ارزیابی آگاهی، نگرش و عملکرد کارکنان مراکز خدمات غذایی دانشگاه‌های اصفهان و علوم پزشکی اصفهان به شاخص‌های ایمنی و بهداشتی مواد غذایی
محورهای موضوعی :
علوم و صنایع غذایی
حدیثه ابدالی
1
,
مسعود سامی
2
,
اکبر حسن زاده
3
,
باقر احمدی
4
,
زهرا اسفندیاری
5
1 - دانشجوی کارشناسی ارشد، کمیته تحقیقات دانشجویی، گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران
2 - دانشیار، مرکز تحقیقات امنیت غذایی، گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران
3 - استادیار، گروه آمار زیستی، دانشکده بهداشت، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران
4 - کارشناس، گروه آموزش و ارتقاء سلامت، دانشکده بهداشت، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران
5 - استادیار، مرکز تحقیقات امنیت غذایی، گروه علوم و صنایع غذایی، دانشکده تغذیه و علوم غذایی، دانشگاه علوم پزشکی اصفهان، اصفهان، ایران
تاریخ دریافت : 1399/01/30
تاریخ پذیرش : 1399/07/18
تاریخ انتشار : 1399/07/01
کلید واژه:
عملکرد,
آگاهی,
نگرش,
پرسنل,
شاخص ایمنی و بهداشتی,
مراکز خدمات ارائه‌دهنده خدمات غذایی,
چکیده مقاله :
ارایه مواد غذایی ایمن و بهداشتی در مراکز ارایه دهنده خدمات غذایی نقش مهمی در راستای پیشگیری از بروز بیماری‌های غذازاد دارد. این بررسی با هدف ارزیابی آگاهی، نگرش و عملکرد با موضوع شاخص‌های ایمنی و بهداشتی مواد غذایی در پرسنل شاغل در مراکز خدمات غذایی انجام پذیرفت.این مطالعه توصیفی-مقطعی با استفاده از پرسشنامه ساختار یافته آگاهی، نگرش و عملکرد توسط 110 نفر از پرسنل شاغل در بخش‌های مختلف مراکز خدمات غذایی در دانشگاه‌های اصفهان و علوم پزشکی اصفهان صورت گرفت.میانگین نمره آگاهی، نگرش و عملکرد پاسخ دهندگان به‌ترتیب مقادیر 9/19 ± 96/62، 8/9 ± 9/70 و 3/5 ± 6/88 بود. باتوجه به نتایج مشخص گردید پرسنل از آگاهی، نگرش و عملکرد خوبی برخوردار بودند. هم‌چنین همبستگی مثبت و معناداری بین آگاهی با نگرش و عملکرد مشاهده گردید. در حالی‌که همبستگی مثبت بین نگرش و عملکرد یافت نشد. این مطالعه حاکی از آن است که اگرچه سطح آگاهی، نگرش و عملکرد پرسنل مواد غذایی رضایت بخش است، اما در خصوص رعایت برخی از جنبه‌های بهداشتی مانند کنترل میکروارگانیسم‌های بیماری‌زا و کنترل دماهای بحرانی در فرایند پخت، ضعف داشتند. به منظور پیشگیری از شیوع بیماری‌های غذازاد، آموزش‌های موثر عملیاتی با موضوع بهداشت و ایمنی مواد غذایی در مراکز خدمات غذایی پیشنهاد می‌گردد.
چکیده انگلیسی:
Providing hygiene and safe food in catering has a critical role in protecting consumers from foodborne diseases. This survey aimed to evaluate the level of knowledge, attitudes, and practices of staff in food catering towards safety and hygiene indices. This cross-sectional study was performed by a self-administered questionnaire to evaluate the knowledge, attitudes, and practices of 110 food staff in food catering at the Isfahan University of Medical Science and the University of Isfahan. The average score of knowledge, attitudes, and practices of respondents was 62.96±19.9, 70.8±9.8, and 88.6±5.3, respectively. According to the results, the level of the criteria was desirable. A positive correlation was observed between knowledge, attitudes, and practices, while no correlation was found between attitude and practice. Although the level of knowledge, attitudes, and practices of food staff was desirable, weakness in some hygiene criteria such as controlling foodborne microorganisms and critical temperature, was found. It is recommended to have effective educational intervention in the implementation of safety and hygiene in food catering to prevent the occurring of foodborne diseases.
