Behavior of Catering Owners towards Foodborne Disease Outbreaks in Indonesia: A Cross-Sectional Study

Introduction Food poisoning is a serious public health concern that occurs when contaminated items containing bacteria, viruses, parasites, or harmful chemicals are consumed. In this context, Medan City experiences fluctuating incidents of food poisoning, highlighting the need for continuous monitoring to identify and address the causes. Method This research included 62 catering entrepreneurs with A1 criteria and a capacity of less than 100 servings per day. The study, of a quantitative cross-sectional type, was conducted in Medan City in 2024. The exclusion criteria were individuals not classified in category A1 and those unwilling to participate as respondents. Data collection and analysis were carried out through questionnaires and module validation by experts, Chi-Square tests, and logistic regression Results The results showed that there was a substantial relationship in the behavioral characteristics of caterers/catering owners, including knowledge, attitudes, ingredient selection, storage, and processing. Furthermore, food ingredient selection and attitudes were the most dominant factors affecting these behaviors. Discussion The knowledge and attitude of catering business owners are important factors in the early detection and prevention of outbreaks. Therefore, ongoing education through structured modules is essential because the programs provide a systematic and continuous method of strengthening knowledge. Conclusion Selection of food ingredients and attitudes are dominant factors influencing food poisoning awareness compared to other factors. Therefore, an information and education module must be developed as an early warning tool to improve the knowledge and practice of catering business owners in Medan City.