Cheng Hung Sun, Thomas Lew, Doris Tan, Shu Yin Hoi, Raj Khandan and, Choo Hwee Poi, Reddy Surender, Shirley Tay, Gervais Wan, Y.S. Lee, Lee Lee Lim, Handi Solikin and Samuel Yeak
The purpose of this paper is to outline considerations and steps taken to introduce electronic reporting and verification from systems design and multidisciplinary collaborations…
Abstract
Purpose
The purpose of this paper is to outline considerations and steps taken to introduce electronic reporting and verification from systems design and multidisciplinary collaborations to gap analysis and devising solutions. It also evaluates carefully placed forcing functions’ impact on verification rates.
Design/methodology/approach
A multidisciplinary workgroup was formed to stop print and establish electronic reporting. The electronic verification's success was assessed by weekly activity analysis.
Findings
Introducing a verification forcing function markedly improved verification activity. Thereafter, non-verified results stabilized at 7 percent up to 75 weeks post-implementation.
Practical implications
This paper illustrates how results reporting and verification could be implemented in a tertiary hospital using a mixed electronic and paper record. Factors that were critical to success include stakeholder engagement and applying systems design that focussed on patient safety as a key priority. The electronic reporting system was augmented by strategically inserted forcing functions, clear clinical-responsibility lines and ancillary alert systems.
Originality/value
The systems design method's value in managing non-critical but abnormal results appears to have been under-appreciated. This paper describes how systems design could be used to improve health information delivery and management.
Details
Keywords
Hana Catur Wahyuni, Iwan Vanany, Ivan Gunawan and Julius Mulyono
By exploring the halalness and food safety risks from the perspective of technology and the relationship among them, this study aims to make quantitative predictions of such risks…
Abstract
Purpose
By exploring the halalness and food safety risks from the perspective of technology and the relationship among them, this study aims to make quantitative predictions of such risks in the broiler supply chain to determine the critical control points (CCPs) in Hazard Analysis Critical Control Point (HACCP).
Design/methodology/approach
This study integrates Interpretive Structural Modeling (ISM) and Bayesian Network (BN) to achieve the objectives. Data were collected from focus group discussions (FGDs) with experts and direct observations at the broiler supply chain.
Findings
This paper identified 19 risks in the Indonesian broiler supply chain. The risk for halalness and food safety reached 30.92%, indicating that assuring halalness and food safety remains improbable or unlikely. The two CCPs of halalness and food safety are the knife’s sharpness and the vehicle’s storage temperature.
Research limitations/implications
This study quantifies the halalness and food safety risks in the Indonesian broiler supply chain, but it only involves one step forward and one step backward in the slaughterhouse’s chain.
Practical implications
The findings can provide insights for stakeholders, such as business owners, employees, management system auditors and consumers, regarding the critical control points of halalness and food safety in the broiler supply chain to improve the halalness and food safety management systems.
Originality/value
This study’s novelty lies in the examination of halalness and food safety risks using a risk prediction model to determine CCPs for the HACCP plan in the broiler supply chain in Indonesia.