منابع و مأخذ:
Abdul-Mutalib, N.A., Abdul-Rashid, M.F., Mustafa, S., Amin-Nordin, S., Hamat, R.A. and Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food control, 27(2): 289-293.
Aghalari, Z., Jafarian, S. and Najar, M. (2018). Studying the knowledge and attitude of engineering students in relation to food safety and health in Babol in 2016: a short report. Journal of Rafsanjan University of Medical Sciences, 17(7): 689-696. [In Persian]
Ali, A.I. and Immanuel, G. (2017). Assessment of hygienic practices and microbiological quality of food in an institutional food service establishment. Journal of Food Processing & Technology, 8(8):1-9.
Al-Kandari, D., Al-abdeen, J. and Sidhu, J. (2019). Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait. Food control, 103: 103-110.
Al-Shabib, N.A., Mosilhey, S.H. and Husain, F.M. (2016). Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59: 212-217.
Ansari-Lari, M., Soodbakhsh, S. and Lakzadeh, L. (2010). Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food control, 21(3): 260-263.
Da Cunha, D.T., Stedefeldt, E. and De Rosso, V.V. (2012). Perceived risk of foodborne disease by school food handlers and principals: The influence of frequent training. Journal of Food Safety, 32(2): 219-225.
· Faour-Klingbeil, D., Kuri, V. and Todd, E. (2015). Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon. Food Control, 55: 166-175.
Fielding, J.E., Aguirre, A. and Palaiologos, E. (2001). Effectiveness of altered incentives in a food safety inspection program. Preventive Medicine, 32(3): 239-244.
Ghazavi, N., Rahimi, E., Esfandiari, Z. and Shakerian, A. (2018). Enterotoxigenicity, distribution of enterotoxigenic genes and antibiotic resistance pattern of Staphylococcus aureus isolated from traditional sweet. Tropical Biomedicine, 35(4): 880-892.
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Iran Ministry of Health. (2000b). Inspection Checklist for restaurants, traditional restaurants and catering. Code of form with number 101.920318. [In Persian]
Janjani, H., Mehralian, M., Shamsizadeh, Z., Sangsefidi, Z.S. and Khashij, M. (2018). Knowledge and practice of people in Kermanshah regarding food hygiene and safety. Journal of School of Public Health and Institute of Public Health Research, 16(1): 99-113. [In Persian]
Kenedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C. and Bolton, D.J. (2005). Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. Journal of Food Protection, 68(7): 1421-1430.
Kunadu, A.P.H., Ofosu, D.B., Aboagye, E. and Tano-Debrah, K. (2016). Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana. Food Control, 69: 324-330.
Kwol, V.S., Eluwole, K.K., Avci, T. and Lasisi, T.T. (2020). Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes. Food Control, 110: 107025.
Luu, P.H., Davies, B. and Dunne, M.P. (2017). The association between factors which affect the food safety practices of seafood distributors within the southern domestic distribution chains in Vietnam. Food Control, 73: 332-340.
Mariano Zanina L., Thimoteo Diogo D.C., Rossoc V.V.D, Caprilesd V.D., and Stedefeldte E. (2017). Knowledge, attitudes and practices of food handlers in food safety: an integrative review. Food Research International. 100: 53-62.
Martins, R.B., Hogg, T. and Otero, J.G. (2012). Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal. Food Control, 23(1): 184-190.
