Abstract This study aims to assess the food safety knowledge, attitudes and practices among food handlers working in Lebanese hospitals and to explore the association between the obtained scores, handler socio-demographic and working characteristics. An observational cross-sectional study was carried out, using a semi-administered, semi-structured questionnaire interviewing 254 food handlers working in 13 different hospitals located in Beirut (n = 7) and Mount Lebanon (n = 6). The mean age of the 254 recruited food handlers was 37.6 ± 10.3 years, 63.8% were males, 60.1% had primary level education and the majority (90%) had previously received a course on food safety in hospitals. The most incorrect practice was thawing food at room temperature (72.8%). On average, food handlers scored 59.2%, 83.7% and 83.2% on the knowledge, attitudes and practices questions, respectively and 75.4% on the overall knowledge, attitude, practice (KAP) score. Knowledge scores were significantly higher among food handlers who attended a training course (60.8%, p = 0.001), working in government and hospitals not affiliated to university (71.3%, p = 0.013 and 60.5%, p = 0.013, respectively). Respondents who served for more than 21 years in university-affiliated hospitals were significantly (p Results strongly emphasize the need for continuous food safety interventions, training sessions and food hygiene regulations to enhance food handlers' knowledge and improve food safety in hospitals.

中文翻译：

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黎巴嫩医院食品处理人员的食品安全知识、态度和做法：横断面研究

摘要 本研究旨在评估在黎巴嫩医院工作的食品处理人员的食品安全知识、态度和做法，并探讨获得的分数、处理人员社会人口统计学和工作特征之间的关联。进行了一项观察性横断面研究，使用半管理、半结构化问卷采访了在贝鲁特（n = 7）和黎巴嫩山（n = 6）的 13 家不同医院工作的 254 名食品处理人员。254 名招募的食品处理人员的平均年龄为 37.6 ± 10.3 岁，63.8% 为男性，60.1% 受过初级教育，大多数 (90%) 之前曾在医院接受过食品安全课程。最不正确的做法是在室温下解冻食物 (72.8%)。平均而言，食品处理人员在知识方面的得分分别为 59.2%、83.7% 和 83.2%，态度和实践问题分别占知识、态度、实践（KAP）总分的 75.4%。参加过培训课程（60.8%，p = 0.001）、在政府和非大学附属医院工作的食品处理人员的知识得分显着更高（分别为 71.3%，p = 0.013 和 60.5%，p = 0.013）。在大学附属医院服务超过 21 年的受访者显着 (p 结果) 强烈强调需要持续的食品安全干预、培训课程和食品卫生法规，以提高食品处理人员的知识并改善医院的食品安全。001），在政府和非大学附属医院工作（分别为 71.3%，p = 0.013 和 60.5%，p = 0.013）。在大学附属医院服务超过 21 年的受访者显着 (p 结果) 强烈强调需要持续的食品安全干预、培训课程和食品卫生法规，以提高食品处理人员的知识并改善医院的食品安全。001），在政府和非大学附属医院工作（分别为 71.3%，p = 0.013 和 60.5%，p = 0.013）。在大学附属医院服务超过 21 年的受访者显着 (p 结果) 强烈强调需要持续的食品安全干预、培训课程和食品卫生法规，以提高食品处理人员的知识并改善医院的食品安全。