An Evaluation on Food Safety in Hospital Project.

Abstract

          This study was conducted using action research to evaluate context, input, process and output of food safety in hospital project and to evaluate food safety standard in hospital. One hundred eleven sample were enrolled. The samples were assigned to either patients (n = 100), or committees (n = 11). The data were collected by using CIPP model, food safety standard in hospital questionnaire and assessment form for satisfaction of food service. Frequency, percentage, mean and standard deviation were used for data analysis.

          An evaluation by CIPP Model showed that overall of project was in highest level (X = 4.44, SD = 0.73). Context was in most level (X = 4.45, SD = 0.74). Input was in most level (X = 4.49, SD = 0.74) Process was in most level (X = 4.44, SD = 0.75), and output was in most level (X = 4.36, SD = 0.70). Moreover, Food standard for patients, Food sanitation standard for hospital and Food sanitation standard for canteen had been passed the standard criteria in a very good level. Finally, the satisfaction of food service was in highest level. This study may give an opinion for future research to study in primary and secondary healthcare.
Evaluation of project should be modified, including Pre-evaluation of planned activities, ongoing evaluation and post evaluation of completed activities.