Muhandisī-i Bihdāsht-i Muḥīṭ (Sep 2023)
Survey on the special health education course on the promoting the level of personal and environmental health of preparation, distribution, and sale centers food staff in Semirom city
Abstract
Background: Food hygiene and safety at the production and supply levels are regarded as fundamental principles for disease prevention and pollution prevention. The present aimed to evaluate the effect of special health education courses on promoting the level of personal and environmental health of preparation, distribution, and sale centers food staff in Semirom city. Methods: The present interventional study was conducted from December 1400 to May 1401in 2022. For the health education course, 100 individuals in charge of sale centers food staff in Semirom city were selected and trained by lectures, workshops, and practical demonstrations for 8 sessions. Data was collected before and after training using a valid questionnaire that included four sections: demographic characteristics (gender, age, education level, type of job, and amount of work experience), knowledge (36 questions), attitudes (6 questions), and practices (4 questions). To assess the efficiency of the educational intervention, the obtained data were analyzed based on the paired t-tests, independent tests and bivariate linear regression using SPSS22 software. Results: : In general, the implementation of health education courses significantly increased the average scores of knowledges, attitude, and practices of participant (P value < 0.05). The findings revealed that the average score of knowledge, attitude, and practices of participant before educational intervention were 14.44 ± 3.78, 17.26 ± 2.59, and 9.2 ± 3.25, respectively, which increased to 25.9 ± 3.07, 25.06 ± 3.60, and 14.9 ± 2.94 after educational intervention, respectively. Conclusion: According to the findings of this study, a combined educational intervention consisting of lectures, workshops, and practical demonstrations was effective in improving the awareness, attitude, and practices of the food staff in Semirom city, which can improve food preparation processes in the future.
