<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1812-9528</journal-id>
<journal-title><![CDATA[Memorias del Instituto de Investigaciones en Ciencias de la Salud]]></journal-title>
<abbrev-journal-title><![CDATA[Mem. Inst. Investig. Cienc. Salud]]></abbrev-journal-title>
<issn>1812-9528</issn>
<publisher>
<publisher-name><![CDATA[Instituto de Investigaciones en Ciencias de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1812-95282018000200021</article-id>
<article-id pub-id-type="doi">10.18004/mem.iics/1812-9528/2018.016(02)21-031</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Condiciones higiénico-sanitarias basadas en las cinco claves de la OMS de los servicios de alimentación de hospitales del departamento de Caaguazú, Paraguay]]></article-title>
<article-title xml:lang="en"><![CDATA[Sanitary hygienic conditions based on the WHO five keys of hospitals food services of the department of Caaguazu, Paraguay]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fernández]]></surname>
<given-names><![CDATA[Ninfa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cabral de Bejarano]]></surname>
<given-names><![CDATA[Stella]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Estigarribia]]></surname>
<given-names><![CDATA[Gladys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz]]></surname>
<given-names><![CDATA[Analía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ríos]]></surname>
<given-names><![CDATA[Patricia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Asociación de funcionarios de la Universidad Nacional de Caaguazú  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Paraguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Caaguazú  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Paraguay</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Regional de Investigación en Salud  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Paraguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>21</fpage>
<lpage>31</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_arttext&amp;pid=S1812-95282018000200021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_abstract&amp;pid=S1812-95282018000200021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iics.una.py/scielo.php?script=sci_pdf&amp;pid=S1812-95282018000200021&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN La prevención de enfermedades transmitidas por alimentos (ETA) en hospitales, se vincula a la higiene de los alimentos y buenas prácticas de manufactura (BPM). Estudio observacional, descriptivo de corte transversal cuyo objetivo fue evaluar las condiciones higiénico-sanitarias de los servicios de alimentación de los hospitales del departamento de Caaguazú, Paraguay. Se incluyeron todos los hospitales (n=12) con servicios de alimentación con sus correspondientes manipuladores de alimentos (n=26). Se utilizaron cuestionarios elaborados en base a la Resolución 80/96 del Mercosur sobre BPM, las recomendaciones de las &#8220;Cinco Claves de la OMS&#8221; para la inocuidad de los alimentos, además de los datos socio-demográficos de los manipuladores. El 33,3% de los responsables de los servicios de alimentación reportó no seguir las recomendaciones sobre lavado de manos, se observó que el 41% de los basureros de la cocina estaban sucios (clave 1), 25% de los manipuladores utilizaban los mismos utensilios para alimentos crudos y cocinados, y 41,7% no aplicaba métodos apropiados en la degustación (clave 2). Todos reportaron cocción total de los alimentos, pero solo el 16,7% tenía registro de la temperatura interna de ellos (clave 3). Para alimentos con aliños, 83,3% no limita la exposición a temperatura peligrosa (clave 4). El 33% no utiliza el sistema FIFO para rotación de alimentos, y 25% de manipuladores reportó lavar frutas y verduras según indicaciones de inocuidad (clave 5). Se encontraron deficiencias higiénico-sanitarias en los servicios de alimentación probablemente a la escasa formación en BPM de los manipuladores y deficiencias en las regulaciones en los servicios.