The British Academy for Training and Development offers a course in hospital nutrition, aimed at anyone who wants to enhance their understanding of food quality within healthcare centers and improve health services in their field related to quality control or the overall performance of the facility.

Course Introduction:

Food quality is defined as the ability of a food product to meet its requirements. This comprehensive definition encompasses all quality characteristics of food, whether at the point of production, processing, or service. Food quality in healthcare centers is of great importance, as there is a growing focus on the quality and characteristics of food, which include appearance, taste, nutritional value (nutrient content), health benefits (functional components), and safety (chemical, physical, and biological). In this context, there will be multiple reviews of food quality in hospital departments, where oversight must be at the highest level, as it is an integral part of healthcare service quality. For this reason, the food industry has adopted specific techniques to meet the increasing demand for food quality, commonly referred to as food quality control.

The British Academy for Training and Development offers a quality course in the hospital nutrition department to anyone who wants to develop its concept of food quality within the health centers, improve health services within its quality control field or how well it is applied.

Who should attend?

Health surveillance workers.

Food Quality Managers.

Supervisors of the Hospital Culinary Department.

Who are in direct contact with food in hospitals such as nurses and cooks.

How participants will benefit from attending the quality

How attendees will benefit?

Upon completion of the course, participants will have the following points:

The benefits of food quality standards and their importance in improving the quality of health services.

How food quality contributes to reducing the incidence of food-borne diseases.

Improve the quality of life for people with allergies, diabetics, and other people who can not consume some common nutrients.

Definition of food quality terminology.

Quality assurance and monitoring.

Principles of overall food quality management.

Types and objectives of standard food standards.

Quality and safety of food in hospitals.

Hygiene and sterilization requirements.

Hazard Analysis of Critical Control in Food Quality.

Food Safety Management.

Functions of the Food Safety Manager.