FACTORS RELATING TO OPINIONS OF SUB-DISTRICT PUBLIC HEALTH OFFICERS TOWARD FOOD PRODUCTION FACILITY EVALUATION IN RATCHABURI PROVINCE
DOI:
https://doi.org/10.69598/tbps.14.2.61-76Keywords:
Food Production, Knowledge, Opinions, Sub-District Public Health OfficerAbstract
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.
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