International Journal of Preventive Medicine Research
Articles Information
International Journal of Preventive Medicine Research, Vol.1, No.4, Oct. 2015, Pub. Date: Aug. 3, 2015
Risk Factors Associated with Hygienic Practices Among Food Handlers in Dubai
Pages: 254-259 Views: 3573 Downloads: 1339
[01] Al Suwaidi A., 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., 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: Food handlers have a major role in the prevention of food poisoning during food production and distribution. Food handlers are defined as employees who are employed directly in the production and preparation of foodstuffs, including those in the manufacturing, catering and retail industries as well as those who are undertaking maintenance or repairing of equipment in food handling areas, whether permanent staff, workers on contract or visitors to food handling areas. Objectives: To study hygienic practices and factors associated with Food handling among Dubai food handlers. Methodology: A cross sectional study was carried out. The study was conducted 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 the clinic for issuing medical fitness card. An appropriate sample size was calculated according to the sample equation obtained by using computer program Epi Info Version 6.04. The study sample was 425 food handlers with 100% response rate. Results: Significantly lower personal hygienic score was observed among females versus males (66.76 + 8.77 and 72.38 + 6.78 respectively) and house maid in contrast to cooks and kitchen helpers (65.31 + 7.90 and 75.04 + 5.51 respectively). General hygienic score was found to be significantly lower among secondary educated (87.07 + 6.78) compared to university educated (88.07 + 9.58), among house maid (84.60 + 5.00) in contrast to backers and confectioners (89.87% + 4.85) and among the 1500-<2000 AED income category (85.30 + 10.61) in contrast to the <1000 AED category (88.85 + 5.53). Hygienic practices related to cooking showed significant difference only with income with maximum mean score obtained for the 1500-<2000 AED income category (91.75 + 6.15) and minimum mean score for the <1000 AED category (89.35 + 7.08). Conclusions: The most significant factor was found to be occupation. Those more likely to have fair to bad hygienic score were those working in restaurants or housemaid (at least 3 times more likely relative to bakers and confectioners).
Risk Factors, Hygienic Practice, Food Handlers, Dubai
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