Temperature Control In Foods (Milk) Delivered To Hospitals In Saudi Arabia - Research Proposal Example

Temperature control in foods (milk) delivered to hospitals in Saudi Arabia Research Proposal College: CHAPTER ONE: INTRODUCTION 1.1 Introduction Food safety and hygiene in hospitals stances peculiar problems during transportation and storage, especially considering the fact that the delivered foods are to be consumed by persons with health challenges. Medics suggest that patients are more vulnerable to nutritional and microbiological risks than healthy subjects, elements that are significantly affected by the way the delivered foods are handled during transportation and during storage in the hospitals and other medical hospices (Campbell, Clapton and Tipton, 2002, p.34). Various studies that have been conducted on this topic have revealed that foodborne outbreaks are among the sicknesses that have a very high mortality risk than even other ailments like community outbreaks, a factor that calls for special attention to be taken during delivery and storage of food substances precisely for patients (Siddiq, 2012, p.145). The effectiveness and the proficiency at which temperatures of the food transporting facilities are regulated are key factors that play a major role in preventing food expiry or poisoning of the delivered food (Redmond and Griffith, 2003, p.150). Regulation of the temperatures of food being transported is not a major challenge especially in countries experiencing friendly and standard temperature like along the equator, but it remains to be a difficult task especially if it is being carried out in places like Saudi Arabia whereby temperatures are extremely high (Berger and Parenteau, 2010, p.72). This research study is going to focus on temperature control in foods delivered to hospitals in Saudi Arabia by investigating the chill chain delivery and storage facilities apply as well as establish their effectiveness. 1.2 Research Objectives The aim of this research study is to meet the following research objectives a) To investigate the chill chain in food delivered to hospitals in Saudi Arabia b) To ascertain the effectiveness of the chill chain used in delivering and storing foods in Saudi Arabia hospitals 1.3 Research questions 2. What type of chill chain is used during delivery of foods to the Saudi Arabia hospitals? 3. How effective is the chill chain used in the delivery of foods to the Saudi Arabia hospitals? CHAPTER TWO: LITERATURE REVIEW 2.0 Literature Review Effective regulation of temperatures has been proven by many research studies to be among some of the most effective method of increasing the shelf life span of foods both during delivery and during storage (Smith and Diack, 2005, p.95). Food deteriorate as a result of a number of factors like parasites for foods like meat, microbes (molds, bacteria and yeasts) which grow and metabolize foods, extreme levels of light and the most common cause being poor temperature regulation. Actually, temperature is termed by many biologists to be the main factor that prompt to the other elements that spoil poison foods. All bacterial attacks on foods can be regulated by simply controlling food temperatures to ensure that the environment is not conducive for the bacteria to multiply (Allred and Food and Agriculture Organization of the United Nations, 2011, p.123). Studies on this field have revealed that a great percentage of bacteria that are harmful to human beings are not active if foods are stored in temperatures above 63C or stored in cold temperatures below 8C for a given period. Biologists suggest that food contamination due to bacterial multiplication can be reduced significantly by cooling hot foods while on the other hand heating cool foods within the 8C and the 63C zone. This means that food-delivering companies in Saudi Arabia can reduce food (milk) contamination and spoilage if they ensure that their food supply facilities are capable of keeping foods’ temperatures outside the temperature zone of 63C and 8C (Trickett, 2009, p.89). However, cooling foods without any benefit of blast chilling equipment may also compromise the safety of the cooling foods not unless there exist a full understanding of the purpose and capabilities of the different refrigeration systems (Schmidt and Rodrick, 2003, p.104). Chilling (or cooling) and freezing facilities are specifically premeditated to remove large amounts of heat from foods by reducing their temperatures while on the other hand, holding and storages are only meant for maintaining foods at the required temperatures (Yapp and Fairman, 2006, p.49). Most studies have revealed that labeling of the foods is another key element that should never be overlooked while preventing food poisoning or expiry by regulating its temperatures (Landau, 2010, p.65). Foods should be date-labeled and stock alternated with the person in charge of its storage ensuring that they are used as per the date recommended. Moreover, some studies have suggested the need for installation of tiny tags in deliveries that would keep on recording and showing the carriers (deliverers) the temperatures of the foods in order to make temperature regulation process easier (Eley, 2009, p.71). All meat delivered while vacuum-packaged should be placed directly into freezing storages with that delivered in the ordinary methods getting unpackaged and placed on containers or trays in chilled storages (Booker, 2004, p.49). However, despite the numerous suggestions given out by those past studies, there still exist a research gap in this field and in particular with regard to controlling milk temperatures in areas experiencing extreme temperatures like Saudi Arabia. Delivering and storing milk in Saudi Arabia hospitals is a challenging task because of the extreme temperatures experienced in the region and especially considering the fact that milk is highly perishable and more prone to bacterial attack. This research study is going to investigate the chill chain in milk delivered to hospitals in Saudi Arabia and make viable recommendations that can improve the current procedure. (566 words which are equivalent to 2 A4 pages. Initially it was more than 750 words against the given instructions) CHAPTER THREE: METHODOLOGY 3.2 Research Design This research will be conducted using both qualitative and quantitative research methods, meaning that the researcher will combine both qualitative and quantitative research concepts. The researcher will use quantitative tactics in collecting data relating to temperature control in milk delivered in hospitals in Saudi Arabia. Using an integration of those two research methods will significantly reduce the cost of data collection and analysis. In addition, application of that hybrid method of research design will ensure that the data collected is well detailed, reliable, and quantifiable so that a general conclusion can be drawn from the research. 