提升醫院供膳安全－全方位膳食安全網

隨著社會食安風暴不斷，開始重視從農場到餐桌的食品安全管理，而醫院膳食更被重視和管理，除了希望病人必須吃得均衡營養之外，舉凡所有危害物質更需要被管控，包括物理、化學、微生物之汙染皆必須被排除，專案目標為推動品質改善，提升病人膳食安全與供膳品質，以求讓病人吃得安心；同時，設有專責營養師訪查追蹤病人膳食，建構全方位膳食安全網。計畫執行時間從2015年5月11日至今，執行措施：供膳軟硬體設施重建、建立全方位監測指標、人力素質提升訓練、專責營養師訪視追蹤。執行成果：2017年通過衛生福利部食品藥物管理署之食品安全管制系統認證、監測品質指標（生物性、物理性、化學性）皆達標、廚房工作人員教育訓練評量由86.7分提升至100.0分、飲食遵從度達75.0%以上之病人明顯增加、供餐滿意度由98.4%逐年提升至99.7%；顯示實施後各指標皆有顯著改善，營養科將持續推動品質精進與緊密架構食品安全網絡，以守護病人飲食健康為使命。

關鍵字

醫院膳食；品質指標；供膳品質

並列摘要

As food safety scandals recur, the public starts to pay close attention to food safety management from farm to table, especially in hospital food services. Besides from hoping that patients will receive a balanced diet, the elimination of hazardous substances including physical, chemical, and microbial contamination is a must. The aim of our project is to improve patient's food safety and quality by pushing for quality improvement so the patient could eat with confidence. Meanwhile, we build a comprehensive food safety net by assigning dedicated dietitian to track patient's diet. This ongoing project started back in May 11, 2015 in an undisclosed medical center located in central Taiwan. Methods implemented are the following, first, reconstruction of both hardware and software of the food service infrastructure. Second, establishment of comprehensive quality monitoring indicators. Third, food service staff quality improvement training. Fourth, nutrition assessment and audit by dedicated dietitian. The results of the implementation are the following, first, received Hazard Analysis and Critical Control Points (HACCP) certification by the Ministry of Health and Welfare in 2017. Second, comprehensive quality monitoring indicators (physical, chemical, and microbial) are up to standards. Third, food service staff training assessment score improved from 86.7 points out of 100.0 points to 100.0 points. Fourth, number of patents with dietary compliance rating higher than 75.0% has significantly increased. Fifth, food service satisfaction rating gradually increased year after year from 98.4 to 99.7%. The results indicate that after implementing the methods, various indicators improved drastically. We see guarding patient's dietary health as our mission; therefore, our department will continue to push for quality improvement and fast track the establishment of food safety networks.

並列關鍵字

hospital meal ； quality index ； quality of diet supply

國際替代計量

提升醫院供膳安全－全方位膳食安全網

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