الفهرس 
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Abstract
Food safety is defined as the conditions and measures that are necessary during the production, processing, storage, distribution and preparation of food to ensure that it is safe, sound, wholesome, and fit for human consumption (WHO, 2014). Food safety is a vital issue both in developed and developing countries; given that food borne illnesses contribute to millions of illnesses and thousands of deaths annually (Pilling et al., 2008). Throughout the world, women are the principal guarantors of food safety and quality of food at the household level. They are the ones who most often produce, purchase, handle, prepare and serve food for the family (FAO, 2009). Food-borne illnesses are a growing public health concern worldwide and results from food contaminated by pathogenic microorganisms, mycotoxins or chemical hazards (FAO, 2013). The top three factors contributing to food borne illnesses in foodservice operations are poor personal hygiene, cross contamination, and time/temperature control (FDA, 2009). Food poisoning can occur due to variety of reasons but most cases are due to poor hygienic practices by those who handle the food. Sometimes, undercooked or improperly cooked food can also lead to food poisoning. The known causes of food poisoning can be divided into two categories. Infectious agents and toxic agents. Infectious agents include viruses, bacteria, and parasites. Toxic agents include poisonous mushrooms, improperly prepared exotic foods (such as barracuda - ciguatera toxin), or pesticides on fruits and vegetables (Cunha & Facoep, 2012). World Health Organization (WHO) has developed five main keys to safer food, which include keeping clean, separating raw and cooked food, cooking thoroughly, keeping food at safe temperatures, and using safe water and raw materials (WHO, 2012). The aim of the study is to determine household women’s awareness regarding food safety in a rural area. The study was conducted in Meatshala Village, Shohada center at Menoufia governorate that characterized by it is a rural area and there are different sociodemographic variables of population. Descriptive design was utilized in carrying out the study. The data collection phase was completed between the beginning of July 2014 to the end of October 2014. This study included a multistage random sample. The study conducted on 440 household women in Meatshalah Village, Shohada center at Menoufia governorate. They were selected according to the following criteria: - Married women - Having the responsibility of food shopping, preparation, storage and handling at their homes. Data collection Tool: Data was collected through personal interview during home visit. An Interviewing Questionnaire was developed by the researcher after reviewing related studies. This questionnaire consists of three parts. Part I: Sociodemographic data which consists of 12 items including the following:- (name, age, educational level, occupation, family income, description of income, type of family, number of family members and finally who is the responsible for purchasing, storage, preparation and serving food at home. Part II: Evaluation of food safety knowledge for household women consists of 26 questions. Part III: Evaluation of food safety practices for household women consists of 6 main items: 1- Hand washing. 2- Separation raw and cooked food . 3- Washing fruits and vegetables. 4- Cooking thoroughly. 5- Food purchasing. 6- Food storage. Pilot study was conducted on 40 household women and necessary modifications were done. The Main Finding of The Studied Household Women Revealed The Following: The mean age of the studied sample was 35.05+9.85years old, more than half of them 52.0% were moderate education and about three quarters of them 74.1% were housewives. Regarding responsibility at home, all the subjects were responsible for preparing food and the majority of them were responsible for food purchasing, food storage and serving food. Regarding practice related to hand washing, all the studied sample wash hands after toilet, the majority of them wash hands after changing diapers, after cleaning house, after dealing with raw meat, raw fish, raw vegetables, before preparing food and wash their hands in a correct way using soap and running water Regarding practice related to separation of cooked from non cooked foods, the majority of them separate raw from cooked food, more than half of them use separate knives and cutting boards for raw and cooked food. Regarding practice related to cooking, the majority of them cook fish, chicken and red meat so well without blood in it and boil the remaining of the meal. Regarding practice related to washing fruits and vegetables, the majority of them wash all fruits and vegetables and without soap or detergent. Regarding practice related to food purchasing, more than half of them separate raw perishable food from other foods when shopping, take precaution when buying canned foods and buy raw meat and fish at the end of shopping. More than two thirds of them buy vegetables and fruits according to correct criteria Regarding practice related to food storage, the majority of them use the oldest food stored first, more than two thirds of them do not freeze food again after previously melted and the majority of them do not put a hot food inside the refrigerator. Regarding total knowledge score about food safety of the studied sample, about three quarters of the studied sample 73.4% had fair knowledge score. While less than one quarter of them 19.3% had good knowledge score but the least percentage of them 7.3% had poor knowledge score. Regarding total practice score about food safety of the studied sample, less than two thirds of the studied sample 61.8% had good practice score. While more than one third of them 38% had fair practice score. The least percentage of them 0.2% had poor practice score. There was a significant statistical relation between age and total knowledge score where p=0.001 but there was a negative correlation as it means that when age increased, the knowledge decreased. There was no a significant statistical relation between age and total practice score where p=0.263. There was a significant statistical relation between monthly income and total knowledge score where p=0.001 but there was a negative correlation as it means that when income increased, the knowledge decreased. There was no a significant statistical relation between monthly income and total practice score where p=0.591. There was a significant statistical relation between total knowledge score and total practice score where p=0.001 and there was a positive correlation as it means when knowledge increases the practice also increases. There was a significant statistical relation between occupation and total knowledge score where p=0.008. Also, housewives had a higher knowledge score than working women. There was no a significant statistical relation between educational level and total knowledge score where p=0.267. Moreover there was no a significant statistical relation between educational level and total practice score where p=0.057. There was no a significant statistical relation between family size and total knowledge score where p=0.617 and there was no a significant statistical relation between family size and total practice score where p=0.206. There was no a significant statistical relation between type of family and total knowledge score where p=0.703. Also there was no a significant statistical relation between type of family and total practice score where p=0.961 In conclusion, regarding total knowledge score about food safety the present study revealed that about three quarters of the studied sample had fair knowledge score. While less than one quarter of them had good knowledge score but the least percentage of them had poor knowledge score. Regarding total practice score about food safety of the studied sample, less than two thirds of the studied sample had good practice score. While more than one third of them had fair practice score. The least percentage of them had poor practice score. Moreover, there was a significant statistical relation between total knowledge score and total practice score and there was a positive correlation as it means when knowledge increases the practice also increases. It was recommended that food safety education program should be launched to women in rural areas and repeated at specific intervals to ensure that learnt information is put into the daily life practices. The information gained by this study can be used to formulate essential messages for such educational programs.