American Journal of Agricultural and Biological Sciences

IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS REQUIREMENTS IN NUTRITION DEPARTMENTS OF SELECTED HOSPITALS IN IRAN

Fereshteh Farzianpour, Ali Namati, Ahmad Reza Raeisi, Mina Torabi, Kaivan Rahmani, Fatameh Manafi, Milad Shafii, Saeid Shojaei and Kobra Bamdad Mehrabany

DOI : 10.3844/ajabssp.2014.218.225

American Journal of Agricultural and Biological Sciences

Volume 9, Issue 2

Pages 218-225

Abstract

Nutrition department is one of the most important parts in a hospital since the performance of it has great impact on patients’ satisfaction. HACCP standard is one of tools for management and monitoring of the nutrition department. The aim of this study was reviewing the condition of HACCP standard requirements in nutrition departments of selected hospitals of Isfahan University of Medical Sciences. In this cross-sectional study, nutrition department of 12 hospitals of Isfahan University of Medical Sciences were studied. Data was gathered using questionnaires including 156 questions covering 5 domains through observation and interview. Statistical analysis was done using SPSS v16 and Kruskal-Wallis test. In total, rate of adherence to HACCP standard requirements in the studied hospitals was found as following: Modares (53.7%) and Seyedoshohada (53.1%) Hospitals, unacceptable conditions; Azahra (56.5%), Feiz (60.7%) and Amin (57.9%) Hospitals, moderate; Noor (68.2%), Ali-Asghar (68.2%), Eisabnemaryam (68.7%), Chamran (70.1), Shahid Beheshti (70%), Imam Musa Kazem (69.3%), Farabi (68.2%) and Kashani (68.5%) Hospitals, acceptable conditions. According to Kruskal-Wallis statistical test, scores from the five studied domains were not significantly different while the scores of the 12 hospitals were significantly different (p<0.001). Using HACCP system as a food safety management system in nutrition departments of the hospitals, not only leads to safe and healthy food production, but also results in improved patients’ satisfaction, decreased complaint rates, preventing food poisoning episodes and avoiding unnecessary costs. Hospitals must work to establish HACCP standards. Educational courses for staff and enforcement of the prerequisites are recommended.

Copyright

© 2014 Fereshteh Farzianpour, Ali Namati, Ahmad Reza Raeisi, Mina Torabi, Kaivan Rahmani, Fatameh Manafi, Milad Shafii, Saeid Shojaei and Kobra Bamdad Mehrabany. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.