Quality and safety of care: the role of indicators

2013 ◽  
pp. 115-136 ◽  
Author(s):  
Jozé Braspenning ◽  
Rosella Hermens ◽  
Hilly Calsbeek ◽  
Gert Westert ◽  
Stephen Campbell ◽  
...  
Keyword(s):  
Quality And Safety

Analysis of the existing system of personal development of the head nurse

2020 ◽  
pp. 16-25
Author(s):  
Larisa Karaseva
Keyword(s):  
Medical Care ◽  
Russian Federation ◽  
Personal Development ◽  
Lean Production ◽  
Quality And Safety ◽  
Medical Organization ◽  
Head Nurse ◽  
The Russian Federation ◽  
Role Of Nursing

The article presents the stages of implementation of the principles of lean production in the healthcare of the Russian Federation, outlines the goals and prospects of projects to optimize the quality and safety of medical care, emphasizes the role of nursing specialists in improving the ideology of a patient-oriented medical organization.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

scholarly journals Illuminating for Safety: Investigating the Role of Lighting Appraisals on the Perception of Safety in the Urban Environment

2017 ◽  
Vol 50 (8) ◽  
pp. 889-912 ◽  
Author(s):  
Leon van Rijswijk ◽  
Antal Haans
Keyword(s):  
Real Life ◽  
Factorial Designs ◽  
Quality And Safety ◽  
Perceived Safety ◽  
Urban Streets ◽  
Perception Of Safety ◽  
Correlational Research ◽  
Physical Attributes ◽  
Stimulus Materials

In two studies, we took a prospect–refuge based perspective to investigate how lighting and other physical attributes (i.e., prospect, concealment, and entrapment) affect people’s judgments of the safety of urban streets during nighttime. Both studies complement existing research, which predominantly use factorial designs, with more ecologically valid correlational research using a large and representative sample of urban streets as stimulus materials. Results from Study 1 corroborate existing research demonstrating that differences in prospect, concealment, and entrapment predicted, to a large extent, variation in the perceived safety of urban streets—thus demonstrating the utility of such environmental information for making safety judgments in real-life settings. Results from a mediation analysis conducted in Study 2 showed that the relation between appraisals of lighting quality and safety judgments was completely accounted for by co-occurring variation in appraisals of prospect and entrapment. Implications for theory and methodology are discussed.

scholarly journals Role of lactic acid bacteria in fermented vegetables

2020 ◽  
Vol 71 (2) ◽  
pp. 358 ◽  
Author(s):  
J. Bautista-Gallego ◽  
E. Medina ◽  
B. Sánchez ◽  
A. Benítez-Cabello ◽  
F. N. Arroyo-López
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Cultures ◽  
Quality And Safety ◽  
Human Diet ◽  
General Process ◽  
Continuous Growth ◽  
Vegetable Products ◽  
Fermented Vegetables

The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world popula­tion in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid bacteria, the most important molecular tech­niques used for their identification and genotyping, their importance for the formation of biofilms as well as their use as starter cultures for obtaining high-quality and safe vegetable products.

Food Quality and Safety Regulation Systems at a Glance

2021 ◽  
pp. 1-19
Author(s):  
Dixit V. Bhalani ◽  
Arvind Kumar Singh Chandel ◽  
Poonam Singh Thakur
Keyword(s):  
Food Quality ◽  
Food Source ◽  
Safety Management ◽  
Food Products ◽  
Quality And Safety ◽  
Safety Regulation ◽  
Management Issue ◽  
Essential Parameter ◽  
Food Quality And Safety

The quality and safety of all food products are the essential parameter for both ends manufactures and end consumers. This parameter of the food products we cannot overlook or liberalize in any situation. More than two-thirds of diseases are spread through the contaminated or spoiled food source. Looking at the importance of quality and safety management issue, the various governments made a series of rules and regulations for the assessment of food products. This chapter explains the role of various assessment agencies and their rights and workflows.

Quality and safety

2020 ◽  
pp. 67-108
Keyword(s):  
Health And Safety ◽  
Evidence Based ◽  
Quality And Safety ◽  
Clinical Risk Management ◽  
Record Keeping ◽  
Healthcare Waste ◽  
Quality And Outcomes ◽  
Evidence Based Healthcare ◽  
Quality And Outcomes Framework

This chapter covers quality governance, clinical audit, evidence-based healthcare, the Quality and Outcomes Framework (QOF), patient and public experience, complaints procedures, and clinical risk management. It includes professional conduct, the provision of anti-discriminatory healthcare, and consent. Professional accountability is outlined, as well as the role of chaperones, methods of whistleblowing, correct record keeping and access to records, confidentiality, and client- and patient-held records. Health and safety at work for both employers and employees is discussed, together with specific issues that arise with lone working in the context of community nursing. Personal safety measures such as hand washing and personal protective equipment are covered. Occupational exposure to blood-borne viruses and the appropriate response is described, as well as notifiable diseases, managing healthcare waste, and the management of sharps waste.

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