[Risk management and hospital food service: food safety quality system in healthcare].
In this article we describe a project about reorganisation of dietetic and hospital food service which aims to implement a food safety quality system from the prospective of risk management approach. The main objective is to develop structural and systematic activities from the medical direction point of view on all those activities concerning with hospital food service and dietetic with the following actions: 1) epidemiologic surveillance, 2) monitoring and output control, 3) education, training and information for staff and patients. The operative context is particularly complex for many reasons: the prevalent tendency to outsourcing for food service, the involvement of many professionals and several medical and non medical units. Actually after the redefinition of the main tasks (food hygiene and dietetic are the first functions) the organizational analysis, we have already done the corrective actions finalized to the improvement of quality and it is going to be ready a list of quality indicators to evaluate and continuous monitoring efficacy on the same corrective actions.
Spolaore
P
P
Sistema Epidemiologico Regionale, Regione Veneto. paolo.spolaore@libero.it
Murolo
G
G
Vafiadaki
A
A
Sartori
R
R
Sommavilla
M
M
D005521:Food Service, Hospital / Q000458:organization & administration / Q000592:standards*; D012308:Risk Management