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Prevention of foodborne diseases (FBD) in hospitals is related to food hygiene and good manufacturing practices (GMP). The objective of this observational descriptive cross-sectional study was to evaluate the sanitary hygienic conditions of the food services of hospitals of the department of Caaguazú, Paraguay. All hospitals (n= 12) with food services and their food handlers (n= 26) were included. Questionnaires elaborated based on the Mercosur Resolution 80/96 on good manufacturing practices (GMP), WHO "Five Keys for the safety of food&#8221; in addition to socio-demographic data of the food handlers were used. The 33.3% of those responsible for the food services reported not following the recommendations on hand washing, 41% of the garbage dumps in the kitchen were dirty (key 1), 25% of the handlers used the same utensils to handle raw and cooked foods and 41.7% did not apply appropriate methods for tasting (key 2). All reported total cooking of the food, only 16.7% had records of the food internal temperature (key 3). For foods with dressings, 83.3% does not limit the exposure to dangerous temperature (key 4). The FIFO is not used in 33.3% of cases and 25% of handlers reported washing fruits and vegetables according to safety indications (key 5). Hygienic-sanitary deficiencies in the food services were found, probably attributed to the poor training in GPM of handlers, and poor regulations in the services.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[hospitales]]></kwd>
<kwd lng="es"><![CDATA[servicios de alimentación]]></kwd>
<kwd lng="es"><![CDATA[condiciones higiénico sanitarias]]></kwd>
<kwd lng="en"><![CDATA[hospitals]]></kwd>
<kwd lng="en"><![CDATA[food services]]></kwd>
<kwd lng="en"><![CDATA[sanitary hygienic conditions]]></kwd>
</kwd-group>
</article-meta>
</front><back>
<ref-list>
<ref id="B1">
<label>1</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Kopper]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
</person-group>
<source><![CDATA[Enfermedades transmitidas por alimentos y su impacto socioeconómico. Estudio de caso en Costa Rica, El Salvador, Guatemala, Honduras y Nicaragua]]></source>
<year>2009</year>
<publisher-loc><![CDATA[Costa Rica ]]></publisher-loc>
<publisher-name><![CDATA[FAO]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B2">
<label>2</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
</person-group>
<source><![CDATA[Evaluación de la organización y funcionamiento del servicio de alimentación en un hospital universitario]]></source>
<year>2016</year>
<publisher-loc><![CDATA[Asunción ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Católica de Asunción]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B3">
<label>3</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Moreno]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Alarcón]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Higiene alimentaria para la prevención de trastornos digestivos infecciosos y por toxinas]]></article-title>
<source><![CDATA[Rev. Med. Clin. Condes]]></source>
<year>2010</year>
<volume>21</volume>
<numero>5</numero>
<issue>5</issue>
<page-range>749-55</page-range></nlm-citation>
</ref>
<ref id="B4">
<label>4</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Fernández]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
</person-group>
<source><![CDATA[Manual de investigación de brotes de enfermedades de origen alimentario]]></source>
<year>1998</year>
<publisher-loc><![CDATA[Asunción ]]></publisher-loc>
<publisher-name><![CDATA[Programa de Protección de Alimentos en la Ciudad de Asunción]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B5">
<label>5</label><nlm-citation citation-type="book">
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Inocuidad de los alimentos, temas de salud]]></source>
<year>2017</year>
<publisher-loc><![CDATA[Ginebra ]]></publisher-loc>
<publisher-name><![CDATA[OMS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B6">
<label>6</label><nlm-citation citation-type="book">
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Manual sobre las cinco claves para la inocuidad de los alimentos]]></source>
<year>2007</year>
<publisher-loc><![CDATA[Ginebra ]]></publisher-loc>
<publisher-name><![CDATA[OMS]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B7">
<label>7</label><nlm-citation citation-type="book">
<collab>Mercosur/GMC</collab>
<source><![CDATA[Res Nº 80/96. Reglamento técnico del Mercosur sobre las condiciones higiénico-sanitarias y de buenas prácticas de fabricación para establecimientos elaboradores/industrializadores de alimentos]]></source>
<year>1996</year>
<publisher-loc><![CDATA[Brasilia ]]></publisher-loc>
<publisher-name><![CDATA[GMC]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B8">
<label>8</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ramos]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Araya]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Aranda]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Aquino]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
