Compliance of Food Handlers with the Food Safety Standards

Abstract

The processes of handling and preparing food at the hospital kitchen for patients are very crucial in order to prevent infections and outbreak of diseases. This becomes more imperative in the hospital kitchen environment where the tendency for infection is high due to the presence of patients suffering from various sicknesses and infections. Ironically, there are evidences that, rather, the hospital kitchens as well as their kitchen staff members are those whose hygienic conditions are neglected. The control of safety during the manufacturing process and handling of food is best achieved by means of the Hazard Analysis Critical Control Point (HACCP) technique. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product (Lestantyo et al., 2017).