Marzban, A., Rahmanian, V., Shirdeli, M., Barzegaran, M. and Baharinya, S. (2019). Knowledge, attitude, and practice about food hygiene and safety among food catering staff in Yazd. Tolooebehdasht, 18(3): 57-68. [In Persian]
Nee, S.O. and Sani, N.A. (2011). Assessment of knowledge, attitudes and practices (KAP) among food handlers at residential colleges and canteen regarding food safety. Sains Malaysiana, 40(4): 403-410.
Osaili, T.M., Jamous, D.O.A., Obeidat, B.A., Bawadi, H.A., Tayyem, R.F. and Subih, H.S. (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, 31(1): 145-150.
Rabori, M.M., Avazpour, M., Eskandarinasab, M. and Khalooei, A. (2020). Food safety knowledge, attitude, and practice among restaurant food handlers in Kerman, Iran. Journal of Environmental Treatment Techniques, 8(1): 535-539.
Razeghi, F., Jahed Khaniki, G., Nedjat, S., Haghi, E. and Yunesian, M. (2018). Knowledge, attitude, and practice among food handlers of semi-industrial catering: a cross sectional study at one of the governmental organization in Tehran. Journal of Environmental Health Science and Engineering, 16(2): 249-256.
Rebouças, L.T., Santiago, L.B., Martins, L.S., Menezes, A.C.R., Araújo, M.D.P.N. and de Castro Almeida, R.C. (2017). Food safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants of Salvador, Brazil. Food Control, 73: 372-381.
Samapundo, S., Thanh, T.N.C., Xhaferi, R., and Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70: 79-89.
Sani, N.A. and Siow, O.N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37: 210-217.
Sharif, L., Obaidat, M.M. and Al-Dalalah, M.R. (2013). Food hygiene knowledge, attitudes and practices of the food handlers in the military hospitals. Food and Nutrition Sciences, 4(03): 245.
Tabit, F.T. and Teffo, L.A. (2020). An assessment of the food safety knowledge and attitudes of food handlers in hospitals. Biomed central Public Health, 20(1):1–12.
Tabrizi, J.S., Nikniaz, L., Sadeghi-Bazargani, H., Farahbakhsh, M. and Nikniaz, Z. (2017). Determinants of the food safety knowledge and practice among Iranian consumers. British Food Journal. 119(2):357–65.
Talaei, M., Holakouie-Naieni, K., Rahimi-Foroushani, A. and Masoumi-Asl, H. (2015). Knowledge, attitude and practice of people about foodborne outbreak in Isfahan city, Iran. Journal of Food Safety and Hygiene, 1(2): 39-45.
Tóth, A.J., Koller, Z., Illés, C.B. and Bittsánszky, A. (2017). Development of conscious food handling in Hungarian school cafeterias. Food Control, 73: 644-649.
Ulusoy, B.H. and Çolakoğlu, N. (2018). What Do They Know About Food Safety? a Questionnaire Survey on Food Safety Knowledge of Kitchen Employees in Istanbul. Food and Health, 4(4): 283-292.
WHO. (2006). Five keys to safer food manual. World Health Organization Publication, Geneva, Switzerland.
WHO. (2015). World Health Organization, Food Safety. available at http://www. who.int/mediacentre/facts.
Zarei, E., Hatami, H., Fekri, R., Torkamannejad, S., Arshi, S. and Refaeian, M. (2018). Knowledge, attitude and practice of health science students about the outbreak of water and foodborne diseases: a survey in Shahid Beheshti University of Medical Sciences. Journal of Environmental Health Enginering, 5(3): 251-263. [In Persian]
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Abdul-Mutalib, N.A., Abdul-Rashid, M.F., Mustafa, S., Amin-Nordin, S., Hamat, R.A. and Osman, M. (2012). Knowledge, attitude and practices regarding food hygiene and sanitation of food handlers in Kuala Pilah, Malaysia. Food control, 27(2): 289-293.
