scholarly journals IMPLANTAÇÃO DOS PROCEDIMENTOS OPERACIONAIS PADRONIZADOS (POPs) DE HIGIENIZAÇÃO E DESINFECÇÃO DOS EQUIPAMENTOS E UTENSÍLIOS EM UMA UNIDADE DE ALIMENTAÇÃO E NUTRIÇÃO HOSPITALAR

2014 ◽  
Vol 07 (10) ◽  
pp. 34-48
Author(s):  
Caroline das Neves Mendes Nunes ◽  
Flavia Queiroga Aranha ◽  
Daniela Salate Biagioni Vulcano
Keyword(s):  
Food Poisoning ◽  
Daily Practice ◽  
Daily Routine ◽  
Food Handlers ◽  
Risk Of Death ◽  
Hygiene Practices ◽  
Interactive Training ◽  
Before And After ◽  
The Subject

In a hospital UFNs, an outbreak of food poisoning can have disastrous consequences and aggregate risk of death for patients. Thus, the training of food handlers is critical to ensuring the quality of the food that is produced. The aim of this study was to implement the SOPs related to sanitation and disinfection of equipment and utensils, by means of a training, containing illustrative figures and everyday issues on the subject; and evaluate the daily practice of sanitation and disinfection activities before and after the intervention with employees of UFN. We developed and implemented a guidefor inspection of best practices in sanitation of equipment and utensils at two different times, before and after the intervention with the food handlers. The results showed a significant improvement in the situation of this unit in terms of practice, frequency and fulfillment of stages related to sanitation and disinfection of equipment and utensils. We concluded that the implementation of SOPs for sanitation and disinfection was carried out successfully, and that empowering employees with dynamic and interactive training allows them a greater understanding of the importance of hygiene practices in the daily routine of UFN.

scholarly journals Food Safety Knowledge and Hygienic Practices among Different Groups of Restaurants in Muscat, Oman

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Maryam Al-Ghazali ◽  
Ismail Al-Bulushi ◽  
Lyutha Al-Subhi ◽  
Mohammad Shafiur Rahman ◽  
Amani Al-Rawahi
Keyword(s):  
Food Safety ◽  
Food Poisoning ◽  
Inverse Association ◽  
Human Beings ◽  
Food Handlers ◽  
Group Iii ◽  
Hygiene Practices ◽  
Group I ◽  
Group Ii ◽  
Safety Knowledge

Food safety is vital to human beings as well as to the food industry. Therefore, knowledge and hygiene practice of food safety among food handlers are particularly important. Evaluation of food safety knowledge and hygienic practices among 18 restaurants in three different regions (i.e., districts) in the Governorate of Muscat was performed. In order to determine the quality level of restaurants, grouping (i.e., Region 1, Region 2, and Region 3; e.g., Group I, Group II, and Group III) was adopted from the regulations and assigned by the municipality based on the number of complaints against the restaurants. A questionnaire was designed to assess the knowledge of hygiene, food poisoning, food handling, cooking, and local regulations/rules of the food handlers in selected restaurants. The food handlers in the Region 1 restaurants showed significantly higher ( p < 0.05 ) overall knowledge (58.6%) in food safety as compared to Region 2 (52.1%) and Region 3 (53.2%). Overall knowledge of food handlers in Group I restaurants was significantly higher ( p < 0.05 ) (64.4%) as compared to Group II (53.1%) and Group III (48.1%). The hygiene practices in Group I restaurants were significantly higher ( p < 0.05 ) than those in Groups II and III. A small but significant inverse association ( r 2 = − 0.38 ) between total knowledge scores and hygiene practices was found. In conclusion, higher knowledge in the field is associated with better hygiene practices, and these are more likely to prevent food poisoning originating from restaurants. We recommend implementing specialized education courses and workshops for the food handlers as a requirement before embarking on service to decrease the risks of foodborne diseases.

