Application of HACCP system in hospital’s kitchens in Riyadh city – GradSchoolPapers.com

Application of HACCP system in hospital’s kitchens in Riyadh city
Research Question: The HACCP is based on a logical, structured exploration of potential hazard points in a food operation and the introduction of control and monitoring measures. However, are the
hospital’s Kitchens applying the HACCP systems in Riyadh?
Project Background:
Sanitary status of meals those are prepared in hospital’s kitchens, and its possible effects on food safety which should be ensured to be safe and healthy to the people. The main objective to the
research is to evaluate the extend of applying HACCP system in the hospitals.
The way for evaluation those points by:
• Survey (Qualitative or Quantitative questionnaire
• And /Or by interview
• Collect Data from previous studies, and different departures of health and ministries that related to the public health.
1. Objectives of the study
The following were objectives assessed in the study:
1. To carry out a survey in different hospitals located in Riyadh city in Saudi Arabia to evaluate the implementation of HACCP.
2. To survey the food services staff working and supervisors in Riyadh hospitals to determine level of their implementing of HACCP system.
3. To survey the food services staff working and supervisors in Riyadh hospitals to determine level of their knowledge and practices in food hygiene.
4. To determine which food safety management system that has been adopted in Riyadh hospitals.
5. To identify the difficulties that are faced by the food services sectors when applying HACCP in Riyadh hospitals.
6. To evaluate to what extent HACCP has been implemented in Riyadh hospitals.
2. Research Questions
The following were questions assessed in the study:
1. What food Safety management is applied in Riyadh hospitals?
2. Is an appropriate numbers of the staff in the nutrition department within the hospital patients?
3. What the extent level of implementation HACCP in Riyadh hospitals?
4. What is level of knowledge of supervisors and food handlers in hygienic food practices?
5. What the difficulties those are faced the nutrition department when applying HACCP?
6. How often are training programme for food handlers and supervisors in hygienic food practices set?
7. Does the training programme increase staff awareness with regard to good practice toward food hygiene?
8. Has there been any foodborne disease outbreaks caused by unhygienic food in hospitals recently?
9. Is there any relationship between the demographic characteristics and the level of staff knowledge, practices and attitude?
10. Do different hospitals in Riyadh city have the same level of implementation of HACCP systems?
3. Hypothesis
There is a link between foodborne disease outbreaks in hospitals and unhygienic practices. Staff’ awareness and behaviours in foodservice sectors are the main factors which effect food safety
outcomes.
4. Main objective
The purpose of this study is to evaluate the extent to which HACCP and good food hygiene practices are being implemented in Riyadh hospitals.

 
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