This document outlines guidelines for kitchen and dietary services in government hospitals in Himachal Pradesh, India. It details requirements for equipment, food receiving, storage, preparation, cleaning procedures, staff hygiene practices, pest control, medical examinations, waste disposal, and food transportation. The key goals are to maintain food safety, quality and hygiene throughout the food handling process.
Laundry services in hospitals –linen handling
During any given hospital stay, patients spend most, if not all, of their time in bed.
•That means they are surrounded all day with hospital linens.
•From their gown to their sheets and blankets patients have more contact with these items than anything else in the hospital.
•Adequatesupplyofcleanlinensufficientforcomfortandsafteyofpatientandpersonalappereance&pleasant,neatlyattiredemployeesattendingpatientsinfreshcrispuniformdomuchsellthehospitaltothepublic
•Thereforeitmakessensetoensurethattheyareproperlycleaned,driedandtransportedtoavoidcrosscontamination
Laundry services in hospitals –linen handling
During any given hospital stay, patients spend most, if not all, of their time in bed.
•That means they are surrounded all day with hospital linens.
•From their gown to their sheets and blankets patients have more contact with these items than anything else in the hospital.
•Adequatesupplyofcleanlinensufficientforcomfortandsafteyofpatientandpersonalappereance&pleasant,neatlyattiredemployeesattendingpatientsinfreshcrispuniformdomuchsellthehospitaltothepublic
•Thereforeitmakessensetoensurethattheyareproperlycleaned,driedandtransportedtoavoidcrosscontamination
Location and layout of hospital, need of hospital to community,planning,factors and data required in planning,fundamentals and objectives,principles,different stages,equipment planning,icu design and layout,quality quantity and temperature and noise control in hospital,conclusion
Location and layout of hospital, need of hospital to community,planning,factors and data required in planning,fundamentals and objectives,principles,different stages,equipment planning,icu design and layout,quality quantity and temperature and noise control in hospital,conclusion
R3 Stem Cells and Kidney Repair A New Horizon in Nephrology.pptxR3 Stem Cell
R3 Stem Cells and Kidney Repair: A New Horizon in Nephrology" explores groundbreaking advancements in the use of R3 stem cells for kidney disease treatment. This insightful piece delves into the potential of these cells to regenerate damaged kidney tissue, offering new hope for patients and reshaping the future of nephrology.
One of the most developed cities of India, the city of Chennai is the capital of Tamilnadu and many people from different parts of India come here to earn their bread and butter. Being a metropolitan, the city is filled with towering building and beaches but the sad part as with almost every Indian city
The dimensions of healthcare quality refer to various attributes or aspects that define the standard of healthcare services. These dimensions are used to evaluate, measure, and improve the quality of care provided to patients. A comprehensive understanding of these dimensions ensures that healthcare systems can address various aspects of patient care effectively and holistically. Dimensions of Healthcare Quality and Performance of care include the following; Appropriateness, Availability, Competence, Continuity, Effectiveness, Efficiency, Efficacy, Prevention, Respect and Care, Safety as well as Timeliness.
The Importance of Community Nursing Care.pdfAD Healthcare
NDIS and Community 24/7 Nursing Care is a specific type of support that may be provided under the NDIS for individuals with complex medical needs who require ongoing nursing care in a community setting, such as their home or a supported accommodation facility.
CHAPTER 1 SEMESTER V PREVENTIVE-PEDIATRICS.pdfSachin Sharma
This content provides an overview of preventive pediatrics. It defines preventive pediatrics as preventing disease and promoting children's physical, mental, and social well-being to achieve positive health. It discusses antenatal, postnatal, and social preventive pediatrics. It also covers various child health programs like immunization, breastfeeding, ICDS, and the roles of organizations like WHO, UNICEF, and nurses in preventive pediatrics.
Antibiotic Stewardship by Anushri Srivastava.pptxAnushriSrivastav
Stewardship is the act of taking good care of something.
Antimicrobial stewardship is a coordinated program that promotes the appropriate use of antimicrobials (including antibiotics), improves patient outcomes, reduces microbial resistance, and decreases the spread of infections caused by multidrug-resistant organisms.
WHO launched the Global Antimicrobial Resistance and Use Surveillance System (GLASS) in 2015 to fill knowledge gaps and inform strategies at all levels.
ACCORDING TO apic.org,
Antimicrobial stewardship is a coordinated program that promotes the appropriate use of antimicrobials (including antibiotics), improves patient outcomes, reduces microbial resistance, and decreases the spread of infections caused by multidrug-resistant organisms.
ACCORDING TO pewtrusts.org,
Antibiotic stewardship refers to efforts in doctors’ offices, hospitals, long term care facilities, and other health care settings to ensure that antibiotics are used only when necessary and appropriate
According to WHO,
Antimicrobial stewardship is a systematic approach to educate and support health care professionals to follow evidence-based guidelines for prescribing and administering antimicrobials
In 1996, John McGowan and Dale Gerding first applied the term antimicrobial stewardship, where they suggested a causal association between antimicrobial agent use and resistance. They also focused on the urgency of large-scale controlled trials of antimicrobial-use regulation employing sophisticated epidemiologic methods, molecular typing, and precise resistance mechanism analysis.