Aghalari, Z., Jafarian, S. and Najar, M. (2018). Studying the knowledge and attitude of engineering students in relation to food safety and health in Babol in 2016: a short report. Journal of Rafsanjan University of Medical Sciences, 17(7): 689-696. [In Persian]
Ali, A.I. and Immanuel, G. (2017). Assessment of hygienic practices and microbiological quality of food in an institutional food service establishment. Journal of Food Processing & Technology, 8(8):1-9.
Al-Kandari, D., Al-abdeen, J. and Sidhu, J. (2019). Food safety knowledge, attitudes and practices of food handlers in restaurants in Kuwait. Food control, 103: 103-110.
Al-Shabib, N.A., Mosilhey, S.H. and Husain, F.M. (2016). Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control, 59: 212-217.
Ansari-Lari, M., Soodbakhsh, S. and Lakzadeh, L. (2010). Knowledge, attitudes and practices of workers on food hygienic practices in meat processing plants in Fars, Iran. Food control, 21(3): 260-263.
Da Cunha, D.T., Stedefeldt, E. and De Rosso, V.V. (2012). Perceived risk of foodborne disease by school food handlers and principals: The influence of frequent training. Journal of Food Safety, 32(2): 219-225.
· Faour-Klingbeil, D., Kuri, V. and Todd, E. (2015). Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon. Food Control, 55: 166-175.
Fielding, J.E., Aguirre, A. and Palaiologos, E. (2001). Effectiveness of altered incentives in a food safety inspection program. Preventive Medicine, 32(3): 239-244.
Ghazavi, N., Rahimi, E., Esfandiari, Z. and Shakerian, A. (2018). Enterotoxigenicity, distribution of enterotoxigenic genes and antibiotic resistance pattern of Staphylococcus aureus isolated from traditional sweet. Tropical Biomedicine, 35(4): 880-892.
· Iran Ministry of Health. (2000a). Inspection Checklist for catering, kitchen of restaurants. Code of form with number 103.920318. [In Persian]
Iran Ministry of Health. (2000b). Inspection Checklist for restaurants, traditional restaurants and catering. Code of form with number 101.920318. [In Persian]
Janjani, H., Mehralian, M., Shamsizadeh, Z., Sangsefidi, Z.S. and Khashij, M. (2018). Knowledge and practice of people in Kermanshah regarding food hygiene and safety. Journal of School of Public Health and Institute of Public Health Research, 16(1): 99-113. [In Persian]
Kenedy, J., Jackson, V., Blair, I.S., McDowell, D.A., Cowan, C. and Bolton, D.J. (2005). Food safety knowledge of consumers and the microbiological and temperature status of their refrigerators. Journal of Food Protection, 68(7): 1421-1430.
Kunadu, A.P.H., Ofosu, D.B., Aboagye, E. and Tano-Debrah, K. (2016). Food safety knowledge, attitudes and self-reported practices of food handlers in institutional foodservice in Accra, Ghana. Food Control, 69: 324-330.
Kwol, V.S., Eluwole, K.K., Avci, T. and Lasisi, T.T. (2020). Another look into the Knowledge Attitude Practice (KAP) model for food control: An investigation of the mediating role of food handlers’ attitudes. Food Control, 110: 107025.
Luu, P.H., Davies, B. and Dunne, M.P. (2017). The association between factors which affect the food safety practices of seafood distributors within the southern domestic distribution chains in Vietnam. Food Control, 73: 332-340.
Mariano Zanina L., Thimoteo Diogo D.C., Rossoc V.V.D, Caprilesd V.D., and Stedefeldte E. (2017). Knowledge, attitudes and practices of food handlers in food safety: an integrative review. Food Research International. 100: 53-62.
Martins, R.B., Hogg, T. and Otero, J.G. (2012). Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal. Food Control, 23(1): 184-190.
