Prerequisite programs and food hygiene in hospitals: Food safety knowledge and practices of food service staff in Ankara, Turkey

Bas M., Temel M., Ersun A., Kivanc G.

INFECTION CONTROL AND HOSPITAL EPIDEMIOLOGY, cilt.26, sa.4, ss.420-424, 2005 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1086/502562
  • Dergi Adı: INFECTION CONTROL AND HOSPITAL EPIDEMIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.420-424
  • Acıbadem Mehmet Ali Aydınlar Üniversitesi Adresli: Hayır

Özet

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 (Infect Control Hosp Epidemiol 2005;26:420424).