يجب تسجيل الدخول أولا
Study of Customers, Knowledge, Attitude and Practices towards Food Hygiene and Safety Standards of Handlers in Food Facilities in Dilling locality (South Kordufan state– Sudan)
| المصدر: | مجلة إدارة الجودة الشاملة |
|---|---|
| الناشر: | جامعة السودان للعلوم والتكنولوجيا |
| المؤلف الرئيسي: | Gango, Alia A. (Author) |
| مؤلفين آخرين: | Abdalla, Mohamed Abdelsalam (Co-Author) , Suliman, Siham E. (Co-Author) |
| المجلد/العدد: | مج22, ع1 |
| محكمة: | نعم |
| الدولة: |
السودان |
| التاريخ الميلادي: |
2021
|
| الصفحات: | 16 - 22 |
| ISSN: |
1605-427x |
| رقم MD: | 1247329 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EcoLink |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Customers | Food hygiene | Dilling locality
|
| رابط المحتوى: |
عدد مرات التحميل
2
| المستخلص: |
A cross-sectional study was conducted to explored knowledge attitude and practices of customers regarding the practices of food facilities as well as potential associated factors with knowledge, attitude and practices (KAPs), In Dilling locality, South Kordufan state–Sudan, from December 2018 to December 2019. A total of 200 customers were selected randomly for a questionnaire in Dilling University. A questionnaire was designed and random selection was used. The Chi square test was used to identify the positive relation between knowledge about food hygiene and safety among customers in food facilities and how to avoid risk of foodborne illness, and positive correlation (R=0.630) by used simple correlation. Food facilities and monthly income showed a significant difference (-value=0.025. Most of customers considered the processing and selling of hygienic meals without leaving any food overnight as the most important feature in food facilities (42%). About 56.5% of participants chose reporting to concerning authorities. Most of handlers (35%) who work in food facilities are at a stage of secondary education. The higher score of knowledge were found in-group of people who were single, and had specific criteria when choosing their place to eat. The management and awareness of customers in food facilities because they are responsible for maintenance of hygienic standards. Keeping food will be safe and a number of foodborne diseases will be eradicated. |
|---|---|
| ISSN: |
1605-427x |
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