Marzban, A., Rahmanian, V., Shirdeli, M., Barzegaran, M. and Baharinya, S. (2019). Knowledge, attitude, and practice about food hygiene and safety among food catering staff in Yazd. Tolooebehdasht, 18(3): 57-68. [In Persian]
Nee, S.O. and Sani, N.A. (2011). Assessment of knowledge, attitudes and practices (KAP) among food handlers at residential colleges and canteen regarding food safety. Sains Malaysiana, 40(4): 403-410.
Osaili, T.M., Jamous, D.O.A., Obeidat, B.A., Bawadi, H.A., Tayyem, R.F. and Subih, H.S. (2013). Food safety knowledge among food workers in restaurants in Jordan. Food Control, 31(1): 145-150.
Rabori, M.M., Avazpour, M., Eskandarinasab, M. and Khalooei, A. (2020). Food safety knowledge, attitude, and practice among restaurant food handlers in Kerman, Iran. Journal of Environmental Treatment Techniques, 8(1): 535-539.
Razeghi, F., Jahed Khaniki, G., Nedjat, S., Haghi, E. and Yunesian, M. (2018). Knowledge, attitude, and practice among food handlers of semi-industrial catering: a cross sectional study at one of the governmental organization in Tehran. Journal of Environmental Health Science and Engineering, 16(2): 249-256.
Rebouças, L.T., Santiago, L.B., Martins, L.S., Menezes, A.C.R., Araújo, M.D.P.N. and de Castro Almeida, R.C. (2017). Food safety knowledge and practices of food handlers, head chefs and managers in hotels' restaurants of Salvador, Brazil. Food Control, 73: 372-381.
Samapundo, S., Thanh, T.N.C., Xhaferi, R., and Devlieghere, F. (2016). Food safety knowledge, attitudes and practices of street food vendors and consumers in Ho Chi Minh city, Vietnam. Food Control, 70: 79-89.
Sani, N.A. and Siow, O.N. (2014). Knowledge, attitudes and practices of food handlers on food safety in food service operations at the Universiti Kebangsaan Malaysia. Food Control, 37: 210-217.
Sharif, L., Obaidat, M.M. and Al-Dalalah, M.R. (2013). Food hygiene knowledge, attitudes and practices of the food handlers in the military hospitals. Food and Nutrition Sciences, 4(03): 245.
Tabit, F.T. and Teffo, L.A. (2020). An assessment of the food safety knowledge and attitudes of food handlers in hospitals. Biomed central Public Health, 20(1):1–12.
Tabrizi, J.S., Nikniaz, L., Sadeghi-Bazargani, H., Farahbakhsh, M. and Nikniaz, Z. (2017). Determinants of the food safety knowledge and practice among Iranian consumers. British Food Journal. 119(2):357–65.
Talaei, M., Holakouie-Naieni, K., Rahimi-Foroushani, A. and Masoumi-Asl, H. (2015). Knowledge, attitude and practice of people about foodborne outbreak in Isfahan city, Iran. Journal of Food Safety and Hygiene, 1(2): 39-45.
Tóth, A.J., Koller, Z., Illés, C.B. and Bittsánszky, A. (2017). Development of conscious food handling in Hungarian school cafeterias. Food Control, 73: 644-649.
Ulusoy, B.H. and Çolakoğlu, N. (2018). What Do They Know About Food Safety? a Questionnaire Survey on Food Safety Knowledge of Kitchen Employees in Istanbul. Food and Health, 4(4): 283-292.
WHO. (2006). Five keys to safer food manual. World Health Organization Publication, Geneva, Switzerland.
WHO. (2015). World Health Organization, Food Safety. available at http://www. who.int/mediacentre/facts.
Zarei, E., Hatami, H., Fekri, R., Torkamannejad, S., Arshi, S. and Refaeian, M. (2018). Knowledge, attitude and practice of health science students about the outbreak of water and foodborne diseases: a survey in Shahid Beheshti University of Medical Sciences. Journal of Environmental Health Enginering, 5(3): 251-263. [In Persian]
