الفهرس 
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Abstract
Food safety in hospital kitchens is an important public health issue since Food borne disease represents a serious threat to the health of consumers especially hospitalized patients. Patients are more vulnerable than healthy people to microbiological and nutritional risks due to their lower immunity. (perl,2011)
Food safety is defined as an assurance that food will not cause harm to consumers when it is prepared and/or eaten according to its intended use. (FAO/WHO, 2009)
Aim of the study: was to describe kitchens environment, determine food handler practices and compare between the standard of good hygienic practices and good kitchen practices with the current state in six hospitals in Benha city
Subjects and methods: Hospital kitchens in Benha city, Qaluobia Governorate were the target group of the study. It included six hospital kitchens. there were 83 food handlers.
There were three tools (Tool I)Kitchen observational check list, (Tool II) Food handlers observational checklist and (tool III) the questionnaire sheet for food handlers.
The results of the current study can be summarized as follow: I-Hospital Kitchen1-Hospital kitchen design:
•Percentage of hospital kitchens that follow food safety measures regarding floors, walls, ventilation and lightening were (83.3%, 66.7%, 33.3% and 50% respectively.
•Half of hospital kitchens follow food safety measures related to ceiling. It is noticed that 83.3% of hospital kitchens had bathrooms and separate room for changing clothes
•Safety measures were completely followed in all studied kitchens regarding Hand washing facilities, pest control, water drainage system and sewage system
2-Course of work in the kitchen, the majority of hospital kitchen followed this food safety measure (66.7%)
Processes of food stuffs, 33.3% of hospital kitchens follow all food safety measures regarding receiving and cooking. It is not expected that none of hospital kitchens follow all food safety measures related to preparation and distribution. Half of hospitals followed all food safety measures related to storage and refrigeration.
4-Regarding equipment and utensils, 33.3% of hospital kitchen follow all food safety measures related to equipment and utensils.
5-Cleanliness of the environment, all hospital kitchens are sufficient but not follow all food safety measures related to cleaning.
6-Dealing with waste, about 50% of hospital kitchens follow all food safety measures related to waste disposal.
7-Security and safety, half of hospital kitchens not sufficientin following food safety measures related to security and safety.
8-Surveillance systems, all hospital kitchens follow all food safety measures regarding surveillance system
9-Audit system, all hospital kitchens followed all food safety measures related to audit system.
II-Food handlers:
1-Age group of the majority of the majority of food handlers was (25<40) in hospital kitchen represent 57.8 %.
2-The majority of food handlers were females represent 55.4%.
3-Working period of about half of food handlers was less than five years (57.8%)
4-All food handlers had valid license and renewed it every year. Minor percentage of food handlers were vaccinated against HBV represents (28.9%) and none of food handlers were vaccinated against typhoid and HAV.
5-One-fourth of food handlers had previous sick leaves, higher percent of them (83%) had previous sick leaves duration less than three months.
6-Minority of food handlers travelled abroad (8.4%) and only 18.1% of food handlers had training courses.
7-More than half of food handlers had sufficient total practice (59%).
8-Food handlers were sufficient in wearing working clothes represent (51.8%).
9-Minority of food handlers washed hands in different occasions (38.6%).
10-About two third of food handlers were sufficient in following behaviors that prevent food contamination.
11-Total practice of food handlers were more insufficient in middle age group (25<40) years represent (61.8%).
12-Females had more sufficient practices than male (59.2%).
13-Food handlers who had working period (15-30) years had insufficient practice represent (11.8%)
14-The majority of food handlers who did not travel abroad had sufficient practice (93.9%)
15-Food handlers who did not receive training courses but surprisingly they had sufficient practice represent (83.7%)
16-The majority of food handlers had sick leaves less than three months, had sufficient practice (83.3%).