Effectiveness of Food Safety and Hygiene Training Program for Hospital Food Services Staff in Holly Makkah

Abstract

Foodborne diseases have been increasing in recent years, with a greater impact on the health and economy of developing countries. Food can be a potential source of infection and disease, right from the point of procurement to the point of consumption. It is more likely in the food service establishments where mass food is prepared. Hygienic practices at procuring, preparing and serving are essential. Food handlers specially play a major role here.

The aim of this study was to assess the knowledge, attitudes and practices of food service staff regarding food safety and hygiene, before and after food safety education program in hospital.

A cross-sectional design was used to assess the knowledge, attitudes and practices about food safety of the food services staff for the purpose of the study before and after a nutrition education program in a systemic sample of a hospital at holy Makkah were assessment by means of a questionnaire survey.After obtaining approval, the questionnaire was addressed to all food services staff.

The study included 107 food handlers. Sixty of them (56.1%) were males and 47 were females (43.9%). Their age ranged between 22 and 56 years. Almost half of them (49%) were at least university graduated. Most of them (80.4%) were workers whereas (13.7%) were dieticians. Data analysis was carried out using the Statistical Package of the Social Science (SPSS) version 20. Overall mean percentage of knowledge before an educational intervention was 56.1% and after an intervention it became 77.7%. This difference was statistically significant, p<0.001.

It is concluded that the overall knowledge, attitudes and practices scores were higher regarding personnel hygiene, however, it need reconsideration regarding food-borne diseases and sanitation  Since the education, training of those handling food would improve the status of food hygiene knowledge.

Keywords: Food Safety, Hygiene, Training Program, Hospital Food Services and Services Staff.