|dc.description.abstract||Main aim: To supply recommendations to implement a Hazard Analysis of
Critical Control Points (HACCP) system in a hospital food service unit serving
low bacterial diets in order to prevent or decrease the infection rates in
Hematopoietic Stem Cell Transplant (HSCT) patients.
Objectives: Firstly, to investigate the current food safety and hygiene
status in a hospital food service unit, serving low bacterial diets, by means of
a questionnaire and bacterial swabs taken from the food service unit.
Secondly, to utilize the gathered information in a structured action plan to
implement HACCP standards successfully in the appointed food service unit.
The implementation of HACCP will not be done by the author.
Design: The primary research was done in a food service unit of a 350
bed private hospital. One unsuspected audit with a pre-designed audit form
was done. The audit consisted out of ten categories. A percentage was
allocated to each category. Four swabs, as well as four food samples, were
taken during the audit. The swabs and samples were tested to assess the
microbiological safety of the foods prepared in the appointed hospital food
service unit. The results of the audit, swabs and food samples were used to
evaluate the current Food and Safety System of the hospital food service unit
according to internationally approved HACCP standards.
Setting: The study was conducted in the metropolitan area of Gauteng,
Results: None of the ten areas audited was of an acceptable standard
and an average of 37% was scored. Category 5, the service and distribution
area, scored the highest (69%) and category 10, the quality procedures and
records division, scored the lowest (6%). According to United States Food
and Drug Administration Baseline Report five forbidden policies could lead to
increased risk of food borne illnesses. All five forbidden policies were
detected in the food service unit during the audit. The microbiological tests
showed relatively high microbial counts.
Conclusion: The results of the study confirmed that instead of focusing
mainly on the selection of food items allowed, and the cooking methods used
in HSCT diets, the type of food service, together with the food and safety
protocol that the food service follows, could play an important role in providing
food that is safe for HSCT patient use.||