الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Meat is not only a very concentrated source of protein but it has a high biological value. Centralized food production in hospitals necessitates an emphasis on food safety and that (HACCP) program is in place throughout the entire foodservice system, which focuses on identifying and prevention of food safety hazards in a foodservice operation by applying the HACCP principles. A total of one hundred and twenty samples of meat were collected from the university hospital kitchen (al-salam sector) for organoleptic, chemical and microbiological examination through aerobic plate count, mold and yeast count, Staphylococcs aureus count, MPN of coliforms and MPN of E. coli. Results declared that implementation of some points of HACCP was effective through protecting patients and other consumers from food poisoning.