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Food safety in hospital

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Introduction to Food Safety in Hospital Catering

Published in: Food, Technology, Business
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Food safety in hospital

  1. 1. What is Food Safety?
  2. 2. is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness. Food safety Food Safety
  3. 3. Why Food Safety In hospital ?
  4. 4. 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
  5. 5. 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
  6. 6. The importance of Food Safety in Hospital Complication to patients Affecting Reputation of Institution Economical Lossess Legal Action by Authority
  7. 7. 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 .
  8. 8. Food Hazards Biological Chemical Physical Allergenic
  9. 9. Food Hazards Biological Bacteria Viruses Moulds & Yeast
  10. 10. Food Hazards Chemical Cleaning Chemicals Pesticide residues Non-permitted Food Additives Chemical bait for pest control
  11. 11. 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
  12. 12. Food Hazards Allegenic Nuts Dairy Products Shellfish
  13. 13. Consequences of food hazards Biological Food Poisoning Food borne disease
  14. 14. Consequences of food hazards Chemical Acute and Chronic effects Food to taste unpleasant
  15. 15. Consequences of food hazards Physical Choking Cuts inside the mouth and broken teeth Feeling of disgust
  16. 16. Consequences of food hazards Allergenic Mild to moderate allergic reactions Anaphylactic shock
  17. 17. 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
  18. 18. 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
  19. 19. 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

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