بررسي ميزان آگاه كاركنان قنادي هاي شيراز در مورد بهداشت مواد غذايي و عملكرد آن‌ها

A Survey on the knowledge of Shiraz confectioneries staff about food hygiene and their practices

بيشتر موارد طغين‌هاي ­غذايي توسط كارگران در ­تماس ­با مواد غذايي رخ مي ­دهد كه محصولات را در حين تهيه و جابجايي آلوده كرده­اند. آگاهي و عملكرد­ كارگران نقش مهمي در ايمني ­مواد غذايي در مراكز ­غذايي ايفا ­مي­ كند. به ­همين ­خاطر هدف اين مطالعه بررسي آگاهي­ كارگران ­قنادي‌هاي شيراز درباره بهداشت ­مواد غذايي و عملكرد آن‌ها بود. مطالعه مقطعي به‌منظور انتخاب قنادي­ ها به ­صورت تصادفي انجام­ شد. پرسشنامه­ اي خودساخته براي تعيين آگاهي و عملكرد­ كارگران درباره بهداشت مواد غذايي شامل مشخصات ­فردي، آگاهي (6 امتيازي) و عملكرد (60 امتيازي) طراحي ­شد. 130­ نفر از 27 قنادي در مطالعه شركت ­كردند. بيشتر شركت­كننده­گان مرد و ديپلم با ميانگين سن 35 ساله بودند. تجزيه و تحليل داده­ ها نشان­ داد به‌ترتيب 39/2، 37/7 و 23/1 درصد از كارگران آگاهي كم، متوسط و بالا و 0، 7/7 و 92/3 درصد عملكرد ­بهداشتي ضعيف، متوسط ​​و خوبي داشتند. كارگران آگاهي رضايت­بخشي درباره بهداشت ­مواد غذايي نداشتند، اما به‌طور كلي عملكرد خوبي داشتند. آن‌ها پروتكل يخ ­زدايي ­خامه و ضد­عفوني ميوه را نمي ­دانستند و عملكرد­ بهداشتي ­صحيحي حين يخ­ زدايي­ خامه­ ­منجمد و هنگام نگهداري مواد­اوليه و شيريني توليدي، نداشتند. زنان، مسن‌ترها، تحصيل ­كرده ­ها و باتجربه­ترها، آگاهي بيشتري درباره بهداشت­ مواد غذايي داشتند (0/05

Most food outbreaks occur by food contact workers who contaminate products during preparation and handling. Workers' knowledge and practices play a major role in food safety in food establishments. This study aimed to survey the awareness of Shiraz confectionery workers about food hygiene and their practices. A cross-sectional study was performed to select confectioneries randomly. A self-made questionnaire was designed to determine the knowledge and practices of workers about food hygiene (including demographic characteristics, knowledge, 6 points), and practices, 60 points). 130 people from 27 confectioneries participated in the study. Most of the participants were male and had diploma, and with an average age of 35 years old. Data analysis showed that 39.2, 37.7, and 23.1% of workers had low, medium, and high awareness, and 0%, 7.7%, and 92.3% applicated poor, moderate, and good hygiene practices. The workers' knowledge about food hygiene was not satisfactory. However, they had good practices, generally. They did not know the protocol of cream defrosting and fruits disinfection and did not apply proper hygienic practices while defrosting frozen cream and storing raw material and pastries products. Women, the elderly, and educated and experienced workers were more aware of food hygiene (p< 0.05), but these variables did not affect their practices. Shiraz confectioneries workers have not enough knowledge about food hygiene, and their hygiene practices were incomplete. It is recommended to revise the method of food hygiene courses for the confectionery workers.