ارزیابی آگاهی، نگرش و عملکرد کارکنان مراکز خدمات غذایی دانشگاه‌های اصفهان و علوم پزشکی اصفهان به شاخص‌های ایمنی و بهداشتی مواد غذایی

نوع مقاله: مقاله پژوهشی

نویسندگان

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

10.30495/jfh.2020.1897827.1267

چکیده

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.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of knowledge, attitudes and practices of staff in food catering towards safety and hygiene indices

نویسندگان [English]

  • H. Ebdali 1
  • M. Sami 2
  • Akbar Hasanzadeh 3
  • B. Ahmadi 4
  • Z. Esfandiari 5
1 M.Sc. Student, Student Research Committee, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
2 Associate Professor, Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
3 Assistant Professor, Department of Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
4 Bachelor of Science, Department of Education and Health Promotion, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
5 Assistant Professor, Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
چکیده [English]

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.

کلیدواژه‌ها [English]

  • knowledge
  • attitudes
  • practices
  • Staff
  • food catering
  • safety and hygiene indices
 

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