evaluation catering system in hospital
The out line:
In this phase you will
clarify benefit of important of this topic which is evaluation the catering system in hospital ( Kitchen ).
what is the benefit of for staff health and staff hygiene.
provide an international statistic result.
Scope of study:
In this phase you will write about:
Checking staff health and all food handler in hospital for example, you can check the staff health by taking the sample and send it for laboratory.
Checking the equipment in the kitchen in hospital ( here provide the specification for the equipment)
Give explanation for raw material for food.
Minimum requirement for catering services in hospital:
In this phase you will identify all people (staff) and equipment involve in the catering service paced on international stander.
Mode of study:
In this phase you will describe how above requirement are in place by:
1. plan visit: give explanation about how to apply this type of visit to evaluate catering system in hospital.
2. un plan visit: give explanation about how to apply this type of visit to evaluate catering system in hospital.
B. Reporting: in this phase you will provide and describe criteria and frequency of report with clarifying the positive and negative withe recommendation and how you will give it to director and C.O of hospital
1. Check list for food safety .
2. Check list for staff hygiene.
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