Implementing a patient-centred outcome measure in daily routine in a specialist palliative care inpatient hospital unit: An observational study

2016 ◽  
Vol 31 (3) ◽  
pp. 275-282 ◽  
Author(s):  
Alze Pereira dos Santos Tavares ◽  
Carolina Paparelli ◽  
Carolina Sassaki Kishimoto ◽  
Silvia Avo Cortizo ◽  
Karen Ebina ◽  
...  
Keyword(s):  
Palliative Care ◽  
Quality Of Care ◽  
Missing Data ◽  
Outcome Measure ◽  
Symptom Control ◽  
Daily Practice ◽  
Daily Routine ◽  
Palliative Care Outcome Scale ◽  
Care Outcome

Background: Gathering clinical evidence data on patients’ palliative care needs is paramount to identify changes in outcomes over time and maintaining on-going quality improvement. Implementation of patient-centred outcome measures has been widely recommended. The routine use of these instruments in daily practice is challenging and not widespread. Aim: To implement a patient-centred outcome measure in daily practice and fulfil one quality indicator: improve pain during the 72 h after admission, in at least 75% of patients. Design: An observational prospective study. The Palliative care Outcome Scale was used at admission (T0), third day (T1) and weekly. Setting/participants: Hospital palliative care unit with 17 individual rooms. All patients admitted to the unit were included in the study. Results: Preliminary results ( N = 84) revealed inconsistent and missing data (14%). Symptoms were sub-optimally controlled by T1. Processes changed, and only a team member could apply Palliative care Outcome Scale. Doctors were encouraged to grasp the meaning of Palliative care Outcome Scale results for each patient. The post-pilot included 317 patients. No missing data occurred. There was an improvement in most items between T0 and T1: ‘pain’ and ‘other symptoms’ presented statistical significant differences ( p < 0.05). Conclusion: Implementing a patient-centred outcome measure in a hospital palliative care service is feasible and improves quality of care. Controlling high pain at T0 improved (>80%) by T1. Results became more consistent and symptom control was improved overall. Patients are evaluated based on holistic domains by an interdisciplinary team and we have added a much needed measure to help guide improvement of the quality of care provided.

scholarly journals Pelatihan Higiene dan Sanitasi Makanan pada Pedagang Makanan di Kantin SD

2019 ◽  
Vol 2 (2) ◽  
pp. 170
Author(s):  
Jamilatur Rohmah ◽  
Siti Cholifah ◽  
Vanda Rezania
Keyword(s):  
School Children ◽  
Food Poisoning ◽  
Educational Background ◽  
Food Hygiene ◽  
Food Handlers ◽  
School Canteen ◽  
Quality Of Food ◽  
Food Needs ◽  
Food Sanitation

The school canteen has an important role to fulfill the food needs of school children. In general, foods that are sold in canteens have very diverse variations, with prices relatively cheap and easily accessible to school children. The need for fulfillment of hygienic foods is ordered by the factors of place and hygiene of the food handlers need to be done. Foods that do not meet the requirements and safety that can be given due to health problems or diseases related to food such as diarrhea, cholera, dysentery, typhus, and other food poisoning. The number of food handlers in the cafeteria of SD Muhammadiyah 1 and 2 Sidoarjo competes 6 people. Based on the results of observations and interviews, they did not have sufficient educational background in terms of hygiene and food sanitation, and they never gained knowledge about food hygiene and sanitation. This will greatly determine the quality of food provided to consumers especially elementary school children. Based on this, the Community Service activities on hygiene training and food sanitation were carried out at food handlers in the cafeteria of Muhammadiyah 1 and 2 elementary schools in Sidoarjo.

Food Safety and Hygiene: Knowledge, Attitude and Practices among Food Handlers

2021 ◽  
pp. 547-558
Author(s):  
Thandeka Nyawo ◽  
Hema Kesa ◽  
Eridiong Onyenweaku
Keyword(s):  
Food Safety ◽  
School Attendance ◽  
Food Poisoning ◽  
School Nutrition ◽  
Learning Ability ◽  
Research Approach ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Training Programmes ◽  
Evaluation And Monitoring

The National School Nutrition Programme (NSNP) aims at supplying nutritious supplementary meals to schoolchildren in order to improve education outcome by elevating learning ability, school attendance, and punctuality. However, in South Africa there is an increasing number of food poisoning reports, especially in schools under the NSNP. This study seeks to assess knowledge levels of food safety and hygiene practices among NSNP food handlers in Gauteng. A qualitative research approach employing a semi-structured individual interview process was used for data collection. The results showed that lack of education and knowledge was one of the reasons behind food handlers’ non-adherence to food safety and hygiene practices. The findings also revealed that training should be a requirement for food handlers under the NSNP, in order to prevent foodborne diseases and reduce pathogen spread (cross contamination) during food preparation. The findings of this study recommend that the NSNP strengthens training programmes, evaluation and monitoring measures as these are crucial for food safety.

