Developing, translating, and validating a survey instrument for assessing hospital food service staff’s food safety knowledge, perceptions, and practices during the COVID-19 pandemic

References

1. 1.↵
   1. Hamed A,
   2. Mohammed N.

   Food safety knowledge, attitudes and self-reported practices among food handlers in Sohag Governorate, Egypt. East Mediterr Health J 2020; 26: 374-381.

   OpenUrl
2. 2.↵
   1. Busra NN,
   2. Dolah SN,
   3. Haslina A,
   4. Ngah C,
   5. Samsudin A.

   Government hospitals food quality and patient satisfaction. J Tour Hosp Culin Arts 2017; 9: 593-602.

   OpenUrl
3. 3.↵
   1. Van Doremalen N,
   2. Bushmaker T,
   3. Morris DH,
   4. Holbrook MG,
   5. Gamble A,
   6. Williamson BN, et al.

   Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. N Engl J Med 2020; 382: 1564-1567.

   OpenUrlCrossRefPubMed
4. 4.↵
   Centers for Disease Control and Prevention. How COVID-19 spreads. [Updated 2022; 2020 Apr 13]. Available from: https://www.cdc.gov/media/releases/2020/s1005-how-spread-covd.html
5. 5.↵
   World Health Organization. Advice on the use of masks in the context of COVID-19: interim guidance, 5 June 2020. [Updated 2020; 2020 Apr 13]. Available from: https://iris.who.int/handle/10665/332293
6. 6.↵
   Centers for Disease Control and Prevention. Four steps to food safety: clean, separate, cook, chill. [Updated 2023; 2021 May 6]. Available from: https://www.cdc.gov/foodsafety/keep-food-safe.html
7. 7.↵
   United States Food and Drug Adminstration. Safe food handling. [Updated 2022; 2021 May 6]. Available from: https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling
8. 8.↵
   1. Lawshe CH.

   A quantitative approach to content validity. Person Psychol 1975; 28: 563-575.

   OpenUrlCrossRef
9. 9.↵
   1. Abdullah M,
   2. Azib W,
   3. Harun M,
   4. Burhanuddin M.

   Reliability and construct validity of knowledge, attitude and practice on dengue fever prevention questionnaire. Am Int J Contemp Res 2013; 3: 69-75.

   OpenUrl
10. 10.↵
    1. Pan Y,
    2. de La Puente M.

    Census Bureau guideline for the translation of data collection instruments and supporting materials: Documentation on how the guideline was developed. Survey Methodology 2005; 6.
11. 11.↵
    1. Johnson E.

    Face validity. [Updated 2021; 2020 Nov 29]. Available from: https://link.springer.com/referenceworkentry/10.1007/978-3-319-91280-6_308
12. 12.↵
    1. Alqurashi NA,
    2. Priyadarshini A,
    3. Jaiswal AK.

    Evaluating food safety knowledge and practices among foodservice staff in Al Madinah hospitals, Saudi Arabia. Safety 2019; 5: 9.

    OpenUrl
13. 13.↵
    1. Osaili TM,
    2. Obeidat BA,
    3. Hajeer WA,
    4. Al-Nabulsi AA.

    Food safety knowledge among food service staff in hospitals in Jordan. Food Control 2017; 78: 279-285.

    OpenUrl
14. 14.↵
    1. Kunadu AP,
    2. Ofosu DB,
    3. Aboagye E,
    4. Tano-Debrah K.

    Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana. Food Control 2016; 69: 324-330.

    OpenUrl