Effect of Educational Guidelines Regarding Safety Food Measures on Food Handlers Practices at Fayoum University Restaurants | ||
| Egyptian Journal of Health Care | ||
| Article 64, Volume 12, Issue 3, September 2021, Pages 1047-1062 PDF (263.51 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejhc.2021.193558 | ||
| Authors | ||
| Soad Ahmed1; Mervat Amin Sayed2 | ||
| 1Lecturer of Community Health Nursing, Faculty of Nursing, Fayoum University | ||
| 2Assistant Professor of Community Health Nursing, Faculty of Nursing, Fayoum University | ||
| Abstract | ||
| Background: Foodborne diseases are a preventable public health problem, through following the principles of food safety by food handlers. Aim: The aim of the study was to evaluate effect of educational guidelines on food handlers’ practices at Fayoum University restaurants. Design: A quasi-experimental research design was used in this study. Settings: At Fayoum University restaurants. Sample: A convenience sample consisting of 80 food handlers was recruited. Tools: Two tools were utilized in this study: Tool I: A structured interviewing questionnaire which included three parts; part I: Socio-demographic characteristics of food handlers; Part II: Food handlers’ knowledge about foodborne diseases, and safety food measures to prevent food contamination; and part III: reported practices regarding safety food measures. Tool II: Observational checklist concerning food handlers personal hygiene, hand washing, and use of personal protective equipment. Results: The results revealed that 61.2% of the study sample were female, and 57.5% aged 40 years or more. There were improvements in food handlers’ knowledge and satisfactory practices’ scores regarding safety food measures. Conclusion: The study concluded that the application of the educational guidelines had a positive effect on improving food handlers’ knowledge, and practices. Recommendations: Application of the educational guidelines and regular training programs at University restaurants to improve food handlers' knowledge, and practices regarding safety food measures. | ||
| Keywords | ||
| safety food measures; educational guidelines | ||
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