Measuring Hazard Analysis and Critical Control Points Implementation in Riyadh Hospitals
Daily provision of high quality food and hygiene to patients is a challenging goal of the healthcare. In Saudi Arabia, matters related to food safety and hygiene are regulated by the Ministry of Health (MOH) and the Saudi Food and Drugs Authority (SFDA). The purpose of this research is to discuss the food safety management inconsistencies and flaws, in particular the ones related to Hazard Analysis and Critical Control Points (HACCP) in Riyadh’s MOH hospitals. As required by law, written HACCP regulations must be implemented, and food handlers need to receive the training accordingly. However, in Saudi hospitals, this is not a requirement, and the food handlers do not need to hold training certificates in food safety or HACCP. Nowadays, the matter of food safety and hygiene have become increasingly important since the decision makers want to align these regulations with the majority of the world and to implement HACCP fully and for this purpose, the SFDA was established.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1131892Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 791
 World Health Organisation. “WHO’s first ever global estimates of foodborne diseases find children under 5 account for almost one third of deaths.” Available at: http://www.who.int/mediacentre/news/releases/2015/foodborne-disease-estimates/en/ (Accessed 20/5/2017).
 Tritscher, A., Miyagishima, K., Nishida, C. & Branca, R. “Ensuring food safety and nutrition security to protect consumer health: 50 years of the Codex Alimentarius Commission.” Bulletin of the World Health Organization, 2013. 91,.468-468.
 Levlieveld, H. L., Holah, J. & Napper, D. “Hygiene in food processing: principles and practice”, Elsevier. (2014).
 Wallace, C. & Williams, T. “Pre-requisites: a help or a hindrance to HACCP?” Food Control, 2001. 12, 235-240.
 Carvalho MLR, Morais TB, Amaral DF, Sigulem, D.M., “Hazard analysis and critical control point system approach in the evaluation of environmental and procedural sources of contamination of enteral feedings in three hospitals”. JPEN Journal Parenteral Enteral Nutrition. 2000. Vol 24:296-302.
 Bas, M., Ersun, A.S. & Kıvanc, G. “The evaluation of food hygiene knowledge, attitudes and practices of food handlers in food businesses in Turkey”. Journal of Food Control. 2006. Vol. 17: 317-322.
 Clayton, D.A., Griffith, C. J., Price, P. & Peters A.C., “Food handler’s beliefs and self-reported practices, International Journal of Environmental Health Research, 2002. 24,196-303.
 Acikel, C., Ogur, R., Yaren, H., Gocgeldi, E., Ucar, M. and Kir, M., ‘The hygiene training of food handlers at a teaching hospital’, Journal of Food Control, 2008. Vol. 19, pp 186–190.
 Jevsnik, M., Hlebec, V. & Raspor, P. “Food safety knowledge and practices among food handlers in Slovenia.” Food Control, 2008. 19, 1107-1118.
 Angelillo, I. F., Viggiani, N. M. A., Greco, R., Rito, D., and the Collaborative Group. “HACCP and Food Hygiene in Hospital: Knowledge, Attitudes, And Practices of Foodservices Staff in Calabria, Italy” Infection Control and Hospital Epidemiology, 2001. Vol. 22 No. 6 pp. 1-7.