Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy subjects to microbiological and nutritional risks. Moreover, in nosocomial outbreaks of infectious intestinal disease, the mortality risk has been proved to be significantly higher than the community outbreaks and highest for food borne outbreaks. On the other hand, the common involvement in the role of food handlers of nurses or domestic staff, not specifically trained about food hygiene and HACCP, may represent a further cause of concern.
Earlier, HACCP certification was only limited to Hotel and restaurant industry but now Hospitals are also showing interest in it. As NABH certification is going on some hospitals trying to upgrade their Food Quality Standards. May be in future it would be Government norms to get HACCP kind of certification for Food quality and Hygiene Standards. In India P. D Hinduja hospital is the first hospital to get HACCP certification. Hospitals are realising that these kind of certification is important for Patient care and for fast recovery also with medical care. Also, HACCP plays a role in marketing of hospitals. The certification from HACCP is one among the others where the hospital has been at the vanguard of many such quality initiatives including NABH, CAP, ISO 27001 for IT safety and Six Sigma to name a few Let’s learn about HACCP Certification.
What is HACCP?
HACCP stands for - Hazard Analysis Critical Control Point
In short, HACCP system which includes a series of procedures to control the process and sensitive points in the food chain, with the ultimate goal of consumer foods used in the state and in a way that is safe for his health.
HACCP - the system from the seventies of the twentieth century became recognized as an international standard for safe food production.Also, the World Health Organization (WHO) has adopted it as the most effective means for controlling foodborne diseases.
Seven Principles of HACCP
1. The implementation of hazard analysis / risk, identify hazards / risks that may arise in the process of food production.
2. Determination of critical control points (CCP). For each identified risk must exist at least one appropriate and critical control point whose existence enables high-quality identification of possible risks.
3. Determination of critical limits, maximal and / or minimum value, by which the biological, chemical and physical hazards are controlled in order of prevention. If so, critical limits are adjusted to the requirements of regulations or law.
4. Determination of procedures / processes for monitoring the CCP, with which to ensure that the CCP remains in critical limits. Monitoring of critical limits, is the answers to the questions: what, how, how often and by whom.
5. Determination of corrective measures if monitoring shows that the CCP is not within critical limits. Corrective measures to ensure that the cause of the problem is identified and eliminated.
6. Establishing procedures / processes for verification and certification procedures and the HACCP system is effective and works well. The authorized persons employed in manufacturing, HACCP team and the inspection of the facility should be also included in the verification activities.
7. The establishment and effective management of records and documents, and documenting evidence that the HACCP system is working well.
Benefit of HACCP (some of them)
· Improved food safety in Hospitals.
· Increased awareness of food risks among the staffs.
· Reduce the cost.
· Increased patient confidence.
· Consistency in inspection criteria.
· Promotion of Hospital.
· Compliance with food law.
· Reduction in complaints.
· Reduced risk of negative publicity about food quality and Hygiene.
· Improved responsiveness to problems through devised corrective action.
