Zacarías I, Awad C, Brunser O, Kirschbaum A
Instituto de Nutrición y Tecnología de los Alimentos (INTA), Facultad de Medicina (División Norte), Universidad de Chile, Santiago de Chile.
Rev Med Chil. 1991 Nov;119(11):1334-40.
A study to evaluate hygiene of food handlers and their sites of work was carried out. The hygienic habits of food handlers were evaluated by personal interview at the job site. Hygiene of the establishment was evaluated according to a standard score. Both workers and establishments were found inadequate in this respect. After a short educational intervention, a significant increase (p < 0.05) in knowledge about hygienic habits was demonstrated in food handlers. Prevention of food transmitted diseases requires constant educational efforts directed to food handlers.
开展了一项评估食品处理人员及其工作场所卫生状况的研究。通过在工作现场进行个人访谈来评估食品处理人员的卫生习惯。根据标准评分对经营场所的卫生状况进行评估。结果发现，工人和经营场所在这方面都存在不足。经过短暂的教育干预后，食品处理人员在卫生习惯知识方面有了显著提高（p < 0.05）。预防食源性疾病需要针对食品处理人员持续开展教育工作。
