Food sanitary participation management of restaurant entrepreneurs and food stall vendors in Huai Mek subdistrict municipality, amphoe Huai Mek, Kalasin province (Thai)

Abstract

The research objective was to examine food sanitary participation management of restaurant entrepreneurs and food stall vendors by using A-I-C participatory management technique (divided into problems, solved problems, directed food sanitation, and advised food sanitary development in this area). The sample consisted of 35 persons from 15 restaurants and 20 food stalls in Huai Mek Subdistrict Municipality, Kalasin province. This study used the food sanitary participation management program 4 times (8 weeks) according to the experimental period. Data were collected by using a rating-scale questionnaire and the quality of food samples was tested by SI-2. The results of the study revealed that the restaurant entrepreneurs and food stall vendors showed an average of knowledge and food sanitary behavior scales after the experiment which was higher than before the experiment (p< 0.001). The food sanitary standards in the restaurants and food stalls after the experiment were higher than before the experiment. They passed the standard criteria at a higher level than before the experiment and showed the coliform bacteria-contamination lower than before the experiment.