Mumbai: Hinduja Hospital has received the HACCP (Hazard Analysis Critical Control Point) certification for its food services division from DNV (Det Norske Veritas) Business Assurance Management, Netherlands. The hospital prepares each day approximately 3500 packs of food for its staff and patients. HACCP certification ensures that the systems for managing food safety are in place and adequate pre requisite programmes are established for ensuring safe food.
Pramod Lele, CEO, Hinduja Hospital, said, “The food and food service department is equally important in speedy recovery of patients. We therefore decided to subject our FSD to the most stringent auditing standards. This certification is usually sought after by hotel industry but we decided to go for the certification as Hinduja Hospital always ensured ‘Quality Healthcare for All’ and thus we have become the first hospital to get HACCP certified.”
The HACCP methodology is a structured, preventive approach to food safety that optimises efforts to provide the consumer with safe food. At the Hinduja Hospital, the auditors audited the receiving, pre-preparation, cooking and serving of Indian and Continental vegetarian food of the hospital. They audited the entire food chain, raw material storage to the cooked food being served to patients and others in the hospital and finally presented the certificate.