Infection Control for Healthcare Food Service: Part 1

Summary

This video script focuses on infection control for healthcare food service staff, highlighting the importance of preventing foodborne illnesses. It emphasizes proper personal hygiene, including hand-washing and glove use, to reduce the risk of contamination. The video also stresses the need for adequate food storage and preparation practices to avoid cross-contamination. Key points include not working while ill, maintaining clean clothing, and following strict guidelines for food handling to ensure customer safety.

Takeaways

• 🤒 Each year, 48 million Americans get sick from foodborne illnesses, leading to 128,000 hospitalizations and 3,000 deaths.
• 🍽️ Foodborne illnesses are commonly linked to lapses in infection prevention practices, such as employees working while sick, improper food temperatures, inadequate cooking, contaminated equipment, and food from unlicensed vendors.
• 👐 Proper hand hygiene is critical in preventing the spread of foodborne illnesses, with 89% of outbreaks caused by foods contaminated by unclean hands.
• 💧 Hands should be washed with soap and water for at least 20 seconds before preparing and serving food, and after various activities like touching bare body parts or using the restroom.
• 🚰 Designated hand-washing sinks should be used, and hands should be dried with single-use towels or hand dryers, avoiding recontamination.
• 👕 Clean clothing and regular bathing reduce the chance of spreading infections and are important for a good impression and infection control.
• 🌡️ Food service employees should not work when ill and should stay home until no longer contagious to prevent the spread of germs.
• 🚫 Eating, drinking, smoking, and chewing gum are not allowed in food preparation areas to prevent contamination.
• 🥩 Cross-contamination can occur when pathogens are transferred from one food source to another; it is prevented by following proper food handling and storage rules.
• 🥗 Proper food storage involves wrapping or covering food and placing it in clean containers, with ready-to-eat food stored separately from raw food.
• 🧼 Regular cleaning and sanitizing of work areas, prep sinks, cutting boards, and utensils are essential to prevent cross-contamination.

Q & A

How many Americans get sick each year from foodborne illnesses according to the CDC?

The CDC estimates that each year 48 million Americans get sick from consuming contaminated food or beverages.

What are the consequences of foodborne illnesses in terms of hospitalizations and deaths?

Foodborne illnesses result in 128,000 hospitalizations and 3,000 deaths annually.

What are the five common lapses in infection prevention practices that lead to foodborne illnesses?

The five common lapses are: food service employees working while sick with diarrhea or vomiting, improper hot holding temperatures for food, inadequate cooking of foods, contaminated food preparation equipment, and food from unlicensed vendors.

Why is hand hygiene critical in preventing the spread of foodborne illnesses?

A recent CDC published study determined that 89% of foodborne outbreaks were caused by foods contaminated by unclean hands.

How long should food service employees wash their hands for before preparing and serving food?

Food service employees should wash their hands with soap and water for at least 20 seconds.

What should food service employees do after touching any bare part of their body?

After touching any bare part of their body, food service employees should wash their hands.

What are the guidelines for wearing gloves when handling food?

Food service employees should always wash hands before putting on gloves, wear gloves that fit the size of their hands, and change gloves as soon as they become dirty or torn.

Why should food service workers not wear jewelry when handling food?

Jewelry has been found to harbor pathogens, which can cause foodborne illnesses.

What should food service workers do if they are experiencing symptoms of a foodborne illness?

Food service workers experiencing symptoms of a foodborne illness should stay home until no longer contagious.

How long should food service workers wait before returning to work after an episode of vomiting or diarrhea?

Employees should not return to work until at least 24 hours after the vomiting or diarrhea have stopped.

What is the recommended order for storing food to prevent cross-contamination?

The recommended order for storing food to prevent cross-contamination is ready-to-eat food, seafood, whole cuts or beef and pork, ground meat and ground fish, whole and ground poultry.