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|Title: ||HOSPITAL FOOD SAFETY An Assessment of the Hygienic and Food Handling Practices in Selected Hospitals in Addis Ababa- Ethiopia|
|Authors: ||Faben, Getachew|
|Advisors: ||Mulat Abegaz, (PhD)|
Food Handling Practices
|Copyright: ||Jun-2010 |
|Date Added: ||22-May-2012 |
|Publisher: ||ADDIS ABABA UNIVERSITY|
|Abstract: ||The purpose of this study was to assess the status of food hygiene and food safety issues and
practices in some selected hospitals in Addis Ababa- Ethiopia and provide a baseline data for
implementing HACCP in hospital food services. In addition, knowledge and practice of food
handlers with regard to food hygiene in hospitals was assessed, gaps in hospital food safety and
hygiene was identified and microbial analysis of food was conducted.
The assessment and observation checklist for comparing standards of GHP and GKP has
uncovered some gaps regarding the status of the premises, status and storage of equipments,
some aspects of personal hygiene and sanitation and pest control. The common unsatisfactory
scores include having unclean floors, walls and ceilings, insect infestation and poor ventilation,
poor storage of utensils, not using appropriate tools by food handlers, improper covering of
refuse receptacle and absence of a hand wash basins near the toilets.
The questionnaire based assessment has provided insight into inadequacies in the general food
service staff knowledge with regard to food hygiene principles as 86.8% were not aware of the
correct refrigerator temperature, 78.9% of them thought that chilling and freezing eliminates
harmful germs in food. In addition to that, 71.1% of them were unaware of the best way to wash
fresh fruits and vegetables to keep them free from food poisoning microorganisms. On the other
hand, better results were obtained for self-reported food hygiene practices and control measures.
High scores were obtained for knowledge about food related microorganisms such as Vibrio
cholera (89.5%), Salmonella (97.4%) and Hepatitis A (60.5%). Knowledge of C.botulinum and
S.aureus was absent.
A total of 45 samples (15 meat, 15 vegetable and 15 legume based sauces) were analyzed for
Aerobic colony count, total coliforms, E. coli type I and CNS. Data from the microbiological
analysis show that most of the samples were within the good/acceptable range but the incidence
of fecal coliforms and E.coli indicate a poor food handling practice and/or cross-contamination
during distribution or in the kitchen.
A HACCP system has not been implemented in any of the studied hospitals and in view of the
findings of this study it can be underlined the importance of a full implementation of the system.|
|Appears in:||Thesis-Food science and Nutriation |
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