Please use this identifier to cite or link to this item: http://hdl.handle.net/11400/1498
Title: Evaluation of food services by the personnel in hospitals of Athens, Greece
Authors: Μέντζιου, Ειρήνη
Ντελέζος, Κωνσταντίνος
Κρικίδης, Δημήτριος
Νεστορίδου, Αικατερίνη
Μπόσκου, Γεώργιος
Item type: Conference publication
Keywords: Food service--Safety measures;Hospitals;Performance appraisal;HACCP;Υπηρεσίες διατροφής;Νοσοκομείο;Αξιολόγηση;Προσωπικό
Subjects: Primary care (Medicine)
Food, Nutrition, and Consumer Services
Νοσηλευτική
Διατροφή
Issue Date: 21-Jul-2014
Apr-2014
Date of availability: 20-Jul-2014
Publisher: Μαρβάκη, Χριστίνα
Abstract: Introduction: The systems of production and distribution of meals can have a significant impact on the food intake of hospital patients who are likely to develop malnutrition. In hospitals, the consequences of food borne infections can range from annoying to life-threatening for a patient, since they can lead up to death in vulnerable groups Aim: The aim of the present study was the evaluation of food safety management systems implementation, as well as the general evaluation of the total quality management systems in Greek hospitals. Methods: This is a multifocal study on the implementation and evaluation of the food safety management systems in the Greek hospitals of Attica region. Eleven hospitals from the city of Athens were chosen for this purpose. The sample was derived from the high rank personnel of the nutritional department (dietician, head-chef, food technologist, public health inspector). Tailor made questionnaires on hygiene regulations were used as tools for the interviews. Results: Overall, 30 employees in the field of hospital nutrition participated. Most of the replies implied that almost always the hygiene regulations are implemented. Nevertheless, only 30% stated that there is a Hazard Analysis Critical Control Points HACCP system (HACCP) in the hospital. In a small number of questionnaires there were proposals for changes by the staff. Conclusion: Measurement of the opinion of the personnel about the provided food services within a hospital can further lead to continuous improvement of the hospital nutrition.
Description: Research article
Language: English
Citation: Mentziou, I., Delezos, C., Krikidis, D. & Nestoridou, A. (April 2014). Evaluation of food services by the personnel in hospitals of Athens, Greece. “Health Science Journal”. 8(2):240-248.
Journal: Health Science Journal
Type of Journal: With a review process (peer review)
Access scheme: Publicly accessible
License: Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες
URI: http://hdl.handle.net/11400/1498
Appears in Collections:Τόμος 8, τεύχος 2 (Απρ. - Ιουν. 2014)

Files in This Item:
File Description SizeFormat 
829.pdf580.1 kBAdobe PDFView/Open


This item is licensed under a Creative Commons License Creative Commons