Food Safety Knowledge & Compliance with HACCP Standards in Hospitals of Jordan
Joint Event on 2nd European Nursing Congress & International Conference on Clinical Nursing & Practice
October 24-25, 2019 | Zurich, Switzerland
Abdelhakeem R Abu Arrah, Pelin Bayram and Hekmat Y Al-Akash
Girne American University, Cyprus Applied Science Private University, Jordan
Scientific Tracks Abstracts : J Intensive Crit Care Nurs
Abstract:
Food is a basic physiologic need for all living organisms.
This consumed food must be safe and can cause no harm
for humans, specially, if these humans are hospitalized for
certain illnesses. Food safety (FS) knowledge among food
services staff is a key component that can ensure the safety
of consumed food. Moreover, FS can be ascertained by many
approaches among which HACCP is the most standardized
one. Knowledge about FS can also influence the compliance
with HACCP standards. Food services staff in the hospital
are the key persons whom their FS knowledge can influence
compliance with HACCP standards.
The purpose of this cross- sectional study is to explore FS
knowledge among food staff and its impact upon compliance
with HACCP standards among food staff in the hospital
settings. FS knowledge was assessed using a widely published
questionnaire in the field of FS. Compliance to HACCP was
evaluated using an audit checklist based on the HACCP
standards identified by Codex Alimentarius Commission
(2003). Our research targeted 200 food staff were recruited
from hospitals of different sectors in Jordan. Our findings
and implications for the FS knowledge and compliance with
HACCP are discussed.
Biography:
Abdelhakeem R Abu Arrah has completed his BCs in public Health from Jordan University of Science & Technology in 1987, his master’s degree in public health from University of Jordan in 2016. Currently, he is a PhD student at the Girne American University. He has a long experience in supportive services and catering companies for hospitals, hotels, and petroleum companies.
E-mail: ah.rahmi@yahoo.com
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