Audit finds food safety and waste concerns in National Guard catering

Nicosia, Cyprus. Food served to National Guard soldiers was found at temperatures well below safety limits, while the Audit Office also identified excessive ordering, food waste and low satisfaction among conscripts.

The findings were included in an Audit Office report published on Wednesday examining food provision for National Guard personnel.

Audit findings

More than €9.5 million was spent on feeding National Guard personnel in 2025, according to the report, which assessed whether soldiers received adequate and safe food and whether public funds were properly managed.

The audit included inspections at camps and outposts, as well as questionnaires completed by 1,106 soldiers. It concluded that the system generally meets basic nutritional needs, but that the arrangements in place “are not satisfactorily implemented in practice”.

Food temperature concerns

During a surprise inspection on January 22, 2026, delivery records showed that food had been received at 65C, above the contractual minimum of 60C.

However, auditors subsequently measured the hot food using a certified thermometer and found temperatures between 15C and 25C below the minimum permitted level.

The Audit Office said the temperatures were within the 5C to 58C “danger zone”, where microorganisms can multiply rapidly. Auditors said the meal was satisfactory when tasted, but that the low temperatures, particularly of side dishes, negatively affected its taste.

Delivery checks and waste

The report also identified weaknesses in food delivery checks. During another inspection, a thermometer used by the contractor did not match the code recorded on the delivery document and had not been properly certified.

An electronic scale used to check portions had last been inspected in 2022 and was later found unsuitable for the purpose.

The report also pointed to substantial over-ordering and food waste.