The significance of the application of Hazard Analysis Critical Control Point System in hospital catering

dc.contributor.author	Γκρίντζαλη, Γεωργία Π.	el
dc.contributor.author	Μπαμπάτσικου, Φωτούλα Π.	el
dc.date.accessioned	2014-07-14T21:25:55Z
dc.date.available	2014-07-14T21:25:55Z
dc.date.issued	2014-07-15
dc.identifier.uri	http://hdl.handle.net/11400/1265
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	www.hsj.gr	en
dc.subject	Hazard Analysis and Critical Control Point (Food safety system)
dc.subject	HACCP
dc.subject	Hospitals
dc.subject	Food safety
dc.subject	food sanitation
dc.subject	Νοσοκομεία
dc.subject	Ασφάλεια τροφίμων
dc.subject	Υγιεινή τροφίμων
dc.title	The significance of the application of Hazard Analysis Critical Control Point System in hospital catering	en
heal.type	journalArticle
heal.generalDescription	Review	en
heal.classification	Medicine--Nursing
heal.classification	Νοσηλευτική
heal.classificationURI	N/A-Medicine--Nursing
heal.classificationURI	N/A-Νοσηλευτική
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh2001009897
heal.keywordURI	http://lod.nal.usda.gov/30070
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh00006198
heal.keywordURI	http://zbw.eu/stw/descriptor/19395-5
heal.keywordURI	http://lod.nal.usda.gov/40917
heal.language	en
heal.access	free
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας.Σχολή Επαγγελμάτων Υγείας και Πρόνοιας. Τμήμα Νοσηλευτικής	el
heal.publicationDate	2010-06
heal.bibliographicCitation	Grintzali, G.P., Babatsikou, F.. (2010). The significance of the application of Hazard Analysis Critical Control Point System in hospital catering. "Health Science Journal". 4 (2), 84-93.	en
heal.abstract	Background: The HACCP concept is a systematic approach to food safety management based on recognized principles which aim to identify the hazards that are likely to occur at any stage in the food supply stage and put into place controls that will prevent them from happening. Ensuring the safety of food is a challenge in all healthcare institutions from small residential units to large acute hospitals, long-stay psychiatric hospitals and nursing homes. The aim of present study was to review the role of Hazard Analysis Critical Control Point (HACCP) application in hospital catering. Method and Material: The method of this study included bibliography research from both the review and the research literature in several databases (Medline, Scopus and EMBASE) which referred to HACCP system applications in health care institution’s catering facilities. The search was performed using the following key terms: HACCP, hospitals, food safety, food hygiene. Results: The position of catering services within a hospital is often given low priority compared to high-profile medical services. However, catering is pivotal to the operation of the hospital. Unfortunately this is rarely recognized and while there are often fund –raising initiatives for a new coronary care unit, the need of the application of HACCP in a hospital catering does not generate the same level of interest. HACCP is a proven food safety management system based on prevention, that contributes to the reduction to an acceptable level or elimination of hazards in the field of food production in hospital catering. Conclusions: The food safety challenges can vary between and within institutions, from neonatal intensive care units to geriatric wards. However, the basic requirements for good hygienic practices and effective food safety management systems are the same. A hygiene management system based on HACCP principles will help ensure the production of safe food in hospital catering and avoid a significant amount of financial cost.	en
heal.publisher	Μαρβάκη, Χριστίνα	el
heal.journalName	Health Science Journal	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true
heal.dateCreated	2010-04