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

NCT07572149 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 200

Last updated 2026-05-07

No results posted yet for this study

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.

Conditions

  • Practice Randomized Controlled Trial
  • Solomon
  • Knowledge, Attitudes, Practice
  • Health Education
  • Food Handlers
  • Food Safety

Interventions

OTHER

Food safety training program

The interventions consisted of a structured face-to-face food safety training program covering personal hygiene, workplace hygiene, and safe food preparation practices.

OTHER

Pretest assessment

The reminder effect of the pretest will be evaluated.

Sponsors & Collaborators

  • Kayseri University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
HEALTH_SERVICES_RESEARCH
Masking
NONE
Model
PARALLEL

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2023-01-01
Primary Completion
2023-01-15
Completion
2023-06-30

Countries

  • Turkey (Türkiye)

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT07572149 on ClinicalTrials.gov