Volume 14, Number 2 (8-2015)                   jhosp 2015, 14(2): 71-77 | Back to browse issues page


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Hosseini S H, Fazelian S, Heshmati J, Sepidarkish M, Pakzad R, Pourreza A. Measuring of Nutritional Department's Standards (HACCP) at Teaching Hospitals of Kermanshah University of Medical Sciences. jhosp. 2015; 14 (2) :71-77
URL: http://jhosp.tums.ac.ir/article-1-5073-en.html

1- 1- MSc student of health care management Student Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
2- 3- MSc in nutrition school of public health, Tehran University of Medical Sciences, Tehran, Iran.
3- 4- MSc in nutrition Health Center of Songhor, Kermanshah University of Medical Sciences, Kermanshah, Iran.
4- 5- PhD student of epidemiology school of public health, Tehran University of Medical Sciences, Tehran, Iran.
5- 6- MSc student of epidemiology school of public health, Tehran University of Medical Sciences, Tehran, Iran.
Abstract:   (2177 Views)

Background: nutrition department is one of the most important sectors of hospital to improve the patients' health and satisfaction. Lack of standards obsevance causes nosocomial infections and develops health risks. Establishing HACCP standards, many existing shortcomings will be omitted in the hospital nutrition department. This study aimed at assessing the mentioned nutritional standards system in the hospital nutrition department.

Materials and Methods:  This cross - departmental study was conducted at Kermanshah University of Medical Sciences' teaching hospitals in 2013. HACCP questionnaire was used. Data collection performed using observation, interviews and questionnaire filling in from hospitals' nutrition department.5-point likert scale used which rating scale was from 1(lowest) to 5(highest).in order to data entry and analysis SPSS software version 18 utilized using tables, graphs and Kruskal-Wallis test.

Results:  The mean score and percentage of five areas of HACCP standards were 3.58 and 70.23% respectively which were desirable in seven studied hospitals. There was no significant statistical relation between the mean scores of hospitals in the standards.

Conclusion: Although, the situation was assessed desirable, because of the importance of nutrition department, observance of optimum standards and quality improvement can prevent potential infections in food preparation and distribution and result in patients and staff satisfaction.

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Type of Study: Original Article | Subject: کیفیت خدمات و ایمنی بیمار در بیمارستان
Received: 2013/08/26 | Accepted: 2014/11/12 | Published: 2015/08/19

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