Effect of an Educational Program on Food Safety Practices in Food Preparation and Handling Procedures in Governmental Hospitals of an Egyptian Governorate

Abstract

Background & Objective(s): In hospitals, food borne diseases could be prevented if appropriate food safety measures are applied during food handling. The study aims to assess the food safety practices of food handlers in governmental hospitals of Gharbia Governorate and to design, implement and evaluate the effect of an intervention program on these practices. Methods: The study was conducted in all Ministry of Health and Population hospitals of Gharbia Governorate (n=17) among all food handlers (n=161) using a one group pre-test post-test intervention approach. Data were collected using an interviewing questionnaire and an observation checklist. A health education program was designed and implemented then practices of food handlers were reassessed using the same study tools. Results: Food handlers with scientific background related to nutrition and those working in general hospitals had higher significant odds of food handler practice score than relevant categories. Mutivariate logistic regression analysis shows that hospital type and scientific background were significant predictors for food hygiene practices score. Food handlers had more good and fair levels of practices post-intervention compared to pre-intervention. There were significant differences between both pre and post intervention practice scores. Conclusion: There is a significant effect of the intervention program on food safety practices of food handlers.

Keywords

• food safety; infection control; food preparation; food handling