Prerequisite programs and food hygiene in hospitals:: Food safety knowledge and practices of food service staff in Ankara, Turkey

被引：19
作者：
Bas, M
Temel, MA
Ersun, AS
Kivanç, G
机构：
[1] Baskent Univ, Fac Hlth Sci, Dept Nutr & Dietet, TR-06530 Ankara, Turkey
[2] Baskent Univ, Dept Comp Sci & Stat, TR-06530 Ankara, Turkey
来源：
INFECTION CONTROL AND HOSPITAL EPIDEMIOLOGY | 2005年 / 26卷 / 04期
关键词：
D O I：
10.1086/502562
中图分类号：
R1 [预防医学、卫生学];
学科分类号：
1004 ; 120402 ;
摘要：
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 (Infect Control Hosp Epidemiol 2005;26:420424).
引用
收藏
页码：420 / 424
页数：5
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