Hospitals have been identified as high food safety risk institutions because they serve potentially hazardous foods to vulnerable people. These people are more susceptible to food-borne illnesses than the general population and consequently food contamination by pathogens could be particularly harmful. In fact, small numbers of enteric pathogens that may be innocuous to most healthy people can cause disease and even death in highly susceptible patients, especially in immune-compromised subjects.
Food hygiene in hospital poses peculiar problems, particularly given the presence of patients who could be more vulnerable than healthy people to microbiological and nutritional risks. This makes it imperative to train food handlers, about food hygiene and Hazard Analysis and Critical Control Points(HACCP).