Microbiological assessment of hygienic and food handling practices of a Lebanese hospital "A" kitchen department

Abstract

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.