Use of the HACCP system in the quality control of nutritional meals in hospitals
- VernacularTitle:HACCP体系在医院营养餐质量管理中的应用
- Author:
Qian ZHANG
;
Zhongjian PENG
- Publication Type:Journal Article
- Keywords:
HACCP system;
Nutritional meal;
Quality;
Safety
- From:
Chinese Journal of Hospital Administration
1996;0(07):-
- CountryChina
- Language:Chinese
-
Abstract:
An intemationlly recognized systematic and preventive approach to food safety, Hazard Analysis Critical Control Points(HACCP) is scientific, simple, convenient and practical. An effective way to improve managerial efficiency and the quality of nutritional meals and to enhance patient satisfaction is to use the principles of HACCP in the following aspects: conducting quality control of nutritional meals in hospitals and determining a scientific and rational process flow; analyzing marked hazards affecting the safety of nutritional meads; proposing preventive measures; estabhshing critical control points; and specifying how to establish a threshold of, monitor, set right, verify and record the critical control points.
