Role of Education of People in Charge of Facilities Producing Pastry in Avoiding the Use of Food Colors
Fereshteh Farzianpour, Shayan Hosseini, Shadi Hosseini, Seyed Shahab Hosseini
Available Online August 2013.
- https://doi.org/10.2991/icaicte.2013.1How to use a DOI?
- Education, Producing Pastry, Food Colors.
- 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).
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
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 - 2013 International Conference on Advanced ICT and Education (ICAICTE-13) PB - Atlantis Press SP - 1 EP - 5 SN - 1951-6851 UR - https://doi.org/10.2991/icaicte.2013.1 DO - https://doi.org/10.2991/icaicte.2013.1 ID - Farzianpour2013/08 ER -