TY  - JOUR
AU  - Farzianpour, Fereshteh 
AU  - Namati, Ali 
AU  - Raeisi, Ahmad Reza 
AU  - Torabi, Mina 
AU  - Rahmani, Kaivan 
AU  - Manafi, Fatameh 
AU  - Shafii, Milad 
AU  - Shojaei, Saeid 
AU  - Mehrabany, Kobra Bamdad 
PY  - 2014
TI  - IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS REQUIREMENTS IN NUTRITION DEPARTMENTS OF SELECTED HOSPITALS IN IRAN
JF  - American Journal of Agricultural and Biological Sciences
VL  - 9
IS  - 2
DO  - 10.3844/ajabssp.2014.218.225
UR  - https://thescipub.com/abstract/ajabssp.2014.218.225
AB  - 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