In-Service Training
Dysphagia 2 Diet Education
For Cooks and Tray Line Staff
Assuring diet adherence and tray accuracy is of great importance in a hospital/clinical setting. There were a few errors regarding dysphagia 2 diets. The wrong consistency was being delivered to a patient and this presents a choking hazard and an overall health concern. I saw this as a coaching and training opportunity as many of the cooks and tray line staff do not have proper training on the different diet orders that they are seeing, therefore, not understanding the importance of attention to detail. I developed an in-service training for the staff to educate them on the dysphagia 2 diet, why it is used, the importance, and how to effectively fill tickets for this diet order (i.e. food consistencies, guidelines and restrictions, etc.).
|
|
|