The British Academy for Training and Development offers this training program on Quality in Nutrition Department, aimed at empowering professionals in the field of nutrition to apply total quality management concepts and practices within food service environments. This applies to hospitals, educational institutions, and production facilities.

The course focuses on building an effective quality system that ensures the delivery of safe, balanced, and suitable nutritional services that meet the needs of beneficiaries while complying with local and international standards.

The program addresses the importance of quality management as a tool for enhancing efficiency and achieving beneficiary satisfaction. It also covers practical tools for evaluating nutritional performance, ensuring compliance with health and safety specifications, training in internal auditing, and improving operations within the nutrition department.

Who Should Attend?

• Nutrition specialists working in hospitals and healthcare institutions.

• Nutrition supervisors in schools and community centers.

• Quality officers in food service units.

• Technicians and administrative staff in nutrition and catering departments.

Knowledge and Benefits:

After completing the program, participants will be able to master the following:

• Understand and apply total quality management concepts in nutrition services.

• Evaluate the quality of food services according to standardized indicators.

• Develop policies and standard operating procedures within the nutrition department.

• Monitor and correct nutritional deviations effectively.

• Enhance skills in internal auditing and operational process improvement.

• Introduction to Quality Concepts in Nutrition

  • Definition of quality in the nutritional context.

  • Importance of quality in delivering food services.

  • Relationship between quality and food safety.

• Institutional Food Systems

  • Classification of organizations providing food services.

  • Models of nutrition delivery in different sectors.

  • Common challenges in implementing quality in institutions.

• Quality Standards in Nutrition Services

  • International standards (ISO 22000, HACCP).

  • National requirements for food systems.

  • Role of regulatory authorities in evaluation and accreditation.

• Food Risk Management

  • Common sources of food contamination.

  • Preventive risk analysis.

  • Implementation of Critical Control Points (CCP) system.

• Designing High-Quality Menus

  • Health and nutritional considerations in menu planning.

  • Meeting the dietary needs of different beneficiary groups.

  • Balancing quality and economic feasibility.

• Food Supply Chain Management

  • Selecting suppliers based on quality criteria.

  • Storage and transportation of food materials.

  • Tracking and recalling food products.

• Internal Control in Nutrition Departments

  • Tools for internal inspections and quality monitoring.

  • Daily nutritional performance indicators.

  • Analysis and correction of deviations.

• Food Documentation and Records

  • Importance of documentation for quality assurance.

  • Managing production and distribution records.

  • Organizing inspection and evaluation reports.

• Training and Qualification of Nutrition Teams

  • Assessing training needs.

  • Developing specialized training programs on quality.

  • Monitoring staff competency post-training.

• Effective Communication within Nutrition Teams

  • Methods to enhance professional communication.

  • Coordination among departments linked to food service.

  • Managing meetings and daily reports.

• Continuous Improvement in Food Services

  • Applying Kaizen principles in nutrition.

  • Tools for problem analysis and process improvement.

  • Implementing PDCA cycles in nutrition operations.

• Periodic Quality Review

  • Preparing quality review schedules.

  • Conducting internal audits according to clear standards.

  • Using review results for improvement.

• Compliance with Health and Safety

  • Food safety requirements from health authorities.

  • External inspections and preparation mechanisms.

  • Rapid response to violations and observations.

• Hygiene and Sanitation in the Food Work Environment

  • Cleaning procedures for equipment and cooking tools.

  • Evaluating sterilization effectiveness.

  • Programs to raise awareness of personal hygiene.

• Analyzing Beneficiary Complaints in Nutrition Services

  • Classification and analysis of complaints.

  • Management response and improvement actions.

  • Using complaints as a quality indicator.

• Customer Satisfaction and Service Quality

  • Measuring patient and beneficiary satisfaction.

  • Developing effective nutrition surveys.

  • Linking satisfaction results to improvement plans.

• Cost Management While Maintaining Quality

  • Balancing quality and budget.

  • Techniques to reduce food waste.

  • Prioritizing nutritional spending.

• Performance Evaluation in Food Facilities

  • Using performance measurement indicators (KPIs).

  • Comparing performance against set objectives.

  • Preparing monthly performance reports.

• Quality in Therapeutic Nutrition Services

  • Quality requirements in therapeutic meal provision.

  • Managing special dietary cases.

  • Monitoring compliance with therapeutic plans.

• Coordination Between Quality and Nutrition Departments

  • Building effective communication channels.

  • Developing joint reports.

  • Integrating quality plans into nutrition operations.

• Contemporary Global Standards in Institutional Nutrition

  • Latest international standards and updates.

  • Global organization trends in special population nutrition.

  • Adapting to developments in the nutrition field.

• Sustainability of Quality in Nutrition Departments

  • Integrating sustainability concepts into work plans.

  • Motivating teams to maintain improvements.

  • Long-term follow-up of quality indicators.