Evaluation of food services by the personnel in hospitals of Athens, Greece

dc.contributor.author	Μέντζιου, Ειρήνη	el
dc.contributor.author	Ντελέζος, Κωνσταντίνος	el
dc.contributor.author	Κρικίδης, Δημήτριος	el
dc.contributor.author	Νεστορίδου, Αικατερίνη	el
dc.contributor.author	Μπόσκου, Γεώργιος	el
dc.date.accessioned	2014-07-20T21:28:54Z
dc.date.available	2014-07-20T21:28:54Z
dc.date.issued	2014-07-21
dc.identifier.uri	http://hdl.handle.net/11400/1498
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	www.hsj.gr	en
dc.subject	Food service--Safety measures
dc.subject	Hospitals
dc.subject	Performance appraisal
dc.subject	HACCP
dc.subject	Υπηρεσίες διατροφής
dc.subject	Νοσοκομείο
dc.subject	Αξιολόγηση
dc.subject	Προσωπικό
dc.title	Evaluation of food services by the personnel in hospitals of Athens, Greece	en
heal.type	journalArticle
heal.generalDescription	Research article	en
heal.classification	Primary care (Medicine)
heal.classification	Food, Nutrition, and Consumer Services
heal.classification	Νοσηλευτική
heal.classification	Διατροφή
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh92006808
heal.classificationURI	http://lod.nal.usda.gov/23642
heal.classificationURI	N/A-Νοσηλευτική
heal.classificationURI	N/A-Διατροφή
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2009125363
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh00006198
heal.keywordURI	http://skos.um.es/unescothes/C02940
heal.keywordURI	http://lod.nal.usda.gov/30070
heal.language	en
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας.Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Νοσηλευτικής	el
heal.publicationDate	2014-04
heal.bibliographicCitation	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.	en
heal.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.	en
heal.publisher	Μαρβάκη, Χριστίνα	el
heal.journalName	Health Science Journal	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true