3.3 Data collection a) Secondary methods of data collection Secondary methods of data collection like researching in the internet, reading written books and journals, as well as going through previously carried out studies on this topic will also be applicable. The researcher will ensure that the collected data is from reliable and credible sources so that the conclusion of the research can be used for future reference or can be cited on matters relating to this topic. The cost incurred while using this method is likely to be relatively low though the method is likely to be time consuming and exhaustive. b) Experimentation The researcher is going to carry out experiments in order to test whether the effectiveness of the temperature controlling strategies used by food delivering companies while delivering milk among other types of food stuffs into Saudi Arabia hospitals. These experiments will be conducted by installing Tinytag Transit 2 data loggers into deliveries so as to record temperature changes during delivery. The researcher will in this case require USB Inductive Pad and Tinytag Explore software so as to enable setting of the data logger and/or facilitate downloading of recorded data into a computer. The sample size of this study will involve testing chill chain of three different milk supplierswhereby the experiment will be repetitively be done in attempt to ensure that the collected data is accurate and consistence. The researcher will randomly pick the samples using stratified method of sampling whereby all elements in the population have equal chances of being chosen. This will make ensure that the data collected is representative and can be used to make a general conclusion about the whole population. This method of data collection will provide first hand information that the researcher will use to compare with the data collected using the other instruments of data collection. (Added method of sample selection as well as the justification of experimentation as a method of data collection. Everything else is par the instructions unless you insist otherwise) 3.3 Data analysis The collected data will then be edited in order to remove possible errors, check its consistency and completeness, code, cross it, and then tabulate any statistical figures for easy analysis. The researcher will use descriptive statistics in order to identify and describe the level of effectiveness of the various methods of controlling food temperatures suggested. The data will then be analyzed using percentages and weighted mean with graphical presentations being made. 4. Ethical considerations During this research study, the researcher is not likely to be in a situation that may lead to violation of respondents’ rights. However, the researcher will safeguard respondents’ right to privacy by withholding any information that they may feel confident or secretive like business secrets, profitability, or any other area that the researcher may be interested in investigating. In addition, the researcher will ensure that respondents are aware that their businesses are being examined for academic purposes though the findings may be used as reference sources during other studies. 5 Expected results/benefits This research study is likely to make a significant difference with regard to milk storage and delivery not only in the medical setting, but also in other sectors like milk processing and storage in retail shops such as supermarkets. This will be achieved as a result of the researcher making applicable recommendations that are within the requirements of the Saudi Food & Drug Authority (SFDA), the body that is in charge of ensuring that all food substances reaching the citizens are within the required standards. The body works with other relevant stakeholders like the ministry of health in cross-examining the quality of the foodstuffs and drugs in the states market. 5. Research timetable Appendix I: Time schedule inform of Gantt chart The following is the timetable for the proposed research whose timeframe is seven weeks Task to be completed May-01 May-11 May-22 June-01 June-10 June-21 1. Finalize the research Proposal 2. Data Collection (Conduct Field Survey) 4. Preparation for data entry 5. Data cleaning and preliminary analysis 5. Data analysis and thesis writing 6. Finalizing the report 7. Presentation and dissemination Bibliography Top of Form Bottom of Form Top of Form Bottom of Form Top of Form Bottom of Form Top of Form Bottom of Form Top of Form Top of Form Top of Form Top of Form Top of Form Top of Form Top of Form Top of Form Top of Form Allred, B. W., & Food and Agriculture Organization of the United Nations.(2011). Range management training handbook for Saudi Arabia.Food and Agriculture Organization of the United Nations. Rome. Berger, L. M.,&Parenteau, C. L. (2010). Food safety for managers.Berger Food Safety Consulting. Boston, MA. Booker, J. (2004).Maximise your mark: Food technology : revision guide. Nelson Thornes Ltd. Cheltenham. Campbell, B., Clapton, B.,& Tipton, C. (2002). Food technology.Oxford: Heinemann. De, Y. C. (2006).Indian Ocean. Food and Agriculture Organization of the United Nations. Rome. Eley, A. R. (2009). Microbial food poisoning.Chapman & Hall. London. Landau, E. (2010). Food poisoning and foodborne diseases.Twenty-First Century Books. Minneapolis. Paster, T. (2007).The HACCP food safety employee manual. Hoboken, N.J: John Wiley & Sons. Redmond, E. C.,& Griffith, C. J. (2003). Consumer food handling in the home: a review of food safety studies.Journal of Food Protection®, 66(1), 130-161. Schmidt, R. H.,& Rodrick, G. E. (2003). Food safety handbook.Wiley. Hoboken, NJ. Siddiq, M. (2012).Tropical and subtropical fruits: Postharvest physiology, processing and packaging.Wiley-Blackwell. Ames, Iowa. Smith, D. F., &Diack, H. L. (2005).Food poisoning, policy, and politics: Corned beef and typhoid in Britain in the 1990s. Boydell Press. Woodbridge. Trickett, J. (2009). The prevention of food poisoning. S. Thornes Publishers.Cheltenham, UK. Yapp, C.,&Fairman, R. (2006). Factors affecting food safety compliance within small and medium-sized enterprises: implications for regulatory and enforcement strategies.Food Control, 17(1), 42-51. Read More