Survey of nutrition department of the selected hospitals affiliated to Tehran University of Medical Sciences about HACCP implementation requirements
Tofighi Sh1, Hamouzadeh P2, Sadeghifar J3*, Radabadi M4, Roshani M4, Salimi M4, Hamidi Amin M4
Background & Aims: Undoubtedly the nutrition department is one of the most important departments in hospital; because the performance of this department has a dramatic effect on patient satisfaction and improves the therapeutic process. The current study was carried out to survey of nutrition department of the selected hospitals affiliated to Tehran University of Medical Sciences about HACCP implementation requirements in 2009.
Methods and Material: In this cross-sectional study, nutrition department of the three hospitals affiliated to Tehran University of Medical Sciences examined in 2009. Data collection was done by employing a valid and reliable questionnaire in 156 questions and five main dimensions through interviews and observations. Data was analyzed by SPSS 16, Kruskal-Wallis and Mann-Whitney test.
Results: Hospital A with mean 3.90±1.37 score and having 78% of the HACCP requirements have better condition than the two hospitals B and C, with the mean 3.18±1.50 and 2.97±1.46 score and having 63.6% and 59.4% requirements, respectively. In general, compliance HACCP requirements, hospital A is considered desirable and hospitals B and C were moderate. Kruskal-Wallis test showed no significant difference between the five main dimensions (p> 0/51). But significant difference between hospital scores was observed (p<0.01).
Conclusion: Due to results, For establishing HACCP, the nutrition department of these hospitals should have more effort in the engineering and construction status, status of staff and training, supervision of production and distribution of food and with establishment of necessary educational courses and strengthen prerequisite, while the establishment of this system, guarantees food safety of their hospital.
Nutrition department, Hospital, HACCP