[Conditioning factors in the quality of health education for workers in public and collective food catering services].

Abstract

The authors started from the assumption that "expectations" relating to hygienic work habits of workers in the food catering industry were a function of their health education. Research was conducted in three major food catering units both before and after completion of health education courses. In order to assess workers' awareness, they were asked to fill in a questionnaire pertaining to their sanitary information and their approaches to washing up, cleaning and disinfection. Samples taken from tableware, tools and workers' hands were tested microbiologically. Indices computed to measure the efficiency of the health education courses and the standards of microbial safety, as well as the chi 2 test confirmed the non-stochastic character of the positive findings in experimental units vs. controls.