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Nutrition department is one of the most important p arts in a hospital since the performance of it has great impact on patients’ satisfaction. HACCP standard is one of tools for management and monitoring of the nutrition department. The aim of this study was rev iewing the condition of HACCP standard requirements in nutrition departments of selected hospitals of Isfa han University of Medical Sciences. In this cross-s ectional study, nutrition department of 12 hospitals of Isfa han University of Medical Sciences were studied. Data was gathered using questionnaires including 156 questio ns covering 5 domains through observation and inter view. Statistical analysis was done using SPSS v16 and Kr uskal-Wallis test. In total, rate of adherence to H ACCP standard requirements in the studied hospitals was found as following: Modares (53.7%) and Seyedoshohada (53.1%) Hospitals, unacceptable conditions; Azahra (56.5%), Feiz (60.7%) and Amin (57.9%) Hospitals, moderate; Noor (68.2%), Ali-Asghar (68.2%), Eisabnemaryam (68.7%), Chamran (70.1), Shahid Beheshti (70%), Imam Musa Kazem (69.3%), Farabi (68.2%) and Kashani (68.5%) Hospitals, acceptable conditions. According to Kruskal-Wallis statistical test, score s from the five studied domains were not significan tly different while the scores of the 12 hospitals were significantly different (p<0.001). Using HACCP system as a food safety management system in nutrition departments of the hospitals, not only leads to safe and he althy food production, but also results in improved patie nts’ satisfaction, decreased complaint rates, preve nting food poisoning episodes and avoiding unnecessary costs. Hospitals must work to establish HACCP standards. Educational courses for staff and enforcement of th e prerequisites are recommended.

IMPLEMENTATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS REQUIREMENTS IN NUTRITION DEPARTMENTS OF SELECTED HOSPITALS IN IRAN