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Understanding consumers’ food safety practices are helpful in reducing foodborne illnesses. The purpose of this study is to evaluate the influence of education on knowledge, attitude and practices toward food additives.

This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees toward food additives were assessed by a self-administered and structured questionnaire. Two-month education was conducted visually by using pamphlets, posters and leaflets. Descriptive statistics and paired t-test were done by SPSS24 at significant levels of p < 0.05.

The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. Before the education, the percentages collected for the knowledge, attitude and practice were 79.0, 48.9 and 46.7, respectively. Overall, knowledge scores were improved from 79.0 to 88.9 per cent when the education was offered. Safety attitude scores significantly increased, with a 50 per cent difference between the pre and post values. A significant difference was observed in the percentage of knowledge, attitude and practice of the employers before and after education (p < 0.05). Almost half of the respondents chose leaflets and pamphlets as a preferable tool for learning.

Education may be needed for improving knowledge and attitude about food additives. It also helped the respondents to select healthier food. This study suggests more communication programs regarding food safety issues.

The purpose of this paper is to evaluate the levels of food safety knowledge, attitudes and practices (KAP) of food technical assistants (FTAs) working in dairy processing plants (DPPs) with different grades of prerequisite programs (PRPs) checklist.

An observational cross-sectional study was carried out by using a self-administered questionnaire and interviewing 76 FTAs occupied in DPPs in the city of Isfahan, Iran.

Out of a total score of 100, the participants received scores for knowledge (79.5 ± 14.9), attitudes (75.2 ± 9.9) and practices (86 ± 11.6) referred to the principles of Hazard analysis Critical Control Point (HACCP). It was found correlations between food safety knowledge and attitudes of FTAs (r = 0.38, p ≤ 0), knowledge and practices (r = 0.21, p = 0.03) and between attitudes and practices (r = 0.36, p ≤ 0). Moreover, there were also significant correlations between KAP scores and age (knowledge: r = 0.18, p = 0.06; attitude: r = 0.25, p = 0.01; practice: r = 0.22, p = 0.02) and KAP scores and job satisfaction level (knowledge: r = 0.27, p = 0. 01; attitude: r = 0.22, p = 0.02; practice: r = 0.27, p = 0). There was no significant correlation between educational background and KAP scores. Furthermore, no significant correlation was found in terms of gender.

Education of FTAs about food safety issues seems necessary. Such training should not only focus on theoretical aspects of knowledge but also be practical to foster positive attitudes toward food safety and promote practices among FTAs. Consideration to all principles of PRPs is recommended to implement food safety management system (FSMS) in food processing plants (FPPs).