On-job training program for food handlers about food safety standards

Food safety training serves as a link between research evidence informing safe food handling practices and implementation by food handlers. Healthcare is a setting where foodborne outbreaks can cause considerable morbidity and mortality. Therefore, this study aimed to assess the effect of an on-the-job training program about food safety standards on food handlers’ knowledge and practices in a hospital kitchen. A quasi-experimental one-group pretest- posttest design was conducted at the Egypt Health Care Authority Hospitals located within Port Said Governorate. The study sample comprised 70 hospital kitchen food handlers both male and female, and the study lasted for six months. Data collection was performed utilizing two tools: a structured interviewing questionnaire to assess food handlers’ level of knowledge on food safety standards and an observational checklist to evaluate their practices. Analysis of data was done using the chi-square test or Fisher’s exact test, logistic regression and Pearson’s correlation at a significance level of p < 0.05. Posttest, 60% of food handlers had a good total knowledge level compared to 25.7% before; the program significantly improved food handler knowledge and observed practices related to food safety standards (p < 0.001). Adequate practices rose from 60% to 84.3% with a statistically significant difference (p < 0.001). Data were analyzed by chi-square test or Fisher’s exact test followed by advanced regression analysis. A significant correlation existed between knowledge and practices regarding food safety standards immediately after the program. Based on the results, the current study findings proved that the application of an on-the-job training program about food safety standards improved food handlers’ knowledge and practices about food safety standards. Therefore, implementing an on-the-job training program for food handlers in hospitals significantly enhances their understanding of food safety standards and practices application, consequently, reducing the risk of foodborne diseases and fostering a culture of continuous improvement.