| Hazard Analysis and Critical Control Point (HACCP) is a tool, the use of which has been mandated in many industries in the U.S., however the acceptance of this tool worldwide is still in progress. The use of this tool can be the answer to reducing the risk of food-borne diseases world-wide. The aim of this study was to examine the current food safety system of hospitals in Mumbai, India, and to develop a HACCP plan for one of the hospitals. Information about the food safety system was collected through interview surveys from different hospitals. The information was then used to develop a HACCP plan for one of the hospitals, based on a HACCP plan already in use in a convalescent center in Illinois, U.S. The plans were then compared to analyze the differences in the operating systems of two different countries and to find out the potential barriers that would be encountered if the plan was actually implemented in the Indian hospital. Even though this study developed a HACCP plan for only one hospital in Mumbai, the need is to develop and implement it in all food service organizations in India and countries worldwide, with the ever-rising threat of food borne illnesses. |
