Knowledge, attitudes and self-reported practices of food technical assistants toward hazard analysis critical control point in Isfahan, Iran A survey in dairy processing plants with different grading level of prerequisite programs

Abstract

Purpose The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of food technical assistants (FTAs) working in dairy processing plants (DPPs) with different grades of prerequisite programs (PRPs) checklist. Design/methodology/approach An observational cross-sectional study was carried out by using a self-administered questionnaire and interviewing 76 FTAs occupied in DPPs in the city of Isfahan, Iran. Findings Out of a total score of 100, the participants received scores for knowledge (79.5 +/- 14.9), attitudes (75.2 +/- 9.9) and practices (86 +/- 11.6) referred to the principles of Hazard Analytical Critical Control Points (HACCP). It was found correlations between food safety knowledge and attitudes of FTAs (r = 0.38,p <= 0), knowledge and practices (r = 0.21,p= 0.03) and between attitudes and practices (r = 0.36,p <= 0). Moreover, there were also significant correlations between KAP scores and age (knowledge: r = 0.18,p= 0.06; attitude: r = 0.25,p= 0.01; practice: r = 0.22,p= 0.02) and KAP scores and job satisfaction level (knowledge: r = 0.27,p= 0. 01; attitude: r = 0.22,p= 0.02; practice: r = 0.27,p= 0). There was no significant correlation between educational background and KAP scores. Furthermore, no significant correlation was found in terms of gender. Originality/value Education of FTAs about food safety issues seems necessary. Such training should not only focus on theoretical aspects of knowledge but also be practical to foster positive attitudes toward food safety and promote practices among FTAs. Consideration to all principles of PRPs is recommended to implement food safety management system in food processing plants.