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Poor hygiene, unsafe food handling practices and reliance on untrained food handlers may put vulnerable patients in some psychiatric hospitals at risk of foodborne illness, according to researchers in South Africa.
A study from the University of the Western Cape (UWC) assessed the food safety practices of 91 food service staff, nurses, procurement staff and quality control staff. Gaps in food preparation, storage and cross-contamination prevention were uncovered.
Researchers found that all four Eastern Cape public hospitals studied had not complied with key food safety protocols for decades, with none of their food service departments holding a valid certificate of approval since 1994.
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