Continuous Quality Improvement
This project was developed as a component of the food service rotation. One of the main concerns in food service at the time of project development was the delivery time and temperature of carb limited meal trays being delivered to patients on insulin. As a way to make improvements an auditing system was developed to pinpoint the location of the problem. This data was then analyzed and used to develop improvement plans. Oral/visual presentation was delivered at three different hospital management meetings. Presentation attached below for review.
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cqi_presentation.pdf | |
File Size: | 297 kb |
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