General Hygiene Practices
When should healthcare or kitchen staff wash their hands during food service?
Before and after handling food, after using the restroom, after handling waste, after touching their face, and after any activity that may cause contamination.
What utensils and equipment are used to ensure hygienic food preparation?
Utensils and equipment that are easy to clean, made of food-safe materials, and designed to prevent cross-contamination are used to ensure hygienic food preparation.
What kind of personal protective equipment (PPE) should be used during food preparation and delivery?
gloves, aprons, hairnets, and face masks.
What hygiene training should food service staff receive in a hospital?
Food service staff in a hospital should receive comprehensive hygiene training that covers food safety, infection control, and proper handling techniques to prevent contamination
What hygiene training should food service staff receive in a hospital?
Hand Hygiene, PPE, Food handling and Storage, Sanitation and cleaning, Foodborne Illness
Why is hygiene important in the healthcare setting?
To prevent the spread of infections and protect the health and safety of patients, staff, and visitors.
What are the signs that a food item is no longer safe to use?
Unusual smell, change in color or texture, visible mold, signs of spoilage (e.g., sliminess, curdling), or if the item is past its use-by or expiry date.
Why is PPE necessary when handling food in a healthcare setting?
to prevent cross contamination, protecting healthcare workers, maintaining hygiene standards
How can cross-contamination between food and medical equipment be prevented?
Cross-contamination can be prevented by using separate equipment and utensils for food and medical purposes, ensuring proper cleaning and sanitizing, and following strict infection control practices.
How can staff report hygiene violations related to food handling?
Supervisor or Manger, Food safety officer, Infection control department, Incident reporting forms
Why is hand hygiene critical before and after handling food in a healthcare environment?
Hand hygiene is critical to prevent the spread of harmful bacteria and to protect vulnerable patients from infections.
What are the main risks of foodborne illness in hospitals or care facilities?
The main risks include contamination of food with harmful bacteria, viruses, or toxins, which can cause serious illness in vulnerable patients with weakened immune systems.
How should staff ensure that PPE does not come into contact with food during preparation or service?
wear PPE correctly, avoid touching food with PPE, Use separate areas for PPE and food handling
What steps must be taken to prevent contamination of food when serving patients?
To prevent contamination, food must be handled, stored, and served with strict hygiene practices, including proper temperature control, using clean utensils, and ensuring safe food handling procedures are followed.
What role do nurses play in ensuring food hygiene for patients?
Monitoring patient food intake, assistance with special dietary needs, Ensureing food safety in patient care
What are the consequences of poor personal hygiene when handling food in a hospital?
Foodborne illness. Infections, Cross-contamination, Spread of Healthcare associated infections (HAIs)
How is food waste managed in a hospital or care kitchen?
It's managed through safe disposal practices separating waste types, using designated bins and following infection control protocols
When should gloves be worn during food handling in a hospital or healthcare facility?
when preparing or handling ready to eat foods, handling raw foods, touching surfaces that are likely contaminated
Why should food and medication never be handled at the same time?
Food and medication should never be handled at the same time to prevent contamination, ensure proper hygiene, and avoid the risk of cross-contamination, which can affect the safety and effectiveness of both.
How are hygiene audits related to food safety conducted in healthcare settings?
reviewing food safety policies and procedures, assessing food handling practises, identifying non-compliance and risks
Why is hand hygiene essential for food service staff in healthcare settings?
preventing spread of infection, protecting vulnerable patients, maintaining a safe food enviroment
What are the consequences of failing a food safety inspection in a healthcare facility?
Consequences can include legal penalties, closure of the kitchen or facility, damage to reputation, increased risk of foodborne illness, and harm to vulnerable patients.
What should be the procedure for changing gloves between handling raw food and ready-to-eat food?
removing gloves properly, washing hands thoroughly, change gloves, sanitize equipment and surfaces, avoid touching non-food surfaces, repeat if necessary
How should food be handled when a patient is under contact isolation precautions?
Food should be handled with extra care to prevent cross-contamination and to protect staff and other patients from potential exposure to infectious agents.
How can patient feedback help improve hygiene practices during food service?
identifying hygiene issues or concerns, improving patient experience, assessing the effectiveness of hand hygiene training