Document Details
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Document Type |
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Article In Journal |
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Document Title |
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Safety of students' meals served in a kitchen of Alexandria university hostels Safety of students' meals served in a kitchen of Alexandria university hostels |
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Document Language |
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English |
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Abstract |
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A total of 69 food handlers were interviewed to assess their food safety knowledg
where a pre-designed questionnaire was filled, among them fifty-five were observed for their
food handling practices where a food sanitation checklist was filled. A total of 42 food samples
were collected during serving for micobiological analysis. The majority of food handlers wer
males representing 89.9% compared to seven females [10.1%]. The mean age of the
interviewed food handlers was 39.39 :t 10.94 years. Most of the interviewed food handlers
showed satisfactory knowledge concerning personal hygiene, food equipment and utensils.
food premises, insect control and waste disposal as well as total food safety parameters
comprising 72.5%, 56.5%, 92.8%, 79.7% and 53.6%; respectively, while most of them were fair
in their knowledge concerning food contamination, food-borne diseases and food handling
parameters comprising 58.0%, 62.3% and 56.5%; respectively. Most of the observed food
handlers were fair in their total food handling practices, personal hygiene, as well as their
practices concerning cleaning of equipment and utensils and handling of cooked foods
comprising 94.5%, 96.4%, 71.4% and 53.8% of the observed handlers; respectively, while most
of them were classified as good for their cooking practice [88.2%] and bad for their practice
concerning handling of raw materials [78.3%]. The highest mean aerobic mesophilic count
[1.6x106 CFU/g], coliform count [1.2x104 m.o./g] and Staphylococcal count [1.2 x 104 CFU/9:
were found among green salad samples, in the meantime the lowest mean coliform count was
found among cooked rice, cooked vegetables, cooked macaroni and roasted kofta where a
mean count of 2, 2, 4 and 5 m.o./g was found; respectively. On-job training programs should be
launched to food handlers and food samples should be collected periodically from the served
meals to assess their safety |
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ISSN |
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1110-0036 |
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Journal Name |
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Bulletin of High Institute of Public Health |
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Volume |
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31 |
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Issue Number |
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3 |
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Publishing Year |
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1422 AH
2001 AD |
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Article Type |
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Article |
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Added Date |
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Sunday, April 22, 2012 |
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Researchers
| منى حسن | hassan, mona | Researcher | Doctorate | |
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