Iranian Journal of Health and Environment
سلامت و محیط زیست
ijhe
Medical Sciences
http://ijhe.tums.ac.ir
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admin
2008-2029
2008-3718
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fa
jalali
1404
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gregorian
2025
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online
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fa
بررسی وضعیت بهداشت محیط کارگاه های شیرینی پزی شهر ساوه در شرایط همه گیری کرونا
Evaluation of environmental health status of Saveh confectionery workshops in the conditions of Corona epidemic
عمومى
General
پژوهشي
Research
<div style="text-align: justify;"><span style="font-size:11pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">زمینه و هدف:</span></span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:"> بررسی منظم وضعیت کارگاههای شیرینیپزی و مقایسه آن با استانداردهای بهداشتی میتواند کیفیت بهداشتی محصولات را افزایش دهد. این مطالعه با هدف ارزیابی وضعیت بهداشت محیط کارگاههای شیرینیپزی شهر ساوه در سال </span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">۱۴۰۱</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">انجام شد.</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span style="font-family:"B Lotus""></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">روش بررسی:</span></span></span></b><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:"> در این مطالعه مقطعی- تحلیلی </span></span></span><span dir="LTR" style="line-height:115%"><span new="" roman="" style="font-family:" times=""> (cross-sectional)</span></span><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">وضعیت بهداشت محیط کلیه کارگاه ­های شیرینی­ پزی شهر ساوه با استفاده از چک لیست محقق ساخته روایی و پایایی شده با 51 سئوال مختص شرایط کرونا برگرفته از دستورالعمل گام دوم مبارزه با ویروس کرونا ارزیابی گردید. تعداد کل کارگاه­ های شیرینی پزی 36 باب و جواب سئوالات به صورت بله، خیر و مصداق ندارد ثبت و با استفاده از نرم افزار </span></span></span><span dir="LTR" style="line-height:115%"><span new="" roman="" style="font-family:" times="">SPSS</span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:"> آزمونهای آماری تی مستقل </span></span></span><span dir="LTR" style="line-height:115%"><span new="" roman="" style="font-family:" times="">(Independent samples T-test)</span></span><span style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:"> و</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:"> آنالیز واریانس یکطرفه</span></span></span> <span dir="LTR" style="line-height:115%"><span new="" roman="" style="font-family:" times="">One way ANOVA)</span></span><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">) آنالیزگردید.</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span style="font-family:"B Lotus""></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">یافتهها:</span></span></span></b> <span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">نتایج نشان داد که میانگین وضعیت بهداشتی کارگاه­ های شیرینی ­پزی </span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">به لحاظ بهداشت فردی، بهداشت مواد غذایی، بهداشت ابزار و تجهیزات، بهداشت ساختمان و آموزش بهداشت به ترتیب 61، 68، 60، 55 و 74 درصد مطلوبیت داشتند. بین حیطه های تحقیق مانند بهداشت ساختمان، بهداشت مواد غذایی و آموزش بهداشت با مشخصه­ های کارگاه ­های شیرینی­ پزی مانند متراژ ساختمان، میزان فروش و میزان پخت شیرینی، سن و سابقه کارگران رابطه معنی­ داری وجود داشت (</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">0/05></span></span></span><span dir="LTR" style="line-height:115%"><span new="" roman="" style="font-family:" times="">p</span></span><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">)؛ ولی بین تعداد یخچالها با حیطه بهداشت ابزار و تجهیزات ارتباط معنی­ داری وجود نداشت</span></span></span> <span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">(</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">0/05<</span></span></span><span dir="LTR" style="line-height:115%"><span new="" roman="" style="font-family:" times="">p</span></span><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">).</span></span></span><span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span style="font-family:"B Lotus""></span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">نتیجهگیری:</span></span></span></b> <span lang="FA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">نتایج این مطالعه نشان داد که وضعیت کلی بهداشت محیط کارگاه های شیرینی پزی شهر ساوه نسبتا مطلوب بوده </span></span></span><span lang="AR-SA" style="font-size:12.0pt"><span style="line-height:115%"><span b="" lotus="" style="font-family:">و متغیر بهداشت ساختمان (55 درصد) کمترین میزان مطلوبیت را در بین عوامل بررسی شده دارا بود که باید به این مهم رسیدگی گردد. </span></span></span> </span></span></span></span></span><br>
</div>
<div style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Background and Objective: </span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Regular assessment of confectionery workshops and comparison of their conditions with health standards can enhance the sanitary quality of products. This study aimed to evaluate the environmental health status of confectionery workshops in Saveh in 2022.</span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Materials and Methods: </span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">In this cross-sectional analytical study, the environmental hygiene status of all confectionery workshops in Saveh was evaluated using a researcher-designed, validated, and reliable checklist comprising 51 questions tailored for COVID-19 conditions, based on Step 2 guidelines for combating the virus. A total of 36 confectionery workshops were assessed, and responses to the questions were recorded as "Yes," "No," or "Not Applicable." Data were analyzed using independent samples t-tests and one-way ANOVA in SPSS software.</span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Results: </span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">The average health compliance in Saveh’s confectionery workshops was 61% for personal hygiene, 68% for food hygiene, 60% for tool and equipment hygiene, 55% for building hygiene, and 74% for hygiene education. Significant relationships were found between areas such as building hygiene, food hygiene, and hygiene education, and workshop characteristics such as building size, sales volume, production scale, and worker age and experience (p < 0.05). However, no significant relationship was observed between the number of refrigerators and the hygiene of tools and equipment (p > 0.05).</span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:115%"><span calibri="" style="font-family:"><b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">Conclusion: </span></span></b><span style="line-height:115%"><span new="" roman="" style="font-family:" times="">The results of this study indicate that the overall health status of confectionery workshops in Saveh was relatively favorable. However, the building hygiene variable (55%) had the lowest level of compliance among the investigated factors, highlighting an area that requires attention.</span></span></span></span></span><br>
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کووید-19, کارگاه های شیرینی پزی, وضعیت بهداشت محیط, ساوه
COVID-19, Confectionery workshops, Environmental health status, Saveh
95
114
http://ijhe.tums.ac.ir/browse.php?a_code=A-10-2634-2&slc_lang=fa&sid=1
Farzane
Shahbazi
فرزانه
شهبازی
farzanehshahbaziii1376@gmail.com