Foodborne diseases are diseases threatening the health and lives of consumers, as well as causing economic losses at an individual and national levels. Although it is usual to occur by eating foods out of the house in restaurants, there are few studies that reveal the causative human element. Reasons of foodborne diseases are mainly associated to mistakes in handling and preparing food by the handlers and preparers. This cause contamination of food with microbial or chemical agents due to improper or inadequate storage, cooking, or due to cross contamination. Finding solutions requires identifying the areas of improper or inadequate handling.
Thus, the aim of this study is to determine the education and awareness level toward the causes of foodborne diseases and the methods to prevent them amongst food handlers with Albaha.
لذا يهدف هذا البحث المخطط للقيام به من قبل جامعة الباحة على اجراء دراسة تحديد درجة المعرفة الصحيحة في تحضير الطعام من وقت شرائه وحتى الانتهاء من طهوه وتخزينه وستركز على تقويم درجة المعرفة عن المسببات المرضية البكتيرية.