关键词: food safety foodborne illnesses hygiene practices job stress risk perception self-efficacy

Mesh : Humans COVID-19 / epidemiology prevention & control Cross-Sectional Studies Reproducibility of Results Hygiene World Health Organization

来  源:   DOI:10.3389/fpubh.2023.1187056   PDF(Pubmed)

Abstract:
COVID-19 has become a public health emergency and pandemic of global concern, and the hundreds of millions of foodborne illnesses that occur each year also wreak havoc on human lives, society and the economy. Promoting workers in food service establishments to adhere to the hygiene practices in the WHO guidelines is a two-birds-one-stone strategy in preventing the spread of COVID-19 and limiting the occurrence of foodborne illness. The aim of this study was to determine the drivers that motivate workers to adhere to hygiene practices based on social cognitive theory.
The cross-sectional survey targeting food workers using face-to-face interviews was conducted from July to September 2022. Stratified random sampling and convenience sampling were employed to locate survey sites and respondents, respectively. The survey uses a credible questionnaire evaluated by multiple reliability and validity measures. Binary logistic regression was employed to identify significant determinants of adherence to WHO-initiated hygiene practices.
A total of 900 workers were interviewed and 609 valid questionnaires were received. The study showed that the average correct rate of knowledge about hygiene practices was only 51.09%, that perceived non-adherence to hygiene practices was most likely to result in lower customer satisfaction and the spread of COVID-19, and that only about 11.7% of the workers always adhered to hygiene practices. Three of the cognitive dimensions in the personal factors, self-efficacy, risk perception, and knowledge, had significant positive effects on adherence practices. Among the demographic variables, there were significant differences in adherence practices differing by income level and place of residence.
It was found that workers\' knowledge of the WHO-initiated hygiene practices is insufficient and that the frequency of adherence to hygiene practices is poor and require improvement. The significant drivers and effects of demographic variables provide evidence-based guidance to identify priority intervention information and populations to improve worker hygiene practices.
摘要:
COVID-19已成为全球关注的突发公共卫生事件和大流行,每年发生的数以亿计的食源性疾病也对人类生活造成严重破坏,社会和经济。促进食品服务机构的工作人员遵守世卫组织指南中的卫生习惯,是防止COVID-19传播和限制食源性疾病发生的双管齐下的战略。这项研究的目的是根据社会认知理论确定激励工人遵守卫生习惯的驱动因素。
使用面对面访谈针对食品工人的横断面调查于2022年7月至9月进行。采用分层随机抽样和便利抽样来定位调查地点和受访者,分别。调查使用通过多种信度和效度评估的可信问卷。采用二元逻辑回归来确定遵守WHO发起的卫生习惯的重要决定因素。
共访谈了900名工人,收到了609份有效问卷。研究显示,卫生习惯知识的平均正确率仅为51.09%,认为不遵守卫生习惯最有可能导致客户满意度降低和COVID-19的传播,只有约11.7%的工人始终遵守卫生习惯。三个认知维度中的个人因素,自我效能感,风险感知,和知识,对坚持实践有显著的积极影响。在人口统计学变量中,在不同收入水平和居住地的依从实践方面存在显著差异.
发现工人对世卫组织发起的卫生习惯的了解不足,并且坚持卫生习惯的频率很差,需要改进。人口统计学变量的重要驱动因素和影响为确定优先干预信息和人群以改善工人卫生习惯提供了循证指导。
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