Evaluation of food safety and health risk factors in food service establishments; a case study in Qom province, Iran

Abstract

Foodborne diseases still occur and affect 30 % of people in the world annually. Existing data related to the status of food safety and health indicators of food services facilities in Qom province indicate that a low percentage of these centers have the necessary criteria in the principles of food safety. According to the factors affecting the promotion of food health and safety indicators, this study was conducted to identify and investigate the factors affecting the risk of food safety in food supply centers in Qom in 2018. In this cross-sectional study, the required data were obtained through validated questionnaires about food safety and environmental health of food services facilities (n=380). Also, the effectiveness of variables such as training on food safety principles through designing before and after study, educational certification, having trading licenses, ownership, urban health status and the age of operators, have been assessed by food safety factors based on relevant tests. The results showed that the training of food handlers in improving and upgrading food safety conditions has had a significant increase. (49 %, mean 5.44 %, SD 3.20 ±, p < 0.001) Also variables such as education level (p < 0.05) and educational certification (p < 0.001) have been effective in increasing food safety and health standards. In order to improve the level of food safety, reviewing the process of educational programs, strengthening educational equipment and media and inter-sectorial coordination to strengthen the role of education should be planned. The food holders, managers of the food establishment and local health experts should enhance the food safety practice.