As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness th...As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness than any other population group As match as food prepared according to less stringent hygiene＇s rules can infect or intoxicate more than it would be in a healthy population, as hygiene＇s rules must be observed in a particularly strict way, at the kitchen where meals are prepared for health care facilities. In fact, hospitals＇ food hygiene＇s rules are those who defined catering. They are made to avoid food contamination and microbial growth throughout the food chain from raw materials＇ delivery to the consumer. The main objective of taking the meal as a patients＇ tracer is to detect and study the infection＇s risk associated with feeding at hospital, and to provide practical tools to better manage this risk. Methodology was based on an analysis of the last six years＇ work concerning hygiene＇s audits and bacteriological analyses. The results showed that the food infectious risk has an important frequency, on one side; on another, they were used as a standard model of such risk＇s management.展开更多
文摘As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness than any other population group As match as food prepared according to less stringent hygiene＇s rules can infect or intoxicate more than it would be in a healthy population, as hygiene＇s rules must be observed in a particularly strict way, at the kitchen where meals are prepared for health care facilities. In fact, hospitals＇ food hygiene＇s rules are those who defined catering. They are made to avoid food contamination and microbial growth throughout the food chain from raw materials＇ delivery to the consumer. The main objective of taking the meal as a patients＇ tracer is to detect and study the infection＇s risk associated with feeding at hospital, and to provide practical tools to better manage this risk. Methodology was based on an analysis of the last six years＇ work concerning hygiene＇s audits and bacteriological analyses. The results showed that the food infectious risk has an important frequency, on one side; on another, they were used as a standard model of such risk＇s management.
