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Knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Hygiene in Shiraz, Iran

Published online by Cambridge University Press:  02 January 2015

Mehrdad Askarian ,
Gholamhosein Kabir ,
Maria Aminbaig ,
Ziad A. Memish  and
Peyman Jafari
Mehrdad Askarian*
Affiliation:
Community Medicine Department, Shiraz Medical School, Shiraz, Iran
Gholamhosein Kabir
Affiliation:
Food and Technology Department, Agriculture Department, Isfahan University of Technology, Isfahan, Iran
Maria Aminbaig
Affiliation:
Shiraz Medical School, Shiraz, Iran
Ziad A. Memish
Affiliation:
Departments of Medicine and Infection Prevention & Control Program, King Abdulaziz Medical City, King Fahad National Guard Hospital, Riyadh, Saudi Arabia
Peyman Jafari
Affiliation:
Biostatistics and Epidemiology Department, Shiraz School of Health, Shiraz, Iran
*
Shiraz Medical School, P. O. Box 71345/1737, Shiraz, Iran
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Abstract

Background:

The practice of safety measures by the food service staff in hospitals is necessary for the prevention of food-borne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality.

Methods:

We assessed the knowledge, attitudes, and practices of food service staff regarding food hygiene in government and private hospitals in Shiraz, Iran. Two questionnaires were designed, one for food service staff and the ofher for supervisors. Thirty-one hospitals were approached, and the response rate was 99.5%. Four models were developed regarding knowledge, attitudes, and practices, and a multiple logistic regression analysis was performed. Comparison among the government and private hospitals was done.

Results:

This study showed that personnel had little knowledge regarding the pathogens that cause food-borne diseases and the correct temperature for the storage of hot or cold ready-to-eat foods. Older personnel had better attitudes and practices. Females practiced safety measures less often than did males. Personnel working in hospitals with fewer than 300 beds also had better practices. Most of the personnel had positive attitudes, but disparity between attitude and practice was noted.

Conclusion:

There is a dire need for education and increased awareness among food service staff regarding safe food handling practices.

Type
Original Articles
Information
Infection Control & Hospital Epidemiology , Volume 25 , Issue 1 , January 2004 , pp. 16 - 20
Copyright
Copyright © The Society for Healthcare Epidemiology of America 2004

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