Evaluation of the Level of the Adopted Hygienic Requirements in Some Food Organizations
El-Shimy, N., Abd Elkader, G. (2013). Evaluation of the Level of the Adopted Hygienic Requirements in Some Food Organizations. EKB Journal Management System, 43(2), 152-163. doi: 10.21608/jhiph.2013.20005
Nabil El-Shimy; Gaber Abd Elkader. "Evaluation of the Level of the Adopted Hygienic Requirements in Some Food Organizations". EKB Journal Management System, 43, 2, 2013, 152-163. doi: 10.21608/jhiph.2013.20005
El-Shimy, N., Abd Elkader, G. (2013). 'Evaluation of the Level of the Adopted Hygienic Requirements in Some Food Organizations', EKB Journal Management System, 43(2), pp. 152-163. doi: 10.21608/jhiph.2013.20005
El-Shimy, N., Abd Elkader, G. Evaluation of the Level of the Adopted Hygienic Requirements in Some Food Organizations. EKB Journal Management System, 2013; 43(2): 152-163. doi: 10.21608/jhiph.2013.20005

Evaluation of the Level of the Adopted Hygienic Requirements in Some Food Organizations

Journal of High Institute of Public Health
Article 6, Volume 43, Issue 2, October 2013, Page 152-163  XML PDF (763.97 K)
Document Type: Original Article
DOI: 10.21608/jhiph.2013.20005
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Authors
Nabil El-Shimy email 1; Gaber Abd Elkader2
1Department of Public Health Sciences "Food Analysis", Faculty of Tourism & Hotel Management- Pharos University, Alexandria, Egypt
2General Manager-Edfina Company for Preserved Foods - Quality systems consultant for UNION company for training & quality systems, Alexandria, Egypt
Abstract
Background: Food safety is a significant aspect for any food product, which is related directly with the hospitality process that is represented in Hotel industry. Assessment of the level and quality of applied hygienic requirements is thus of utmost importance. Objectives: This study was carried out to evaluate level of the adopted hygienic requirements in some food organizations which can provide hotel establishments in Egypt their needs of different products. Methods: A descriptive study was conducted to describe the applied hygienic requirements during food processing in 25 food industry companies. The selected food industry companies were categorized into three groups; public, private and joint-stock companies. Results: The results clarified that the construction layout had the highest impact on the application of hygienic requirements. Training came second and followed by water safety. All categories and related questions showed statistical significance, which highlight their importance to be included in the adopted classifications in the questionnaire tool. Different correlations between various categories and related variables were studied and were varied between positive / negative relationships that ranged between weak to strong. Conclusion: The present study proved that all food industry companies, which were represented in the sample, adopted standard hygienic requirements that were applied at a high quality level.
Keywords
Food Safety; Sanitation; Cross Contamination; Pests’ Exclusion; Water Safety; Waste Control; Employee Health; Construction Layout
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