From: A cost management model for hospital food and nutrition in a public hospital
N ° | Activity | Description | Type of activity |
---|---|---|---|
1 | Visit patients | Nutritionist visits the patient to assign daily diet. | Nutritional care |
2 | Count diets | Nutritionist counts the different diets. | Planning |
3 | Create report | Nutritionist prepares a report with the diets for the day. | Planning |
4 | Compute ingredients | Nutritionist counts the amount of ingredients required to order them from storage and different suppliers. | Planning |
5 | Request ingredients | Nutritionist requests the ingredients from storage or calls suppliers to check availability. | Planning |
6 | Receive ingredients | Assistants receive ingredients to control for quality and quantity, and then store the food. | Food Production |
7 | Control reception of ingredients | Nutritionist verifies that the reception of ingredients is appropriate according to the defined standards. | Food Production |
8 | Prepare desserts and salads | Kitchen assistants prepare desserts and salads for the day or next day accordingly. | Food Production |
9 | Control desserts and salad | Nutritionist supervise that the preparation of dessert and salads is performed correctly and meets the standards set by the hospital in terms of safety and hygiene. | Food Production |
10 | Prepare ingredients | Kitchen assistants wash, peel, chop, and disinfect food. | Food Production |
11 | Control preliminary preparation of ingredients | Nutritionist supervise that the preliminary preparation of the food is performed correctly and meets the standards set by the hospital in terms of safety and hygiene. | Food Production |
12 | Prepare Food | Kitchen assistants cook the food for the different meals. | Food production |
13 | Control food preparation | Nutritionist supervise that the food is prepared correctly and meets the standards set by the hospital in terms of safety and hygiene. | Food Production |
14 | Prepare trays | Kitchen assistants prepare patients’ trays for the different meals. | Food production |
15 | Control preparation of the trays | Nutritionist reads the daily diet report to load the trays accordingly. | Food Production |
16 | Distribute to patients | Assistants distribute the food to the patients. | Food Production |
17 | Nutritional control | Nutritionists verify that the diet plan correspond to the patient. | Nutritional care |
18 | Remove trays | Assistants remove trays from the patients and take them back to the kitchen. | Food Production |
19 | Wash trays | Kitchen assistants wash and put away the trays according to the standards set by the hospital in terms of safety and hygiene. | Food Production |
20 | Wash cooking implements | Kitchen assistants wash and put away cooking implements such as containers, pots, pans, etc. according to the standards set by the hospital in terms of safety and hygiene. | Food Production |
21 | Wash control | Nutritionist supervises that the washing and putting away activities of the trays and cooking implements is performed correctly and meets the standards set by the hospital in terms of safety and hygiene. | Food Production |
22 | Clean area | Assistant cleans the kitchen and office area according to the standards set by the hospital in terms of safety and hygiene. | Food Production |
23 | Remove garbage | Assistant removes garbage. | Food Production |
24 | Coordinate nutrition department | General coordination activities that involve organization of shifts, budgetary control, alignment with other areas, etc. | Planning |