Departments
HR Department
Patients' Administration Department
Secretary's Office of the Outpatient Dept.
Γραφείο Κίνησης Ασθενών
Laboratory Technologists Department
Independent Offices
CONSTANT INVESTMENT ON HUMAN CAPITAL
The Papageorgiou General Hospital is one of the few Hospitals in the country that has shown in practice it invests on human capital. The modern infrastructure and spatial autonomy of the Training Office, the fact that it is fitted with supervisory tools for successful learning and its collaboration with specialized scientific personnel are elements that makes our Hospital stand out as far as the provision of high quality educational programs is concerned.
RESPONSIBILITIES OF THE TRAINING OFFICE
The Training Office of the Papageorgiou General Hospital commenced its operations in September 2001. It is a self-contained office that falls under the jurisdiction of the Administrative Directorate and is staffed by two administrative employees.
The Training Office has the following responsibilities:
- To organize and provide administrative support to all training activities of the hospital.
- To organize educational programs for the staff, apart from the nursing and medical staff.
- To implement and monitor training programs that are funded by Greek or foreign funds.
- To evaluate training programs that are carried out by the Hospital. To identify any training needs of the staff and to evaluate the results of the provided training. To keep the relevant records.
In general, the Training Office has a dual functionality: On the one hand, it covers the training needs of the staff through continuous and lifelong education on the subject of their specialization and on the other it offers young health professionals the opportunity to complete their residency, research and vocational training in one of the most modern hospitals in the country.
NUTRITION OFFICE
Responsibilities of the Nutrition Office:
- Is responsible for the monitoring of the quality and suitability of foods that are served in the Hospital as well as for the preparation of meals.
- Has the obligation to prepare appropriate menus for patients and for the personnel, as well as to train patients who need a special diet.
The staff of the Nutrition Office consists of Food Technologists and Dietitians.
Responsibilities of the Food Technologist:
- Is responsible for the control of the production process of the catering unit.
- Monitors the operation of food production departments.
- Monitors the implementation of programming in the production process.
- Participates in the HACCP group and checks that the contracting catering company implements the HACCP system.
- Supervises the observance of hygiene conditions and the cleanliness of the catering establishment.
- Conducts macroscopic inspections of purchased products in order to determine their acceptability.
- Supervises the quality check of raw materials, of the production process and of final products.
- Supervises the performance of operations during all stages of the production process, i.e. the preparation, cooking, portioning and distribution of the food to patients.
- Ensures the performance of the required microbiological and/or chemical analyses and/or of other laboratory measurements that are related to the supply of raw materials, the production process and final products.
- Keeps and updates a log of the temperature conditions of cold storage rooms.
- Monitors the food reheating process that takes place in the food and distribution offices.
- Monitors the legislation that is applicable to food.
- Is responsible for determining specifications for all products that are purchased or produced in the catering establishment of the Papageorgiou General Hospital.
- Monitors the implementation of the operating procedures of the catering establishment in accordance with the International Standard for Quality, ISO 9000.
- Participates in the preparation of menus that takes place in the beginning of each season.
Food Technologist: Vasiliki Vafeiadou
Responsibilities of dietitians :
- Preparation of menus appropriate for patients
- Designing, drawing up, supervision and preparation of special dietary menus for all inpatients, in accordance with medical instructions.
- Evaluation of the nutritional status of patients that are hospitalized in special units.
- Supervision of the portioning process
- Designing of specific menus for children with neurological conditions (ketogenic diets), hyperlipidaemia and other conditions, who come to the Hospital from all over Northern Greece
- Supervision of pathogenic obesity cases at the Outpatient Department for Obesity (in cooperation with the 1st Surgical Department), where both the selection of candidates for gastric bypass surgery and the postoperative nutritional support of said patients are performed.
- Education and training of patients who are in need of a specific diet, as for instance hemodialysis patients, to whom specific instructions and specific dietary plans are given, if necessary.
- Supervision of the traineeship of students of the Department of Nutrition of Technological Educational Institute per semester.
Dietitians Anastasia Anastasiadou and Eirini Katsanika
Catering Establishments - Kitchens
Kitchens are located at the lower level of the Hospital and are supplied with raw materials through a separate service courtyard. The operation of kitchens is assigned through tender to a contractor, who uses the establishments and equipment of the Hospital in oder to prepare the meals that are offered to patients, personnel and visitors.
At the establishments of the Papageorgiou General Hospital all necessary procedures are applied in order to ensure the safety of food, in accordance with the principles of the HACCP methodology.
The central system that is implemented, includes the preparation, portioning and finally distribution of meals. Food trays that are transfered from the catering department, have a label with the information of the patient, who will receive the food, attached to them. They are placed inside isolated isothermal carts, where food is reheated before being served to the patients. Food is served on the one hand warm and on the other under temperature and time controlled conditions.
Cold foods (e.g. sandwiches) are prepared in the cold kitchen, where room temperature is 16-17°C. Cooked meals are prepared in the hot kitchen, the operation of which is based on the COOK & GHILL system. This system involves the rapid chilling of cooked meals at 3°C (temperature is checked through the insertion of a thermocouple to the center of its mass) within a maximum of 1.5-2 hours from their production, in order to ensure that the food does not remain for long in the temperature danger zone, i.e. the range of temperatures in which microorganisms can grow rapidly (5-63°C). The food is then stored in the refrigerator at 3°C for up to three days (72 h). It is then portioned while frozen, at a special temperature-controlled area (14-16°C), on a moving film, in trays that contain plates and utensils. These trays are then placed on isothermal carts, which contain a heating department for the main dish that is covered by a stainless lid and a non heated one for the tray that contains side dishes. Carts are transfered to the food offices of the department in order to be reheated at 125°C for 30 mins. The food is then distributed to patients by the personnel of the hospital.
