TITLE:
Level of Knowledge and Compliance of Mexican Food Code among Hospital Foodservice Employees in Guadalajara, México
AUTHORS:
Elsa Ramírez, Josefina Linerio, Patricia Chombo, René Jasso, Sandra Bravo, Hearan L. Ashraf
KEYWORDS:
Hospital Foodservice, Food Hygiene, Food Sanitation, Food Code, Food Regulation, Food Safety Training, Hazard Analysis and Critical Control Point
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.2 No.9,
November
7,
2011
ABSTRACT: Contamination of food may occur at any point during the food distribution channel. However, mishandling of food at the last segment of food distribution where food is prepared for consumption often causes outbreaks. Keeping food safe in hospitals is particularly imperative because of the population they serve and the potentially hazardous environment. This article presents the results of a pencil and paper self-reported survey on the knowledge of Mexican food code, NOM-093-SSA1-1994, and field observation of the compliance of the code among the hospital foodservice employees in Guadalajara, México. One hundred twenty-seven employees from six public and private hospitals participated in the study. Of the respondents, 81.5% were aware of the importance of personal hygiene in food safety. Professional attire including hair restraints and mouth cover were always used. These participants, however seldom used thermometers, and only 37% of respondents knew the correct temperatures for refrigeration. In most hospitals correct procedures for sanitizing food contact surfaces that were prescribed by the sanitizing chemical manufacturers were practiced. Only 25% of the participants knew that their work was defined by the food code. Strategies for dissemination of the food code, and food safety training of the employees are urgently needed. Commitment and support of the hospital are needed in order to improve safe food handling practices in these hospitals.