Were patients, staff, and guests previously dissatisfied with their foodborne illnesses, I wonder?
The CEO of the hospital, Mr. Michael E. Heindel, was quoted as saying,
“By implementing food safety audits and ensuring that staff at Tawam adhere to food safety standards and procedures we have been able to increase patient satisfaction and meet the [requirements for HACCP certification].”
The article, titled Taste and quality of hospital food on the rise, mentions several other improvements in the service of food at Tawam Hospital and seems to credit all of them to the HACCP plan.
It appears the culture of food safety stirring at the hospital has raised enthusiasm for improved quality of service overall.
To that, I say, “Hooray for HACCP.”