Application of Hazard Analysis Critical Control Points (HACCP) Model in Food Services in Ain Shams Specialized Hospital

Abstract

Food safety and hygiene contribute to public health via prevention and control of food borne diseases to human. Occurrence of these diseases is due to consumption of contaminated food and water from different sources. The contamination may be physical, chemical and microbiological. Food borne diseases represent Hugh public health problem globally with high morbidity and mortality rates, leading to high economical loss and poor quality of life. Foodborne outbreak in a health care setting represents a big problem in risky and highly susceptible individuals. Various hospital worldwide have experienced food borne out breaks with varying outcomes, some were disastrous. The outcomes tended to be worse in psychiatric and geriatric departments. Implementation of food safety system became a mandatory issue to ensure safe food consumption especially for hospitals.