NCT04314063

Brief Summary

The heavy burden of food borne diseases causes substantial economic losses to individual , households, health systems and entire nations. As poor food hygienic practices could contribute food -borne diseases in hospital, so food handlers' knowledge, attitude and practicing is an important factor that is essential in order to lower food borne disease. All three traits; knowledge, attitude and education are compulsory to enable safe food handling practices

Trial Health

43
At Risk

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Trial has exceeded expected completion date
Enrollment
276

participants targeted

Target at P75+ for all trials

Timeline
Completed

Started Apr 2020

Geographic Reach
1 country

1 active site

Status
unknown

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

Click on a node to explore related trials.

Study Timeline

Key milestones and dates

First Submitted

Initial submission to the registry

March 13, 2020

Completed
5 days until next milestone

First Posted

Study publicly available on registry

March 18, 2020

Completed
14 days until next milestone

Study Start

First participant enrolled

April 1, 2020

Completed
1 year until next milestone

Primary Completion

Last participant's last visit for primary outcome

April 1, 2021

Completed
1 month until next milestone

Study Completion

Last participant's last visit for all outcomes

May 1, 2021

Completed
Last Updated

March 18, 2020

Status Verified

March 1, 2020

Enrollment Period

1 year

First QC Date

March 13, 2020

Last Update Submit

March 17, 2020

Conditions

Food Borne Diseases

Outcome Measures

Primary Outcomes (1)

  • Knowledge, attitude and practices of food handlers about food safety

    A questionnaire was prepared based on validated questionnaires of previous studies Food safety attitudes and self-reported practices were evaluated by a5 level Likert scale. For items under the attitudes section, positively worded questions were scored as follows: strongly agree (4), agree (3), neutral (2), disagree (1) and strongly disagree (0). In contra st, for negatively worded items, the lowest point (0) was given to "strongly agree" and the highest (4) for "strongly disagree". The scores given ranged 0-60. For positively worded selfreported practices, "always" was scored (4) and the lowest point (0) was given to "never"; this was reversed for the negatively worded questions and the score range was 0-76. Total scores equal to or greater than 50% of the maximum scores of knowledge, atti -tude or practice were categorized as "good" while lower scores were considered "poor" or unsatisfactory .

    one year

Secondary Outcomes (1)

  • prevalence of staph aureus in food hand handlers

    one year

Interventions

nasal swapOTHER

nasal swap to detect prevalence of staph aureus in food handlers

Also known as: no other name

Eligibility Criteria

Sexall
Healthy VolunteersYes
Age GroupsChild (0-17), Adult (18-64), Older Adult (65+)
Sampling MethodProbability Sample
Study Population

Assiut University Hospitals. Nutrition unit (350)worker. Single large kitchen which is located in ground floor in women health hospital consisting of 4 main sectors according to serving area ( private sector , free patient service, doctors and agriculture unit) (132 )worker. Main distribution office for distribution in all Assiut university hospitals peripheral distribution offices (61)worker. peripheral distribution units in the following hospitals (105) (neurology, urology, cardiology, pediatric , Tropical and gynecology) 5 hostels (2 in side and 3 outside) (52)worker.

You may qualify if:

  • \- any person work in nutrition unit

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Amarat Mohamed Mahmoud

Asyut, Egypt

Location

Related Publications (3)

  • Dudeja P, Singh A, Sahni N, Kaur S, Goel S. Effectiveness of an intervention package on knowledge, attitude, and practices of food handlers in a tertiary care hospital of north India: A before and after comparison study. Med J Armed Forces India. 2017 Jan;73(1):49-53. doi: 10.1016/j.mjafi.2016.10.002. Epub 2016 Nov 30.

    PMID: 28123245BACKGROUND

  • El Derea H, Salem E, Fawzi M, Abdel Azeem M. Safety of patient meals in 2 hospitals in Alexandria, Egypt before and after training of food handlers. East Mediterr Health J. 2008 Jul-Aug;14(4):941-52.

    PMID: 19166178BACKGROUND

  • Buccheri C, Casuccio A, Giammanco S, Giammanco M, La Guardia M, Mammina C. Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy. BMC Health Serv Res. 2007 Apr 3;7:45. doi: 10.1186/1472-6963-7-45.

    PMID: 17407582BACKGROUND

MeSH Terms

Conditions

Foodborne Diseases

Condition Hierarchy (Ancestors)

PoisoningChemically-Induced Disorders

Study Officials

  • Mariam Roushdy, MD

    Assiut University

    STUDY DIRECTOR

Central Study Contacts

Amarat Mohmoud, M

CONTACT

01150156695maratmm@yahoo.com

Ahmed khair, MD

CONTACT

01017285153

Study Design

Study Type
observational
Observational Model
CASE CROSSOVER
Time Perspective
CROSS SECTIONAL
Sponsor Type
OTHER
Responsible Party
PRINCIPAL INVESTIGATOR
PI Title
principal investigator

Study Record Dates

First Submitted

March 13, 2020

First Posted

March 18, 2020

Study Start

April 1, 2020

Primary Completion

April 1, 2021

Study Completion

May 1, 2021

Last Updated

March 18, 2020

Record last verified: 2020-03

Data Sharing

IPD Sharing
Will not share

Locations

EG(1)