Clinical Research Directory

THE EFFECT OF FOOD SAFETY TRAINING ON EMPLOYEES' KNOWLEDGE, ATTITUDES, AND PRACTICES: A SOLOMON FOUR-GROUP EXPERIMENT

Sponsor: Kayseri University

Summary

This study was designed as a randomized controlled trial using a Solomon four-group experimental design to evaluate the effectiveness of a food safety training program. The study was conducted among food service employees working in municipal facilities. The Solomon four-group design was used to control for potential pretest sensitization effects while assessing the true impact of the intervention. Participants were randomly assigned to four groups using a randomization method. Each group included approximately equal numbers of participants. The intervention consisted of a face-to-face food safety training program developed based on identified needs. The training content included personal hygiene, food safety principles, and safe food preparation practices. The training sessions were delivered in structured modules. Data were collected using a structured questionnaire developed based on the literature and expert opinions. The questionnaire included sections assessing participants' knowledge, attitudes, and practices related to food safety. Pre-test and post-test assessments were conducted according to the Solomon four-group design. Data collection procedures and study implementation followed standardized protocols to ensure consistency. Participants were adults aged 18 years and older, able to communicate effectively, and voluntarily agreed to participate in the study. Ethical approval was obtained prior to the study, and all participants provided informed consent.

Official title: THE EFFECT OF FOOD SAFETY TRAINING ON KNOWLEDGE, ATTITUDE AND PRACTICES (KAP) OF FOOD INDUSTRY EMPLOYEES: AN EVALUATION USING THE SOLOMON FOUR-GROUP EXPERIMENTAL DESIGN

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