Cyprus National Guard catering audit reveals food safety and quality issues

An audit report by the Audit Office of the Republic has revealed significant deficiencies in the catering system of the Cyprus National Guard. Despite annual expenditures exceeding €9.5 million for soldier meals in 2025, the investigation identified serious issues regarding food quality, safety, and resource management.

Key findings from the Special Report (EE-EY 26/2026), which included on-site inspections and 1,106 questionnaires, highlight critical hygiene concerns. Hot food was found to be served at temperatures significantly below the safe 60°C threshold, sometimes by as much as 25°C, creating a risk for microbial growth. Additionally, four out of 17 active unit kitchens operate without professional cooks, leaving meal preparation to conscripted soldiers.

Soldier satisfaction remains moderate to low. Survey results show that only 20% of those on special diets, such as vegetarians, feel their nutritional needs are adequately met. Due to dissatisfaction with the provided meals, 69% of soldiers frequently or daily purchase food from military canteens (KSM), placing an additional financial burden on their families.