Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-22T05:31:01.521Z Has data issue: false hasContentIssue false
  • English
  • Français

Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey

Published online by Cambridge University Press:  21 June 2016

Murat Bas ,
Mehtap Akçil Temel ,
Azmi Safak Ersun  and
Gökhan Kivanç
Murat Bas*
Affiliation:
Department of Nutrition and Dietetics, Baskent University, Ankara, Turkey
Mehtap Akçil Temel
Affiliation:
Department of Statistic and Computer Sciences, Baskent University, Ankara, Turkey
Azmi Safak Ersun
Affiliation:
Department of Nutrition and Dietetics, Baskent University, Ankara, Turkey
Gökhan Kivanç
Affiliation:
Department of Nutrition and Dietetics, Baskent University, Ankara, Turkey
*
Baskent University, Health Sciences Faculty, Department of Nutrition and Dietetics, Baglica Kampüsü, Eskisehir Yolu 20.km, 06530, Ankara, Turkey[email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Our objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

Type
Concise Communications
Information
Infection Control & Hospital Epidemiology , Volume 26 , Issue 4 , April 2005 , pp. 420 - 424
Copyright
Copyright © The Society for Healthcare Epidemiology of America 2005

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1.Wilson, M, Murray, AE, Black, MA, McDowell, DAThe implementation of hazard analysis and critical control points in hospital catering. Managing Service Quality 1997;7:150–156.Google Scholar
2.Askarian, M, Kabir, G, Aminbaig, M, Memish, ZA, Jafari, P. Knowledge, attitudes, and practices of food service staff regarding food hygiene in Shiraz, Iran. Infect Control Hosp Epidemiol 2004;25:16–20.CrossRefGoogle ScholarPubMed
3.Woteki, CE, Facinoli, SL, Schor, D. Keep food safe to eat, healthful food must be safe as well as nutritious. J Nv.tr 2001;131:502–509.Google Scholar
4.World Health Organization (WHO). Strategies for Implementing HACCP in Small and/or Less Developed Businesses, The Hague, June 16-19,1999. Geneva: World Health Organization; 1999. Available at www.who.int/foodsafety/publications.Google Scholar
5.Bryan, FL. Teaching HACCP techniques to food processors and regulatory officials. Dairy, Food and Environmental Sanitation 1991;11:562–568.Google Scholar
6.National Advisory Committee on Microbiological Criteria for Foods. Hazard analysis and critical control point principles and application guidelines. J Food Prot 1998;61:1246–1259.Google Scholar
7.The Educational Foundation of the National Restaurant Association. Serving Safe Food: A Practical Approach to Food Safety. Chicago: The Educational Foundation of the National Restaurant Association; 1995.Google Scholar
8.Angelillo, IF, Viggiani, NMAGreco, RM, Rito, D. HACCP and food hygiene in hospitals: knowledge, attitudes, and practices of food services staff in Calabria, Italy. Infect Control Hosp Epidemiol 2001;22:363–369.Google Scholar
9.Fuerst, R. Frobisher and Fuerst's microbiology in health and disease: foods as vectors of microbial disease. In: Sanitation in Food Handling, ed. 15. Philadelphia: W. B. Saunders; 1983:418–433.Google Scholar
10.Bean, NH, Goulding, JS, Lao, C, Angulo, FJ. Surveillance for foodborne-disease outbreaks: United States, 1988-1992. MMWR CDC Surveill Summ 1996;45:1–66.Google ScholarPubMed
11.Food and Drug Administration, Retail Food Program Steering Committee. Report of the FDA Retail Food Program Database of Foodborne Illness Risk Factors. Rockville, MD: Food and Drug Administration; 2000.Google Scholar