Volume 5, Issue 2 (June 2020)                   J Environ Health Sustain Dev 2020, 5(2): 1021-1029 | Back to browse issues page

DOI: 10.18502/jehsd.v5i2.3390


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Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
Abstract:   (180 Views)
Introduction: Health organizations are required to raise people’s awareness about foodborne diseases and to control and prevent these diseases. Training courses held by guilds are aimed to enhance food hygiene in the society. The present study was conducted to determine the effect of training courses on the awareness, attitude, and performance of confectionery, bakery, and restaurant workers.
Materials and Methods: In this semi-experimental research, 120 individuals in charge of preparing, distributing, and selling food in Yazd City were selected by random sampling method. The participants' awareness, attitude, and performance levels were measured before and after the training courses using a valid and reliable questionnaire. Data were analyzed by SPSS.16 software using ANOVA statistical tests, pair t-test, Wilcoxon and Kruskal Wallis nonparametric tests.
Results: The mean age of the participants was 31.95 ± 9.57 years. Following implementation of the training courses, the participants' average scores increased significantly in terms of awareness, performance, and attitude (p ˂ 0.001). Moreover, education, age, type of responsibility, as well as work experience had a significant relationship with the workers' awareness, attitude, and performance (p ˂ 0.05).
Conclusion: Training courses conducted by guilds improved the awareness level of participants, especially bakery operators, enhanced attitude of participants, especially sellers, and improved hygiene performance of the operators in various fields, including food hygiene. Thus, such training courses should be conducted for each profession category and each job position separately. Every businessmen should be required to pass these courses every two years.
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Type of Study: Original articles | Subject: Food safety and hygiene
Received: 2020/02/22 | Accepted: 2020/04/20 | Published: 2020/06/27