A Survey on the knowledge of Shiraz confectioneries staff about food hygiene and their practices

Subject Areas : Food Hygiene

A. Masihi Nezhad ¹ , M. Bonyadian ² , M. Motamedifar ³

1 - PhD candidate of Food Hygiene, Department of Health and Food Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
2 - Professor of Food Hygiene and Quality Control, Department of Health and Food Quality Control, Faculty of Veterinary Medicine, Shahrekord University, Shahrekord, Iran
3 - Professor of Medical Microbiology, Department of Bacteriology and Virology, School of Medicine HIV/AIDS Research Center, Research Institute for Health, Shiraz University of Medical Sciences

Received: 2022-01-04 Accepted : 2022-05-06 Published : 2022-01-21

Keywords: Practice, Staff, Confectionery, Health awareness,

Abstract :

Most food outbreaks occur by food contact workers who contaminate products during preparation and handling. Workers' knowledge and practices play a major role in food safety in food establishments. This study aimed to survey the awareness of Shiraz confectionery workers about food hygiene and their practices. A cross-sectional study was performed to select confectioneries randomly. A self-made questionnaire was designed to determine the knowledge and practices of workers about food hygiene (including demographic characteristics, knowledge, 6 points), and practices, 60 points). 130 people from 27 confectioneries participated in the study. Most of the participants were male and had diploma, and with an average age of 35 years old. Data analysis showed that 39.2, 37.7, and 23.1% of workers had low, medium, and high awareness, and 0%, 7.7%, and 92.3% applicated poor, moderate, and good hygiene practices. The workers' knowledge about food hygiene was not satisfactory. However, they had good practices, generally. They did not know the protocol of cream defrosting and fruits disinfection and did not apply proper hygienic practices while defrosting frozen cream and storing raw material and pastries products. Women, the elderly, and educated and experienced workers were more aware of food hygiene (p< 0.05), but these variables did not affect their practices. Shiraz confectioneries workers have not enough knowledge about food hygiene, and their hygiene practices were incomplete. It is recommended to revise the method of food hygiene courses for the confectionery workers.

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