RESUMEN
Background and objectives: It is believed that preventive safety measures are the most effective way to avoid the COVID-19. The adherence of workers to these measures is largely determined by their knowledge, attitude, and practices (KAP). Because they are in close proximity to consumable items, workers in the food industry must be especially vigilant during this period. The purpose of this present study was to evaluate the COVID-19 knowledge, attitudes, and practices of food handlers in different food industries of Bangladesh. Study design: This was a cross-sectional study. Methods: This included the participation of 400 food handlers from 15 food industries. The information was collected from the participants through a questionnaire prepared in Google form. Different nonparametric tests and a linear regression model were performed for statistical analysis. Results: With a correct response rate of about 90% on average (knowledge 89.7%, attitude 93%, practices 88.2%), the participants showed an acceptable KAP (>80% correct response) regarding COVID-19. Education (p = 0.00) and working experiences (p = 0.01) had a significant association with the total KAP scores. Conclusion: Food handlers in the food industries of Bangladesh have adequate knowledge, a positive attitude, and the desired practices regarding the COVID-19 issue.
RESUMEN
Objectives: The Rohingya refugee population in Bangladesh has become more vulnerable to COVID-19 because of their living and environmental conditions. The aim of the study was to represent an assessment of the Rohingya people's COVID-19-related knowledge, attitude, and practices (KAP) at eight refugee camps in Cox's Bazar. Study design: Cross-sectional study. Methods: This study was completed with a total of 400 responses between July and September of 2020. A questionnaire was created to assess demographic characteristics (5 items), knowledge (10 items), attitude (5 items), practices (5 items), and information sources (1 item). Aside from the KAP scores, the scores are also presented based on demographic variables. Results: The KAP of the respondents were not satisfactory, with scores of 5.8 ± 1.8, 2.2 ± 1.0, and 0.9 ± 0.7, respectively. We found significant differences only in the knowledge scores based on education and gender. Conclusion: In conclusion, this study emphasizes the importance of COVID-19 training that focuses on behavioral changes for the Rohingya people in Bangladesh.
RESUMEN
In Bangladesh, with the mounting esteem of bakery products, food safety issues in bakery industries are a paramount concern nowadays. In this regard, this current study was performed to evaluate food safety knowledge, attitude, and self-reported practices of two groups (160 trained and 55 new untrained) of workers from two popular baking industries in Dhaka, Bangladesh. A self-administrated questionnaire was used to acquire the data during the study. On food safety knowledge, attitude, and self-reported practices, trained workers' scores (33.01 ± 0.09, 14.86 ± 0.03, 10.66 ± 0.25, respectively) were significantly higher than the scores (9.82 ± 0.23, 10.44 ± 0.26, 5.91 ± 0.33, respectively) of newly appointed untrained workers. The quality assurance department displayed better knowledge, attitude, and self-reported practices scores than the rest of the departments of the industries. However, compared to knowledge and attitude, the self-reported practice was not up to a satisfactory level. According to the study, training can be proved effective for improving knowledge and attitude but does not always translate those into self-reported practice and behaviors. The results also reinforce the importance of conducting training for untrained workers and suggest further behavior-based food safety training for all employees.
RESUMEN
The coronavirus disease 2019 (COVID-19) poses significant risks to health in the workplace for employees in the manufacturing sector of Bangladesh. A variety of preventive steps are being taken by many food industries to sustain their production during this period by ensuring food safety. In response to the current outbreak, early identification, preparedness for the growing threat, and employee well-being are of utmost importance. Food health is also a concern in this regard, as workers in the food industry remain close to food and packages. The risk of spreading the virus within the industry can be held to a minimum with timely action and concerted efforts. A study was carried out in one baking industry of Bangladesh to investigate their regular activities during the pandemic period. Until the writing of this report, there were no cases of COVID-19 among employees. Thus this case study shows how one baking industry in Bangladesh prepares and responds to the COVID 19 outbreak.
