Affiliation
a Associate Professor of the Department of Food Technology Catering, East Siberian State University of Tech- nology and Management, candidate of technical sciences
b Undergraduate of the Department of Food Technology Catering, East Siberian State University of Tech- nology and Management
c Head of Food Service, "G.D. Dugarova Republican Clinical TB dispensary"
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Abstract
Tuberculosis remains a widespread social disease, both in Russia and in the Republic of Buryatia. According to the Ministry of Health of the Republic of Buryatia, the region ranked 8th according to tuberculosis morbidity in 2017 in the Siberian
Federal district. It was preceded by the Republic of Tuva, Irkutsk, Novosibirsk, Kemerovo regions, Altai territory, Omsk region, and Krasnoyarsk region. The Republic ranked 18th among all the federal entities of the Russian Federation. Tuberculosis remains one of the top 10 mortality factors in the world. The disease affects various organs, a fairly easy mode of infection, and a long treatment period. Therefore, it requires an intensive medical treatment and a high-calorie diet provided by nutrition departments of medical institutions. The present paper features the experience of nutrition departments of the Republican Clinical Tuberculosis Dispensary,
i.e. the aspect of food production for a certain population group. The research defines the critical control points of the technological stage of production, taking into account the existing risks and maximum permissible values. The authors developed some elements of the HACCP program in the form of maps and block diagrams of each stage of the technological process. The research results make it possible to create a quality management program based on the principles of HACCP fat nutrition department of the Republican Clinical Tuberculosis Dispensary.
Keywords
HACCP,
quality management system,
kitchen,
health care institution
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