Ms Ashu Sharma is a passionate healthcare professional with almost 10 years’ experience as a clinical dietician and five years’ experience in food service operations in the healthcare industry in Singapore.
Ms Sharma possesses two post graduate degrees: a Master of Science in Clinical Nutrition and a Master of Science in Healthcare Management from the University of Wales. Her work experience includes medical dietetics, food operations, risk management, process development and quality assurance.
Synopsis - Food Safety - From Farm To The Fork
Patient safety is cardinal in healthcare. It enhances patient experience while supporting patients to recuperate in the hospital. Provision of ‘safe’ food to the patient is an important aspect of medical care because nosocomial outbreak in the hospital due to unsafe food consumption by the patient can have ponderous impact on the therapeutic recovery with a high potential of causing prodigious medical, economical, reputational and legal complications if not less. Considering the vulnerability of patients and their susceptibility to food borne illnesses, provision of safe food has impact on patient safety.
The above topic draws attention on food safety being managed through a multi-dimensional approach that would feature end-to-end processes involving the assurance of safe food provision to patients. It would also provide insights on various potential hazards that can develop alongside operations while adopting proactive risk mitigation approaches and continuous improvement plans to manage the potential hazards. Join me on this learning journey that highlights the importance of managing critical control points in a systematic manner and formulating a risk management system that circumvents food related risks in the food-operating system in Healthcare.