Mansoura University Faculty of Nursing Community Health Nursing Department Fourth Year-2nd term 2013 - 2014.

Mansoura UniversityFaculty of NursingCommunity Health Nursing DepartmentFourth Year-2nd term2013 - 2014

Lecturer / Samia MahmoudDemonstrator / Eman Sami

Mahmoud Zakariya MohammedHeba Elsayed FekryHeba Ali Moustafa Heba Magdy AtiaHeba Mohammed ElshahatMahmoud Abd ElrazekHadeer Saber MohammedHadeer Adel MohammedHadeer Essam Abd ElmoetyHadeer Fawzy Abd ElghaffarMoustafa Salah Moustafa

Out lineIntroductionAim of the projectProcess of work Result ReflectionRecommendation Appendix

IntroductionIt has been estimated that each year 1.8 million people die as a

result of diarrheal diseases and most of these cases can be

attributed to contaminated food or water. According to the

Center for Disease Control, it is estimated that each year in the

United States alone there are 76 million cases of food borne

illness resulting in 325,000 hospitalizations and 5,000 death.

The causes of food borne illness can be viral, bacterial,

parasitic, or chemical. The two leading causes are viral and

bacterial, and in 2007 of the 18 deaths that occurred, 11 were

attributed to Salmonella alone; the remaining seven deaths

were caused by either Listeria monocytogenes, E coli o157:H7,

Nor virus, Clostridium (botulinum, or mushroom toxin (Liu,

2010

. Public exposure to unsafe food handling practices is likely to

increase This emphasizes the need for better and more effective

ways of controlling food hygiene (Ban, Ersun, & Kivanç,

2006). Food borne illness outbreaks are on the rise and food

safety continues to be a major concern since food borne

illnesses have potential to attack patrons through a variety of

ways (Cushman, Shanklin, & Niehoff, 2001).

Aim Of The Project Assess knowledge of food handler about food safety and

hygienic practice. Assess practice of food handler about food safety and

hygienic practice.

The process of the work1-literature review:

Read about the topic (food safety and hygienic practice) from text books and searching the internet web.

2-Development of the tool: Structured interview sheet will be developed after literature

review to collect data about socio-demographic history, personal and family history, knowledge and practice regarding food safety and food hygiene. .

3- Data collection and methodology:A- Target population:

Food handlers in the kitchen of University City.B- Sample:

Data will be collected from 20 chefs.C- Setting: In kitchen University City.E- Time:

One day from the project clinical days from 9.00AM to12.00PM.

4-Data entering and data analysis:Data will be coded, entered and then analyzed using

appropriate SPSS program.

5- Result: It will be demonstrated in tables, the tables will be on socio-

demographic history, personal and family history, and knowledge and practice regarding food safety and food

hygiene.

6- Reflection.

7- Recommendation.

ResultTable (1) ; socio- demographic data

Table (2): Medical history:

Table (3): Family history:

Table (5): Food safety Practice among Food Handelers:

6-Reflection of project based learning-:

Advantages:We learn new computer skills.We learning methodology of Research.We develop team cooperation, trust, and confidence.We develop self-learning.We enhance our communication skills.New methods of learning. Under supervision.

Disadvantages:

Time consuming.Take physical effort.There is no efficient and sufficient computer

skills. Costly.

Reflection of the project topic:

Advantages:Easy and simple.Concise.Increase our knowledge.New topic.Number of students were enough.

Disadvantages: Sample wasn’t cooperative.

5-Recommendation-:

Recommendation for project based learning:

It needs more time.It needs knowledge about SPSS and how to search through the

internet

Recommendation for the project topic:

The sufficient time should be taken to complete work.

Knowledge about computer skills and practice.