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|Title:||Microbiological assessment of hygienic and food handling practices of a Lebanese hospital "A" kitchen department||Other Titles:||Microbiological assessment of hygienic & food handling practices of a Lebanese hospital "A" kitchen department||Authors:||Frangieh, Jihane||Advisors:||Dabbousi, Fouad||Subjects:||Hospitals--Lebanon--Sanitation--Case studies
Food handling--Health aspects--Case studies
The purpose of this study is to assess the microbiological quality of food prepared and served to patients, the status of food hygiene and food safety issues and practices in hospital A, the microbiological quality of the environment of the kitchen (air, water), to test the skin flora of the working staff of the kitchen for the presence of pathogenic microorganisms (Staphylococcus aureus) and to take the necessary corrective actions if any microbiological risks have been identified. The results were unacceptable and the main reason is the absence of Good Manufacturing Practices GMP and HACCP certification. Even though hospital A is certified by HAS program, this certification doesnt meet the required standards recommended by HACCP and GMP in the kitchen department. In hospitals similar to A, outbreaks may occur. Such outbreaks lead to serious illness that may spread among patients leading to expensive treatments, severe diseases and even to death in vulnerable people.
Includes bibliographical references (p.54-55).
Supervised by Dr. Fouad Dabbousi.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/4517||Rights:||This object is protected by copyright, and is made available here for research and educational purposes. Permission to reuse, publish, or reproduce the object beyond the personal and educational use exceptions must be obtained from the copyright holder||Ezproxy URL:||Link to full text||Type:||Thesis|
|Appears in Collections:||UOB Theses and Projects|
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