Used utensils are gathered on carts once again and are transfered to the washing area, which is located within the kitchens. They are washed in a tunnel type dish-washer, while the carts are also washed in and out. Clean utensils and carts are transfered to the portioning area, where they remain until they are to be used again.
The implementation of the COOK & CHILL system offers the required flexibility to the management of the ordering system and to the programming of the production process, so that there is always available food that is kept under controlled hygiene and safety conditions in all stages of the production and transferring. It also creates the conditions for the installation of a fully controlled meal ordering system with selections from a daily list.
At the restaurant of the Hospital the food served on a daily basis is produced using the traditional technique that is supported by the COOK & SERVE system; i.e. the food is cooked and then is immediately placed in a temperature-controlled showcase, where temperature is at >65°C, in order to be immediately consumed.
SOCIAL SERVICE
TEL: 2313-323137 / 2313-323972
FAX: 2310 -685111
E-MAIL: socialserv@papageorgiou-hospital.gr
LOCATION: ground floor
WORKING HOURS: 7:00 - 15:30 (Monday to Friday)
STAFF: Social Workers
The Social Service Department is a self sustained office that falls under the jurisdiction of the Administrative Directorate. It has been operating since 2000 and is staffed by three (3) Social Workers who are responsible for its operation.
The offices of the Department are located at the sector of Social Medicine on the ground floor of the building.
The Social Service Department aims at the prevention, diagnosis and addressing of the psycho-social needs of patients and their families. It services all departments of the Hospital and all cross-sectoral departments while at the same time offering consultation to everyone who comes to the Hospital.
Social Workers' activities are not only centered around patients but are also extended to the family and the community. At the same time the collaboration-use of agencies is sought in order to strengthen, actuate, restore and reintegrate the benefited parties into the wider social environment.
Library
The library is located at the ground floor of the Hospital and is open on working days from 07:30 to 15:30. 3 librarians are working in the Library.
The main purpose of the Library is to serve the community of the Hospital, which consists of the Scientific and other personnel, students, researchers, as well as outside users (no borrowing rights) who come to the Library in order to benefit from its services.
The Library is open to the public. Users can look through collections on their own or ask the librarian for help.
The Library also has a reading room with 12 seats.
COLLECTIONS - RESOURCES
Thematic categories
The library covers almost all Medicine-related thematic categories on research, training, and service provision.
Language
It mainly includes books in English, German and Greek.
Resources
The Library includes:
Magazines, to be read exclusively within the Library
Books
Information books (as for instance dictionaries etc)
Electronic resources to be used exclusively within the Library
Electronic access to magazines that the library subscribes to and to hundreds of others via international databases.
Electronic access to the National Printing House and to issues of the Government Gazette.
- Electronic Access
There are five computers with Internet access that can provide users with electronic access to the resources, from which: two can be used by the personnel of the Library, two by the rest of the staff and one by students.
- Copiers
For the service of users, the Library has a copier, which is also a printer and operates with magnetic cards. Users can get these cards from the Library personnel.
Responsibilities of the Security Office:
- Security of patients and personnel
- Building security
- Control of visitors - attendants
- Control of the circulation of vehicles inside the hospital
- Keeping the visiting hours

DEPARTMENT OF PUBLIC HEALTH INSPECTORS
This department falls under the jurisdiction of the Administrative Directorate and is staffed by two Public Health Inspector, Mr. Balas Nikolaos and Mrs Tzouanopoulou Nikolitsa, both graduates of the department of Public Hygiene of the Technical Education Institute of Athens. The Public Health Inspector is the person responsible to perform hygiene inspections in order to prevent intrahospital infections and to ensure the observance of hygiene rules. The observance of hygiene rules in a Hospital is especially significant as it is an issue that concerns patients directly, i.e. people with lowered resistance who are by definition in danger.
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Responsibilities of the department:
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Disposal containers for infections objects | Collection containers for sharp objects |
The protection and promotion of health is an undeniable right and obligation of the whole health personnel.
Tel.: 2313323123
Fax: 2313323686
LAUNDRY - LOCKER ROOM
A self-contained laundry department operates within the Hospital. It undertakes the washing of clothing items, their safe keeping and final management.
The monitoring of the operation of washing machines falls under the competence of the Department of Public Health Inspectors and more specifically of Mr Balas Nikos in cooperation with the supervisor the Department Mrs. Amanatidou Maria.
Human resources of the department consists of|:
- 6 ironers
- 4 cleaning people - laundresses
- 2 tailors
Department tel.:
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Public Health Auditor |
2313323123 |
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Supervisor of washers |
2313323312 |
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Dirty clothing room |
2313324373 |
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Ironing rooms |
2313324373 |
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Linen closet |
2313323804 |
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Tailoring Studio |
Staff
Director
Harizani Hariklia
Department Supervisors
VIKIA EVANTHIA - PATIENTS' ADMINISTRATION OFFICE
VLAHOPOLOS THEODOROS - LABORATORY TECHNOLOGISTS' DEPARTMENT
PROTOPAPA ELINA - ΕΞ. ΠΟΛΙΤΗ
TZOUTZI SOFIA - OUTPATIENTS SECRETARY'S OFFICE
HATZIGEORGIOU ATHANASIA - HUMAN RESOURCES
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