Milanović Maja, Mugoša Boban, Kolašinac Biljana Popović
1Institute of Public Health of Montenegro, Centre of Control and Prevention of Communicable Diseases, Podgorica, Montenegro.
2Institute of Public Health of Montenegro, Centre of Science, Podgorica, Montenegro.
Arh Hig Rada Toksikol. 2024 Dec 29;75(4):303-312. doi: 10.2478/aiht-2024-75-3878. eCollection 2024 Dec 1.
Ensuring food safety in kindergartens is crucial for protecting the health of young children. This study assessed the knowledge, attitudes, and practices (KAP) of 113 kitchen employees across the capital of Montenegro, Podgorica. These employees prepare and serve two to four meals daily for children under six. The study aimed to explore correlations between KAP and sociodemographic characteristics and compare self-reported practices with the observed ones. We hypothesized a significant association between the kitchen staff's knowledge, attitudes, and food handling practices, emphasizing education and training for better hygiene practices. Data were collected using structured questionnaires and checklists. Respondents showed moderate knowledge (77.25±2.69 %) and positive attitudes (95.72±4.53 %), while observed practices were not as high (64.65±27.73 %). A weak positive correlation existed between knowledge and attitudes (r=0.190; p=0.04). Higher education, work experience, and frequent training were associated with better knowledge (p<0.05). Sociodemographic characteristics did not significantly influence attitudes and practices. Multivariate logistic regression indicated knowledge and attitude as predictors, with food safety attitude impacting safe handling practices. Our findings showed moderate knowledge and positive attitudes do not necessarily lead to good practices, as there was no significant correlation between knowledge and self-reported practices or between attitudes and self-reported practices. Education is crucial, as educated staff were more likely to know more about temperature control, cross-contamination prevention, and equipment hygiene. Overcoming external barriers such as infrastructure and time constraints is essential to applying knowledge fostering positive attitudes and improving hygiene practices in kindergartens. This study underscores the need for targeted interventions to ensure safe food handling practices in childcare settings, emphasizing continuous education to maintain food safety standards.
确保幼儿园食品安全对于保护幼儿健康至关重要。本研究评估了黑山首都波德戈里察113名厨房工作人员的知识、态度和行为（KAP）。这些工作人员每天为六岁以下儿童准备和提供两到四餐。该研究旨在探索KAP与社会人口学特征之间的相关性，并将自我报告的行为与观察到的行为进行比较。我们假设厨房工作人员的知识、态度和食品处理行为之间存在显著关联，强调通过教育和培训来改善卫生习惯。数据通过结构化问卷和清单收集。受访者表现出中等知识水平（77.25±2.69%）和积极态度（95.72±4.53%），而观察到的行为水平则没有那么高（64.65±27.73%）。知识与态度之间存在微弱的正相关（r=0.190；p=0.04）。高等教育、工作经验和频繁培训与更好的知识水平相关（p<0.05）。社会人口学特征对态度和行为没有显著影响。多变量逻辑回归表明知识和态度是预测因素，食品安全态度影响安全处理行为。我们的研究结果表明，中等知识水平和积极态度不一定会导致良好行为，因为知识与自我报告的行为之间或态度与自我报告的行为之间没有显著相关性。教育至关重要，因为受过教育的工作人员更有可能了解更多关于温度控制、交叉污染预防和设备卫生方面的知识。克服基础设施和时间限制等外部障碍对于应用知识、培养积极态度和改善幼儿园卫生习惯至关重要。本研究强调需要有针对性的干预措施，以确保儿童保育场所的安全食品处理行为，强调持续教育以维持食品安全标准。
