Role of Education of People in Charge of Facilities Producing Pastry in Avoiding the Use of Food Colors

DOI

10.2991/icaicte.2013.1How to use a DOI?

Keywords

Education, Producing Pastry, Food Colors.

Abstract

Training of foodstuff producers as a group effective on the quality of food materials is an important factor in achievement of food safety. This was an analytical interven-tional study, which was performed in a cross-sectional manner in 10 months. The target population consist-ed of 180 individuals in charge of facilities producing pastry in Iran. The participants were categorized into three groups; face-to-face training, distance training, and control groups. The data was collect-ed using a questionnaire, which evaluated the knowledge, attitude, practice, and good manufacturing practices. The data were analyzed by (X2) and T-test. According to the results of T-test, the mean knowledge scores before and after the intervention were significantly different in the face-to-face and distance training groups (p<0.05).

Copyright

© 2013, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Fereshteh Farzianpour
AU  - Shayan Hosseini
AU  - Shadi Hosseini
AU  - Seyed Shahab Hosseini
PY  - 2013/08
DA  - 2013/08
TI  - Role of Education of People in Charge of Facilities Producing Pastry in Avoiding the Use of Food Colors
BT  - Proceedings of the 2013 International Conference on Advanced ICT and Education
PB  - Atlantis Press
SP  - 1
EP  - 5
SN  - 1951-6851
UR  - https://doi.org/10.2991/icaicte.2013.1
DO  - 10.2991/icaicte.2013.1
ID  - Farzianpour2013/08
ER  -