Hasan Md Jahid, Uddin Rayhan, Islam G M Rabiul
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh.
PLOS Glob Public Health. 2022 May 6;2(5):e0000103. doi: 10.1371/journal.pgph.0000103. eCollection 2022.
In this materialistic era, a substantial number of people are likely to have their meals outside of their homes and largely depend on the restaurants' made food due to the prolonged working hours and tremendous pressure in workplace. Consequently, consumers expose themselves to risk and become vulnerable to illness caused by food. Unsafe food preparation and handling by restaurants' workers have made food safety concern for public health. The study was aimed to examine the relationships among food safety knowledge, attitude, and Hazard Analysis Critical Control Point (HACCP) practices in restaurant employees in Bangladesh. A total of 360 employees from 120 restaurants participated in a face-to-face interview through a structured questionnaire comprising four sections: demographic characteristics, food safety knowledge, attitudes and practices. The mean scores for each survey item were calculated and used in Structural Equation Modeling (SEM), designed to assess interrelationships among the three sections related to food safety. Participants obtained a correct average score of 53.32% in food safety knowledge, with the highest and lowest correct scores in Good Hygiene Practices (GHPs) and HACCP practices, respectively. The highest score in the attitude section belonged to "self-improvement", followed by "food safety concern". A negative correlation was observed between knowledge with practices, knowledge with attitudes, and a positive correlation was observed between practices with attitudes. A significant positive correlation was observed between HACCP practices with shelf improvement (r = 0.54, p < 0.05) and the knowledge toward food poisoning with GHP practices (r = 0.55, p < 0.05). Self-improvement and food safety concerns are negatively correlated with food poisoning, GHP, and HACCP practice. This study demonstrated that restaurant employees in Bangladesh often lack knowledge regarding food safety and HACCP. So, in order to improve knowledge and attitude on safe HACCP practice among the restaurants employees', proper education and interactive training sessions can be conducted.
在这个物质主义的时代，由于工作时间延长和工作场所的巨大压力，相当多的人可能会在户外就餐，并在很大程度上依赖餐馆提供的食物。因此，消费者面临风险，容易受到食物引起的疾病的影响。餐馆工作人员不安全的食品制备和处理引发了对公众健康食品安全的担忧。该研究旨在调查孟加拉国餐馆员工的食品安全知识、态度和危害分析与关键控制点（HACCP）实践之间的关系。来自120家餐馆的360名员工通过一份包含四个部分的结构化问卷参与了面对面访谈：人口统计学特征、食品安全知识、态度和实践。计算每个调查项目的平均得分，并用于结构方程模型（SEM），该模型旨在评估与食品安全相关的三个部分之间的相互关系。参与者在食品安全知识方面的正确平均得分是53.32%，其中良好卫生规范（GHPs）和HACCP实践的正确得分分别最高和最低。态度部分得分最高的是“自我提升”，其次是“食品安全关注”。知识与实践、知识与态度之间呈负相关，实践与态度之间呈正相关。HACCP实践与货架改进之间存在显著正相关（r = 0.54，p < 0.05），食物中毒知识与GHP实践之间存在显著正相关（r = 0.55，p < 0.05）。自我提升和食品安全关注与食物中毒、GHP和HACCP实践呈负相关。这项研究表明，孟加拉国的餐馆员工通常缺乏食品安全和HACCP方面的知识。因此，为了提高餐馆员工对安全HACCP实践的知识和态度，可以开展适当的教育和互动培训课程。
