เปรียบเทียบสุขลักษณะของร้านอาหารที่มีผู้สัมผัสอาหารผ่านการประเมินผลความรู้ตามหลักสูตรการสุขาภิบาลอาหารของกรุงเทพมหานครด้วยวิธีการอบรมในห้องอบรม (Class room) และวิธีการเรียนรู้ด้วยตนเอง (Self-study) ในพื้นที่กรุงเทพมหานคร

Abstract

This study aimed to compare restaurants’ hygiene practices between restaurants having food handlers who had passed training curriculum on food sanitation with Class room-study and on Self-study in Bangkok area by using a survey research study.  Samples were divided into two groups; group 1 is restaurants with food handlers who had passed training curriculum on food sanitation with Class room-study and group 2 is restaurants with food handlers passing the training curriculum on food sanitation with self-study. Purposive random sampling method was used in the study.  Data were collected using a checklist for hygiene in restaurant by the Food Sanitation Division, Health Department, Bangkok Metropolitan Administration.  Results showed that there is only one restaurant passing the standard of the Bangkok Metropolitan Administration.  The finding reveals that hygienic practice of restaurants between two groups was of no significant statistical difference.  The most missing hygienic requirements were providing adequate lighting intensity, storing fresh food in proper temperature, and having evidence of passing food sanitation curriculum.