SGH dept first in state to receive international food safety cert

Sarawak General Hospital director Dr Chin Zin Hing (fourth left) presents the certificate to the Department of Dietetics and Food Services head Cyril Sibon.

KUCHING: Sarawak General Hospital’s Department of Dietetics and Food Services created history on Oct 17 when it became the first among 23 government hospitals in Sarawak to receive the Hazard Analysis Critical Control Point (HACCP) certification from the Ministry of Health Malaysia (MoH).

HACCP is an international management system in which food safety is identified through the analysis and control of hazards, from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product, according to a press statement from the hospital yesterday.

“This achievement means that food prepared in the hospital is safe, clean and complies with the Malaysian Standard (MS1480:2007) and Food Hygiene Regulations 2009.

“Food supplied by the Dietetics and Food Services Department is prepared by trained food service assistants, under the supervision of healthcare food service officers, and dietitians who also provide medical nutrition therapy,” the statement added.

The department prepares about 1,100 to 1,300 meals per serving and has four serving times a day. The food is provided to patients as well as doctors who are on call duty and paramedics working in the operation theatre.

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