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Identifier 000404212
Title Εφαρμογή συστήματος HACCP και γνώσεις των εργαζομένων σε θέματα υγιεινής και ασφάλειας των τροφίμων ,στα επισιτιστικά τμήματα των δημόσιων νοσοκομείων της Π.Ε. Ηρακλείου
Alternative Title Application of HACCP and evaluation of food handlers' hygiene and safety knowledge in the public hospitals of Heraklion ,Crete
Author Ελληνάκη, Ειρήνη
Thesis advisor Ψαρουλάκη, Αννα
Reviewer Λιναρδάκης, Μανόλης
Πανούλης, Χρήστος
Abstract In the last decade, severe cases of food borne outbreaks have been recorded, worldwide, even in developed countries. Hospital kitchens constitute high-risk areas and should provide food completely safe, since it is intended for persons belonging to vulnerable groups. Application of systems based on HACCP principles and training of food handlers in matters of food hygiene and safety is a prerequisite in order to avoid bad practices that endanger the health of patients. The scope of this study was to evaluate the hygiene and safety knowledge of food handlers in the kitchens of the two public hospitals of Heraklion and to analyze the results from the microbiological laboratory examination of food samples for the period 2013-2015, taken from the kitchen of the public hospital with an HACCP system in force. Of the 1517 samples analyzed, “outside specifications” were eight samples for E.coli, 2 for Staphylococcus coagulase (+) and 11 for the L.monocytogenes. The incoming raw materials and fresh salads had a significantly higher risk of being outside specification as to hygiene criterion E. coli, while incoming raw materials were found to have significantly higher risk of non conformity to the food safety criterion L. monocytogenes. Compared with the corresponding results for the period 2006-2012, no significant difference was detected, between the two periods, in the average annual incidence of “outside specifications” samples. The HACCP system appears to have weaknesses, mainly because of the detection of the pathogen L. monocytogenes in ready-to-eat products. Particular attention should be paid to the selection and evaluation of hospital’s suppliers of raw materials and the training of workers in food hygiene and safety issues. A weighted questionnaire was used in order to evaluate food hygiene and safety knowledge of food handlers in the two public hospitals. It comprised of 48 questions, 17 of which related to demographic characteristics, and was completed during individual interviews. Of the 65 participants, 78.5% had received formal relevant training and the average knowledge score was 70.6 (range 0-100), which shows that there is a relatively good knowledge on the topics examined. As to the particular characteristics of the participants, a significantly higher knowledge score was recorded only for those with age up to 40 years compared to the older ones (73.0 versus 68,0, p = 0.048) and for workers in hospital B (73.5 versus 62.5 in A, p < 0.001). In total, three questions were answered correctly by 100% of respondents while less than 50% found the correct answers for 7 questions of the questionnaire. Knowledge gaps related to hazardous food, food poisoning and the effects of temperature abuse, cleaning / disinfection and HACCP. The hospital in which they were working and the type of tasks they were performing (supervision) were the most important factors associated with the level of knowledge of workers in the kitchens of public hospitals in Heraklion, Crete. The knowledge gaps identified in this study should be taken into account by the management of hospital B in order to redefine the current food handlers’ training programme. At hospital A is necessary to plan food hygiene and safety training for all personnel working in the kitchen and to make the necessary steps towards the implementation of the HACCP system.
Language Greek
Subject Food poisoning
Χειριστές τροφίμων
Issue date 2016-12-13
Collection   Faculty/Department--School of Medicine--Department of Medicine--Post-graduate theses
  Type of Work--Post-graduate theses
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