2.2 Procedure
For avoiding close contact with the respondents, we decided to design a
web-based questionnaire. A structured questionnaire was prepared online
(Google forms), and the link was sent to the respondents through email
and social media (WhatsApp and Facebook messenger). Some recent studies
were followed while preparing the questionnaire (Huynh et al., 2020;
Olum et al., 2020; Wadood et al., 2020). The email addresses and social
media links of the food handlers who agreed to participate voluntarily
were provided to us by section managers from various departments. For
convenience, both the Bengali and English version of the questionnaire
were prepared accordingly. A concise and straightforward completion
guideline was displayed at the beginning of the questionnaire. In the
first part, respondents were required to fill information designed to
gather demographic data. The second part was on the knowledge, attitude,
and practices regarding COVID-19. The knowledge part was divided into
two parts, namely, general COVID-19 knowledge (10 questions) and
knowledge related to food safety (10 questions). The attitude and
practices part was comprised of 10 questions each. Questions from the
KAP section were answered as yes/no, agree/disagree, yes/no basis,
respectively. A correct and desired response received one point, and the
wrong or undesired answer received zero point. For the determination of
adequate knowledge (>80%, score>16), positive
attitude (>80%, score>8), as well as
desirable practices (>80%, score>8), Bloom’s
cut-off point of 80% was utilized (Kaliyaperumal, 2004). Cronbach’s
alpha was 0.74 for the questionnaire, which indicates that the
questionnaire is a valid and reliable instrument for the purpose of
assessment.