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, vol.26, no.4, pp.420-424, 2005 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 26 Issue: 4
  • Publication Date: 2005
  • Doi Number: 10.1086/502562
  • Journal Name: INFECTION CONTROL AND HOSPITAL EPIDEMIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.420-424
  • Acibadem Mehmet Ali Aydinlar University Affiliated: No

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