FACTORS RELATING TO OPINIONS OF SUB-DISTRICT PUBLIC HEALTH OFFICERS TOWARD FOOD PRODUCTION FACILITY EVALUATION IN RATCHABURI PROVINCE

Authors

  • Jeerachat Jirawattananukul Department of Consumer Protection and Public Health Pharmacy, Ratchaburi Provincial Public Health Office, Ratchaburi
  • Waranee Bunchuailua Department of Community Pharmacy, Faculty of Pharmacy, Silpakorn University, Sanamchandra Palace Campus, Nakorn Pathom

Keywords:

Food Production, Knowledge, Opinions, Sub-District Public Health Officer

Abstract

This research aimed to determine the knowledge and opinions of sub-district public health officers on evaluating the food production facility and factors relating to opinions toward food production facility evaluation of sub-district public health officers in Ratchaburi Province.  The study population consisted of 202 sub-district public health officers (SDPHO), according to Food Act B.E. 2522,  who worked at sub-district health promoting hospitals. The data were collected using a self-administered questionnaire and analyzed using descriptive statistics and Chi-square test. Results showed that most of the SDPHO were female (77.72%), with an average age of 40.80 years. 76.24% of the SDPHO had experience on evaluating the food production facility. 50.99% had the knowledge on evaluating the facility at; fair level (mean knowledge score of 13.33 out of 19). 95%of SDPHO had knowledge on standards of the facility regarding maintenance and cleaning but only 32.76% had knowledge on standards of the food product. The SDPHO agreed to work on evaluating the facility (mean opinion score of 3.72 out of 5). Although they strongly agreed that the evaluation of the food production facility is beneficial to populations (mean score on opinion = 4.38 out of 5), their opinion toward working on evaluating it was neutral regarding receiving respect and admiration, and acceptance of having responsibility (mean score on opinion = 3.26 out of 5). The results indicated that gender (p = 0.047), experiences on working on evaluating the facility (p = 0.010), and number of food manufacturers in their area (p = 0.027) were significant as to the opinions on evaluating the facility. The results can be used as a guideline to improve the potential of SDPH officers and to support the effective performance on evaluating the food production facility.

 

 

References

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Published

2019-06-04

Issue

Vol. 14 No. 2 (2019): JULY - DECEMBER 2019

Section

Original Research Articles

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