The research mainly aimed to identify the knowledge and training needs to develop the awareness and practices of food handlers towards the safety of food handling in some restaurants in Alexandria.
The study resulted in the following results:
Most of the sample members (90.1%) performed a medical examination before appointment and extracted the health certificate, and that 74% always renewed the health certificate.
• 10.6% of them have a low level of awareness of food contamination, and 75.2% have a medium level of awareness, while the remaining percentage (14.2%) have a good level of awareness. It was also found that 17% of the sample members have good practices in food handling, and 2.1 % had poor practices, while 80.9% had moderate practices in food handling.
• It is noticed from the results that both the overall awareness and the overall practices of food dealers decreased, which confirms the importance of paying attention to training on good practices that will maintain the safety of food provided through these restaurants.
• There are significant differences at a probability level of 0.01 between the averages of awareness of sources of food contamination and sources of infection according to nationality and according to the medical examination procedure, and also between the averages of hand washing according to the department of work, as it was found that there are significant differences at a probability level of 0.05 between the means of awareness of sources of contamination Food and sources of infection, and total awareness according to nationality, as well as between average awareness of pollution damages to humans and establishments according to gender and following health conditions.
• There is an inverse significant correlation between total awareness of educational status, and awareness of sources of food contamination and sources of infection at a probability level of 0.01.