The aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.

Buccheri, C., Mammina, C., Giammanco, S., Giammanco, M., La Guardia, M., & Casuccio A (2010). Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities. FOOD CONTROL, 21, 1367-1373 [10.1016/j.foodcont.2010.04.010].

Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities

MAMMINA, Caterina;GIAMMANCO, Marco;LA GUARDIA, Maurizio;CASUCCIO, Alessandra
2010

Abstract

The aim of this study was to investigate knowledge, attitudes and practices of food service staff in nursing homes and long-term care facilities for the elderly in Sicily, Italy. Association with some demographic and work-related variables was also investigated. This survey provides information and outlines many complex questions concerning the basics of food hygiene. Education level, length of service in the employment and attending courses on food hygiene influenced the knowledge, attitudes and practices of food service staff. This study has evidenced the need for continuous training among food service staff regarding food safety in LTCF and nursing homes.
Buccheri, C., Mammina, C., Giammanco, S., Giammanco, M., La Guardia, M., & Casuccio A (2010). Knowledge, attitudes and self-reported practices of food service staff in nursing homes and long-term care facilities. FOOD CONTROL, 21, 1367-1373 [10.1016/j.foodcont.2010.04.010].
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/10447/52279
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