Home-Based Food Businesses Food Safety Questionnaire Development: Expert Review Approach and Content Validation Index Analysis

Zahidatul Farihah Zakaria; Noor Suzana Osman; Ibrahim Abu Bakar

doi:10.21834/e-bpj.v11i37.7956

Authors

Zahidatul Farihah Zakaria Department Of Nutrition Sciences, Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia; Food Security and Population Health Nutrition Research Group (FOSTER), Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia
Noor Suzana Osman 1 Department Of Nutrition Sciences, Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia. https://orcid.org/0000-0002-4857-8050
Ibrahim Abu Bakar Department Of Nutrition Sciences, Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia; Food Security and Population Health Nutrition Research Group (FOSTER), Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia

DOI:

https://doi.org/10.21834/e-bpj.v11i37.7956

Abstract

Home-based food businesses (HBFBs) play an important role in Malaysia's economy by providing low-cost food for the market. Nevertheless, it often lacks standardized tools to assess food safety practices on its premises and in its production. Therefore, HBFBs food safety structured questionnaires were developed to validate HBFBs content validation and reviewed by experts to confirm its relevancy, clarity, and suitability of 73 items of HBFBs food safety in Pahang, Malaysia. The content validity of structured questionnaires established by using content validity index (CVI), scale content validity index (S-CVI), probability of chance agreement (Pc), and modified kappa (K*).

Author Biographies

Noor Suzana Osman, 1 Department Of Nutrition Sciences, Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia.

Food Security and Population Health Nutrition Research Group (FOSTER), Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia

Ibrahim Abu Bakar, Department Of Nutrition Sciences, Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia; Food Security and Population Health Nutrition Research Group (FOSTER), Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia

Food Security and Population Health Nutrition Research Group (FOSTER), Kulliyyah of Allied Health Sciences, IIUM Centre for Natural & Health Sciences, Kuantan Campus, Jalan Sultan Haji Ahmad Shah, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia

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