Open AccessKnowledge, Attitude, and Practice about Food Hygiene and Safety among Food Catering Staff in Yazd
Author(s) -
Ameneh Marzban,
Vahid Rahmanian,
Mehrnoosh Shirdeli,
Mehran Barzegaran
Publication year - 2019
Publication title -
ṭulū̒-i bihdāsht
Language(s) - English
Resource type - Journals
eISSN - 2538-1598
pISSN - 1728-5127
DOI - 10.18502/tbj.v18i3.1444
Subject(s) - food safety , hygiene , descriptive statistics , personal hygiene , food hygiene , environmental health , hand washing , psychology , medicine , family medicine , statistics , mathematics , pathology
Observance of food hygiene and safety by the staff working in the food supply and distribution sector is one of the most important factors in prevention of foodborne diseases. However, considering the inadequate knowledge and inappropriate performance of the staff, we are faced with many epidemics of food poisoning. Therefore, this study was conducted to determine the knowledge, attitude, and practice of food supply and distribution companies in Yazd.
Methods: This descriptive cross-sectional study was conducted among 126 employees working in 15 food catering centers in Yazd City in 2018. Census sampling method was applied to collect data by a researcher-made questionnaire. In this questionnaire, the items were about the participants' background demographic information, knowledge, attitude, and practice in the field of food health, which was designed according to previous studies. Data were analyzed using SPSS24, T-test, ANOVA, and Pearson correlation coefficient.
Results: The employees' mean scores of knowledge, attitude, and practice were 10.08 ± 5.11, 24.31 ± 8.37 and 8.91 ± 6.50, respectively. A significant difference was observed between the mean and standard deviation of the participants' knowledge and education level (P = 0.00). Furthermore, a positive and significant correlation was observed between the participants' knowledge, attitude, and practice.
Conclusion: It is necessary to provide individuals with practical and continuous training programs by experienced specialists. Moreover, food catering staff should be motivated to adhere to the principles of personal hygiene and food and their health knowledge should be updated.