Food and beverage production in hospitals serving the HACCP / ISO 22000 food safety systems, applications, faced by barriers

This study was conducted to determine the barriers during planning, configuring and implementing HACCP/ISO 22000 food safety system in hospitals which offers food services in Ankara. Also, the dietitians? opinions who are responsible in food services, about ISO 22000 Food Safety System was determined. This study was conducted on 19 governmental and 19 private hospitals in Ankara. The survey questionnaire was included general information about institution, the point of view of the manager on food safety and the problems he/she faces, compatibility of the enterprise with pre-requirement program and questions for the thoughts about ISO 22000 Food Safety System who are responsible for food services. It was found that, 52.6% of the governmental hospitals and 21.1% of the private hospitals had HACCP certificate. The 31.6% of the private hospitals and 57.9% of the governmental hospitals had ISO 22000 certificate. Generally, 44.7% of the hospitals had ISO 22000 certificate and 36.8% of the hospitals had HACCP certificate. According to the evaluation of HACCP pre-requirement programs in hospitals the following result was found in governmental and private hospitals respectively: personnel practices 85.1±3.17%, 81.4±2.67%, building-environment 82.6±4.08%, 86.9±3.81%, equipment 94.4±1.00%, 83.3±2.00%, production 90.3±3.52%, 80.6±4.38%, insect control 81.8±1.30%, 72.7±2.09%, general sanitation 83.3±2.45%, 77.7±2.06%. The opinions of dietitians who are responsible for cuisine in hospitals thoughts about ISO 22000 Food Safety Systems were; evaluated and the majority of them thought that it increases food safety and it has high cost (97.4%. 63.2% respectively) and 47.4% of them thought that in a period of time it would gain advantage to decrease the costs. Difficulties while practicing HACCP/ISO 22000 food safety systems, 73.7% of the dietitians who are responsible for food safety thought that personnel alteration, 71.7% of them thought that low education levels of the personnel, 73.7% of them thought that excessive documentation were the reasons of these difficulties. All the hazards threatening food safety in hospitals offering collective food services must be controlled without commercial concern. In order to control this hazards, appropriate food safety management system should be effective.Key words: HACCP, ISO 22000, Food Safety