Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey

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.

Knowledge, attitudes and self-reported practices of food service staff regarding food hygiene in Edirne, Turkey

“…This appeared to be related to the nonexistence of in-service training for food service staff. A similar lack of knowledge about critical temperatures of hot and cold ready to eat foods, acceptable refrigerator temperature ranges and about etiologic agents, have been reported among food service staff in hospitals in Italy, Iran and in another study in Ankara, Turkey (Angelillo et al, 2001;Askarian et al, 2004;Bas, Temel, Ersun, & Kıvanç, 2005;Buccheri et al, 2007).…”

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

“…Several authors promote their use as an assurance that the HACCP system has begun to be effective (Bas et al, 2005;Walker, Pritchard, & Forsythe, 2003b;Wallace & Williams, 2001). In this present study, most observed deviations were related to temperature control of raw and processed foods and proper plans for cleaning and disinfection, despite the fact that both aspects were considered basic CCPs in the HACCP studied systems.…”

Effective implementation of food safety initiatives: Managers’, food safety coordinators’ and production workers’ perspectives

“…Research to determine technical barriers and the reasons companies might not accept and implement a HACCP program has previously been reported (Bas, Temel, Ersun, & Kivanc, 2005;Clayton, Griffith, Price, & Peters, 2002;Gilling, Taylor, Kane, & Taylor, 2001;Hwang, Almanza, & Nelson, 2001;Mortimore & Wallace, 1998;Panisello & Quantick, 2001;Panisello, Quantick, & Knowles, 1999;Taylor, 2001;Von Holy, 2004;Wallace, Powell, & Holyoak, 2005). Barriers of time, money and skilled personnel (Clayton et al, 2002;Hwang et al, 2001;Mortimore, 2001;Panisello et al, 1999;Von Holy, 2004;Wallace et al, 2005) have been reported by researchers as common factors preventing HACCP implementation, especially in small and medium enterprises (SMEs).…”