Fouad Nour, S., Nawar, I., Abo El Enen, M., Ashry, A. (2010). Using ATP- bioluminescence for Kitchen Hygiene Control of Alexandria University Dormitories. test, 7(1), 128-142. doi: 10.21608/thalexu.2010.161409
Soheir Fouad Nour; Isis Nawar; Mostafa Abo El Enen; Abd Elazeez Ashry. "Using ATP- bioluminescence for Kitchen Hygiene Control of Alexandria University Dormitories". test, 7, 1, 2010, 128-142. doi: 10.21608/thalexu.2010.161409
Fouad Nour, S., Nawar, I., Abo El Enen, M., Ashry, A. (2010). 'Using ATP- bioluminescence for Kitchen Hygiene Control of Alexandria University Dormitories', test, 7(1), pp. 128-142. doi: 10.21608/thalexu.2010.161409
Fouad Nour, S., Nawar, I., Abo El Enen, M., Ashry, A. Using ATP- bioluminescence for Kitchen Hygiene Control of Alexandria University Dormitories. test, 2010; 7(1): 128-142. doi: 10.21608/thalexu.2010.161409

Using ATP- bioluminescence for Kitchen Hygiene Control of Alexandria University Dormitories

The Scientific Journal of the Faculty of Tourism and Hotels, Alexandria University
Article 15, Volume 7, Issue 1, June 2010, Pages 128-142    PDF (432.96 K)
Document Type: Original Article
DOI: 10.21608/thalexu.2010.161409
Authors
Soheir Fouad Nour1; Isis Nawar2; Mostafa Abo El Enen3; Abd Elazeez Ashry4
1Professor of Food and Nutrition, Home Economics Department, Faculty of Agriculture, El-Shatby , University of Alexandria, Alexandria, Egypt
2Professor of Food and Nutrition, Home Economics Department, Faculty of Agriculture, El-Shatby, University of Alexandria, Alexandria, Egypt.
3Assistant Professor, Hotels Studies Department, Faculty of Tourism & Hotels, University of Alexandria, Egypt
4Food Preparation and Service Risks in Alexandria Dormitories, Obstacles of HACCP System Implementation Master of Science Thesis, Home Economics Department, Faculty of Agriculture, El-Shatby , University of Alexandria, Alexandria, Egypt
Abstract
This research aimed to investigate kitchen hygiene control of AlexandriaUniversity dormitories suing ATP- Bioluminescence and a questionnaire collected from a random sample of the employees who are working in the kitchen. The results are statistically tested using percents, Chi square and correlation coefficient. Findings cleared the need for more interest with offering training programs in food safety and hygiene to all the levels of workers in the dormitories to upgrade the levels of awareness and practices through food handling in the kitchen and food service.  
Keywords
Kitchen hygiene control; university dormitory; HACCP; ATP- bioluminescence
References
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