Garcia, Romea Anne F. May 2022. KNOWLEDGE, ATTITUDE, AND PRACTICES AMONG HOUSEHOLDS IN SAPANG MAISAC, MEXICO, PAMPANGA ON PREPARATION, STORAGE, AND CONSUMPTION OF RICE IN RELATION TO BACILLUS CEREUS POISONING. BACHELOR OF SCIENCE IN BIOLOGY. Pampanga State Agricultural University. Adviser: Michael Angelo C. Nicdao, Ph.D. Bacillus cereus is a bacteria found in rice that produces cereulide and causes emetic syndrome upon its consumption. This descriptive survey study aimed to evaluate the knowledge, attitude, and practices among households in Sapang Maisac, Mexico, Pampanga on preparation, storage, and consumption of rice in relation to Bacillus cereus poisoning. Specifically, it sought to: determine the profile of the respondents; assess the knowledge, attitude, and practices among households on preparation, storage, and consumption of rice in relation to Bacillus cereus poisoning; evaluate the relationship between profile and KAP; and enhance awareness on Bacillus cereus poisoning through formulation of an extension activity. A total of 340 questionnaires were distributed randomly among households in Brgy. Sapang Maisac, Mexico, Pampanga. These questionnaires were used to collect respondent's age, sex, highest educational attainment, number of household member, and monthly income of the family. These also include questions intended for assessing tespondent's knowledge, attitude, and practices in relation to Bacillus cereus poisoning. Using frequency count and percentage, the profile of respondents were determined. Most of the respondents are from ages 21 to 30 years old (24.61%), are female (68.77%), had secondary education (47.95%), belongs in a household with four to six members (54.57%), and have family monthly income ranging from 10, 000 to 20, 000 pesos (44.79%). Assessment of knowledge, attitude, and practices revealed that respondents have basic knowledge (mean = 2.80), neutral attitude (mean = 3.30), and excellent practice (mean = 4.24) on preparation, storage, and consumption of rice in relation to Bacillus cereus poisoning. Profile and KAP (Knowledge, Attitude, Practices) were analyzed for relationship using Kendall's tau and Chi-square test. Knowledge on rice handling and Bacillus cereus poisoning was associated with age, and highest educational attainment. Attitude and food handling practices were also associated with age and highest educational attainment. No significant relationship was found between KAP and other respondent's profile: sex, number of household members, and family monthly income. Isolation and identification of Bacillus cereus from local rice is suggested to future researchers as it is important to establish the presence of this microorganism and its health risk. Keywords: Bacillus cereus, food safety, fried-rice poisoning, rice.