Volume 18, Issue 3 (9-2019)                   TB 2019, 18(3): 57-68 | Back to browse issues page

DOI: 10.18502/tbj.v18i3.1444


XML Persian Abstract Print


shahid sadoughi university of medical sciences, Yazd, Iran , amenemarzban@yahoo.com
Abstract:   (205 Views)
Introduction: 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.
 
Full-Text [PDF 604 kb]   (275 Downloads)    
Type of Study: Research | Subject: General
Received: 2019/05/14 | Accepted: 2019/07/22