DAFTAR ISI

Halaman Judul ............................................................................................ i

DAFTAR ISI ................................................................................................. II

BAB I. PENDAHULUAN .............................................................................. 1

A. LATAR BELAKANG .......................................................................... 1
B. TUJUAN PEDOMAN ......................................................................... 2
C. RUANG LINGKUP ............................................................................ 2
D. BATASAN OPERASIONAL ............................................................... 2
E. LANDASAN HUKUM ......................................................................... 4
BAB II STANDAR KETENAGAAN .............................................................. 5
A. KUALIFIKASI SUMBER DAYA MANUSIA ......................................... 5
B. DISTRIBUSI KETENAGAAN DAN PENGATURAN JAGA ................. 5
BAB III STANDAR FASILITAS .................................................................... 7
BAB IV TATA LAKSANA PELAYANAN ...................................................... 8
A. PENGERTIAN ASUHAN GIZI ........................................................... 8
B. TUJUAN ASUHAN GIZI .................................................................... 8
C. PELAKSANAAN ASUHAN GIZI DI RUMAH SAKIT ........................... 9
1. Tim Asuhan Gizi .......................................................................... 9
2. Peran Anggota Tim Asuhan Gizi.................................................. 9
D. PROSEDUR KERJA ASUHAN GIZI DI RUANG RAWAT INAP ......... 10
E. ASUHAN GIZI PASIEN RAWAT JALAN DAN RAWAT INAP ............ 11
1. Rawat Jalan ................................................................................ 11
2. Rawat Inap .................................................................................. 13
BAB V LOGISTIK ........................................................................................ 18
BAB VI KESELAMATAN PASIEN ............................................................... 20
A. PENGERTIAN SANITASI MAKANAN ............................................... 20
B. TUJUAN ............................................................................................ 20
C. PELAKSANAAN SANITASI MAKAN DALAM PENYELENGGARAAN
MAKANAN ........................................................................................ 20
1. Bangunan .................................................................................... 26
2. Sarana dan Peralatan untuk Pelaksanaan Sanitasi Makanan...... 27
D. PRINSIP PENYEHATAN MAKANAN DALAM PENYELENGGARAAN
MAKANAN ........................................................................................ 21

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 1. Higiene Tenaga Penjamah Makanan........................................... 21
2. Prosedur Kerja ............................................................................ 22
BAB VII KESELAMATAN KERJA ............................................................... 23
A. PENGERTIAN ................................................................................... 23
B. TUJUAN ............................................................................................ 23
C. PRINSIP KESELAMATAN KERJA PEGAWAI ................................... 24
D. PROSEDUR KESELAMATAN KERJA .............................................. 24
BAB VIII PENGENDALIAN MUTU ............................................................... 26
A. PENGERTIAN ................................................................................... 26
1. Pengawasan ............................................................................... 26
2. Pengendalian .............................................................................. 26
3. Evaluasi/Penilaian ....................................................................... 26
B. BENTUK-BENTUK PENGAWASAN DAN PENGENDALIAN............. 26
1. Pencatatan dan Pelaporan .......................................................... 26
2. Pengawasan Standar Porsi ......................................................... 27
C. INDIKATOR MUTU PELAYANAN GIZI ............................................. 27
1. Pelayanan Gizi Rawat Inap dan Rawat Jalan .............................. 28
2. Penyelenggaraan Makanan ......................................................... 28
BAB IX PENUTUP ....................................................................................... 29

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