Prosedur Operasi Perkhidmatan Makanan

    • Meal Planning
    • Food Production
    • Methods Of Diet Indent
    • Meal Time
    • Methods Of Delivery And Service
    • Quality Control and Monitoring

    Meal Planning

     

    The ‘Exchange System’ is used as the basis of menu planning for both Regular and Therapeutic diets (Table1).An exchange list is a group of foods in which specified amounts of the foods listed are approximately equal in carbohydrate , protein and fat value. Thus, any food within a given list can be substituted or exchanged for any other food in that list.

    When the desired level of intake is specified, the diet is constructed from the exchange list. The portion size (weight of edible portion) indicated in the manual refers to cooked food.

    From the practical aspect, we have taken into consideration various other factors (such as variety of choice, color, texture and flavor) whilst planning the menu. Preparation methods, in line with healthy cooking principles, are also considered. The methods include boiling, braising, pan-frying, stir-frying, combi-steaming and combi-baking.

    Appetite, age, sex and religion may affect food consumption and the recommended nutrients intake may not be met .Dietitians will overcome this challenge by met and manage patient’s problems individually.

    In line with the above factors, our menus provide four different main menus:

    • Menu A: Spicy
    • Menu B : Non Spicy
    • Menu C : Grilled
    • Menu D : Soup
    • Menu E : Porridge + Chicken soup (Soft Diet)

    Every patient will get menu A/ B / C together with soup (menu D) and vegetables during lunch and dinner. We also provide breakfast and afternoon tea for patients. Typically a two – week cycle of menu is planned.

    TABLE 1: FOOD EXCHANGE LIST ACCORDING TO FOOD GROUPS

    Food Group

    CHO (g)

    Protein (g)

    Fat (g)

    Energy (kcal)

    Cereal , grain products & starchy vegetables

    15

    2

    0.5

    75

    Fruits

    15

    0

    0

    60

    Leafy vegetables

     

    Free

       

    Lean meat , poultry & meat substitute

    0

    7

    4

    65

    Fish & Shellfish

    0

    7

    1

    35

    Skim milk (1% fat)

    15

    18

    Trace

    90

    Low fat milk (2% fat)

    12

    8

    5

    125

    Whole milk (full cream)

    10

    8

    9

    150

    Fat

    0

    0

    5

    45

    Source: Suzana S, Rafidah G, Noor Aini MY , Nik Shanita S , Zahara AM. Atlas Makanan: Saiz Pertukaran dan Porsi, Universiti Kebangsaan Malaysia, 2002.

    Food Production

     

    Food prepared based on standardize recipes. An important tool for production control is the standardized recipes. It enables the manager to predict quality, quantity and portion cost of the finished product. It also simplifies purchasing. Use of the standardize recipes is helpful in training new or substitute production employees and help management avoid being subjected to the whims of , and changes in , personnel.

    Clients expect and should be able, to depend on having consistent food character and quality. Thus, accuracy in the use of standardized recipes and in weighing and measuring ingredients takes the guesswork out of mass food production. Continual training in the preparation of diets is provided by the dietitian for cooks.

    Methods of Diet Indent

     

    The diet indent system ranges from non-computerized (using standard form) to computer based approach (using standard IT program).

    Diet for New Admission or change of Diet Order:

    Changes or addition of diets are to be notified by phone to Hospital’s Kitchen followed immediately by update the information in the indent system.

    Diets for newly admitted patients are available if the order is made before 4.00 pm on the day of admission. New diets requested or served may not necessarily be the same as that on the regular menu. Immediate change of the diet for a particular patient may not be possible when made near serving time. However, the change will take effect the following meal.

    Meal Time

     

    Breakfast        :     7.30 am – 8.30 am

    Lunch              :     11.45 am – 1.00 pm

    Afternoon Tea :     2.45 pm – 3.45 pm

    Dinner             :     6.00 pm – 7.30 pm

    Methods of Delivery and Service

     

    In the centralized food service system, as practiced by HUSM (except for psychiatric ward), prepared food is apportioned for individual plates / trays and assembled at the central area in the main kitchen. The completed orders are then transported and distributed to the patient in ward. Used trays / plates and dishes are returned to the central area for washing.

    Centralized delivery systems are prevalent today because of the need to closely supervise and control food quality, portion size, assurance of correct menu items on each tray or order and correct food temperatures at the point of service.

    Quality Control and Monitoring

     

    We have implemented several measures to ensure and monitor quality of food served to patients.

    • Procurement of Raw Foods and Storage

    The first step in the production and service of quality food is procurement which entails purchasing, receiving, storing and issuing food and supplies. Inspection is done upon each product delivery to ensure that all products received are in good condition. In the event that the products received are not up to the standard required, the supplier will be required to replace it. The goods are then placed in appropriate storage.

    • Food Tasting

    Food tasting is done routinely to further validate our standardized recipes. Food tasting sessions is done by the dietitian as scheduled and the data was analyze every month .The analyzed data will be presented in monthly department/ unit meeting.

    • Food portioning / Trayline

    The Dietitian / Assistant Catering Officer personally supervise the trayline to ensure that choices, portion sizes and types of diet ordered are correct for patients.

    • Food Survey ~Customer Satisfaction

    We strive to make our customers happy and satisfied through feedback received by conducting surveys at ward level periodically. Feedback gathered serves as a tool for continuous improvement.

    • Regular Meetings

    Regular meeting are held to discuss any issues that need to be resolved.

    • Complaints

    We view complaints received from clients positively and strive to continuously improve.

icon email1icon staficon sdppkt

Hubungi Kami

Hospital Universiti Sains Malaysia
Universiti Sains Malaysia,
Kampus Kesihatan
Jalan Raja Perempuan Zainab 2
16150 Kota Bharu Kelantan.
 

husmQR

Operator: 09-767 3000
No Fax: 09-767 1060
Emel : hospitalusm[at]usm[dot]my

Pautan Luar

MSCMy GovermmentHRMISKementerian Pengajian Tinggi

Hakcipta Terpelihara Hospital Universiti Sains Malaysia. ©2018
Paparan terbaik menggunakan pelayar Mozilla Firefox / Chrome dengan resolusi 1024 x 768 piksel.

  • Kemaskini: Selasa 27 September 2022.
Jumlah Pengunjung
3288125