Alternative TitleA study of risk management analysis and its response system for food service management
Note (General)Risk management is a continuous problem-solving process conforming to the PDCA cycle of 1) risk understanding, 2) risk analysis, 3) risk response and 4) response evaluation in order to prevent unexpected situations that arise from a variety of dangers. In this study, we report our examination of the current situation and problems associated with meal service provided at social welfare facilities, followed by our understanding of the risks, analyze those risks, construction of a response system, implementation and investigation of the risk response as well as our evaluation of the response. The purpose of this study was to demonstrate standards when a system of measures was introduced after risk management analysis of food service management, and clarify the possibility of its establishment both regionally and socially. 1. Method of risk management analysis（Extraction of important points for improvement）With regard to meal service program for nurseries, there were 10 important points for improvement including “Entrance of visitors,” “test results for ingredients,” “test of water quality,” and “designated storage space for ingredients”. For meal service at facilities for aged care, there were 6 important points for improvement including “specific menus for those needing particular care in cases of emergency,” “earthquakes,” and “storage of food for emergencies.” Note that with the categorization of measures, emphasis was placed on emergency response. The extraction of important points for improvement utilizing Customer Satisfaction (CS) analysis, as shown above, enabled risks to be visualized and the factors to be prioritized on-the-job to be recognized, and measures that could contribute to risk management in the provision of meal service were clarified. 2. Improved support program The improved support program, which included the important points for improvement, showed a transformation in actions with the nursery in A City, providing meal service for the subject infants in a better environment in terms of dietary education. In other words, reliable and safe lunches were provided, indicating the effectiveness of the program. 3. Introduction of the Japanese Food Guide Spinning Top for stocked foods The concept of the Japanese Food Guide Spinning Top for emergency stores was introduced and investigated. The results confirmed that even when the dietary balance guide is not employed, it is possible to put meals together. Therefore, if there is a method of indicating the quantities of stocked foods (SV:serving volume), it can be helpful in distributing relief supplies, based on the combination of stocked foods, and provide an effective tool.
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Collection (particular)国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文
Date Accepted (W3CDTF)2016-06-03T01:05:16+09:00
Data Provider (Database)国立国会図書館 : 国立国会図書館デジタルコレクション