Objectives: Undoubtedly the nutrition department is one of the most important departments in hospital; because the performance of this department has a dramatic effect on patients’ satisfaction and improves the therapeutic process. Method: In this cross-sectional study, nutrition department of the eight hospitals affiliated to Tehran University of Medical Sciences were examined. The required data was collected using questionnaire, as well as interviews and observations. Collected data then was analyzed using SPSS version 16.0 by running Kruskal-Wallis test. Results: Out of the eight hospitals which were assessed based on HACCP standards, the condition of one hospital was moderate, while others were appropriate. The average score of all hospitals were 3.77±1.54. This indicates that according to HACCP principles, the level for hygiene food status in the evaluated hospitals was sufficient. Minimum and maximum scores were 3.11 and 4.04, respectively. Besides, statistically significant differences were observed among the average scores of hospitals (H = 46.83, p = 0.000).