Restaurant managers knowledge and intention to improve building ventilation and indoor air quality using control measures in a middle-income country

Abstract

Transmission of SARS-CoV-2 virus can occur via aerosol in inadequately ventilated indoor spaces, including restaurants. Despite the introduction of guidelines to ensure good indoor air quality (IAQ) and ventilation, business owners in low- or middle-income countries (LMIC) remain unsure about the regulations. This study aims to evaluate the level of knowledge and intention to improve IAQ and building ventilation among restaurant managers, and whether it is reflective of the implementation of control measures during COVID-19. This cross-sectional study involved restaurants from eight study sites at Kuala Lumpur, Malaysia, selected using cluster randomised sampling. A survey was conducted using a questionnaire adapted from the guidance note on ventilation and IAQ for non-residential setting during the COVID-19 pandemic by the Department of Occupational Safety and Health, Malaysia. Data collected were analysed using Statistical Package for the Social Sciences, version 27. Low knowledge level (median score: 4, range: 1–7) and moderate intention level (median score: 6, range 2–8) were reported among restaurant managers; however, the level of knowledge and intention were not correlated with the implementation of control measures. Insights from this study will be useful in informing the authorities to assess and review the practicality of current standard operating procedures and guidelines. The study findings are also expected to be translated to other airborne infectious diseases to increase the country's preparedness in managing future pandemics.