Conclusions: The overall score of this study was 63%. This revealed that food workers had fair knowledge about food safety and unsatisfied results about the sources of SRS-Cov-2 virus among food workers and need more practice for controlling COVID: 19 in food working areas." />
Impact of pandemic crisis: COVID-19 on food safety knowledge, attitudes and practices among food workers in Jordan
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2020 - Volume 14 Issue 2, pp. 3581-3586
  • Published Online: 26 Sep 2020
  • Open Access Full Text (PDF)

Abstract

Purpose: This study aims to evaluate the food handler’s knowledge for potential sources of SRS-Cov-2 virus, the potential factors for controlling COVID-19 among food workers and to evaluate the participants' attitude and hygienic practice among food handlers working in food factories in Jordan during pandemic crisis: COVID-19.
Methods: A descriptive cross-sectional design was used in this study, during the period February to May 2020. Online questionnaire were used study in this study, since all food factories were completely shutdown as part of the Jordanian government's rules to control the outbreak..
Results: The Mean knowledge scores for the potential sources of SRS-Cov-2 virus was 5.8, which was considered as "poor Knowledge for potential sources of SRS-Cov-2 virus. In general, The mean knowledge scores about the awareness of food workers for the minimum requirements to control COVID-19 was 6.1, while the mean knowledge scores for the participants' attitude and hygienic practice among food handlers was 7.2, which considered as good. Our study showed that fair knowledge for food handlers in food safety doesn't necessary reflect their positive attitude. The overall scores for this study were 79.13%.
Conclusions: The overall score of this study was 63%. This revealed that food workers had fair knowledge about food safety and unsatisfied results about the sources of SRS-Cov-2 virus among food workers and need more practice for controlling COVID: 19 in food working areas.

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