</person-group>
<source><![CDATA[Condiciones sanitarias y factores de riesgo de contaminación alimentaria en comedores de Hospitales Públicos de Asunción]]></source>
<year>1998</year>
<publisher-loc><![CDATA[Asunción ]]></publisher-loc>
<publisher-name><![CDATA[Universidad Nacional de Asunción]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B9">
<label>9</label><nlm-citation citation-type="book">
<collab>U.S. Department of Agriculture, Food and Nutrition Service, &amp; National Food Service Management Institute</collab>
<source><![CDATA[The University of Mississipi. HACCP-based standard operating procedures (SOPs)]]></source>
<year>2005</year>
<page-range>115</page-range><publisher-name><![CDATA[Mississipi University]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B10">
<label>10</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Martínez Tome]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Vera]]></surname>
<given-names><![CDATA[AM]]></given-names>
</name>
<name>
<surname><![CDATA[Murcia]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Improving the control of food production in catering establishment, with particular reference to the safety of salads]]></article-title>
<source><![CDATA[Food control]]></source>
<year>2000</year>
<volume>11</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>437-45</page-range></nlm-citation>
</ref>
<ref id="B11">
<label>11</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Tenias]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Mayordomo]]></surname>
<given-names><![CDATA[ML]]></given-names>
</name>
<name>
<surname><![CDATA[Benavent]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[San Félix]]></surname>
<given-names><![CDATA[MA]]></given-names>
</name>
<name>
<surname><![CDATA[García]]></surname>
<given-names><![CDATA[RA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Impacto de una intervención educativa para promover el lavado de manos y el uso racional de guantes en un hospital comarcal]]></article-title>
<source><![CDATA[Revista de calidad asistencial]]></source>
<year>2009</year>
<volume>24</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>36-41</page-range></nlm-citation>
</ref>
<ref id="B12">
<label>12</label><nlm-citation citation-type="book">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Barragen Gill]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
<name>
<surname><![CDATA[Martín]]></surname>
<given-names><![CDATA[F]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez Espin]]></surname>
<given-names><![CDATA[MD]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez Alfaro]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<source><![CDATA[Técnicas de enfermería y lavado de manos]]></source>
<year>1998</year>
<numero>9</numero>
<issue>9</issue>
<page-range>38-42</page-range><publisher-name><![CDATA[Enfermería Integral]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B13">
<label>13</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Elola Vicente]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Higiene de las manos en el personal sanitario. Como aumentar y evaluar su cumplimiento]]></article-title>
<source><![CDATA[Todo Hospital]]></source>
<year>2005</year>
<numero>214</numero>
<issue>214</issue>
<page-range>80-6</page-range></nlm-citation>
</ref>
<ref id="B14">
<label>14</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Bayo Izquierdo]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[La higiene de manos y su importancia en la prevención de infecciones nosocomiales]]></article-title>
<source><![CDATA[Ciber Revista]]></source>
<year>2013</year>
<volume>32</volume>
<numero>4</numero>
<issue>4</issue>
</nlm-citation>
</ref>
<ref id="B15">
<label>15</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sala]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez Hernández]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Los trabajadores sanitarios necesitan más formación sobre la higiene de manos]]></article-title>
<source><![CDATA[Revista de Calidad Asistencial]]></source>
<year>2014</year>
<volume>29</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>322-3</page-range></nlm-citation>
</ref>
<ref id="B16">
<label>16</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Frank]]></surname>
<given-names><![CDATA[JF]]></given-names>
</name>
<name>
<surname><![CDATA[Koffi]]></surname>
