Mansoura University Faculty of Nursing Community Health Nursing Department Fourth Year-2nd term

 Lecturer / Samia Mahmoud  Demonstrator / Eman Sami

 Mahmoud Zakariya Mohammed  Heba Elsayed Fekry  Heba Ali Moustafa  Heba Magdy Atia  Heba Mohammed Elshahat  Mahmoud Abd Elrazek  Hadeer Saber Mohammed  Hadeer Adel Mohammed  Hadeer Essam Abd Elmoety  Hadeer Fawzy Abd Elghaffar  Moustafa Salah Moustafa

Out line Introduction Aim of the project Process of work Result Reflection Recommendation Appendix

Introduction It 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 work 1-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.

Result Table (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.