The aim of the study was to evaluate the overall hygienic–sanitary conditions of university hospitals foodservices and assess food safety knowledge and self‐reported practices of food handlers. A self‐administered questionnaire based on sanitary standards for foodservices was given to 123 food handlers from three public hospitals. Microbiological analysis of food handling surfaces and food hygiene inspections were also performed. Food handlers' self‐reported knowledge and practices reached satisfactory levels (77.2% and 78.1%, respectively), and showed a significant positive intercorrelation (p < .05). Food hygiene inspections in the hospitals foodservices presented a 60.9% average of adequacy and microbiological analysis results showed that 66.7% of the evaluated surfaces presented significant contamination by mesophilic bacteria. The presence of coliforms at 45°C above the safety limit was identified in 47.9% of the surfaces. The results showed a need for motivating hospital food handlers to practice the safe handling knowledge that they have demonstrated in theory.

中文翻译：

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按我说的做还是按我的做？食物处理人员对良好处理习惯的知识以及医院餐饮服务卫生卫生状况的评估

该研究的目的是评估大学医院食品服务的总体卫生卫生状况，并评估食品安全知识和食品从业人员的自我报告做法。向三家公立医院的123名食品从业人员发送了一份基于餐饮服务卫生标准的自我管理调查表。还对食品处理表面进行了微生物分析和食品卫生检查。食品从业人员的自我报告知识和做法达到了令人满意的水平（分别为77.2％和78.1％），并显示出显着的正相关性（p <.05）。医院食品服务部门的食品卫生检查显示平均60.9％的充足性，而微生物学分析结果显示，被评估表面的66.7％被中温细菌污染了。在47.9％的表面中发现在安全极限以上45°C时存在大肠菌。结果表明，有必要激励医院食品从业人员实践他们在理论上证明的安全处理知识。