Recently, the battle for food quality has intensified. This has included food quality in health centers, especially hospitals. Quality control and science have become effective because of the awareness about food safety and the need for health and quality services to accelerate the wheel of recovery. Facing the hospital nutrition department is to increase the level of microbes and other contaminants in food due to poor sterilization and disinfection techniques or other issues that ultimately led to poor food provided to patients. In this case, the classification of the medical department should be reviewed and an end to the neglect through the imposition of modern quality systems and standard on everything related to food department, which would contribute to the quality improvement of the quality of food that reaches or attend hospital

The British Academy for Training and Development 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.

The concept of quality, quality and overall quality.

Objectives of improving food quality in hospitals.

Terms and guidelines in quality systems.

Total Quality Management.

Total Quality Policy.

Food Infection.

Administrative regulations for food safety in hospitals.