Quality Improvement Course in Hospital Nutrition Department

Why Attend

This course offers a program aimed at improving quality in the nutrition department of hospitals by establishing the fundamental ideas and guidelines used in advanced hospitals and simulating them to enhance quality in the healthcare centers where we operate.

Course Introduction:

Recently, the battle for food quality has intensified, particularly in healthcare centers and hospitals. The sciences and applications of quality control have become effective in raising awareness about food safety and the public's need for high-quality health services, which accelerate the healing process. However, the main issue facing the nutrition department in hospitals is the increased levels of microbes and other contaminants in food, resulting from inadequate sterilization and disinfection techniques or other issues, ultimately leading to poor food quality provided to patients. In this context, it is necessary to reconsider the classification of the medical department and put an end to these concerns by enforcing modern and standardized quality systems regarding everything related to the food department, which would contribute to improving the quality of food served or prepared in hospitals.

Course Objectives

By the end of the course, participants will be able to:

This course offers a quality improvement course at the Hospital Nutrition Department, with the aim of developing the basic ideas and rules used in advanced hospitals and simulating them to improve the quality of food in the health centers where we work.

Who should attend?

Health surveillance workers.

Food Quality Managers.

Supervisors of the Hospital Culinary Department.

Who are in direct contact with food in hospitals such as nurses and cooks.

How attendees will benefit?

Upon completion of the course program participants will have the following points:

Systems and concepts of quality management and food safety in hospitals.

Modern systems for quality management and standard specifications.

The importance of non-contamination of food and prevention of biological, chemical and physical hazards.

Factors that determine the quality and safety of food in hospitals.

Modern principles in the application of quality management system and food safety.

How to ensure safety by applying quality control systems.

The importance of labor training in contributing to improving quality standards in the hospital food department.

Dealing with patient conditions carefully through the allocation of meals suitable for each.