FOOD SAFETY DURING COVID-19 PANDEMIC: KNOWLEDGE, ATTITUDE AND PRACTICE AMONG FOOD HANDLERS – AN INTERVENTIONAL STUDY

Introduction: Food may serve as an important channel for COVID-19 virus to .spread between persons. Food handlers can transfer the virus by several methods Aim of Work: To assess the effectiveness of health education on knowledge, attitude, and practice (KAP) of food handlers at Zagazig University (ZU) cafeterias’ during COVID -19 pandemic. Materials and Methods: Sixty-four food handlers at ZU cafeterias participated in an interventional study. Using an observational checklist, the workplace condition was evaluated. Using a pre-posttest method, KAP of food handlers about COVID-19 transmission, clinical picture, and prevention were evaluated. KAP of food handlers about five items of food safety were evaluated. Results: KAP of the participants on COVID-19 transmission, clinical picture, and prevention significantly improved after intervention. KAP of the participants on five items of food safety; personal hygiene, food preparation, food hygiene, cross-contamination and the thawing of food significantly improved after intervention. Conclusion and Recommendations: Food handlers have a significant risk of transmitting infections to persons so there is an increased requirement for further health educational programs for food safety .guidelines and regulations during COVID-19 pandemic