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Implementing HACCP: A Comprehensive Food Management System for Hospitals

This guide introduces the Hazard Analysis Critical Control Points (HACCP) system, emphasizing its crucial role in ensuring food safety in hospital catering services. Developed originally by NASA and Pillsbury, HACCP focuses on preventing food safety issues before they arise. The document outlines the benefits of its implementation, including enhanced food safety for patients and staff, reduced costs, and improved staff motivation and performance. It serves as a foundational resource for catering units aiming to build a standardized approach to food safety.

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Implementing HACCP: A Comprehensive Food Management System for Hospitals

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  1. Health evaluation Supervision Prof. Dr.MervatSalah

  2. INTRODUCING A FOOD MANAGEMENT SYSTEM FOR HOSPITALS (HACCP)

  3. AIMS • To Introduce the concept of HACCP and its benefits to you and your catering process. • To illustrate the concept of a standardized approach to food safety in catering establishments • To assist & offer assistance & advice to individual catering units on implementing the HACCP plan into their respective facilities.

  4. The HACCP concept is simple – make food safe by identifying and controlling food safety problems before they occur. Original the HACCP concept was developed by NASA & The Pillsbury Company in the 1960s Hazard Analysis Critical Control Points (HACCP) What is It…….?

  5. HACCP DEFINE AS : • HACCP is a system of food safety management that ensures safe food safety by preventing problems before they occur. HACCP is commonly used in food safety management systems throughout the world and is recommended by the World Health Organization (WHO). The majority of large international and national food manufacturers require HACCP systems in order to do business and for insurance reasons. The format of HACCP being used in this guide is based on the main HACCP principals but has been adapted and simplified.

  6. The Benefits Of HACCP • Ensures safe food to patients, staff and visitors. • Reduced food spoilage and reduced costs. • Avoid consumer complaints. • Motivation of staff. • Enhance staff performance. • Avoidance of adverse media, prosecution or law suits due to food poisoning outbreaks. • Supervisor can be confident that food provided is safe when he is absent (leave, training, etc).

  7. Recommended text book • Janet Brown

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