دوره 2، شماره 3 - ( 7-1405 )
جلد 2 شماره 3 صفحات 27-18 |
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Mirjafari Z, Amarloei A. Assessment of Environmental Health Indicators in Restaurants of Mehran City in 2026. Journal of Health Sciences Perspective 2026; 2 (3) :18-27
URL: http://jhsp.medilam.ac.ir/article-1-74-fa.html
URL: http://jhsp.medilam.ac.ir/article-1-74-fa.html
Assessment of Environmental Health Indicators in Restaurants of Mehran City in 2026. Journal of Health Sciences Perspective. 1405; 2 (3) :18-27
چکیده: (8 مشاهده)
Introduction: Environmental health indicators in food preparation and distribution centers are of critical importance due to their direct impact on consumer health. Environmental health experts are responsible for overseeing sanitation standards in public facilities, such as restaurants. Given the pivotal role of health indicators in improving the quality of services provided to customers, this study aimed to assess the environmental health status of restaurants in Mehran—a major transit hub for Arbaeen pilgrims and travelers visiting the holy shrines—in 2026.
Materials & Methods: This descriptive cross-sectional study was conducted using a census method on all 13 active restaurants in Mehran. Data were collected through observation, interviews with managers, and the completion of the standard Ministry of Health and Medical Education sanitation inspection checklist (form code:101/920318). The collected data were analyzed using Excel software.
Results: The findings indicated that the compliance rates with regulations for personal hygiene, food hygiene, equipment hygiene, and building safety were 76.37%, 77.33%, 73.28%, and 69.23%, respectively. Notable deficiencies included: lack of valid health cards (46.15%), lack of valid food hygiene training certificates (61.54%), failure to implement self-control and self-reporting systems (100%), inadequate waste management and pest control measures (53.85%), and substandard restroom facilities for staff and customers (61.54%).
Conclusion: To improve environmental health indicators in the studied restaurants, it is essential to foster continuous interaction between restaurant owners and environmental health inspectors, conduct regular training courses, and implement systematic supervision. Furthermore, health authorities should prioritize the establishment of self-control and self-reporting protocols and collaborate with regulatory bodies to address these non-conformities and ensure food safety.
Materials & Methods: This descriptive cross-sectional study was conducted using a census method on all 13 active restaurants in Mehran. Data were collected through observation, interviews with managers, and the completion of the standard Ministry of Health and Medical Education sanitation inspection checklist (form code:101/920318). The collected data were analyzed using Excel software.
Results: The findings indicated that the compliance rates with regulations for personal hygiene, food hygiene, equipment hygiene, and building safety were 76.37%, 77.33%, 73.28%, and 69.23%, respectively. Notable deficiencies included: lack of valid health cards (46.15%), lack of valid food hygiene training certificates (61.54%), failure to implement self-control and self-reporting systems (100%), inadequate waste management and pest control measures (53.85%), and substandard restroom facilities for staff and customers (61.54%).
Conclusion: To improve environmental health indicators in the studied restaurants, it is essential to foster continuous interaction between restaurant owners and environmental health inspectors, conduct regular training courses, and implement systematic supervision. Furthermore, health authorities should prioritize the establishment of self-control and self-reporting protocols and collaborate with regulatory bodies to address these non-conformities and ensure food safety.
نوع مطالعه: پژوهشي |
موضوع مقاله:
Health prevention and protection
دریافت: 1405/1/23 | پذیرش: 1405/4/1 | انتشار: 1405/4/6
دریافت: 1405/1/23 | پذیرش: 1405/4/1 | انتشار: 1405/4/6
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