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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, Turkeymbas@baskent.edu.tr
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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

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