Perception and participation in food safety program of health personnel in muang kamphaengphet

Abstract

The objectives of this survey research are to study perception, participation, and relationship of the factors influence the participation in food safety program. The population was health personnel with purposive sampling represented 30 samples. The tools were questionnaire and descriptive statistics included percentage, and chi square test in which to analyze the relationship of the factors influence the participation. The result of this study revealed that the valid perception of the health personnel in 4 aspects of food safety program consisted of perception in danger of food contamination, perception of food sanitation, perception of best practices and utilities of food safety, and perception of threads were generally in the moderate level. The samples participated in every steps of the food safety program which consisted of planning, implementation, and evaluation revealed that 35.67% of them had participated. The factors related the participation in food safety program had a statistic significance (p<0.05) included the status of consumer protection, the information perception in consumer protection, and frequency of implementation of the health personnel in consumer protection.