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Finally, the knowledge levels of food handlers before and after their training are shown in Figure 1, which shows that there is an improvement in the mean level of food hygiene knowledge after training, this improvement was more marked in the second measurement point, which indicates that the proposed training was not only effective, but also efficient, as the participants had, on average, an increased ability to address the food safety issues. Of course, you can observe that not all of the participants showed an improvement in knowledge levels, due to the fact that all of the participants did not attend the workshop, it could be that the participants who did not attend the workshop did not practice the food safety behavior, while those who attended the workshop did practice the food safety behavior. But after this training, the impact of the food handler on food hygiene practices was significant, which in turn can be improved if the workers are adequately trained. This is the case of food handlers , who are formally trained and educated by the institution, which are the most likely to properly respond to the situation and to apply the knowledge learned in food hygiene training in the workplace. But the training must be well implemented, as demonstrated by the study of Haiman, et al. who show that the food safety training is not enough, but need to be implemented properly.
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