Antimicrobial Stewardship(AMS) refers to the optimal selection, dosing, and duration of antimicrobial treatment resulting in the best clinical outcome with minimal side effects to the patients and minimal impact on subsequent resistance.
According to the 2019 report, in the US, more than 2.8 million antibiotic-resistant infections occur each year, and more than 35000 people die. In addition to this, it also mentioned that 223,900 cases of Clostridoides difficile occurred in 2017, of which 12800 people died. The report did not include viruses or parasites
VISION
Being proactive
Supporting optimal animal and human health
Exploring ways to reduce overall use of antimicrobials
Using the drugs that prevent and treat disease by killing microscopic organisms in a responsible way
GOAL
to prevent the generation and spread of antimicrobial resistance (AMR). Doing so will preserve the effectiveness of these drugs in animals and humans for years to come.
being to preserve human and animal health and the effectiveness of antimicrobial medications.
to implement a multidisciplinary approach in assembling a stewardship team to include an infectious disease physician, a clinical pharmacist with infectious diseases training, infection preventionist, and a close collaboration with the staff in the clinical microbiology laboratory
to prevent antimicrobial overuse, misuse and abuse.
to minimize the developme
Navigating Challenges: Mental Health, Legislation, and the Prison System in B...Guillermo Rivera
This conference will delve into the intricate intersections between mental health, legal frameworks, and the prison system in Bolivia. It aims to provide a comprehensive overview of the current challenges faced by mental health professionals working within the legislative and correctional landscapes. Topics of discussion will include the prevalence and impact of mental health issues among the incarcerated population, the effectiveness of existing mental health policies and legislation, and potential reforms to enhance the mental health support system within prisons.
CRISPR-Cas9, a revolutionary gene-editing tool, holds immense potential to reshape medicine, agriculture, and our understanding of life. But like any powerful tool, it comes with ethical considerations.
Unveiling CRISPR: This naturally occurring bacterial defense system (crRNA & Cas9 protein) fights viruses. Scientists repurposed it for precise gene editing (correction, deletion, insertion) by targeting specific DNA sequences.
The Promise: CRISPR offers exciting possibilities:
Gene Therapy: Correcting genetic diseases like cystic fibrosis.
Agriculture: Engineering crops resistant to pests and harsh environments.
Research: Studying gene function to unlock new knowledge.
The Peril: Ethical concerns demand attention:
Off-target Effects: Unintended DNA edits can have unforeseen consequences.
Eugenics: Misusing CRISPR for designer babies raises social and ethical questions.
Equity: High costs could limit access to this potentially life-saving technology.
The Path Forward: Responsible development is crucial:
International Collaboration: Clear guidelines are needed for research and human trials.
Public Education: Open discussions ensure informed decisions about CRISPR.
Prioritize Safety and Ethics: Safety and ethical principles must be paramount.
CRISPR offers a powerful tool for a better future, but responsible development and addressing ethical concerns are essential. By prioritizing safety, fostering open dialogue, and ensuring equitable access, we can harness CRISPR's power for the benefit of all. (2998 characters)
Health Education on prevention of hypertensionRadhika kulvi
Hypertension is a chronic condition of concern due to its role in the causation of coronary heart diseases. Hypertension is a worldwide epidemic and important risk factor for coronary artery disease, stroke and renal diseases. Blood pressure is the force exerted by the blood against the walls of the blood vessels and is sufficient to maintain tissue perfusion during activity and rest. Hypertension is sustained elevation of BP. In adults, HTN exists when systolic blood pressure is equal to or greater than 140mmHg or diastolic BP is equal to or greater than 90mmHg. The
Leading the Way in Nephrology: Dr. David Greene's Work with Stem Cells for Ki...Dr. David Greene Arizona
As we watch Dr. Greene's continued efforts and research in Arizona, it's clear that stem cell therapy holds a promising key to unlocking new doors in the treatment of kidney disease. With each study and trial, we step closer to a world where kidney disease is no longer a life sentence but a treatable condition, thanks to pioneers like Dr. David Greene.
2. Equipments and
fixtures
o Gas stove & LPG cylinders,
refrigerator,
weighing machine,
cooking utensils with stand,
food trolley,
separate trolley for clean and dirty linen,
bucket for mopping, mops, dusters, waste
trolley,
storage containers, work bench/work
station,
hangers for drying clothes, cup board etc.
3. RECEIVING
At the time of receipt, the
section/store verifies the
quality and quantity of goods
as per order.
Supplies such as fresh
vegetables/fruits except banana,
potato and onions, are preferably
washed in the receiving area.
4. STORAGE
The objective is to maintain
safety and quality of food at
given temperature and
conditions.