<given-names><![CDATA[RA]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Surface-Adherent Growth of listera monocytogenes is associated with increased resistance to surfactant sanitizers and heat]]></article-title>
<source><![CDATA[Journal of Food Prot]]></source>
<year>1990</year>
<numero>53</numero>
<issue>53</issue>
<page-range>550-5 54</page-range></nlm-citation>
</ref>
<ref id="B17">
<label>17</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Stopfort]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
<name>
<surname><![CDATA[Yoon]]></surname>
<given-names><![CDATA[Y]]></given-names>
</name>
<name>
<surname><![CDATA[Barmpalia]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Samelis]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Skandomis]]></surname>
<given-names><![CDATA[PN]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Reduction of listera monocytogenes and Eschercchia coli 0157:H7 in beef carcass wash water and on model equipment surfaces]]></article-title>
<source><![CDATA[Food Microbiol]]></source>
<year>2003</year>
<numero>20</numero>
<issue>20</issue>
<page-range>651-6 60</page-range></nlm-citation>
</ref>
<ref id="B18">
<label>18</label><nlm-citation citation-type="">
<collab>Organización Mundial de la Salud</collab>
<source><![CDATA[Guía de la OMS sobre Higiene de Manos en la Atención de la Salud: Resumen. Primer Desafío Global de Seguridad del Paciente]]></source>
<year>2009</year>
<numero>80</numero>
<issue>80</issue>
<publisher-loc><![CDATA[Génova ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B19">
<label>19</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Jiménez Sesma]]></surname>
<given-names><![CDATA[ML]]></given-names>
</name>
<name>
<surname><![CDATA[Pardo Vicastilo]]></surname>
<given-names><![CDATA[V]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[El impacto actual del lavado de manos. Medicina naturista]]></article-title>
<source><![CDATA[]]></source>
<year>2008</year>
<volume>2</volume>
<numero>2</numero>
<issue>2</issue>
<page-range>77-83</page-range></nlm-citation>
</ref>
<ref id="B20">
<label>20</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Sánchez]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Soldevilla]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Martín]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Sanz]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio de las condiciones higiénico - sanitarias de los establecimientos dedicados a la preparación de platos preparados en el municipio de Madrid]]></article-title>
<source><![CDATA[Aliment]]></source>
<year>1992</year>
<numero>229</numero>
<issue>229</issue>
<page-range>55-560</page-range></nlm-citation>
</ref>
<ref id="B21">
<label>21</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Konecka-Matyjek]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Krygier]]></surname>
<given-names><![CDATA[B]]></given-names>
</name>
<name>
<surname><![CDATA[Tomczuk]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Stos]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Jarosz]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[National monitoring study on microbial contamination of food-contact surfaces in hospital kitchens in Poland]]></article-title>
<source><![CDATA[Ann Agric Environ Med]]></source>
<year>2012</year>
<volume>19</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>457-63</page-range></nlm-citation>
</ref>
<ref id="B22">
<label>22</label><nlm-citation citation-type="book">
<collab>U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition</collab>
<source><![CDATA[FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types]]></source>
<year>2004</year>
<publisher-loc><![CDATA[College Park, MD ]]></publisher-loc>
<publisher-name><![CDATA[FDA]]></publisher-name>
</nlm-citation>
</ref>
<ref id="B23">
<label>23</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Arias]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Blanco]]></surname>
<given-names><![CDATA[N]]></given-names>
</name>
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Tardón]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Cueto]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Condiciones higiénico - sanitarias de comedores escolares del municipio de Oviedo]]></article-title>
<source><![CDATA[Rev. Esp. Salud Publica]]></source>
<year>1998</year>
<volume>72</volume>
<numero>6</numero>
<issue>6</issue>
<page-range>571-81</page-range></nlm-citation>
</ref>
<ref id="B24">
<label>24</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Greig]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
<name>
<surname><![CDATA[Todd]]></surname>
