Loading...
A study to assess the changes in hygiene of food premises following a specific health education programme
Author(s)
Luyt, Stanley Arthur
Date Issued
1992
Type
Thesis
Publisher
Cape Technikon
Abstract
In order to evaluate a health education programme for food handlers at a meat
plant, a bakery/confectionery and a catering premises, changes in hygiene were
assessed by the bacteriological analysis of swabs for hygiene indicator
organisms from food contact surfaces.
In this evaluation three phases were established on the basis of
bacteriological assessment prior to, during and after the education programme.
The first phase involved the establishment of a base line for hygiene
indicator organisms prior to the education programme by taking 5 sets of
bacteriological swabs over a two month period at each of the three premises,
each swab set consisting of 14 swabs of food contact surfaces making a total
of 210 swabs.
During this time the food hygiene educational needs of the employees were
assessed and on this basis a set of three video taped presentations were
produced relating respectively to personal hygiene, environmental hygiene and
food handling practices.
The second phase consisted of the implementation of a health education
programme involving consecutive tutorial sessions at one month intervals
during which the video taped programme was presented. At this stage a further
5 sets of bacteriological swabs was taken at each of the premises.
The third phase involved the assessment of hygiene shortly after completion
of the education programme by taking a final 5 sets of bacteriological swabs
of food contact surfaces at each of the premises over a further two month
period.
Statistically significant reductions in a number of the indicator organisms
were observed during the course of the study.
plant, a bakery/confectionery and a catering premises, changes in hygiene were
assessed by the bacteriological analysis of swabs for hygiene indicator
organisms from food contact surfaces.
In this evaluation three phases were established on the basis of
bacteriological assessment prior to, during and after the education programme.
The first phase involved the establishment of a base line for hygiene
indicator organisms prior to the education programme by taking 5 sets of
bacteriological swabs over a two month period at each of the three premises,
each swab set consisting of 14 swabs of food contact surfaces making a total
of 210 swabs.
During this time the food hygiene educational needs of the employees were
assessed and on this basis a set of three video taped presentations were
produced relating respectively to personal hygiene, environmental hygiene and
food handling practices.
The second phase consisted of the implementation of a health education
programme involving consecutive tutorial sessions at one month intervals
during which the video taped programme was presented. At this stage a further
5 sets of bacteriological swabs was taken at each of the premises.
The third phase involved the assessment of hygiene shortly after completion
of the education programme by taking a final 5 sets of bacteriological swabs
of food contact surfaces at each of the premises over a further two month
period.
Statistically significant reductions in a number of the indicator organisms
were observed during the course of the study.
Additional information
Thesis (Masters Diploma in Technology (Public Health)) -- Cape Technikon, Cape Town, 1992
File(s)![Thumbnail Image]()
Loading...
Name
186017324_Luyt_SA_1992.pdf
Size
1.4 MB
Format
Adobe PDF
Checksum
(MD5):b5920587f114cec97aaa94354c7db5bb