Volume 17, Issue 3 (12-2019)                   sjsph 2019, 17(3): 243-256 | Back to browse issues page

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Jamshidi Moghadam M, Jahed Khaniki G R, Rahimi Foroushani A, Shariatifar N. Food Hygiene and Safety Knowledge, Attitude and Practice of Food Preparation and Distribution Handlers in in Tehran University of Medical Sciences Hospitals. sjsph. 2019; 17 (3) :243-256
URL: http://sjsph.tums.ac.ir/article-1-5792-en.html
1- MSc. Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- PhD. Professor, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran , ghjahedkh@yahoo.com
3- PhD. Professor, Department of Epidemiology and Biostatistics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4- PhD. Assistant Professor, Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Abstract:   (1070 Views)
Safe food and proper nutrition play a vital role in the health of populations. Food-borne diseases are a serious public health problem. Food handlers working in the kitchen play an important role in the transmission of foodborne diseases. Food-borne diseases, especially those caused by bacteria, viruses, parasites and fungi, are preventable. Proper manpower training is a key factor in provision of safe food and prevention of malnutrition.
Materials and Methods: A descriptive, cross-sectional and applied study was conducted in 10 hospitals affiliated with Tehran University of Medical Sciences in 2017. The knowledge, attitude and practice of 136 food handlers working in the kitchens of the hospitals was assessed using questionnaires.
Results: Analysis of the data showed that 8.08% of the participants had a good knowledge about food hygiene and safety (a score above 75%), while 16.7% of them achieved the full score as regards attitude. The hospitals’ performance was at a desirable level. The level of food hygiene and safety knowledge of the food handlers was significantly associated with their refresher trainings (p <0.05).
Conclusion: It can be concluded that the awareness of food handlers in most of the hospitals about food hygiene and safety is not sufficiently high. It is suggested to design and implement proper refresher training crash courses, as well as sensitize the personnel.
Full-Text [PDF 939 kb]   (283 Downloads)    
Type of Study: Research | Subject: Public Health
Received: 2019/12/18 | Accepted: 2019/12/18 | Published: 2019/12/18

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