Objectives: To develop and validate a questionnaire to assess the food safety knowledge, perceptions, and practices (KPPs) of hospital food service staff (FSS) amidst the challenges of the coronavirus disease-2019 (COVID-19) pandemic.
Methods: The questionnaire was subjected to a rigorous evaluation process, which included a literature review and focus groups comprising the general public, FSS, and key experts in food service. The pilot testing highlighted its utility and determined its content validity ratio (CVR).
Results: Most items received high CVR scores of 0.96, indicating excellent content validity. A subsequent pilot study involved 40 FSS. Reliability testing, using Cronbach's alpha value of 0.914, demonstrated good internal consistency across the questionnaire scales. The final version consisted of 115 items.
Conclusion: The developed questionnaire, available in both English and Arabic, exhibits both validity and reliability. It acts as a crucial tool for healthcare facilities to assess food safety KPPs among FSS, both under regular operations and during crises like the COVID-19 pandemic. This tool is adaptable to various hospital settings, aiding in the reduction of foodborne diseases risks.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10807680 | PMC |
| http://dx.doi.org/10.15537/smj.2024.45.1.20230272 | DOI Listing |
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