES/PER/VI/2011(Kemenkes RI, 2011).

Jasaboga Sanitation Hygiene is related to the

principles of food processing. Before use, the

questionnaire was tested for validity and reliability on

36 homemakers, with the results of the Cronbach

alpha value of the information sources questionnaire

at 0.740, the knowledge questionnaire at 0.702, the

attitude questionnaire at 0.652 and the food safety

practice questionnaire at 0.649. The data were

assessed using univariate and bivariate analysis with

the Chi-squared statistical test.

3 RESULTS AND DISCUSSION

Table 1: Distribution of respondents regarding food

safety practices.

Variable Frequency Percent

Knowledge

Goo

26 54.2

Poor

22 45.8

Attitude

Goo

27 56.3

Poor 21 43.8

Source of information

Yes 26 54.2

No 22 45.8

Economic status

Low 29 60.4

High 19 39.6

Food Safety Practice

Goo

28 58.3

Poor 20 41.7

Based on Table 1, the knowledge level of

homemakers about food safety is mostly good,

namely, 26 people (54.2%). Most attitudes of

homemakersconcerning food safety are positive,

namely, 27 people (56.3%). As for the source of

information, the majority of homemakers received

many sources of information about food safety, as

many as 26 people (54.2%). Notably, the economic

Food Safety Practices Among Homemakers During Covid-19 Pandemic in Kuncen Helmet, Banjarnegara District

161

status of most homemakers is classified as low,

namely 29 people (60.4%). Moreover, most food

safety practices of homemakers were in the good

category, totaling 28 people (58.3%).

Table 2: Bivariate test results of independent

variables concerning food safety practices.

Based on Table 2, the results of the analysis using

the Chi square test found that a relationship exists

between knowledge level (p value = 0.002), attitudes

(p value = 0.005), sources of information (p value =

0.011), economic status (p value = 0.041) and

practicing food safety.

Based on the results of the Chi square test, it was

determined that the p value was 0.002 (p value<0.05),

so a relationship exists between knowledge and food

safety practices. Therefore, knowledge can shape a

person's behavior, as Lawrence Green's theory states

that knowledge is a predisposing factor to

behavior(Notoatmodjo, 2014b). According to the

study's findings and observations made in the field,

the majority of homemakers had good knowledge and

good food safety practices. On the other hand,

homemakersexhibiting poor knowledge levels also

followed bad food safety practices. This is because

somehomemakersstill do not know about food safety

practices, and homemakers who cannot read or write,

so they are less able to receive food safety knowledge,

which impacts on bad food safety practices.

The results of this study are in line with related

research, which stated that knowledge is a factor that

has a significantly stronger relationship with the food

safety practices of mothers in Debarg City, Ethiopia.

Mothers with a good knowledge level score showed

better food safety practices(Dagne et al., 2019).

Related research conducted in Gondar City (one of

the densely populated cities in northwest Ethiopia),

based on the results of multivariable logistic

regression analysis, revealed that the knowledge

variable was related to food safety practices. Food

handlers possessing a good knowledge level indicated

a higher chance of adopting good food handling

practices(Azanaw et al., 2019).

Based on the results of the Chi square test, the p

value is 0.005 (p value<0.05), a relationship was

observed between attitudes and food safety practices

of homemakers during the COVID-19 pandemic in

Kuncen Hamlet, Banjarmangu and Banjarnegara. The

research findings also revealed that the majority of

homemakerspossessed positive attitudes followed by

good food safety practices. This is similar to the

theory put forward by Lawrence Green that attitude is

a predisposing factor, which is one of the factors in

the occurrence of behavior(Notoatmodjo, 2014b).

This is supported by the possibility that the

respondent is female because women prioritize

feelings and pay more attention to small matters

compared with men (Patra & Nurtama, 2020). In

related research, one's attitude has been linked to

preventing optimal diseases,managing treatment as

well as the promoting personal health. On the other

hand, low attitudes have been linked to poor health

and ineffective disease prevention(Al-Makhroumi et

al., 2022). Therefore, the attitudes of homemakers can

influence their practice in food safety.

A person's attitude can indicate the extent to

which perceptions and beliefs influence their

willingness to change their behavior. The condition

of the COVID-19 pandemic caused anxiety and

psychological pressure in society. Attitudes result

from psychological construction. When attitudes

towards food safety during the COVID-19 pandemic

were positive, they also had a positive effect on food

safety behavior and food consumption(Liu et al.,

2021).

This research is in line with related studies that

stating that there was a significant relationship exists

between the attitudes of food handlers and the

applying of food sanitation hygiene(Brutu, 2021).

