[01] Al Suwaidi A. H. E., Preventive Medicine Department, Ministry of Health, Dubai, UAE. [02] Hussein H., School and Educational Institutions Health Unit, Health Affairs Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE. [03] Al Faisal W., School and Educational Institutions Health Unit, Health Affairs Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE. [04] El Sawaf E., Staff Development, Health Centers Department, Primary Health Care Services Sector, Dubai Health Authority, Dubai, UAE. [05] Wasfy A., Statistics and Research Department, Ministry of Health, Dubai, UAE.

Background: All those involved in the handling and preparation of food have a significant role in the effort to reduce the prevalence of food borne diseases. Thus keeping food handlers healthy can contribute a very accountable role in preventing food contamination during preparation and distribution. Objectives: To study the hygienic practices pattern among food handles who work at food facilities in Dubai with relation to frequent infections, complaints and positive stool examinations. Methodology: A cross sectional study was carried out. The study was conducted in Dubai city, the second largest city in U.A.E. The study was carried out in Dubai Municipality clinic which is the only authorized place for issuing medical fitness card for food handlers in Dubai. The study included food handlers attending Dubai municipality clinic for issuing medical fitness card. The study sample was 425 food handlers with 100% response rate. The data was collected through face-to-face interviews, as well as laboratory stool test were carried out for all participants. Results: Those reporting complaints had lower general and personal hygienic practices score but slightly higher cooking hygienic practices score (68.71, 83.07 and 90.81 respectively) than those without complaints (72.46, 89.09 and 89.77 respectively). No significant differences in the mean hygienic practices among parasitic infection group whether current or recurrent. For both recurrent infection with personal hygienic practices P=0.435, general Hygienic practices p= 0.589 and cooking hygienic practices p= 0.096, while the positive stool examination with personal hygienic practices p= 0.536, General Hygienic practices P= 0.504 and Cooking hygienic practices P= 0.456. Conclusion: Hygienic practices has definitely related to food handler recurrent infection, frequent complaints and positive stool examinations, though the relationship was not strong reflecting good hygienic standards. Recommendations: Re-certification, to keep up with new food technology and safe food-handling practices, and to ensure the safety of foods for consumers. It is also important to monitor food handling practices and to develop science-based food-safety inspection guidelines.

Hygienic Practice, Food Handles, Infection, Complaints, Dubai

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