الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Nosocomial infection is a frequent obstacle that prolongs the time of hospital stay, increase hospital cost and has an effect on quality of patients’ life, existence and treatment efficacy. To avoid nosocomial infection, it is necessar to maintain a high level of hygiene in hospitals. Ineffective hygiene in the sector of preparation and distribution of food, Ineffective personal hygiene of food employee and food safety lead to significant hazard of the occurrence of food borne diseases in hospitals. Foodborne illness is defined as the diseases occurred due to pathogens that enter the body via eating or drinking of food. Food-borne diseases are multiple diseases including the diseases caused by chemical contaminants, bio toxins, microbial pathogens and parasites. Foodborne illness is a serious public health problem. Aim of the work: The aim of this study is to evaluate the behavior of food handlers working in the dietary section in Mansoura University Specialized Medical Hospital. Determine the relationship between food handler’s hand hygiene behavior and practice & bacterial load of food handler’s hand. Patient and Methods: The present study included 30 food handlers working at Mansoura University Specialized Medical Hospital. Age of food handlers was 38.73±7.19 years. They comprised of 13 males and 17 females. All food handlers were subjected to the following: Pre training stage, training stage and post training stage. Conclusion: from the present study, we could conclude that after training, there was a significant increase in knowledge score of food handlers and a significant decrease in bacterial load of food handlers’ hands.