Likewise, other studies state that a relationship exists

between the attitude of food handlers and food

sanitation hygiene(Herdianti et al., 2019). However,

this study is not in line with related studies whose

results state that no relationship exists between

attitudes towards food safety practices(Pujilestari &

Amelia, 2021).

Based on the results of the Chi square test, the p

value was 0.011 (p value<0.05), so a relationship was

observed between sources of information and security

Variable

Food Safety Practice

Total

value

Goo

Poor

n % n % n %

Knowledge

Good

21 43.8 5 10.4 26 54.2

0.002

Poor

7 14.6 15 31.3 22 45.8

Attitude

Good

21 43.8 6 12.5 27 56.3

0.005

Poor

7 14.6 14 29.2 21 43.8

Source of information

Yes

20 41.7 6 12.5 26 54.2

0.011

8 16.7 14 29.2 22 45.8

Economic status

Low

13 27.1 16 33.3 29 60.4

0.041

High

15 31.3 4 8.3 19 39.6

ICSDH 2023 - The International Conference on Social Determinants of Health

162

practices. The results of the study found that very few

homemakers received food safety information from

health workers. In addition, there has never been any

food safety education by health workers for

homemakers there. Therefore, many homemakers

have few sources of information regarding food

safety, followed by bad safety practices. However,

most homemakerspossessing much food safety

information, claim to obtain this information through

self-searching on the internet and watching YouTube

videos.

On the other hand, a literature study found that

information related to knowledge obtained from

training interventions had the most significant

influence on increasing knowledge of food safety and

hygiene, including among homemakers. Knowledge

is assumed as a basis in guiding the formation of one's

behaviors(Insfran-Rivarola et al., 2020). In addition,

information from social media, especially during the

COVID-19 pandemic, is the most doubtful source of

information because everyone is free to share

information regardless of whether the news is true or

false. While social media is not a very trusted source

of food safety information, it can be useful for

spreading information. Due to the continuous

increase in the use of the Internet, the use of social

media has become a budget-friendly way of spreading

information about health and food safety.(Thomas &

Feng, 2021).

In line with related research, stating that during

the COVID-19 pandemic, sources of information

from various media, including television,

newspapers, and the internet, strongly influenced

food safety behavior(MIN et al., 2020).

Based on the results of the Chi square test, a p

value of 0.041 (p value< 0.05) was obtained, so a

relationship was noted between economic status and

the food safety practices. Economic status is often

associated with a person's occupation and income.

The higher a person's position, the easier it would be

to obtain the facilities needed and

desired(Sulistyowati & Soekamto, 2017). Research

finds that those with low economic status cannot

afford cooking utensils affecting food sanitation and

hygiene, such as aprons, knives, and cutting boards.

This is influenced by financial allocations that

prioritize the fulfilment of children's school fees as

well as the fulfilment of daily food and clothing.

The COVID-19 pandemic has caused food

insecurity to increase due to the economic crisis.

Where food security requirementsexists, this can be

achieved when everyone has unlimited access to

food, especially from an economic standpoint

allowing them to meet their basic needs(Han et al.,

2021). For this reason, the economic status of a family

influences the food safety practices of homemakers.

Respondents who have low economic status are

associated with bad security practices because they

cannot afford cooking utensils affecting food

sanitation and hygiene, such as aprons, knives, and

cutting boards. From the results of interviews,

respondents having low economic status reported that

they cannot support safety practices,kitchen utensils

and food due to family needs that they must meet,

such as children's school fees as well as the

fulfillment of daily food and clothing.

The results of this study are in line with related

research, stating a significant relationship exists

between economic level and personal hygiene

behavior of food handlers with a p value of 0.000 (p

value<0.05)(Setyaningrum, 2011).Other research

also confirms a similar finding: economic factors (p

value <0.01) influence a person's food safety

behaviors(Alimi et al., 2016). Safe food handling

practices are more likely in high-income homes.

Households in the upper socio-economic class are

more likely than those in lower socio-economic

classes to observe safer food handling practices

(Yemane & Tamene, 2022).

4 CONCLUSIONS

A relationship exists between knowledge, attitudes,

sources of information and economic status and the

food safety practices of homemakers during the

COVID-19 pandemic in Kuncen Hamlet,

Banjarmangu, and Banjarnegara. Future research can

examine other factors contributing to food safety

practices, such as education level, age, and the

availability of household sanitation equipment. Going

forward, a need has been identified to provide

additional training to health promotion staff at local

puskesmas (community health clinics) to improve

their ability to encourage community members in all

households to handle food safely as well as provide

social support to achieve this behavior.

ACKNOWLEDGEMENTS

Thank you to the Faculty of Public Health, Ahmad

Dahlan University for facilitating thisresearch

administratively.

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163

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