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Background: Foodborne diseases continue to be a problem that contributes to morbidity and mortality globally. Aim: Evaluate the effectiveness of the educational health program concerning food safety for food services employees in Assiut University restaurants. Subject and methods: Quasi experimental design (one group pre and posttest) carried out in Assiut University restaurants on 202 food services employees who selected by convenient sample. Interview questionnaire was used which included personal data and questions regarding knowledge, attitude and practices about food safety measures to assess the effectiveness of the educational program through immediate posttest. Results: 65.8% of them were male, 43.1% aged >45 years and 43.1% had > 20 years’ experience. Improvement of knowledge regarding food safety noticed after application of the educational program (pre education= 57.33 & post education= 80.12). The mean score of their attitude and practice were 47.05±4.43 and 51.45±6.11 respectively. Conclusion: the study confirmed that the design of the program lead to better knowledge of food services employees. Also, they had proper practices and positive attitude regarding food safety. Recommendation: Continuous education and supporting program for food service employees to improve their food safety knowledge, Attitudes and practices in this field |
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Research Date
Research Department
Research Member
Research Vol
Volume 8, Issue 22 -
Research Website
ttps://asnj.journals.ekb.eg/article_112341.html
Research Year
2020
Research_Pages
166-174
Research Abstract