<given-names><![CDATA[EC]]></given-names>
</name>
<name>
<surname><![CDATA[Barttleson]]></surname>
<given-names><![CDATA[CA]]></given-names>
</name>
<name>
<surname><![CDATA[Michaels]]></surname>
<given-names><![CDATA[BS]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved]]></article-title>
<source><![CDATA[J Food Prot]]></source>
<year>2007</year>
<volume>70</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>1752-61</page-range></nlm-citation>
</ref>
<ref id="B25">
<label>25</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Vázquez de Plata]]></surname>
<given-names><![CDATA[GE]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez de Avellaneda]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Gamboa Delgado]]></surname>
<given-names><![CDATA[EM]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Condiciones higiénico - sanitarias de los servicios de alimentación en instituciones infantiles del Instituto Colombiano de Bienestar Familiar de Bucaramanga, Colombia]]></article-title>
<source><![CDATA[RCAN Rev Cubana Aliment Nutr]]></source>
<year>2007</year>
<volume>17</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>23-33</page-range></nlm-citation>
</ref>
<ref id="B26">
<label>26</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Todd]]></surname>
<given-names><![CDATA[EC]]></given-names>
</name>
<name>
<surname><![CDATA[Greig]]></surname>
<given-names><![CDATA[JD]]></given-names>
</name>
<name>
<surname><![CDATA[Bartleson]]></surname>
<given-names><![CDATA[CA]]></given-names>
</name>
<name>
<surname><![CDATA[Michaels]]></surname>
<given-names><![CDATA[BS]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 4. Infective doses and pathogen carriage]]></article-title>
<source><![CDATA[Journal of Food Protection]]></source>
<year>2008</year>
<volume>71</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>2339-23 73</page-range></nlm-citation>
</ref>
<ref id="B27">
<label>27</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Webb]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Morancie]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food safety knowledge of foodservice workers at a university campus by education level, experience, and food safety training]]></article-title>
<source><![CDATA[Food control]]></source>
<year>2015</year>
<numero>50</numero>
<issue>50</issue>
<page-range>259-64</page-range></nlm-citation>
</ref>
<ref id="B28">
<label>28</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Pérez-Silva García]]></surname>
<given-names><![CDATA[MC]]></given-names>
</name>
<name>
<surname><![CDATA[Belmonte Cortes]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Martínez Corral]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Estudio microbiológico de los alimentos elaborados en comedores colectivos de alto riesgo]]></article-title>
<source><![CDATA[Rev Esp Salud Pública]]></source>
<year>1998</year>
<volume>72</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>67-75</page-range></nlm-citation>
</ref>
<ref id="B29">
<label>29</label><nlm-citation citation-type="">
<collab>Ministerio de Salud Pública y Bienestar Social, Dirección General de Vigilancia de la Salud, Unidad de gestión de datos</collab>
<source><![CDATA[Datos del año 2007 al 2017]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B30">
<label>30</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Andrade]]></surname>
<given-names><![CDATA[W]]></given-names>
</name>
<name>
<surname><![CDATA[Gómez]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Reyna]]></surname>
<given-names><![CDATA[O]]></given-names>
</name>
<name>
<surname><![CDATA[Saldaña]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
</person-group>
<source><![CDATA[Informe de Evaluación del Departamento de Nutrición Hospital Iquitos Cesar Garayar García]]></source>
<year>2006</year>
<publisher-loc><![CDATA[Perú ]]></publisher-loc>
</nlm-citation>
</ref>
<ref id="B31">
<label>31</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Lazarevi&#263;]]></surname>
<given-names><![CDATA[K]]></given-names>
</name>
<name>
<surname><![CDATA[Stojonovic]]></surname>
<given-names><![CDATA[D]]></given-names>
</name>
<name>
<surname><![CDATA[Bagdonovic]]></surname>
<given-names><![CDATA[DC]]></given-names>
</name>
<name>
<surname><![CDATA[Dolicanin]]></surname>
<given-names><![CDATA[ZC]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Hygiene Training of food handlers in hospital setting: Important factor in the prevention of nosocomial infections]]></article-title>
