The Effective of Participatory Learning Program in Competency Development of Restaurant and Food Stall Vendors in Banmaichaiyaphot Subdistrict Municipality, Banmaichaiyaphot District, Buriram Province.

Abstract

           This study aims to study the awareness and precaution of food sanitation standards of the restaurants and food stalls vendors before and after the operation by introducing  the  participatory  learning process to the restaurant or food stall Vendors . The samples was selected by  purposive sampling which are  restaurants and food stalls vendors  in the municipality of  Banmaichaiyaphot,   Burirum  which are 12 restaurants 40 people, and 30 food stalls with  42 people. Total numbers are 82 people as the research samples group and the research technique is Quasi Experimental . Research using One-Group Pre - Post test Design concerning on the Knowledge and Practice of food vendors before and after the intervention program.  The food sanitation standards of the Department of Health, Ministry of Public Health are used for the development and comparison acheivement which the result in testing for no coliform bacteria contamination. Data analysis are percentage, mean, standard deviation, and Paired t - test.

          The results showed that Food sanitation of  knowledge and  of practices in  restaurants and food stalls vendors  as a whole were good and higher than before the operation at  moderate level with statistically significant (p-value <0.001) in the divided five areas of locations  of cooking containers and equipments and free from the  animals, insects and diseases with highly statistically significant (p-value <0.001, <0.001, <0.001, <0.001 and <0.001, respectively) than before operation. Each criteria  have met the requirement of food sanitation standards. More than 80 % after the operation (91.67 %)  are higher than before the operation (58.33 %) while  testing  for contamination of microorganisms  The number of coliform bacteria decreased (8.33, 8.33 and 3.75 %, respectively). More than 80 % after the operation (93.33 %)  had higher than before the operation (58.33 %) while testing for contamination of microorganisms in experimental. The results also indicated that the contamination of coliform bacteria in the diets and food equipments, contacting utensils and hands after the operation that showed the number of coliform bacteria also decreased (9.33, 8.89 and 5.95 %, respectively).