Need assessment of implementation of HACCP system (food safety and hygiene) in one of IRI Army hospitals as a model for other armed forces hospitals

In medical and hospital settings, a nutritious, healthy, and safe diet is an essential foundation for treatment and improvement of patients. Today, one of the most important strategies used to ensure the safety of food is HACCP system (Hazard Analysis and Critical Control Points). In this study, we tried to evaluate the safety and hygienic status of food production in one of IRI army forces hospitals and also the need for a HACCP food safety assurance system.
In a cross-sectional study 18 staffs working in kitchen of the hospital were enrolled and then by a questionnaire, their knowledge, attitude, and practice about evaluation of the hygienic quality of food and its production and supply were assessed.
The findings showed that the score of knowledge, attitude, and practice of subjects were 60.05%, 82.32%, and 89.81%, respectively. The participants had a weaker position in cases of food pathogens, food storage temperature, and cooking methods. While most of the questions about attitude were correctly responded, about 70% of participants mistakenly indicated that the first purpose of the kitchen set was to provide delicious and not safe food.
Since the raw material received in this collection do not follow the HACCP standards; therefore it seems that more study and planning are necessary in designing and implementing of this program.