food safety in hospital
DESCRIPTION
Introduction to Food Safety in Hospital CateringTRANSCRIPT
What is Food Safety?
is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness.
Food safety
Food Safety
Why Food Safety In hospital ?
Patients in the hospital
are the higher risk group of
foodborne illness
Pregnant
women
Infants and
Children
Elderly
Patient s with weakened
immune systems and
individuals with certain
chronic diseases
Review of hospital based outbreaks of food poisoning in
Scotland 2010
1972 – 1977
1,530 people
eating hospital
prepared food
involved
Clostridium perfingens 31
Episodes
Salmonella infection 11
Episodes
Enterotoxigenic Staph. aureus 3
Episodes
Grintzali, G & Babatsikon, F (2010) The Significance Of The Application Of Haccp System In Hospital Catering, Health Science Journal, 4(2) pp. 84-93
The importance of
Food Safety in Hospital
Complication to patients
Affecting Reputation of Institution
Economical Lossess
Legal Action by Authority
What is Food Safety ?
Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer .
Food Hazards
Biological
Chemical
Physical
Allergenic
Food Hazards
Biological
Bacteria
Viruses
Moulds & Yeast
Food Hazards
Chemical
Cleaning Chemicals
Pesticide residues
Non-permitted Food Additives
Chemical bait for pest control
Food Hazards
Physical
Jewellery, hair and fingernails
Plasters, broken glass, string, bits of equipment
Bits of shell or bone
Pest droppings, fur, dust and dirt
Food Hazards
Allegenic
Nuts
Dairy Products
Shellfish
Consequences of food hazards
Biological
Food Poisoning
Food borne disease
Consequences of food hazards
Chemical
Acute and Chronic effects
Food to taste unpleasant
Consequences of food hazards
Physical
Choking
Cuts inside the mouth and broken teeth
Feeling of disgust
Consequences of food hazards
Allergenic
Mild to moderate allergic reactions
Anaphylactic shock
Contaminated raw ingredients
Contributing Factors
Inadequate cooking food in hospital kitchen
Contaminated food prepared outside hospital
Cross contamination of food in hospital kitchen
Infected food handlers
Improper handling and/or storage of food in hospital kitchen
Aspects of Food Safety
• Prevention of Cross Contamination
• Time and Temperature Control
• Proper Storage
• Personal Hygiene and conduct
• Cleanliness and sanitation
• Waste Mgmt. and Pest Control
• Maintenance of Premises and
Equipment
• Prevention Contamination
Summary
Patients in the hospital are the higher risk group of foodborne illness
health effect to patients and negative impacts to organisation
Food hazards include Biological, Chemical, Physical and Allergenic
Hazards and consequences
Contributing Factors
Emphasing the aspects in food safety