The effect of training of food handlers in hospitals kitchen in Khartoum State, Sudan

Hilwa Hamid Bajin Salam Hilwa Hamid Bajin Salam

doi:10.30574/msabp.2021.3.1.0028

Abstract

An interventional research was conducted in the kitchens of Khartoum state hospitals 2021 on the impact of training of food handlers in (12) hospitals with (56) food handlers to identify food hygiene requirement. Training was done before and interventions training after. Questionnaires were filled out with food handlers and interview with nutrition supervisor about kitchens. The data was statistically analyzed by using the Statistic Package for Social Sciences (SPSS) program version 25; the Paired Samples T Test and Chi-Square Test was used and there is an improvement at the level of indication 0.000 at the level (0.05). The results showed that the majority of food handlers were females (75%), the lack of quality of kitchens in buildings, equipment, utensils, hand facilities, no periodic inspection for raw materials and no any training about food safety and hygiene for all food services staff. The study concluded that training has an effective impact on kitchen quality. The study recommended that the ministry of health and hospitals to design kitchens with standardization and provide training to all workers periodically.

Highlights

Food covers any unprocessed, semi-processed, or processed item that intended to use as food or drink
The results showed that the majority of food handlers were females (75%), the lack of quality of kitchens in buildings, equipment, utensils, hand facilities, no periodic inspection for raw materials and no any training about food safety and hygiene for all food services staff
The study recommended that the ministry of health and hospitals to design kitchens with standardization and provide training to all workers periodically

Summary

Introduction

Semi-processed, or processed item that intended to use as food or drink. This includes any ingredient incorporated into a food or drink, and any substance that comes into direct contact with a food during processing, preparation, or treatment [1]. Food Hygiene is the efforts made to safeguard food from becoming health hazard and to prevent early spoilage and contamination by handling of food. It is the procedures applicable to the processing of food in such a way that the products derived there are safe and wholesome for human use. The general principle of food hygiene is to ensure that food products are safe, wholesome and fit for human consumption [2].

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Methods

Conclusion