Petroleum companies pay special attention to the health of their employees to improve the company's production and avoid inadequate conditions or legal accountability in terms of food safety. The purpose of this study is to identify the influence of educational level and the number of obtained training courses regarding the food safety knowledge level of catering employees. To achieve the aim of the study, a questionnaire was designed. A total of 140 questionnaire forms were distributed to catering employees in the oil fields of the Petroleum Company. A final sample of 130 was identified as valid for statistical analysis with a 93 % response rate. Statistical analysis SPSS version was used to analyze responses to questions. The study proved that there is a significant relationship between catering employees' education and training concerning food safety knowledge levels. The study also provided some recommendations, including the importance of training courses and educational levels in the field of petroleum companies to increase the employee's knowledge about food safety.
The oil industry is considered a major source of wealth throughout the world, especially in the Middle East. The petroleum industry's employees struggle with special conditions in remote oilfields such as killing gases and other work activities in addition to bad weather, therefore it was vital to provide healthy and safe food for them. The purpose of this study is to evaluate the sanitation procedure existing in the kitchen of petroleum companies' oilfields such as safety of water, cleanliness of food contact surfaces, prevention of crosscontamination, Control of employee health conditions, etc. To attain the aim of the study, an observation checklist was designed according to the requirements of the Food Safety Management System (FSMS) ISO 22000 to evaluate all existing food safety conditions and practices in catering premises of petroleum companies according to food safety requirements. The score of the observation checklist is 48 %. The highest-scored procedures include waste control, sanitation facilities, and the safety of water, while the lowest-scored procedures include labeling, storage, and documenting procedures. It is concluded that about half of sanitation procedures were applied in place, and the food safety system is required in place to guarantee reaching the standard level of sanitation procedures.
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