Food safety knowledge among
food service staff in hospitals in Jordan
This study aimed to measure food safety
knowledge among food service staff in hospitals in Jordan. A total of 532 food
service personal (dietitians, cooks and food workers) from 37 hospitals
(public, private, and university hospitals) were conveniently selected to
participate in this cross sectional study.
Cross contamination prevention and sanitation
aspect, while they had very poor to good knowledge on “foodborne pathogens and
related symptoms and illnesses”, “safe storage, thawing, cooking, holding and
reheating of the foods”, “health problems that would affect food safety” and
“personal hygiene” aspects. There were no significant associations between the
total food safety knowledge score and age, educational level, marital status,
income, experience, nature of work and attending course on food safety.
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