Food safety is a global concern, and Al Khafji National Hospital has achieved accreditation for the Hazard Analysis and Critical Control Points (HACCP) system. This system aims to enhance food safety management practices, ensuring the proper handling and suitability of the food provided to patients.

Food safety is crucial not only for public health but also due to its impact on the international market. The HACCP system focuses on ensuring food safety by identifying, evaluating, and monitoring hazards and risks that could negatively affect food safety throughout various stages of the food chain, including:

• Preparation and Processing: Ensuring that food is prepared and processed in a hygienic environment.
• Manufacturing, Packaging, and Labeling: Ensuring that processes follow safety standards to prevent contamination of products.
• Storage: Monitoring conditions to ensure that food is stored properly and safely.
• Transportation and Distribution: Ensuring that food is transported and distributed under conditions that maintain its quality and safety.
• Handling and Display: Ensuring that food is handled and displayed in a way that prevents contamination or spoilage.

At Al Khafji National Hospital, the HACCP system has been comprehensively applied to all stages of food preparation and delivery for patients, from preparation to serving. This ensures that all aspects related to food safety are meticulously monitored, enhancing the quality and safety of the meals provided to patients.

By using the HACCP system, we are committed to delivering the highest levels of food safety to ensure the health and well-being of all our patients, while also reinforcing trust in our food services.