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Increasing the efficiency of hazardous waste sorting at the hospital Česky Krumlov a.s.
SELINGEROVÁ, Šárka
This thesis deals with the handling of waste and linen. It is divided into a theoretical and practical part.The theoretical part describes the history of Česky Krumlov hospital and is followed by an in-depth look at the history and development of the handling of waste and linen in a medical facility etc. In the practical part of the research qualitative-quantitative methods were used in the form of observation, interview, questionnaire and secondary data analysis. In Česky Krumlov Hospital I observed the ongoing activities and gathered data. The research sample for the interview consisted of 10 respondents. The questionnaires consisted of 21 questions. A secondary analysis of operating rules, guidelines and waste management legislation was used. The main objectives of the research were to compare the system of waste and linen handling in Česky Krumlov hospital with applicable legislation and rules of operation. In so doing, to determine whether there are shortcomings in the separation of waste and the handling of laundry and in which department(s). In addition, to compare the production of waste in amount and time with regards to the use of disposable devices and instruments. Finally, to monitor the way employees separate waste in the hospital and compare the approach to it between smokers and non-smokers.For the purpose of this research five research questions and four hypotheses were put forward: V1: Does the procedure for handling waste meet legislative requirements and the current operating system? V2: Does the system of separation and disposal of waste differ in individual departments and if so why? V3: Can a more effective system for waste management be found? V4: Does the procedure for handling linen meet legislative requirements and the current operating system? V5: Can a more effective way of handling laundry be found? H1: The attitude to the separation of waste is different in smokers and non-smokers. H2: The sorting method depends on education. H3: The sorting method depends on the job position. H4: The sorting method depends on the amount of work experience of employees. Interviews were transcribed using MS Word 2007, and then processed using XMind 6. The hypotheses were statistically analyzed.In addition, information from my observations, interviews and the operating rules and directives for hospital staff helped me to answer the research questions. On the basis of the statistical findings all the hypotheses, with exception to H1, were confirmed. Hypothesis H1 was refuted. During the work all the objectives were met with exception to the fifth objective where problems relating to the quality of services provided by the laundry in České Budějovice Hospital, a.s. were identified. A comparison of the waste management system in Česky Krumlov Hospital a.s. with its operating rules, guidelines and legislation shows that overall the procedures correspond. There were just a few exceptions in the form of unlocked containers for infectious waste and a lack of signatures on labels of some of the staff responsible. During my observation no errors occurred in the separation of waste. The hospital has established a uniform system, whereby the procedures only vary according to the type of waste. The established system of waste separation in Česky Krumlov Hospital a.s. is very good, fully compliant with legislative requirements and is efficient. When comparing the production of general waste over time, the amount is decreasing. However, the amount of hazardous waste being produced is increasing. It was found that the attitude to waste separation does not differ in smokers and non-smokers and that university-educated workers separate less waste at work than others due to the type of job within the organization. Nurses recycle more and more responsibly. The same can be observed for employees with more work experience. I found minor discrepancies in the handling of laundry and the current operating rules.
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The danger from thermal heat proccesing of food focused on grilling and hygienic knowledge of boarders
SELINGEROVÁ, Šárka
This bachelor's thesis deals with the risks following from the heat processing of food with focus on grilling and hygienic knowledge of boarders. It is split into the theoretical and practical parts. The theoretical part describes and clarifies at first the heat processing of food generally as well as the changes taking place there, based on professional books and internet sources. Afterwards, the attention is devoted to operational and personal hygiene. Finally the thesis presents kinds of grills and analyzes chemical and microbial risks. In the practical part, the research was carried out by the quantitative method of questionnaires (CAWI), sent and handed over to a certain sample of inhabitants of the South-Bohemian Region. The questionnaires were anonymous and they included addressing the respondent and introduction for him/her, stating the reasons of the research and information to questionnaire treatment and processing. The questionnaire elaboration within this thesis was focused on the degree of the knowledge of public concerning microbial risks following from insufficiently treated food and chemical (first of all carcinogenic) substances coming into being during the heat processing of food, observing hygienic principles and comparing procedures while grilling in households and restaurants. The questionnaire for the lay public (households) consisted of 31 questions in total. The questionnaire for the professional public (employees of restaurant facilities) consisted of 41 questions. Both of these questionnaires contained open, half-open and closed questions. The practical part involved also the secondary analysis of the data to occurrence of illnesses caused by food based on monthly reports acquired from the department of epidemiology of the Regional Hygienic Station of the South-Bohemian Region, which was statistically evaluated by me. The main target of this thesis was to find out the level of knowledge of the professional and lay public about the risks following from grilling, to accentuate them and to compare the grilling procedure in the restaurant facilities and in households. Two hypotheses were set for the purpose of the research. Hypotheses, H1: ?The knowledge of risks of boarders following from home grilling depends on education? and H2: ?Risks of health problems following from grilling due to failure to observe the personal hygiene occur in more households?, were processed statistically by means of Pearson's chi-squared-test. All the acquired data were processed by Microsoft Office Excel in the form of charts and diagrams. During the thesis, the set targets were achieved and based on the statistic findings, both hypotheses were confirmed. It follows from the results that the questioned sample of the public from the South-Bohemian Region is not sufficiently informed of the risks following from grilling and how to eliminate these risks or prevent them. It was proved that the personal hygiene is observed more strictly in the restaurants than by the family members living in one household and therefore there is a higher risk of occurrence of health problems from grilling in households. Moreover the employees of restaurant facilities shall not only respect the personal hygiene, but also the operational hygiene and shall proceed according to the critical control points system (HACCP). But these rules are not respected in some cases, the reason of a complaint in 30% (3 of 10) restaurant facilities was that the grilled meal was not roasted enough. The thesis may serve as information material for the wide public, for boarders as well as operators and employees of various restaurant facilities. Its target is to point out the possible health risks following from the consumption of grilled food and also to describe how to decrease these risks on the lowest possible level, or to prevent them completely.
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