Alqurashi Randah Miqbil, Al-Humud Arwa Ibrahim
Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia.
Healthcare (Basel). 2025 Jul 17;13(14):1723. doi: 10.3390/healthcare13141723.
This study assessed Knowledge and Practices related to Food Safety (KPFS) among nutrition services employees in hospitals across the Al-Ahsa Governorate, Kingdom of Saudi Arabia. The objective was to evaluate the staff's understanding of key food safety principles, including foodborne illness prevention, food handling, personal hygiene, and food storage and preparation practices. : A descriptive survey method was used, and data were collected using an electronic questionnaire, which was either self-administered by the participants or completed with the assistance of the researcher in cases involving employees who did not speak Arabic or English. This study included 302 staff members involved in the preparation, service, and supervision of food provided to hospital patients. : The results indicated a high level of knowledge among nutrition services employees regarding food safety principles, critical temperature control, cross-contamination prevention, and proper hygiene practices. The employees also demonstrated a strong commitment to personal hygiene behaviors, such as handwashing, wearing appropriate clothing, and avoiding unsafe practices. Additionally, a high degree of knowledge and understanding was found regarding food storage procedures and contamination prevention. The study also highlighted a very high level of awareness concerning the cleaning and sterilization of equipment, tools, and food storage surfaces, as well as maintaining a clean and healthy environment. These findings emphasize the importance of continuous training in enhancing food safety knowledge among nutrition services employees. : It is recommended that all employees, regardless of education level, experience, or role, participate regularly in food safety training programs to sustain and improve food safety practices within hospital environments.
本研究评估了沙特阿拉伯王国阿赫萨省各医院营养服务员工的食品安全知识与实践（KPFS）。目的是评估员工对关键食品安全原则的理解，包括食源性疾病预防、食品处理、个人卫生以及食品储存和制备实践。采用描述性调查方法，通过电子问卷收集数据，问卷由参与者自行填写，对于不会说阿拉伯语或英语的员工，由研究人员协助完成。本研究纳入了302名参与医院患者食品制备、服务和监督的工作人员。结果表明，营养服务员工对食品安全原则、关键温度控制、交叉污染预防和正确卫生实践有较高的知识水平。员工们还对个人卫生行为表现出强烈的责任感，如洗手、穿着合适的服装以及避免不安全行为。此外，在食品储存程序和污染预防方面也发现了较高的知识和理解水平。该研究还强调了对设备、工具和食品储存表面的清洁和消毒以及保持清洁健康环境的高度认识。这些发现强调了持续培训对于提高营养服务员工食品安全知识的重要性。建议所有员工，无论教育水平、经验或角色如何，定期参加食品安全培训项目，以维持和改善医院环境中的食品安全实践。