Analysis of the Electrogastrogram

2003 ◽  
Keyword(s):  
Quantitative Data ◽  
Visual Inspection ◽  
Signal Identification ◽  
Gastric Dysrhythmias ◽  
Before And After ◽  
Egg Signal ◽  
The Subject ◽  
Normal Increase ◽  
Erroneous Data

The analysis of electrogastrogram (EGG) recordings involves an initial visual inspection of the signal to assess the quality of the signal, identification of artifacts, and selection of the minutes of EGG signal to analyze visually and by computer. This chapter discusses an approach to analyses of the EGG for clinical and research studies. All raw EGG recordings must be visually inspected to identify 3- cycles per minute (cpm) signals, gastric dysrhythmias, and any artifacts in the signal. Certain characteristics of the EGG can be determined and qualitative judgments can be made on the basis of visual inspection of an EGG record. Artifact-free minutes of the EGG signal must be selected for use in analyses that are generated by computer programs. When inspecting the EGG recording, there are several important questions to ask: 1. Is the baseline EGG recording rhythmic or dysrhythmic? 2. Are bradygastria, normal, or tachygastria frequencies identifible? 3. Is the amplitude of the EGG signal low, medium, or high? 4. After a provocative stimulus, does the EGG signal become more or less rhythmic? For example, Figure 5.1 shows a normal 3-cpm EGG signal that shifts to a tachygastria as the subject experienced nausea in a rotating optokinetic drum. Clinically relevant gastric dysrhythmias are persistent and last at least 3 to 5 minutes, usually much longer. 5. Is there a normal increase in the amplitude of the EGG after eating? Figure 5.2 shows an EGG recorded from a healthy subject before and after eating a test breakfast meal. Note the obvious increase in EGG amplitude at 3 cpm after the ingestion of food. 6. Are there artifacts in the EGG signal associated with movements of limbs or body or changes in respiration? Portions of the EGG recording with artifacts must be identified and not submitted for computer analysis; otherwise, erroneous data quantitative data will be generated. Thus, frequency and amplitude of the raw EGG signal during baseline and in response to the test stimulus should be first assessed visually. The visual inspection of the EGG record determines the general quality of the EGG signal and the presence of any artifacts.

scholarly journals Microbiological Quality Assessment of Popular Fresh Date Samples Available in Local Outlets of Dhaka City, Bangladesh

2018 ◽  
Vol 2018 ◽  
pp. 1-4
Author(s):  
Rausan Zamir ◽  
A. B. M. Nazmul Islam ◽  
Anisur Rahman ◽  
Sunzid Ahmed ◽  
M. Omar Faruque
Keyword(s):  
Food Poisoning ◽  
Microbiological Quality ◽  
Coliform Bacteria ◽  
Aerobic Bacteria ◽  
Dhaka City ◽  
Hygiene Practices ◽  
Yeasts And Molds ◽  
Potential Human Health ◽  
Date Fruits

It is evident that date fruits provide a wide variety of essential nutrients which impart potential human health benefits. In Bangladesh, the popularity of date and its consumption surge few-fold during Ramadan among Muslims owing to the profound emotion related to religious belief that breaking of dawn-to-dusk fasting with dates is fulfilling a Sunnah. The present study aimed to explore the microbiological quality of the five most popular fresh date samples (Nagal, Dhapas, Boroi, Morium, and Tunisia) purchased from different locations of Dhaka City, Bangladesh. Among 25 samples tested, 23 were observed to carry 3.30-5.65 Log CFU/gm aerobic bacteria and 3.30-5.36 Log CFU/gm yeasts and molds population. Coliform bacteria and Escherichia coli were not found in any of the samples analyzed in this study. However, except Nagal and Boroi from Mohammadpur and Mirpur, respectively, none of the samples were found safe to consume according to the microbiological grade recommended by Woolworths Quality Assurance Standard (WQAS), 2009, as fresh dates with microbial load can cause food poisoning or even foodborne intoxication. Date samples with less or no processing is responsible for this contamination which can be subsided and eliminated by appropriate handling and hygiene practices during postharvest processing.

