HACCP and Food Hygiene in Hospitals Knowledge, Attitudes, and Practices of Food-Services Staff in Calabria, Italy

Angelillo, Italo Francesco; Viggiani, N.; Greco, Rosa; Rito, D

doi:10.1086/501914

Cited by 92 publications

(93 citation statements)

References 14 publications

(2 reference statements)

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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: 90%

“…Therefore, the knowledge on food hygiene is insufficient to promote positive attitudes and safe behaviours. As reported in previous studies on hospital and LTCF catering (Angelillo, Foresta, et al, 2001;Angelillo, Viggiani, et al, 2001;Askarian et al, 2004;Buccheri et al, 2007;Endevelt, Werner, Goldman, & Karpati, 2009;Nelson et al, 2008), there is the need for continuous training and for alternative educational strategies. In our study, although food safety knowledge were high, food-handling practices were not always consistent with accepted standards.…”

Section: Resultsmentioning

confidence: 99%

“…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: 90%

Section: Resultsmentioning

confidence: 99%

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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“…Stability in the same workplace and positions of greater responsibility also had a positive influence in the answers. These results coincide with those obtained by several authors (Çakiroglu & Uçar, 2008;Angelillo, Viggiani, Rizzo, & Bianco, 2000), and they reveal that food handlers learn more throughout their professional lives by repeatedly hearing the theoretical basics of hygiene and food handling, and by becoming more involved in the different daily tasks (Bolton, Meally, Blair, McDowell, & Cowan, 2008;Angelillo, Viggiani, Greco, & Rito, 2001). However, we found an important lack of knowledge regarding lethal temperature for microorganisms and the maximum time for maintaining dishes at room temperature after cooking, even in the food handlers with a higher educational level.…”

Section: Discussionsupporting

confidence: 90%

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

et al. 2011

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The evaluation of implementing the HACCP system in contract catering companies and assessment of the knowledge, attitudes and practices of the food handlers were the main objectives of this study. It was conducted in 20 companies throughout Spain, with visual inspection of facilities and food handler activities, as well as the distribution of a self-administrable questionnaire among the 105 participant catering workers. In addition, samples of surfaces and finished dishes were taken from each kitchen for microbiological evaluation. The results obtained from the questionnaires reflect extensive knowledge and correct behaviors among respondents with a middle-or highschool educational level, stability in the same workplace and positions of greater responsibility. However, the observation of hygiene practices revealed systematic incorrect procedures in 60% of the kitchens. Most observed deviations were related to the lack of HACCP training and information, the temperature of finished dishes, the storage areas and proper cleaning and disinfection. In summary, this study confirms the difficulties inherent in catering companies to effectively implement the HACCP system, such as the lack of well-trained personnel, lack of motivation or adhesion to said system on the part of the workers, and the lack of financial and economic resources to address the deficiencies in the facilities. Specific educational programs and grants are need for an adequate implementation of HACCP in this sector.

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“…Kazemi et al (2010) study, Hospital A, B and C were found to have 78, 63.3 and 59.4% of the HACCP requirements, respectively. In Italy, 54% of the 36 reviewed hospitals in one study (Angelillo et al, 2001) and 4 of 99 hospitals in another study (Georgia and Babatsikou, 2010) applied this system.…”

Section: Resultsmentioning

confidence: 99%

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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HACCP and Food Hygiene in Hospitals Knowledge, Attitudes, and Practices of Food-Services Staff in Calabria, Italy

Abstract: Full implementation of the HACCP system and infection control policies in hospital food services is needed.

Cited by 92 publications

References 14 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

Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

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

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