The Effect of Health Education based on HACCP Management Model on the decrease of microbial contamination of Workers’ Hands in the Fast Food restaurants
Kouhpeyma Jahromi A., Rahmanian R., A’mazadegan A., Ja’farian J
Title: The Effect of Health Education based on HACCP Management Model on the decrease of microbial contamination of Workers’ Hands in the Fast Food restaurants.
By: Kouhpeyma Jahromi A., Rahmanian R., A’mazadegan A., Ja’farian J*.
Introduction: Fast food market has grew in recent years and society tendency toward fast food consumption necessitates a special attention toward personal and environmental health of workers of fast food restaurant. They are subjected to environmental contaminations especially hand contamination and transmission of pathogenesis from hand to nutrients. New production in the food market represents a change in content and method of health education of the providers in these centers. Here, we studied the effect of health education according to HACCP model on reduction of microbial Contamination of the fast food workers in Jahrom.
Methodology: In this experimental study, all of 35 Jahrom’s fast food workers participated in the Hazard Analysis of Critical Control Point(HACCP) management system instructional program in 2010. In this method, all critical points apt to pollute nutrients from arrival to providing the food were determined and analyzed. The workers were trained how to control these critical points. The hand is determined as an important critical point in this occupation. Contamination of workers’ hands with staphylococcus aureus, escherichia coli and fungi were evaluated before and after the education process. Paired t-test, Wilcoxon, and correlation tests were used for data analysis.
Findings: The hand microbial contamination after the education program in the study case was significantly less than before (P<0.05). The mean of fast food worker hand contamination after education (%11) declined compared with before education (%31).
Conclusions: Health education according to HACCP model contributes to a change in attitude and health behavior of the fast food workers.
Key Words: Health Education, Microbial Contamination, HACCP, Fast Food, Jahrom
Health Education, Microbial Contamination, HACCP, Fast Food, Jahrom