scholarly journals Effects of visualization of successful revascularization on chest pain and quality of life in chronic coronary syndrome: study protocol for the multi-center, randomized, controlled PLA-pCi-EBO-pilot-trial

Trials ◽  
2020 ◽  
Vol 21 (1) ◽  
Author(s):  
Michael Wester ◽  
Franziska Koll ◽  
Florian Zeman ◽  
Astrid Dempfle ◽  
Michael Koller ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Pilot Trial ◽  
Intervention Group ◽  
Control Group ◽  
Daily Routine ◽  
Coronary Syndrome ◽  
Randomized Controlled ◽  
Before And After ◽  
Stable Cad

Abstract Background Stable coronary artery disease (CAD), recently termed chronic coronary syndrome (CCS), is a highly prevalent disease. Current treatment strategies often include a relevant placebo effect. The hypothesis is that visual angiographic demonstration of the coronary arteries before and after successful percutaneous coronary intervention (PCI) by itself reduces the symptom burden of stable CAD/CCS. Design and methods The PLA-pCi-EBO-pilot-trial is a prospective, multi-center, randomized, controlled investigator-initiated pilot trial to study the effect of visual demonstration of successful PCI on quality of life (QoL) and angina pectoris (AP) in patients with symptomatic stable CAD/CCS. All patients with stable CAD/CCS and successful PCI will be screened. One hundred forty four patients with a frequency of AP ≥ 2/week will be randomized 1:1 stratified for AP frequency > 1/day. The control group will receive the common written procedural report on the procedure. Patients in the intervention group will additionally be given a printout picture of their coronary angiogram both before and after PCI. Primary endpoints are change in the Seattle Angina Questionnaire (SAQ)-derived QoL score 1 and 6 months after PCI. Secondary endpoints are changes in other SAQ-derived scores and dyspnea (NYHA score) 1 and 6 months after PCI. Discussion The PLA-pCi-EBO-pilot-trial evaluates the effect of visual angiographic result demonstration on disease symptoms and QoL in patients with stable CAD/CCS on top of PCI. A positive outcome of our study would encourage the routine use of angiographic picture demonstration and has thus the potential to change daily routine in the catheterization laboratory. Trial registration German Clinical Trials Register DRKS00017524. Registered on 5 July 2019

Documentation of instrumental vaginal deliveries

2016 ◽  
Vol 45 (3) ◽  
pp. 116-120 ◽  
Author(s):  
Aiat Shamsa ◽  
Agnes JY Jang ◽  
Therese M McGee
Keyword(s):  
Royal College ◽  
Clinical Judgement ◽  
Foetal Head ◽  
Vaginal Deliveries ◽  
Abdominal Palpation ◽  
Before And After ◽  
The Subject ◽  
Time Required ◽  
Pro Forma

Background: Instrumental vaginal deliveries (IVDs) account for approximately 11% of births in Australia. Complications resulting from IVD can occasionally be the subject of litigation. The Royal College of Obstetricians and Gynaecologists suggests a standardised pro forma in their guidelines as an aid to accurate and complete IVD documentation. Many units, including ours, use less structured reporting, which is probably also less adequate. Aim: To assess whether the introduction of a dedicated IVD form improves the quality of IVD documentation. Method: Analysis of the quality of IVD documentation before and after the implementation of a new dedicated IVD form. A survey to evaluate clinicians’ opinion on the new standardised form. Results: Significant improvement was found in documentation of key information including the documentation of caput ( p < 0.05), type of instrument, number of ventouse cup detachments, moulding of specific sutures, abdominal palpation (number of fifths of foetal head palpable), liquor colour and total time of instrument application ( p < 0.001). A majority of clinicians believed the form to be beneficial in terms of completeness and that it reduced the amount of time required for documentation. Conclusions: IVD documentation is enhanced by the use of a dedicated form. Clinical judgement may also be enhanced by the discipline involved in the formal assessment required by the form.

