Food safety is defined as an assurance that food will not cause harm to consumers when it is prepared and/or eaten according to its intended use. Food safety is one of WHO’S top priorities that need more systematic and aggressive steps to be taken to reduce the risk of food borne diseases. Food borne infection in health care settings have represented as an important public health problem worldwide. They are a leading cause of morbidity and mortality and economic losses in both developed and developing countries.
Objective: - was to describe kitchens environment, determine food handler practices and compare between the standard of good hygienic practices and good kitchen practices with the current state in six hospitals in Benha city, Qaluobia Governorate, Egypt
Subjects and methods: - this study was carried out in hospital kitchens in Benha city, Qaluobia governorate, Egypt. The study included six hospital kitchens and all food handlers in these kitchens (n=83).three tools were modified to collect the necessary data .Tool (I): modified kitchen observational checklist, Tool (II):-food handlers observational checklist and tool (III):- The Questionnaire sheet for food handlers
Results: All hospital kitchens in Benha city had sufficient application of food safety measures. 83.3% of hospital kitchens were sufficient in design and food safety measures of utensils and equipment.66.7% of hospital kitchens were sufficient in safety measures related to course of work in the kitchen and waste management. Half of hospital kitchens were sufficient in safety measures related to security and safety. All hospital kitchens were sufficient in safety measures related to cleanliness of the environment, food stuffs, surveillance and Audit system.59% of food handlers had sufficient practice and 41% of food handlers had insufficient practice regarding application of food safety measures.
Conclusion -the study revealed that sufficient conduction of food safety measures in hospital kitchens but insufficient application of food safety measures by food handlers so patients are at risk of getting foodborne infections.
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