<source><![CDATA[Cent Eur J Public Health]]></source>
<year>2013</year>
<volume>21</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>146-9</page-range></nlm-citation>
</ref>
<ref id="B32">
<label>32</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Buccheri]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
<name>
<surname><![CDATA[Casuccio]]></surname>
<given-names><![CDATA[A]]></given-names>
</name>
<name>
<surname><![CDATA[Giammanco]]></surname>
<given-names><![CDATA[S]]></given-names>
</name>
<name>
<surname><![CDATA[Giammanco]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[La Guardia]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Mammina]]></surname>
<given-names><![CDATA[C]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Food safety in hospital: knowledge, attitudes and practices of nursing staff of two hospitals in Sicily, Italy]]></article-title>
<source><![CDATA[BMC Health Services Research]]></source>
<year>2007</year>
<volume>3</volume>
<numero>7</numero>
<issue>7</issue>
<page-range>45-56</page-range></nlm-citation>
</ref>
<ref id="B33">
<label>33</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Askarian]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Kabir]]></surname>
<given-names><![CDATA[G]]></given-names>
</name>
<name>
<surname><![CDATA[Aminbaig]]></surname>
<given-names><![CDATA[M]]></given-names>
</name>
<name>
<surname><![CDATA[Memish]]></surname>
<given-names><![CDATA[ZA]]></given-names>
</name>
<name>
<surname><![CDATA[Jafari]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Knowledge, attitudes, and practices of food service staff regarding food hygiene in Shiraz, Iran]]></article-title>
<source><![CDATA[Infect Control Hosp Epidemiol]]></source>
<year>2004</year>
<volume>25</volume>
<numero>1</numero>
<issue>1</issue>
<page-range>16-20</page-range></nlm-citation>
</ref>
<ref id="B34">
<label>34</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Donkor]]></surname>
<given-names><![CDATA[E]]></given-names>
</name>
<name>
<surname><![CDATA[Kayang]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Quaye]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
<name>
<surname><![CDATA[Akyeh]]></surname>
<given-names><![CDATA[ML]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana]]></article-title>
<source><![CDATA[Int J Environ. Res Public Health]]></source>
<year>2009</year>
<volume>6</volume>
<numero>11</numero>
<issue>11</issue>
<page-range>2833-42</page-range></nlm-citation>
</ref>
<ref id="B35">
<label>35</label><nlm-citation citation-type="">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[JJ]]></given-names>
</name>
</person-group>
<source><![CDATA[Los costes ocultos de la calidad y la seguridad en los comedores escolares]]></source>
<year></year>
</nlm-citation>
</ref>
<ref id="B36">
<label>36</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Soon]]></surname>
<given-names><![CDATA[JM]]></given-names>
</name>
<name>
<surname><![CDATA[Baines]]></surname>
<given-names><![CDATA[R]]></given-names>
</name>
<name>
<surname><![CDATA[Seaman]]></surname>
<given-names><![CDATA[P]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Meta-Analysis of Food Safety Training on Hand Hygiene Knowledge and Attitudes among Food Handlers]]></article-title>
<source><![CDATA[Journal of Food Protection]]></source>
<year>2012</year>
<volume>75</volume>
<numero>4</numero>
<issue>4</issue>
<page-range>793-804</page-range></nlm-citation>
</ref>
<ref id="B37">
<label>37</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Munhoz]]></surname>
<given-names><![CDATA[PM]]></given-names>
</name>
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[JPdAN]]></given-names>
</name>
<name>
<surname><![CDATA[Biodi]]></surname>
<given-names><![CDATA[GF]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Conhecimento sobre boas práticas por parte dos manipuladores]]></article-title>
<source><![CDATA[Hig Aliment]]></source>
<year>2008</year>
<volume>22</volume>
<numero>166/167</numero>
<issue>166/167</issue>
<page-range>29-31</page-range></nlm-citation>
</ref>
<ref id="B38">
<label>38</label><nlm-citation citation-type="journal">
<person-group person-group-type="author">
<name>
<surname><![CDATA[Ruiz Santaolalla]]></surname>
<given-names><![CDATA[AT]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Nutrición hospitalaria]]></article-title>
<source><![CDATA[Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental]]></source>
<year>1999</year>
<numero>12</numero>
<issue>12</issue>
<page-range>35-48</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
