DAFTAR ISI

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

Daftar Isi........................................................................................................ii

BAB I. PENDAHULUAN............................................................................1
1.1. Latar Belakang....................................................................................1
1.2. Tujuan Pedoman.................................................................................3
1.3. Ruang Lingkup....................................................................................3
1.4. Batasan Operasional............................................................................3
1.5. Landasan Hukum................................................................................5
BAB II STANDAR KETENAGAAN .........................................................6
BAB III STANDAR FASILITAS................................................................7
3.1 Standar Fasilitas..................................................................................7
3.2 Denah..................................................................................................9
BAB IV TATA LAKSANA PELAYANAN .............................................10
4.1 Pengertian Asuhan Gizi..........................................................................10
4.2 Tujuan Asuhan Gizi................................................................................10
4.3 Pelaksanaan Asuhan Gizi di Rumah Sakit..............................................11
4.3.1 Tim Asuhan Gizi...................................................................11
4.3.2 Peran Anggota Tim Asuhan Gizi..........................................11
4.4 Prosedur Kerja Asuhan Gizi di Ruang Rawat Inap...............................13
4.5 Asuhan Gizi Pasien Rawat Jalan dan Rawat Inap.................................14
4.5.1 Rawat Jalan..............................................................................14
4.5.2 Rawat Inap...............................................................................17
BAB V LOGISTIK ....................................................................................24
BAB VI. KESELAMATAN PASIEN........................................................26
6.1 Pengertian Sanitasi Makanan............................................................26
6.2 Tujuan ..............................................................................................26
6.3 Pelaksanaan Sanitasi Makan dalam Penyelenggaraan Makanan......26
6.3.1 Bangunan...............................................................................26
6.3.2 Saranan dan Peralatan untuk Pelaksanaan Sanitasi

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 Makanan................................................................................27
6.4 Prinsip Penyehatan Makanan dalam Penyelenggaraan
Makanan............................................................................................28
6.4.1 Bahan Makanan.....................................................................28
6.4.2 Higiene Tenaga Penjamah Makanan.....................................28
BAB VII KESELAMATAN KERJA........................................................32
BAB VIII PENGENDALIAN MUTU.......................................................38
8.1 Pengertian.........................................................................................38
8.1.1 Pengawasan ..........................................................................38
8.1.2 Pengendalian.........................................................................38
8.1.3 Evaluasi/Penilaian.................................................................38
8.2 Bentuk-Bentuk Pengawasan dan Pengendalian................................39
8.2.1 Pencatatan dan Pelaporan ....................................................39
8.2.2 Pengawasan Standar Porsi....................................................40
8.2.3 Pengawasan Harga................................................................41
8.2.4 Pengendalian Biaya..............................................................41
8.2.5 Pengendalian Biaya Tenaga/ Harga Tenaga……………….43
8.3 Indikator Mutu Pelayanan Gizi.........................................................44
8.3.1 Pelayanan Gizi Rawat Inap dan Rawat Jalan .......................44
8.3.2 Penyelenggaraan Makanan ...................................................45
BAB IX PENUTUP.....................................................................................46

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