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UPDATES
THE
APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
IN THE PREPARATION OF BLENDERIZED FEEDING FORMULA IN A
HOSPITAL FOOD SERVICE INSTITUTION
Ellen Estremera-Cea, Master of Food Service Administration,
University of the Philippines, Diliman, Quezon City
Background: Most of the studies done in the
Philippines regarding Hazard Analysis and Critical Control
Points (HACCP) application focused on commercial and
educational food service institutions. A HACCP study has yet
to deal with hospital food service operations, despite
reports on microbiological contamination in hospital food
service, particularly in blenderized feeding. Objectives:
(1) To evaluate the existing food safety system of a
hospital food service operation using the HACCP approach and
(2) To develop a food safety program for the preparation and
administration of blenderized feeding formula. Methods: Four
gathering instruments were used: (1) documentation analysis
on hospital records and policies on food safety
implementation; (2) interview and survey questionnaire among
food service supervisors/dietitians, food service workers
and the nursing staff to determine knowledge and application
of food safety program; (3) actual observation of
blenderized feeding preparation and administration using
sanitation checklist to determine the safe food practices;
and 4) microbiological analysis of food contact surfaces to
validate the results of survey and checklist, and to
determine the effectiveness of the food safety procedures in
formula preparation and administration. Data were processed
using descriptive statistics. Results: The evaluation
indicated that hospital administration extended support and
showed commitment to food safety in terms of materials,
equipment, facilities, and training. Food service staff, of
ages between 30 to 49 years, had varied levels of education,
and had over ten years of service in the institution.
Majority of the food service staff had undergone training
and were knowledgeable about food safety procedures, were
familiar with HACCP perceiving this as the present food
safety assessment program of the hospital and regarded food
safety procedures as very important in their food service
operation. Non-compliance by the food service staff with
some aspects of Good Manufacturing Practices (GMP) was
observed. Low microbial contamination during formula
preparation may be attributed to the observance of standard
food safety procedures. Nursing staff, aged 20 to 29 years,
had tertiary education, had only 1 to 2 years of service in
the hospital, were knowledgeable about the food safety
procedures and their importance in providing safe food, and
practiced standard nursing care procedures in formula
feeding. However, food safety practices in handling the
formula were not regularly observed, as evidenced by higher
microbial contamination during formula administration than
formula preparation. Conclusion: The HACCP application
revealed that the hospital already followed established food
safety procedures in blenderized feeding preparation and
administration. Principles of HACCP system were applied in
the different processes of formula preparation and
administration. Based on the evaluation of current food
safety procedures in formula preparation and administration,
an improved HACCP-based model for a safety program in
blenderized feeding was developed.
Recommendation: A very high level of compliance to GMP
is recommended prior to the application of the HACCP-based
program. The results of the study can serve as benchmark for
establishing a systematic approach to food safety procedures
for blenderized feeding preparation and administration in
the hospitals, and can provide baseline data for members of
the Philippine Hospital Association (PHA), Department of
Health (DOH), National Institute of Health (NIH) and other
concerned government agencies in the formulation and
implementation of food safety policies, rules and
regulations governing food service administration in
hospitals.
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