Food and Beverage Area Hygiene
11/15/2019
Food and beverage environments encounter several hygiene challenges. There are products and services available that ensure that these problems are removed. This helps improve and maintain a good standard of hygiene on your healthcare facility premises.
It’s the food service’s responsibility to provide safe, nutritious, appetizing food to patients and staff. Outbreaks of gastroenteritis continue to be a problem in healthcare facilities. Foodborne pathogens include Salmonella, Clostridium botulinum, Listeria and more.
There are several potential consequences of poor hygiene in these areas:
There are several simple hygiene measures that can prevent these consequences:
It’s the food service’s responsibility to provide safe, nutritious, appetizing food to patients and staff. Outbreaks of gastroenteritis continue to be a problem in healthcare facilities. Foodborne pathogens include Salmonella, Clostridium botulinum, Listeria and more.
There are several potential consequences of poor hygiene in these areas:
- Damage to the facility’s reputation which reduces repeat business
- Cross contamination between kitchen staff and healthcare workers or patients
- This leads to increased absenteeism among your staff
- Legal ramifications if food safety regulations aren’t complied with
- Unpleasant dining experiences for patients
- Contaminated food can contribute to outbreaks of antibiotic resistant bacteria
There are several simple hygiene measures that can prevent these consequences:
- Mandatory handwashing with soap and water
- Adequate cooking and reheating of food
- Clean dishwashers that reach an optimal temperature of over 80°C
- The CDC estimates that about 20% of foodborne outbreaks can be traced to an infected food worker. Not allowing ill workers in food prep areas will prevent this.
- Regular wiping down of all surfaces with appropriate cleansing products
- Separation of food prep equipment for meat and other foodstuffs