[Prevention of food poisioning in hospitals]

Epidemic food poisioning caused by food contaminated by microorganisms, its toxins or chemical toxic substances, emerge in the hospitals as specific kind of intrahospital infections. An occurrence of food poisoning in hospitals is facilitated by several facts as: centralized food preparation, kinds of food, staff carriers, an unfavourable hygienic regime in the kitchens and at the places where food is shared, crossing of clean and unclean paths in a kitchen, carelessness, non-education etc. Danger that contaminated food brought to hospitals is more serious since it is about consumers with disrupted health. Main goal of work was to show conditions in the central kitchen and restaurants in University clinical center Tuzla in regard to sanitary care of the staff hands, which are in direct and indirect contact with food, cutlery and working surfaces, that are in direct contact with food.