The Compliance Status of HACCP Implementation Requirements in Nutrition Departments of the Selected Hospitals of Tehran University of Medical Sciences

authors:

avatar Shahram Tofighi 1 , avatar Pezhman Hamouzadeh 2 , avatar Jamil Sadeghifar 3 , avatar Mehdi Raad Abadi 4 , avatar Mohammad Roshani 4 , avatar Mohammad Salimi 4 , avatar Mohammad Hamidi Amin 5

Department of Health Services Management, School of Health, Baghiyatallah University of Medical Sciences, Tehran, IR Iran
Department of Health Management and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, IR Iran
School of Management and Medical Information, Tehran University of Medical Sciences, Tehran, IR Iran
Department of Health Services Management,School of Management and Medical Information, Kerman University of Medical Sciences, Kerman, IR Iran
Department of Health Services Management, School of Allied Medicine, Tehran University of Medical Sciences, Tehran, IR Iran
Warning: No corresponding author defined!
Jundishapur Journal of Health Sciences: Vol.4, issue 3; 15-23
published online: September 21, 2012
article type: Research Article

How To Cite Tofighi S, Hamouzadeh P, Sadeghifar J, Raad Abadi M, Roshani M, et al. The Compliance Status of HACCP Implementation Requirements in Nutrition Departments of the Selected Hospitals of Tehran University of Medical Sciences. Jundishapur J Health Sci. 2012;4(3): 15-23. 

Abstract

Nutrition department has a critical effect on patient satisfaction and improves the therapeutic process and is one of the most important departments in hospitals. The current study was carried out to assess HACCP implementation requirements in the nutrition department of the selected hospitals of Tehran University of Medical Sciences in 2010.
In this descriptive, cross sectional study, nutrition department of the three hospitals of Tehran University of Medical Sciences has been examined. Data collection was done using a questionnaire including 156 questions in five main dimensions through interviews and observations. Data was analyzed by SPSS software version 16 using Kruskal-Wallis and Mann-Whitney test.
Hospital A with the mean score 3.901.37 and having 78% of the HACCP requirements had better condition than the two hospitals B and C, with the mean score of 3.181.50 and 2.971.46 and having 63.6% and 59.4% of the requirements, respectively. In general, compliance HACCP requirements, in hospital A was 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 a significant difference between hospital scores were observed (p<0.01).
According to results, in order to establish HACCP; the nutrition department of these hospitals should have more effort in the engineering and construction status, status of staff and training and supervision of production and distribution of food using necessary educational courses and strengthening prerequisites, while the establishment of this system, guarantee food safety of their hospitals.

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