Assessment of knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Safety at Mashhad University Hospitals
نویسندگان
1 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2 Community Medicine Department, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
3 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
4 Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
5 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
6 Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
7 Department of General Medicine, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran.
doi
10.22038/jnfh.2024.78388.1505چکیده
Introduction: Foodborne diseases are a serious public health problem. Food service staff who work in kitchens play an important role in spreading foodborne pathogen. Food infections are preventable, and food safety education is a key for preventing them. Regarding the importance of safe food preparation in hospitals and its impact on patient’s health, in this study, our purpose is to evaluate the knowledge, attitude, and practice of food service staff in the hospital of Mashhad University of Medical Sciences. Methods: A cross-sectional study was conducted at nine hospitals of Mashhad University of Medical Sciences during 2019–2020. In this study, the knowledge, attitude, and practice of 57 food service staff of hospital catering were evaluated by a validated questionnaire based on a WHO publication. Results: Results showed that the correct answer mean scores of food safety knowledge, practice and attitude of the participants to the related questionnaire were, 84.78%, 78.77%, and 80.54% respectively, that it demonstrated of good knowledge, practice and attitude of food service staff in the hospital of Mashhad University of Medical Sciences. Of all participants, 35.1% were chefs, 57.9% worked in a cook series, and 7% were nutritionists. Among people who answered the questions, 89.5% had passed food hygiene courses. Conclusion(s): Holding educational courses about food hygiene and safety for food service staff in hospitals is necessary.
