HUMS Hospital

Requirement : Food Traceability for Suspected Food Poisoning Cases
Objective
To enable dietitians to effectively trace and investigate food-related causes of illness, such as food poisoning, through detailed tracking of meals served to patients.
Functional Requirement
The Diet Module shall provide comprehensive food traceability features to support root cause analysis in suspected food poisoning cases. The system must enable dietitians to:
1. Track Meals Served to Patients

o View historical records of meals provided to specific patients, including:
 Date and time of meal delivery
 Meal type (breakfast, lunch, dinner, snacks)
 Patient information (name, ID, ward/room/bed)

2. Identify Ingredients and Menu Items

o Access detailed information about each meal, including:

 Menu items served
 Ingredients used in each menu item

3. Trace Ingredient Sources

o Review information on the origin of ingredients:

 Supplier/vendor name
 Delivery date and batch/lot number (if available)

4. Track Food Preparation Details

o Record kitchen staff involved in:

 Meal preparation
 Packing and delivery

5. Generate Traceability Reports

o Generate reports for internal investigations or audits to trace meals served on specific dates or to certain patients, showing:

 Full list of ingredients and their sources
 Associated kitchen staff
 Other patients served the same meal

Expected Outcome
This functionality will allow dietitians to quickly identify potential sources of contamination and implement necessary control measures, thereby supporting patient safety and compliance with hospital food safety protocols.