5. Separate storage areas
For dry ration like rice, pulses, flour,
condiments etc.
For fresh items like vegetables, fruits,
eggs etc.—dry room.
Deep refrigerator for milk, eggs, fish,
meat, fruit juices, cream etc.
For others like cook wares, trays,
crockery, gas cylinders etc.
For house keeping and cleaning
material like linen, dusters, brooms,
soap, detergents, brushes etc.
6. Specification for the
store
Well ventilated and lockable with adequate
light arrangements with temperature 50-80°F.
It has the facility for weighing the items.
All measures are taken to provide protection
against rats, rodents, insects, animals etc.
There are separate areas for cutting of
vegetables, washing of vegetables and
kitchen wares.
The surface of the shelf being used for
cooking is of non absorbable material.
All perishable items are stored in the
refrigerator.
7. STORAGE OF DRY
GOODS
Cereals must be stored on shelves 1´ above
the floor level.
Sacks are stored on pallets and never directly
on the floor
Pallets should be removed weekly and
cleaned
Any spillages must be cleaned immediately.
Bread must be stored in a well ventilated, cool
area.
Flours and cereals are stored in sacks in a
damp-free environment and inspected
regularly for any infestation.
8. Storage of fresh items
Fruits and vegetables are stored in a dry
room.
Fruit and salad items should be stored in
such a way so as to allow air to circulate.
Potatoes must be stored in crates in a dry
room.
Milk, dairy products and cream must be
kept separate from all raw products in
refrigerator.
Cooked & uncooked items should be
stored/kept separately.
10. Preparation
Fresh vegetables are washed prior to pre-
processing.
All preparation surfaces must be kept clean.
Salad items must be thoroughly washed in “salad
wash container”.
Food which is at a high risk to getting infected (e. g.
sweet) should not be prepared much in advance.
Separate utensils are used for raw and cooked
foods.
Cooked food must be kept covered under the right
temperature before use.
Kitchen waste must be collected and disposed off
properly.
11. General cleaning
Adequate and suitable cleaning equipments
are available such as mops, mop buckets,
disinfectants, detergents, brushes as
required, scouring cloths, deck brushes and
cleaning cloths.
Cleaning supplies are stored, separate from
food items.
Mop heads are discarded at least once in
two weeks or as per needs.
Chopping Boards are washed after each use
and once washed should be allowed to dry
in an area. where the air circulates freely.
12. Cleaning of refrigerator
Switch off the unit and remove all food items,
ensuring that these are kept safe during the
cleaning process.
Remove all shelves and clean using detergent
solution mixed with lukewarm water.
Clean the fridge base and wipe the interior walls.
Scrub all shelves rinse and dry (if required)
otherwise wipe with damp cloth.
Defrost it and wipe down all walls with a clean
cloth.
Replace all shelves and items.
Switch on the unit.
13. Personal hygiene in the kitchen
It must be emphasized that personal
hygiene is important within the kitchen and
is applicable to all staff of kitchen.
The staff should maintain personal
hygiene and wear clean uniforms,
which is free of dirt and food spills.
“The staff is trained to protect the
consumers, from body substances of the
food handlers mixing with the food.
There is 24x7 water supply. There is
provision of hot water also.
Daily supervision.
14. Hygiene practices of
staff
● General safety rules.
● Hand washing, before beginning of the work.
● Hand washing, after each toilet use.
●Hand washing, between handling cooked and
uncooked food.
●Hair coverings are worn during cooking/pre-
processing / food servicing/tray line operation.
●Aprons are promptly changed as and when
required basis.
●Fingernails are maintained clean and trimmed.
●Signs boards are displayed within all areas of food
and beverage department directing personal to
wash their hand appropriately.
15. Pest control
Objective: to maintain a sanitary
environment, preventing contamination/
spread/transmission of disease by insects
or rodents or any other crawling insects.
Routine spraying is done in such areas as
baseboards, backs of large equipment,
cabinets and lower level storage areas
with insecticide.
Traps are put out for rodents.
Any evidence of pests found by the staff
is reported immediately.
16. MEDICAL EXAMINATION
At the time of entry:
General physical examination
Routine blood tests like Hb TLC
and DLC,
Stool Routine examination
Chest X-ray
Widal Test
Manteaux / tuberculin test
17. Medical examination
Annual:
General physical examination
Routine blood tests like Hb TLC and
DLC,
Stool Routine examination
Chest X-ray
Widal Test
Monthly
General physical examination
Routine stool examination.
18. Waste disposal
Disposal of kitchen waste is very
important otherwise it becomes a
prime source of fly, cockroach
and rat breeding and their
potential hazards.
Kitchen waste is to be
segregated into wet and dry.
Wet items can be taken for
composting.
19. Transportation
The food items are put into
covered containers and then sent
to the ward in food-trolley. It is
not handled directly with hands
and some serving spoon/utensil
should be used.
The food is not consumed in the
preparation and serving area.