Abstract:Method: Up to 210 individuals (18-65 years) who were employed in these hospitals, and who were involved in the preparation and serving of food to patients were purposefully selected. Data collection was by means of an interview using a questionnaire design for this study. The FSK and FSA scores of hospital food handlers were obtained by adding the correct response to FSK or FSA questions.
Results: Only 29% of the hospital food handlers have attended a food safety-training course. Many food handlers were not kn… Show more
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