Posted: September 6th, 2015

Evaluation of Implementation of Hazard Analysis and Critical Control Points (HACCP)

Here is the link of the result
https://docs.google.com/spreadsheets/d/16un8Uw5Rd6U4YQ5wX9-rNAvYNFs9Zf-FMU8og6dLJFE/edit?usp=sharing
use this link to analysis the data

2.7 Questionnaire

Project Title: Evaluation of Implementation of Hazard Analysis and Critical Control Points (HACCP) Requirements and Food Safety Systems In Nutrition Departments of Selected Hospitals In AL-Qassim Region, Saudi Arabia.

A. Demographic characteristics
Sex
• Female
• Male

Age
• 20-30
• 30-40
• 40-50
• above 50
•
Position holder

Length of service in employment
• 2-5
• 6-15
• 16-25
• above 25
•
Education level
• a- Diploma (Sanitarian/ Food Technician)
• b- Bachelors (Home economy)
• c- Bachelors (Food Sciences)
• d- Bachelors ( Dietetics)
• Other:
•
Do you attend courses on food hygiene and hospital foodborne diseases?
• Yes
• No
•
• B. The section on knowledge
•
The questions that follow are meant to test the knowledge on food preparation, its preservation, the hygiene standards to be considered and the different modes of transmission of foodborne diseases. Kindly answer by checking either yes or no. Do not answer if you don’t know.
1. Do you know what the Hazard Analysis and Critical Control Point (HACCP) is?

2. Are you conversant with the HACCP principles?

3. Do you know how this hospital manages its food safety systems?

4. Do you think that there are any barriers in the nutritional department of this hospital in HACCP implementation? If yes, which one(s)?

5. Does the nutrition department in this hospital adopt the HACCP system in the correct way?

6. Are there any training programs on food hygiene in the institution? If yes, to what extent are the behavior and knowledge of staff influenced by training?

7. Is the preparation of food in advance likely to cause or contribute to food poisoning?

8. Can the hand washing behavior prior to the consumption of meals reduce the risk of contamination?

9. Can the behavior of wearing gloves while handling food reduce the risk of transmitting infections to patients?

C. Attitudes
The statements that follow are a description of possible attitudes towards food hygiene and related issues. Respond with either yes or no. Respond with ‘uncertain’ if you are not sure.
1. Raw food should be kept separately from cooked food
• Yes
• No
• Do not know
2. The already defrosted food should not be refroze
• Yes
• No
• Do not know
3. The use of caps, masks, protective gloves and appropriate clothing reduce the risk of food contamination
• Yes
• No
• Do not know
4. Improper storage techniques maybe a cause of health hazards to the consumers
• Yes
• No
• Do not know
5. Those members of the nutrition department with abrasions and cuts on hands should not be allowed to touch unwrapped food
• Yes
• No
• Do not know
6.Do you stop any employee working when suffering any of the following symptoms: diarrhoea, fever, vomiting, jaundice and sore throat with fever?
• Yes
• No
• Do not know
•
• D. Duties and Responsibilities
•
1. Do you wash your hands before touching unwrapped foods?
• Always
• Sometimes
• Never
2. Do you use mask when you prepare or distribute unwrapped foods
• Always
• Sometimes
• Never
3. Do you check for expiry dates while buying foods?
• Always
• Sometimes
• Never
4. Do you separate kitchen utensils to prepare raw and cooked food?
• Always
• Sometimes
• Never
5. Do you use a thermometer to monitor the temperature of food?
• Always
• Sometimes
• Never
6. Do you wear a cap or head covering when you prepare or distribute unwrapped foods?
• Always
• Sometimes
• Never
E. Information

From where do you get your information on food hygiene and disease prevention? Tick where appropriate
• 1. Nowhere
• 2. Mass media
• 3. Education courses on food hygiene
• Other:
Do you think you need more information about HACCP and food hygiene in hospitals?
• Yes
• No

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