scholarly journals Aplikasi Keamanan Pangan Untuk Meningkatkan Pengetahuan Dan Perilaku Makanan Dalam Pengolahan Makanan Di Rumah Sakit Bolaang Mongondow

Jurnal GIZIDO ◽  
2018 ◽  
Vol 10 (2) ◽  
pp. 83-92
Author(s):  
Jufri Sineke ◽  
Olga Lieke Paruntu ◽  
Rudolf Boyke Purba
Keyword(s):  
Food Processing ◽  
Food Handler ◽  
Food Handlers ◽  
Research Subjects ◽  
Value Of Knowledge ◽  
Average Value ◽  
Before And After ◽  
The Difference ◽  
And Behavior

Backround. The organization of food especially in hospitals must be optimal, in accordance with the quality of health service standard and patient disease indication. The cause of misbehavior regarding hygiene and sanitation is due to low knowledge or ignorance of things that food handlers should be aware of in order to obtain healthy food. The purpose of this research is to know the difference of knowledge and behavior of food safety implementation of food handler on food processing before and after intervention in hospital in Bolaang Mongondow Raya. Method.The type of research used is Quasi Eksperimen with pretest and posttest design. The research subjects were taken by total sampling totaling 31 people. The study was conducted from July to September 2017 at Bolaang Mongondow Raya Hospital. The knowledge data was collected using questionnaires and behavior data using the check list form. The statistical test used was T-test, at 95% confidence level and significance limit of p <0,05. Result. The results showed that the average value of knowledge before the intervention was 70.53. Knowledge achievements after the intervention averaged 84.73. The magnitude of the increase in the value of knowledge is 14.2. The average value of the behavior before the intervention is 80.32. The average value after the intervention was 89.68. The magnitude of the increase in the value of behavior is 9.36. Conclusions. There are differences in knowledge of food handlers before and after the intervention. There are differences in the behavior of food handlers before and after the intervention.

scholarly journals PENGARUH PENYULUHAN DENGAN BOOKLET TERHADAP PENINGKATAN PENGETAHUAN, SIKAP DAN PRAKTIK HIGIENE PERORANGAN PADA PENJAMAH MAKANAN

2020 ◽  
Vol 8 (1) ◽  
pp. 6-10
Author(s):  
Ulya Rahmawati ◽  
Dyah Nur Subandriani ◽  
Yuniarti Yuniarti
Keyword(s):  
Food Poisoning ◽  
Food Service ◽  
Sampling Technique ◽  
Wilcoxon Test ◽  
Personal Hygiene ◽  
Food Handlers ◽  
Attitudes And Practices ◽  
Before And After ◽  
Knowledge And Practice ◽  
Knowledge Attitudes And Practices

Background: Hygienic and healthy food has become the principle of Food Service. Based on POM RI data in 2015, the causes of Food Poisoning Outbreak on catering services in 2015 were 13 incident (21.31%). This outbreak was happened because of knowledge, attitudes and practices personal hygiene of food handlers were poor.Objective: To analyze the effect of mass-education with booklets on knowledge, attitudes, and practices of personal hygiene among food handlers at J Catering Service Semarang.Method: This study was pre-experiment with one group pretest-posttest design. The sampling technique was used total sampling method with the study subjects were 12 food handlers at J Catering. Data collection were included knowledge, attitudes and practices. The data were analyse by Paired T-test and Wilcoxon test to determine the increase of knowledge, attitudes and practices of food handlers before and after given education about personal hygiene.Result: There were differences in knowledge and practice of personal hygiene before and after education (p = 0.002). There was no difference in attitudes of personal hygiene before and after education (p = 0.059).Conclusion: Education using booklets has been able to increase knowledge and practices personal hygiene of food handlers.

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