Mansoura University Faculty of Nursing Community Health Nursing Department Fourth Year-2nd term 2013 - 2014
Jan 12, 2016
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.