Development of Management Model on Food Safety Hospitals Management, Songkhla Province

Abstract

This research and development aimed to develop a management model for food safety hospitals in Songkhla province. The management model was developed following 4 steps of the ADDIE model: 1) Analysis 2) Design and development 3) Implementation and 4) Evaluation. Data was collected by using documentary review, in-depth interviews, brainstorming, and meetings from January to November 2021. Fifty-two key informants consisted of five hospital executives, ten procurement staff, sixteen consumer protection pharmacists, fifteen nutritionists/kitchen staff, and six farmers. Content analysis was used to analyze the data.

            The results revealed that the management model for food safety hospitals in Songkhla province comprised five main components: 1) Selection of raw materials, consisting of 6 subcomponents-mechanism of community enterprise, strengthening community enterprises, product standard certification, production site standard certification, farmer network development, and business matching; 2) Inspection of contaminants and residues in raw materials, consisting of 2 subcomponents–zoning, and skill development of hospital staff in inspection; 3) Menu preparation in advance, consisting of 4 subcomponents-seasonal menu adjusting, line group establishment, the remaining raw materials to food for the meeting, and converting the menu in advance into a list of raw materials; 4) Procurement by selection method and specific method, consisting of 3 subcomponents-procurement through community enterprises, Provincial Public Health Office be the middleman, and reserve fund system of community enterprises; and 5) Arrangement of hospital green market, consisting of 4 subcomponents-green market organized once a week, product selling area for farmers, a unique name of green market, and knowledge activities promotion.