National Guard food safety report reveals major health and management deficiencies

A special report (EE-EY 26/2026) by the Audit Office of the Republic of Cyprus, published on September 23, 2026, has highlighted significant deficiencies in the National Guard’s food supply system. Despite an annual budget exceeding 9.5 million euros, audits and 1,106 soldier questionnaires revealed that while basic nutritional needs are generally met, established protocols for food safety and management are not being effectively implemented. The report identified widespread waste, irregularities in receipt procedures, and a lack of rigorous microbiological controls.

A critical finding involves food temperature safety. During a surprise inspection on January 22, 2026, meals were found in the "danger zone" for bacterial growth. While delivery dockets claimed temperatures of 65°C, actual measurements showed food as low as 20°C. Furthermore, approximately one in four soldiers surveyed reported mild health issues, particularly gastrointestinal problems, which they attributed to the provided meals.

While the Audit Office acknowledges that the system is theoretically designed to be efficient, the practical application remains inadequate. The investigation underscores the risks regarding contractual compliance, quality assurance, and the overall health of personnel due to failure in applying existing safety standards.