Last update:
   19-Feb-2023
 

Arch Hellen Med, 40(1), January-February 2023, 108-116

SPECIAL ARTICLE

Food hygiene requirements in health care enterprises in Greece
The role of the hospital sanitarian

E. Chaidoutis,1 D. Keramydas,2 P. Papalexis,2,7 A. Koutou,3 F. Koutsiari,4 M. Doufexi,5 V. Karagianni6
1Association of Public Health Inspectors (SEDY), Athens
2First Department of Pathology, School of Medicine, National and Kapodistrian University of Athens, Athens
3National Public Health Organization (EODY), Athens
4Central Services, Ministry of Health, Athens
5Independent Researcher, Athens
6Department of Public and Community Health, School of Public Health, University of West Attica, Athens
7Department of Biomedical Sciences, University of West Attica, Athens, Greece

The consumption of unsafe food poses serious risks to consumer health. Mortality associated with foodborne outbreaks has increased in hospitals, in comparison with the wider population. Hygiene, as an independent science, focuses on disease prevention, and hygiene professionals have contributed greatly to the protection of public health in the hospital setting. This article outlines the professional role of the hospital sanitarian at the international level, and in the fulfillment of food hygiene legislative requirements in Greece. Epidemiological data and key elements of food safety and control measures are provided for better understanding in this field. The lack of sanitarians in Greek hospitals hinders achievement of the objective of optimal food hygiene. The administrative bodies of public institutions, including hospitals, are required to staff health units in a rational manner, taking all the measures necessary to ensure optimal food hygiene, to protect the Public Health.

Key words: Environmental hygiene, Food hygiene, Hospital, Public health, Sanitarian.

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