Nutrition Education and Food Safety: The HACCP system in hospital

Abstract

Food hygiene and safety is directly related to human health. The principles of HACCP (Hazard Analysis Critical Control Points) in hospital contribute substantially to food hygiene particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks. The purpose of this study was to evaluate knowledge, attitudes, and practices concerning food safety of two hospitals staff based on the HACCP principles. The survey was conducted, by using an anonymous structured questionnaire self completed by 55 employees (24 in the hospital implemented the HACCP system and 31 in a hospital that does not apply). The results collection process lasted two months. This study showed that in the hospital HACCP applied, employees have complete training on this, know basic hygiene and food safety principles and skills in their immediate implementation. But in the hospital staff that is not on HACCP, they are sensitized on hygiene and food safety and contribute significantly to this. Results strongly emphasize the need to develop nutrition education programs in hygiene and food safety and the immediate activation of the HACCP system in the hospital, with the active participation of workers at all stages of implementation.