Hinduja Hospital, celebrating 60 years of service, went ahead and put to test its food services division for a HACCP (Hazard Analysis Critical Control Point) certification – usually done by the hotel industry. Not only did the hospital pass the test but also became the first hospital in India to have got certified by DNV, Netherlands and once again proving that it indeed stands by its commitment of “Quality Healthcare to All” – a legacy followed from the time of Parmanand Deepchand Hinduja, founder of Hinduja Hospital.
Most hospitals as a rule do not allow patients to consume food brought externally as it could be contaminated or improperly cooked, which can lead to other complications. Hinduja Hospital’s in-house food service department already has strict protocols that are followed to maintain food safety and hygiene. Yet the hospital believed in getting this authenticated by a third party hence, went in for HACCP certification. The hospital prepares each day approximately 3500 packs of food.
The certification process involved audits conducted by, DNV Business Assurance Management, Netherlands. HACCP certification ensures that the systems for managing food safety are in place and adequate pre requisite programmes are established for ensuring safe food. The HACCP methodology is a structured, preventive ap-proach to food safety that optimises efforts to provide the consumer with safe food. An efficient food safety management system tailored to the processes will support the organisation’s efforts to prevent food safety failures and associated costs, and ensure legal compliance. At the Hinduja Hospital, the auditors audited the receiving, pre-preparation, cooking and serving of Indian and Continental vegetarian food of the hospital. In other words 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.