The practice of safety measures by the food service staff in hospitals is necessary for the prevention of foodborne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality. The aim of this study was to evaluate the effect of health educational program on improving hospital catering personnels' knowledge and practices regarding prevention of foodborne diseases in Benha City. Design: A quasi-experimental design was used in carrying out this study. Setting: The study was conducted at four governmental hospitals in Benha City: - are Benha University Hospital, Benha Teaching Hospital, Health Insurance Hospital, and Fever Hospital. The sample of this study included all catering personnels (100) whom are working at four hospitals were participated in this study. Tools utilized in this study comprised 1- A structured interviewing questionnaire for the general characteristics of the hospital catering personnels, for the assessment of knowledge, practices of the catering personnels through asking questions regarding foodborne diseases, 2- An observational checklist for hospitals catering' environmental conditions and catering personnels' personal hygiene, and 3- Health education program was designed based on the catering personnels needs. Results of this study showed a significant positive effect of the program on knowledge and practices of the catering personnels (P < 0.001). There was improvement in their personal hygiene after implementation of the program (P < 0.001). This study concluded that the health educational program has positive effect to upgrade the catering personnels' knowledge and improving their practices regarding prevention of foodborne diseases. The study recommended that regulatory training program should be strengthened to ensure basic food sanitation practices in hospitals, and make training courses for large number of hospitals catering personnels about food preparation, preservation and storage, also all possible forms of mass media such as T.V., Radio, and posters are needed to help in disseminating information about prevention of foodborne diseases. |
