Food Safety and Hygiene Knowledge and Attitudes among the Health-Care Staff in the Southeast Area of Iran

Hadi Eslami; Mostafa Nasirzadeh; Firozeh Nabizadeh; Mahnaz Salari; Zahra Alinaghizadeh

doi:10.18502/jnfs.v7i2.9333

Hadi Eslami Department of Environmental Health Engineering, School of Health, Occupational Safety and Health Research Center, NICICO, World Safety Organization and Rafsanjan University of Medical Sciences, Rafsanjan, Iran.
Mostafa Nasirzadeh Department of Health Education and Health Promotion, School of Health, Occupational Safety and Health Research Center, NICICO, World Safety Organization and Rafsanjan University of Medical Sciences, Rafsanjan, Iran.
Firozeh Nabizadeh Student Research Committee, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.
Mahnaz Salari Student Research Committee, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.
Zahra Alinaghizadeh Student Research Committee, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.

DOI: https://doi.org/10.18502/jnfs.v7i2.9333

Keywords: Food safety; Food hygiene; Knowledge; Attitude; Healthcare staff

Abstract

Background: This study aimed to determine the level of knowledge and attitude towards food safety and hygiene among the health-care staff in Rafsanjan University of Medical Sciences, Iran. Methods: This survey-descriptive was conducted on 101 staff working in primary health-care centers of Rafsanjan University of Medical Sciences who were selected taking a census. Data collection was also performed by a researcher-made questionnaire. Results: The results showed that the mean score of knowledge and attitude of the staff was 13.36 ± 2.44 and 37.19 ± 3.74, which obtained 70.31% and 74.38% of the total score, respectively. The lowest level of knowledge towards food safety and hygiene among the staff was about the reuse of foods, such as cheese (solid), jam, yogurt, tomato paste (liquid), as well as the need to store some foods refrigerated. The mean score of knowledge in the subjects with a history of food poisoning was also lower, which was statistically significant (P = 0.03). The most common wrong attitudes among the staff included rinsing vegetables in sufficient water (85.1%), putting raw and cooked foods together (82.2%), and using foods in bulging cans (75.2%). However, the staff’s attitudes regarding personal hygiene were appropriate. Conclusion: Finally, education about correct food storing and reusing, correct washing and consuming of raw foods and vegetables is recommended.