PREPARETION OF SAFE FOODS IN HOSPITAL KITCHEN AND PATIENT NUTRITION

Year 2017, Volume: 3 Issue: 2, 15 - 28, 01.10.2017

Merve Adıgüzel Güner Arkun

Abstract

Food service, which is provided as a common service in the organization of a hospital, is also considered as
a medical service. Food service in the hospital is for feeding the staff and also contributes to the treatment
process of the patients. Food service at hospitals, apart from the production and distribution process as
a catering service also includes controlling raw materials and testing them for their acceptance. All the
processes such as selection of menu, procurement of materials, preperation of the meals, and presentation
are highly important in food services.
This study has been carried out at a public hospital in Istanbul in order to determine the convenient type
of diets for patients and the conditions for assurance of food safety in hospital kitchens for preparation of
safe foods for personnel and patients. Food production area of the hospital has been examined according
to steps of ISO 22000 (HAccP) system and were followed whether the system rules are applied or not.
As it is known, assurance of food safety systems is elimination and prevention of the contamination of
biological, physical and chemical hazards from foods. In order to produce safe foods in hospital kitchens
hygienic conditions, good infrastructure and well trained personnel are needed and ISO 22000 (HAccP)
requirements should be followed.

Keywords

Diet, food safety,, HACCP,, hospital food service,, patient nutrition

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