الفهرس 
Food Borne DiseasesOnly 14 pages are availabe for public view
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Abstract
Background: Food borne diseases represent huge public health problem globally with high morbidity and mortality rates, leading to high economical loss and poor quality of life. Foodborne outbreak in a health care setting represents a big problem in risky and highly susceptible individuals.
Objectives: To identify the potential hazards in the food service via implementation of Hazard Analysis Critical Control Points model (HACCP) in Ain Shams specialized hospital food service and to implement the corrective actions for the identified hazards.
Methods: the study was carried out through several steps; A team was assembled, identification of the prerequisite program components was carried out, the identified menu items were grouped, hazards were identified and evaluated, the critical control points with their limits were identified and measured, the corrective actions were implemented and verification was carried out.
Results: The study revealed defective prerequisite program with only 59.4% compliance rate. Also the three types of hazards (biological, chemical, physical) were involved in our institution with predominance to the biological one; the measured critical control points mostly failed to meet the limits and only reheating temperature was able to meet the limits.
Conclusion: The necessary founding element of any food safety program, comprising the policies, operating procedures and similar organizing documents was deficient in the studied hospital.
Implementation of the basic required sanitation aspects in food handling was almost half applied. HACCP program implementation in our institution is possible but need managerial cooperation and commitment.