HACCP Implementation in The Hospital Catering

HACCP is a management system based on hazard prevention and reduction to an acceptable level or elimination of hazards in the food production chain of the hospital catering.HACCP principles can ensure the safe production of food in a hospital catering leading to reduce significant amount of financial cost.New or unexpected pathogens often emerging on a worldwide scale are changing the epidemiology of foodborne diseases. These changes also may be attributed to socio-economic and demographics factors, including changes in primary production, processing, distribution and handling of food and the increasing exposure of individual, like elderly, immunocompromised patients and many hospitalized subject.Ensuring the safety of food is a challenge in all healthcare institutions from small to large hospitals. Catering services in a hospital have lower priority compared to high-profile medical services. The food safety issues can vary between institutions, from neonatal intensive care units to geriatric wards. It should be noted that some basic requirements for effective food safety management systems are the same.In order to improve the quality of the management services in the hospitals, collaboration between hospital administrators, public-health authorities and research centers is necessary.

Keywords:

Hazard analysis and critical control point , hospital catering , food chain , pathogens