Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

Buccheri, Cecilia; Casuccio, Alessandra; Giammanco, S; Giammanco, Marco; Guardia, Maurizio La; Mammina, Caterina

doi:10.1186/1472-6963-7-45

Cited by 77 publications

(78 citation statements)

References 20 publications

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“…However, preventing cross-contamination has a crucial role in food safety risk management. Similar results have been obtained from previous studies in hospitals (Angelillo, Foresta, et al, 2001;Angelillo, Viggiani, et al, 2001;Askarian et al, 2004;Buccheri et al, 2007) and in LTCFs (Nelson et al, 2008).…”

Section: Discussionsupporting

confidence: 81%

“…Knowledge about the correct temperatures was significantly more frequent in personnel with a higher school education level and having attended training courses on food hygiene. A similar lack of knowledge about critical temperatures of hot and cold ready to eat foods have been previously reported among food service staff in hospitals in Italy (Buccheri et al, 2007), Iran (Askarian et al, 2004) and in Turkey (Tokuç, Ekuklu, Berberoglu, Bilge, & Dedeler, 2009). Foods are often contaminated with pathogens and cross-contamination and/or inadequate temperature controls are frequent contributing factors to foodborne diseases.…”

Section: Discussionmentioning

confidence: 93%

“…The survey was conducted by means of a self-administered, semi-structured questionnaire prepared based upon questionnaires previously used and validated in studies done in Italy and in other countries (Angelillo, Foresta, Scozzafava, & Pavia, 2001;Angelillo, Viggiani, Greco, & Rito, 2001;Angelillo, Viggiani, Rizzo, & Bianco, 2000;Askarian, Kabir, Aminbaig, Memish, & Jafari, 2004;Buccheri et al, 2007). Because the survey data did not influence patient management and the issue being investigated is a matter of public record, ethical approval for the study was not required.…”

Section: Survey Instrumentmentioning

confidence: 99%

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Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Buccheri

Mammina²,

Giammanco

et al. 2010

Food Control

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a b s t r a c tThe aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.

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Section: Discussionsupporting

confidence: 81%

Section: Discussionmentioning

confidence: 93%

Section: Survey Instrumentmentioning

confidence: 99%

See 1 more Smart Citation

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Buccheri

Mammina²,

Giammanco

et al. 2010

Food Control

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“…The interventions applied in food establishments to reduce the microbial load on the hands requires an approach that involves the entire staff and the understanding of its requirements (Buccheri et al, 2007). These interventions should be constantly analyzed, to identify the potential weaknesses of the methods conducted and promote more effective procedures.…”

Section: Resultsmentioning

confidence: 99%

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

et al. 2016

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The purpose of this study was to evaluate intervention strategies for the reduction of microbiological contamination on the hands of food handlers. The study was conducted from January 2009 to December 2014 at a food and nutrition company in Curitiba, Brazil. Samples from the hands of 877 handlers were collected for microbiological analysis. The intervention strategies applied during each year were: 2009, substitute the use of odorless liquid soap and an antiseptic product by one product; 2010, was increasing the staff of technical supervisors and conducting biannual training; 2011 was to move the lavatories for handwashing, and the use of 70% alcohol gel; 2012, was to increase the frequency of the training of food handlers; 2013, was new weekly monitoring, to evaluation of the use of bactericide soap; 2013 and 2014 was implemented an internal program to verify food production. The intervention introduced in 2011 the 2012 and 2013 the 2014 reduced the contamination of the hands of food handlers. The use of 70% alcohol gel, the moving of the location of the lavatories, weekly monitoring of the use of bactericide soap and implementation of the internal program, were the strategies that contributed the most to the reduction of the microbial.

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“…Mentioned studies all confirm the importance of the staff factor and even more importantly educated and qualified staff (Buccheri et al, 2007).…”

Section: Forth Domain (Staff)mentioning

confidence: 97%

Implementation of Hazard Analysis and Critical Control Points Requirements in Nutrition Departments of Selected Hospitals in Iran

Farzianpour¹

2014

American Journal of Agricultural and Biological Sciences

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Nutrition department is one of the most important parts in a hospital since the performance of it has great impact on patients' satisfaction. HACCP standard is one of tools for management and monitoring of the nutrition department. The aim of this study was reviewing the condition of HACCP standard requirements in nutrition departments of selected hospitals of Isfahan University of Medical Sciences. In this cross-sectional study, nutrition department of 12 hospitals of Isfahan University of Medical Sciences were studied. Data was gathered using questionnaires including 156 questions covering 5 domains through observation and interview. Statistical analysis was done using SPSS v16 and Kruskal-Wallis test. In total, rate of adherence to HACCP standard requirements in the studied hospitals was found as following: Modares (53.7%) and Seyedoshohada (53.1%) Hospitals, unacceptable conditions; Azahra (56.5%), Feiz (60.7%) and Amin (57.9%) Hospitals, moderate; Noor (68.2%), Ali-Asghar (68.2%), Eisabnemaryam (68.7%), Chamran (70.1), Shahid Beheshti (70%), Imam Musa Kazem (69.3%), Farabi (68.2%) and Kashani (68.5%) Hospitals, acceptable conditions. According to Kruskal-Wallis statistical test, scores from the five studied domains were not significantly different while the scores of the 12 hospitals were significantly different (p<0.001). Using HACCP system as a food safety management system in nutrition departments of the hospitals, not only leads to safe and healthy food production, but also results in improved patients' satisfaction, decreased complaint rates, preventing food poisoning episodes and avoiding unnecessary costs. Hospitals must work to establish HACCP standards. Educational courses for staff and enforcement of the prerequisites are recommended.

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Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy

Cited by 77 publications

References 20 publications

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

Intervention strategies for the reduction of microbiological contamination on the hands of food handlers

Implementation of Hazard Analysis and Critical Control Points Requirements in Nutrition Departments of Selected Hospitals in Iran

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