Volume 26, Issue 4 (1-2021)
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Mirkazehi Rigi Z, Sheikhi F, Dadpisheh S, Balouch V, Kalkali S. Awareness and performance of the bakers regarding the prevention of covid-19 in Iranshahr city, 2020. Journal of Hayat 2021; 26 (4) :440-454
URL: http://hayat.tums.ac.ir/article-1-3872-en.html
URL: http://hayat.tums.ac.ir/article-1-3872-en.html
Awareness and performance of the bakers regarding the prevention of covid-19 in Iranshahr city, 2020
Zohreh Mirkazehi Rigi1 
, Firouze Sheikhi1 , Saideh Dadpisheh2 , Vahedbakhsh Balouch3 , Saeed Kalkali * 4
, Firouze Sheikhi1 , Saideh Dadpisheh2 , Vahedbakhsh Balouch3 , Saeed Kalkali * 4
1- Dept. of Midwifery, School of Nursing and Midwifery, Iranshahr University of Medical Sciences, Iranshahr, Iran
2- Dept. of Physiology, School of Medical, Iranshahr University of Medical Sciences, Iranshahr, Iran
3- Dept. of Epidemiology, School of Health, Iranshahr University of Medical Sciences, Iranshahr, Iran
4- Dept of Emergency Nursing, School of Nursing and Midwifery, Iranshahr University of Medical Sciences, Iranshahr, Iran ,saeedkalkali@gmail.com
2- Dept. of Physiology, School of Medical, Iranshahr University of Medical Sciences, Iranshahr, Iran
3- Dept. of Epidemiology, School of Health, Iranshahr University of Medical Sciences, Iranshahr, Iran
4- Dept of Emergency Nursing, School of Nursing and Midwifery, Iranshahr University of Medical Sciences, Iranshahr, Iran ,
Abstract: (1812 Views)
Background & Aim: It is possible for food-related staff to be involved in transmitting covid-19 by their contact such as coughing or sneezing. Therefore, the knowledge of food-related staff about the transmission modes and prevention of covid-19 is very important. This study was conducted with the aim of investigating the awareness and performance of bakers working in Iranshahr city regarding the prevention of covid-19.
Methods & Materials: In this descriptive study, 47 bakeries in Iranshahr city were selected using stratified random sampling in 2020. Data were collected by a demographic characteristics form, a researcher-made questionnaire to measure the level of awareness (15 items), and the hygiene performance checklist (17 items). The data were analyzed by Friedman test using the SPSS software version 25 at the significance level of 0.05.
Results: Average age of the participants was 29.56±9.8. average work experience was 51.36±54, The highest percentage of education level was high school (36.2%), 64.9% were married), 89.4% were resident of Iranshahr city, and 46.8% were bread sellers. Average score of performance was 18.59±5.4 that was a little more than desirable amount (17). Average score of awareness was 25.48±2.9 that was much more than desirable amount (15).
Conclusion: Considering the importance of prevention and control of the epidemic and cutting the chain of transmission of the infection, appropriate educational interventions should be developed to improve the awareness and performance of each individual in the society, especially those who are involved in the preparation and distribution of the food products.
Methods & Materials: In this descriptive study, 47 bakeries in Iranshahr city were selected using stratified random sampling in 2020. Data were collected by a demographic characteristics form, a researcher-made questionnaire to measure the level of awareness (15 items), and the hygiene performance checklist (17 items). The data were analyzed by Friedman test using the SPSS software version 25 at the significance level of 0.05.
Results: Average age of the participants was 29.56±9.8. average work experience was 51.36±54, The highest percentage of education level was high school (36.2%), 64.9% were married), 89.4% were resident of Iranshahr city, and 46.8% were bread sellers. Average score of performance was 18.59±5.4 that was a little more than desirable amount (17). Average score of awareness was 25.48±2.9 that was much more than desirable amount (15).
Conclusion: Considering the importance of prevention and control of the epidemic and cutting the chain of transmission of the infection, appropriate educational interventions should be developed to improve the awareness and performance of each individual in the society, especially those who are involved in the preparation and distribution of the food products.
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