Audit finds hygiene and management flaws in National Guard catering

The Audit Office of the Republic of Cyprus released a special report (EE-EY 26/2026) on September 23, 2026, revealing significant management and sanitary weaknesses in the National Guard's catering system. Despite an annual budget exceeding 9.5 million euros, the audit discovered that food is often served at temperatures up to 25°C below the safe limit of 60°C. This practice places meals within the "danger zone," which facilitates the rapid growth of harmful microorganisms.

The findings were based on surprise inspections of military camps and kitchens, alongside an extensive survey of 1,106 soldiers. While the report notes that the catering system generally meets the basic nutritional requirements of the troops, the Audit Office concluded that established protocols for health, safety, and efficient resource management are not being adequately implemented in practice. Specific concerns include deficiencies in regular microbiological testing and inconsistencies in verifying the quality and quantity of provided meals against contractual terms.

Although the overall satisfaction level of the conscripts was reported as moderate or higher, the audit highlights a clear gap between the intended operational standards and the daily reality on the ground. The authorities now face the challenge of addressing these procedural and health-related lapses to ensure compliance with food safety regulations.