Effect of Educational Guidelines Regarding Safety Food Measures on Food Handlers Practices at Fayoum University Restaurants

Abstract

Background: Foodborne diseases are a preventable public health problem, through following the principles of food safety by food handlers. Aim: The aim of the study was to evaluate effect of educational guidelines on food handlers’ practices at Fayoum University restaurants. Design: A quasi-experimental research design was used in this study. Settings: At Fayoum University restaurants. Sample: A convenience sample consisting of 80 food handlers was recruited. Tools: Two tools were utilized in this study: Tool I: A structured interviewing questionnaire which included three parts; part I: Socio-demographic characteristics of food handlers; Part II: Food handlers’ knowledge about foodborne diseases, and safety food measures to prevent food contamination; and part III: reported practices regarding safety food measures. Tool II: Observational checklist concerning food handlers personal hygiene, hand washing, and use of personal protective equipment. Results: The results revealed that 61.2% of the study sample were female, and 57.5% aged 40 years or more. There were improvements in food handlers’ knowledge and satisfactory practices’ scores regarding safety food measures. Conclusion: The study concluded that the application of the educational guidelines had a positive effect on improving food handlers’ knowledge, and practices. Recommendations: Application of the educational guidelines and regular training programs at University restaurants to improve food handlers' knowledge, and practices regarding safety food measures.