A critical assessment of the development process for a HACCP implementation manual for a healthcare foodservice operation: The Dartmouth General Hospital (Nova Scotia).

摘要

The use of a food safety program in a healthcare foodservice operation is instrumental in safeguarding the health and welfare of patients, their families and staff from foodborne illness. The Hazard Analysis Critical Control Point (HACCP) system has become the most widely accepted program for controlling food safety. HACCP was designed by the food industry; however implementation of a HACCP program is relatively new to the foodservice industry.; Objectives. To assess the HACCP readiness of the six sites comprising the Central Regional Health Board (CRHB), now known as the Capital District Health Authority (CDHA); to assess the food safety knowledge and practice of foodservice employees; to develop a HACCP implementation manual and HACCP education and training materials for the pilot site---Dartmouth General Hospital; to determine the relevance of the change management approach to HACCP implementation.; Subjects. There were five managers who participated in the study. A total of 78 questionnaires were distributed throughout the CDHA; 35 were completed and returned yielding a 45% response rate. (Abstract shortened by UMI.)