importance of serial dilution in assessing food quality

#IMPORTANCE OF SERIAL DILUTION IN ASSESSING FOOD QUALITY MANUALS#

To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling.

At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as 'quality hazards' and 'corrective actions', respectively and were identified using a case study. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements.

#IMPORTANCE OF SERIAL DILUTION IN ASSESSING FOOD QUALITY MANUALS#

In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies.

Importance of serial dilution in assessing food quality