营养科室是医院直接为患者提供饮食服务的窗口,是医院工作的重要组成部分,它关系到进餐者的卫生安全和身体健康。《食品卫生法》对食品生产经营过程中的卫生提出了严格要求,对加工环境、加工品种和规模、加工流程、食品储藏、食品包装等各个环节作出了明确规定。国内外实践表明 The nutrition department is the window where the hospital provides the catering service directly to the patient and is an important component of the hospital’s work. It relates to the health, safety and health of the diner. The Food Sanitation Law puts forward strict requirements on the hygiene in the process of food production and management and makes clear stipulations on the processing environment, processing varieties and scales, processing flow, food storage and food packaging. Practice shows that at home and abroad