الفهرس 
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Abstract
Abstract
Background:- Food safety has become a major issue of public concern, Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Aim: the study aimed to evaluate the effects of educational program on preventing food borne diseases at restaurants of Suez Canal University. Design: A quasi-experimental design was used in this study. Setting: the study was conducted in two restaurants in Suez Canal University. Sample: Food handlers in the restaurants of Suez Canal University (Girls housing compound and Boys housing compound) constitute the study population. The total number of workers in food catering services in the two restaurants were 86 workers all of them included in this study. Tools: two tools were used in the present study, the first tool was a questionnaire which included four parts: socio-demographic data, knowledge, attitude and practices related to food safety, the second tool was an observational checklist to assess safety kitchen environment and supplies. Results: the results revealed that, statistically significant (p<0.001) differences between the studied group’s mean scores of knowledge, practices and attitude regarding food safety before and after program implementation. Conclusion: The knowledge, practices and attitude related to food safety and prevention of foodborne diseases were improved after implementing the program. Recommendation: Develop a health educational program among restaurant supervisors’/managers’ regarding food safety and prevention of foodborne diseases to be applied to the other food handlers.
Key Words: Food safety, Prevention of foodborne diseases and Restaurant and Food handlers.