Η St. Luke's Hospital responding to the modernization of services in the health sector, which is required by national and international standards, European standards and current legislation, decided to implement a Quality Management System according to EN 15224:2016 & ISO 9001:2015.
The Quality Management System of the Clinic covers according to ISO 9001-2015 the Provision of Nursing and Administrative Services in all the processes of the Clinic, Implementation of Clinical Studies and according to EN 15524-2016 the Provision of Nursing and Therapeutic Services for the Intensive Care Unit, the Artificial Kidney Unit, the Pediatric Department and was designed according to the needs and objectives of the Clinic, as well as in accordance with Legal and Regulatory requirements.
Satisfying and ensuring the trust and requirements of patients, their relatives and insurance providers through the fulfilment of defined quality standards and conscientiousness and consistency are the basic principles of the clinic. The overall objective is to provide high quality services, taking into account the achievements of advances in the field of medicine. More specifically, the clinic seeks:
In order to achieve the above objectives, all the necessary references have been made in the documentation of the Quality Management System. Through systematic planning, process control and continuous improvement of all activities, the principles of the Clinic are fulfilled.
The Management is committed to providing the infrastructure and equipment deemed necessary for the implementation of its work. Each employee is responsible for the quality of his/her own work and it is imperative that he/she contributes to the management of quality, product safety and the achievement of the set objectives. For this reason, all employees, according to their responsibilities, are informed about the Quality Management System and act demonstrably in accordance with the established rules.
Processes, flows and actions that do not guarantee the fulfilment of the objectives set are immediately interrupted by those responsible, root cause analyses are carried out and the required improvement measures are defined. The policy shall be reviewed annually.
Thessaloniki, 01.09.2022
The "Agios Loukas" Clinic, responding to the requirements of modern business reality and aiming at providing high quality catering services, improving its organizational structure and internal communication and the safety of the meals provided to patients and customers of the cafeteria, decided to design and install a Product Safety System in accordance with the requirements of the International Standard ELOT EN ISO 22000:2005.
The Hospital's Food Safety Management System (FSMS) covers the preparation, production and distribution of meals for the patients as well as the hospital cafeteria and is designed according to the needs and objectives of the Hospital, in compliance with the Legal and Regulatory requirements of the Hellenic and EU legislation in force.
Customer trust, through the fulfilment of defined quality standards, and consistency in the provision of food services, are the basic principles of St. Luke's Hospital. The general objective is to provide patients and customers of the hospital cafeteria with safe food and quality consistency at every level. More specifically, the Hospital aims at:
In addition, the philosophy and values of the Hospital include the avoidance of environmental damage, the prudent use of natural resources and the application of health and safety rules.
In order to achieve the above goals, all necessary references have been made in the documentation regarding the Food Safety Management System. Principles set by the Hospital are fulfilled through systematic planning, procedure control and continuous improvement of all activities.
The Management is committed to providing the infrastructure and equipment deemed necessary for the implementation of its work. Each employee is responsible for the quality of his/her own work and it is imperative that he/she contributes to the management of quality, product safety and the achievement of the set objectives. For this reason, all employees, according to their responsibilities, are informed about the Food Safety Management System and act demonstrably in accordance with the established rules.
Procedures, flows and actions which do not guarantee the achievement of the objectives set are immediately interrupted by those responsible, root cause analyses are carried out and the necessary improvement measures are defined.
