The Effectiveness of Participatory Health Education Program to Promote Food Hygiene Behavior of Food Service Operators in Na Khunkrai Subdistrict Administrative Organization Sri Samrong District, Sukhothai Province

Abstract

This Quasi-experimental research aimed to study 1) compare the average knowledge score, the practice score on food sanitation before and after the experiment of the participatory health education program, the participatory health education program for food sanitation behavior of the operators of the made-to-order restaurant, and 2) compare the scores/to compare the proportion of restaurants that passed the restaurant standard criteria. The experimental group consisted of 22 food handlers. Data collection was done by using a questionnaire. Data were analyzed using frequency, percentage, mean, standard deviation, and Paired sample t-test.

              The results of the study found that after the experiment, food handlers had a significantly higher average score of knowledge and food sanitation behavior than before the experiment (p-value 0.05) l and the proportion of restaurants that passed the food sanitation standards increased significantly (p-value 0.05)

              Therefore, from analytical thinking, planning, developing, and implementing the program, entrepreneurs demonstrate effective collaboration in problem-solving and possess the necessary knowledge to promote good food hygiene practices among made-to-order restaurant operators. This has a positive impact and can serve as a guideline for improving the practices of other entrepreneur groups.