Influence of Education on Knowledge, Attitude, and Performance of the Employees of Dairy and Beverage Processing Plants in Isfahan, Iran, Regarding Good Hygiene Practices

Background: Food hygiene is one of the most important factors in the prevention of foodborne diseases. Due to insufficient knowledge and incorrect practices, many people suffer from food poisoning. Therefore, this study aimed to investigate the effect of education on knowledge, attitude, and practice of employees of dairy and beverage processing plants in Isfahan, Iran, regarding good hygiene practices (GHPs). Methods: This was a quasi-experimental study that was carried out on 96 employees of dairy and beverage processing plants located in Isfahan. The participants were randomly divided into two groups of case and control. The data collection tool was a questionnaire consisting of four parts with subject of GHP. The participants in the two groups filled out the questionnaire before intervention. Then educational program was accomplished in case group. The questionnaire was filled out by both groups after two months of intervention. Data were analyzed after coding using SPSS software. Findings: There was a significant increase in knowledge, attitude, and practice scores after education in case group. A significant difference was found in the mentioned variables before and after the intervention in the case group, while no significant difference was observed in the control group in relation to the studied variables. Conclusion: Educational intervention was effective on the level of knowledge, attitude, and practice of employees. Weakness was observed in some criteria such as controlling health records, appropriate clothing in workplace, and microorganisms in hands and nose, which was significantly eliminated after educational intervention in the experimental group. It is necessary to provide individuals with practical and continuous training programs in observing the principles of personal hygiene by experienced specialists