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目的 保证住院患者的饮食卫生 ,避免食物中毒 ,提供住院患者营养治疗和平衡膳食。方法 从环境卫生的管理、食品加工全过程的卫生管理和全人员的卫生管理 3方面阐述对营养科的全面卫生管理 ,并提出相关的方法及措施。结果 营养科实施全面卫生管理后 ,近 10年从未出现过食物中毒及食品卫生问题 ,为广大住院患者提供了优质的膳食和营养治疗。结论 只有加强卫生管理 ,才能保障患者的优质服务的营养治疗。
Objective To ensure food hygiene for hospitalized patients, avoid food poisoning, provide nutritional treatment for inpatients, and balance meals. Methods The comprehensive hygiene management of the nutrition section was elaborated from the aspects of environmental health management, hygiene management in the whole process of food processing and whole staff health management, and related methods and measures were proposed. Results After the Department of Nutrition implemented comprehensive health management, food poisoning and food hygiene problems have never occurred in the past 10 years, providing high-quality meals and nutritional treatment for the majority of inpatients. Conclusion Only by strengthening health management can we guarantee the patient’s nutritional treatment of good service.