Oludare Aluko Olufemi, Ogundipe Abiodun, Odunjo Abimbola, Komolafe Janet, Olatunji Ibukun
J Environ Health. 2016 Jan-Feb;78(6):32-8.
Food safety in hospitals is important to protect patients whose immunity may be compromised by their illness. The safety of food served to patients is dependent on its handling acquisition of raw food items, to preparation, packaging, and distribution. The study described in this article assessed the knowledge and food handling practices of nurses in the food chain to patients in the hospital wards. The mean age of respondents was 33.7 ± 9.3 years and 180 (56.6%) had worked in the hospital for 1-5 years. While respondents had good knowledge scores overall, only 22 (6.5%) knew the correct temperature for maintaining hot, ready-to-eat food. Also, 332 (97.6%) respondents knew the importance of hand washing before handling food while 279 (84.1%) always wash hands before handling food. The study revealed a decline in performance over time, from knowledge and attitudes to practice in food handling. Therefore, regular training on safe food handling procedures should be mainstreamed into the training curriculum of staff nurses in health care institutions.
医院食品安全对于保护那些免疫力可能因疾病而受损的患者至关重要。提供给患者的食物安全取决于其处理过程，从生食采购到制备、包装和分发。本文所述研究评估了医院病房中参与食物供应给患者这一链条的护士的知识和食品处理实践。受访者的平均年龄为33.7±9.3岁；180人（56.6%）在医院工作了1至5年。虽然受访者总体知识得分良好，但只有22人（6.5%）知道保持即食热食的正确温度。此外，332人（97.6%）的受访者知道处理食物前洗手的重要性，279人（84.1%）在处理食物前总是洗手。该研究揭示了随着时间推移，从知识、态度到食品处理实践方面的表现有所下降。因此，关于安全食品处理程序的定期培训应纳入医疗机构护士培训课程的主流。
