ارزیابی آگاهی، نگرش و عملکرد کارکنان مراکز خدمات غذایی دانشگاه‌های اصفهان و علوم پزشکی اصفهان به شاخص‌های ایمنی و بهداشتی مواد غذایی
الموضوعات :
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
تاريخ الإرسال : 25 السبت , شعبان, 1441
تاريخ التأكيد : 22 الجمعة , صفر, 1442
تاريخ الإصدار : 05 الثلاثاء , صفر, 1442
الکلمات المفتاحية:
عملکرد,
آگاهی,
نگرش,
پرسنل,
شاخص ایمنی و بهداشتی,
مراکز خدمات ارائه‌دهنده خدمات غذایی,
ملخص المقالة :
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.
المصادر:
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]
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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]
