A Mixed-Method Study on COVID-19 Prevention in Iranian Restaurants

Mohammadi‐Nasrabadi, Fatemeh; Salmani, Yeganeh; Broumandnia, Nasrin; Esfarjani, Fatemeh

doi:10.3389/fpubh.2020.585290

Cited by 5 publications

(7 citation statements)

References 16 publications

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“…CDC recommends the use of masks for both employees and customers ( 46 ). It is obvious that costumers would be more confident about going to restaurants, if the restaurant management followed hygienic/sanitizing practices besides mandating workers to wear masks and maintain social distancing ( 25 ). More than half (57.4%) of the consumers in Indonesia and Malaysia always choose to dine in restaurants that followed social distancing rules, and 37.6% always sanitized the utensils and tables before eating at restaurants ( 33 ).…”

Section: Discussionmentioning

confidence: 99%

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Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Osaili

Al‐Nabulsi

Taybeh

2021

Front. Public Health

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Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated.Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The sample consisted of 1,739 respondents from 29 Jordanian universities. The participants completed a 58-item questionnaire covering demographical characteristics and different food safety aspects which were namely “COVID-19 food-related attributes,” “food cooking and storage,” “personal hygiene.” “cross-contamination prevention/disinfection procedures.” and “restaurant hygiene.” Descriptive statistics, Chi square tests and binary logistic analysis were used to assess the data.Results: The sample consisted of 67.2% females with a mean age of 21.3 ± 1.8 years. The average overall score of the tested aspects was 14.1/34.0 which corresponds to 41.3% of the questions being answered correctly. The percentage of correct answers of “COVID-19 food-related attributes,” “food cooking and storage,” “cross-contamination prevention/disinfection procedures,” “personal hygiene” and “restaurant hygiene” was 56.8, 36.6, 28.4, 44.6. and 36.9%, respectively. A significant (P <0.05) association between respondents' food safety KAP scores and gender, marital status, university degree, employment status, self-rating of food safety knowledge, and the source of food safety information.Conclusion: University students in Jordan had insufficient KAP scores which is a concerning trend during the pandemic. Teaching fundamentals of food safety in the form of short courses/ lectures is recommended.

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Section: Discussionmentioning

confidence: 99%

“…The questionnaire was designed by adapting some existing questions from validated and reliable questionnaires used in prior studies pertaining to food safety (10,16,(20)(21)(22)(23)(24)(25)(26)(27)(28). All authors went through the questionnaire in-tandem to discuss the questions that need to be included in the study.…”

Section: Questionnairementioning

confidence: 99%

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Osaili

Al‐Nabulsi

Taybeh

2021

Front. Public Health

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“…Also, the restaurant industry should prepare for future crises. The managers must follow all instructions issued by the authorities in order to reduce workplace risk to the lowest reasonably practicable level by taking preventative measures (Mohammadi‐Nasrabadi et al., 2020).…”

Section: Discussionmentioning

confidence: 99%

“…The questionnaire of training intervention was developed based on the latest global guidelines, the instructions set by Iran's Ministry of Health and Education (MOH), and literature reviews, as well as the WHO, CDC, and other guidelines in the field of health and food safety during the COVID‐19 pandemic in restaurants and food services (Bogoch et al., 2020; Center of disease control and prevention(CDC), 2020; Duda‐Chodak et al., 2020; Kingdom GotU, 2020; Olaimat et al., 2020; Ministry of Health & Medical Education, 2020; Europian commissin directorate‐general for health & food safety, 2020; Mohammadi‐Nasrabadi et al., 2020; Food Standards Agency, 2020; Esfarjani & Salmani, 2020).…”

Section: Methodsmentioning

confidence: 99%

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Nasrabadi

Salmani

Esfarjani

2021

Food Science & Nutrition

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The restaurant business has turned into a dynamic and ever‐growing industry. So, food safety must be a priority for these establishments, especially during the COVID‐19 pandemic. The aim of this study was to determine the effect of training intervention on the health and food safety knowledge, attitude, and self‐reported practice (KAP) of restaurant food handlers during the COVID‐19 pandemic. This quasi‐experimental study was conducted on 159 restaurant food handlers in Tehran, Iran. The training intervention was developed based on the latest global guidelines. The KAP of the subjects was measured before and after the training. Fisher's exact test, paired t test, and repeated measures ANOVA were used for statistical analysis. Data analysis was done using the IBM_SPSS software. The total knowledge scores of participants were low (17.6%), moderate (35.2%), and good (47.2%) before training, which were changed to 5% (low), 23.9% (moderate), and 71.1% (good) after training. The total pretraining attitude scores were 0.6, 77.4, 18.2, and 3.8% that were changed to 0% (strongly negative), 49.1% (negative), 33.3% (positive), and 17.6% (strongly positive), respectively. Also, the self‐reported practice scores of the participants before training were 1.3, 56, and 42.7 that were changed to 0% (weak), 26.4% (acceptable), and 73.6% (desirable) after the intervention, respectively. Paired t test results showed a statistically significant increase in all scores. The interaction of training with age and education was statistically significant in increasing the knowledge and attitude scores of the participants by the repeated measures ANOVA. Improving the KAP of food handlers by health and food safety training can improve the status of restaurants and minimize the outbreak of pandemic diseases, including COVID‐19, which is an effective step in community health. Thus, it is an urgent need for policymakers to design an online system of continuous food safety training for food handlers.

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“…Con el objetivo de determinar el conocimiento, la actitud y la práctica y también las percepciones de los clientes y gerentes de restaurantes hacia la prevención de COVID-19, [12] realizó un estudio transversal utilizando el enfoque de método mixt o . Se realizaron dos cuestionarios en línea a través de WhatsApp Messenger entre los 210 clientes y 50 gerentes de restaurantes.…”

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Effectiveness of a training program on knowledge and compliance with sanitary measures to prevent COVID-19 in a restaurant

Peláez-Floreano¹,

Cruz-Luján²,

Felipe-Bravo³

2022

Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research A

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The objective of the study was to determine the effectiveness of a virtual training program in the knowledge and application of sanitary measures to prevent COVID-19 in a grill restaurant, Trujillo, 2021. The research design was pre-experimental, with pre-test and post-test of a single group. The restaurant was selected using a convenience sampling method. Information was collected from 18 workers of a grill restaurant in the city of Trujillo, over 18 years of age, who agreed to participate in the study. The data collection to determine the level of knowledge was carried out through a 20-question questionnaire; and to determine the application of preventive health measures for COVID-19, through on-site observations and using the COVID-19 surveillance checklist, both instruments designed based on the COVID-19 Operation Sanitary Protocol for restaurants. and related services in the salon care modality. The SPSS version 25 statistical program was used for data analysis. The results showed that the training program was effective and had a significant influence on improving the level of knowledge and the application of sanitary measures to prevent COVID-19 in the restaurant.

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A Mixed-Method Study on COVID-19 Prevention in Iranian Restaurants

Cited by 5 publications

References 16 publications

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Effectiveness of a training program on knowledge and compliance with sanitary measures to prevent COVID-19 in a restaurant

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