Background: Foodborne diseases are a preventable public health problem, through
following the principles of food safety by food handlers. Aim: The aim of the study was to
evaluate effect of educational guidelines on food handlers' practices at Fayoum University
restaurants. Design: A quasi-experimental research design was used in this study.
Settings: At Fayoum University restaurants. Sample: A convenience sample consisting of
80 food handlers was recruited. Tools: Two tools were utilized in this study: Tool
I: A structured interviewing questionnaire which included three parts; part I:
Socio-demographic characteristics of food handlers; Part II: Food handlers' knowledge about
foodborne diseases, and safety food measures to prevent food contamination; and part III:
reported practices regarding safety food measures. Tool II: Observational checklist
concerning food handlers personal hygiene, hand washing, and use of personal protective
equipment. Results: The results revealed that 61.2% of the study sample were female, and
57.5% aged 40 years or more. There were improvements in food handlers' knowledge and
satisfactory practices' scores regarding safety food measures. Conclusion: The study
concluded that the application of the educational guidelines had a positive effect on
improving food handlers' knowledge, and practices. Recommendations: Application
of
the educational guidelines and regular training programs at University restaurants
to
improve food handlers' knowledge, and practices regarding safety food measures.