RA, E., NA, M. (2023). FOOD SAFETY DURING COVID-19 PANDEMIC: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG FOOD HANDLERS – AN INTERVENTIONAL STUDY. Egyptian Journal of Occupational Medicine, 47(3), 117-132. doi: 10.21608/ejom.2023.179533.1301
Elshamy RA; Mahmoud NA. "FOOD SAFETY DURING COVID-19 PANDEMIC: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG FOOD HANDLERS – AN INTERVENTIONAL STUDY". Egyptian Journal of Occupational Medicine, 47, 3, 2023, 117-132. doi: 10.21608/ejom.2023.179533.1301
RA, E., NA, M. (2023). 'FOOD SAFETY DURING COVID-19 PANDEMIC: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG FOOD HANDLERS – AN INTERVENTIONAL STUDY', Egyptian Journal of Occupational Medicine, 47(3), pp. 117-132. doi: 10.21608/ejom.2023.179533.1301
RA, E., NA, M. FOOD SAFETY DURING COVID-19 PANDEMIC: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG FOOD HANDLERS – AN INTERVENTIONAL STUDY. Egyptian Journal of Occupational Medicine, 2023; 47(3): 117-132. doi: 10.21608/ejom.2023.179533.1301
FOOD SAFETY DURING COVID-19 PANDEMIC: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG FOOD HANDLERS – AN INTERVENTIONAL STUDY
Department of Public Health and Community Medicine, Faculty of Medicine, Zagazig University, Zagazig, Egypt.
Abstract
Introduction: Food may serve as an important channel for COVID-19 virus to .spread between persons. Food handlers can transfer the virus by several methods, Aim of Work: To assess the effectiveness of health education on knowledge, attitude, and practice (KAP) of food handlers at Zagazig University (ZU) cafeterias’ during COVID -19 pandemic. Materials and Methods: Sixty-four food handlers at ZU cafeterias participated in an interventional study. Using an observational checklist, the workplace condition was evaluated. Using a pre-posttest method, KAP of food handlers about COVID-19 transmission, clinical picture, and prevention were evaluated. KAP of food handlers about five items of food safety were evaluated. Results: KAP of the participants on COVID-19 transmission, clinical picture, and prevention significantly improved after intervention. KAP of the participants on five items of food safety; personal hygiene, food preparation, food hygiene, cross-contamination and the thawing of food significantly improved after intervention. Conclusion and Recommendations: Food handlers have a significant risk of transmitting infections to persons so there is an increased requirement for further health educational programs for food safety .guidelines and regulations during COVID-19 pandemic