Andrea Scott (right) receiving his award from Adrian Sinckler.
The Queen Elizabeth Hospital’s Food and Nutrition Department has achieved Hazard Analysis and Critical Control Point (HACCP) certification.
During the evening of Celebration, Recognition and Reward to commemorate the Department’s achievement, Chief Executive Officer of the island’s main medical institution, Dr. Dexter James, outlined that the goal of the HACCP
system is to prevent the occurrence of potential food safety problems.
“The Food Services department has satisfied all of the non-conformances and will be awarded the prestigious internationally recognised HACCP credentials signalling the attainment of international acceptability in safe food production and management system,” he said.
The accreditation process consisted of training staff in food safety and good hygiene practices, sanitation, critical control point monitoring, and a general food and safety course; a two phase refurbishment of the hospital’s kitchen quarters, which consisted of an upgrade of the facilities and the purchase and commissioning of new equipment; and the development and attainment of 60 standard operating procedures.
Commending all of those who put in the work to see the process come to fruition in just under a year, he emphasised the fact that any credentialing programme must be seen as a journey and not a destination.
“The leadership of the department is now charged with the responsibility to ensure that standard operating procedures and good practices are adhered to and preserved. Guard your turf; embrace the change; nurture, build, protect and sustain the gains as part of continuous improvements to food services operations; maintain a supportive work environment. These are necessary conditions to sustaining the HACCP certification,” he stressed to the applause of those gathered at Almond Bay, Hastings, on Saturday night. (JMB)