Home Health Best practices for environmental health : environmental pollution, protection, quality and sustainability
(See Chapter 7, “Food Security and Protection”)
Food service at a hospital is similar to food service at extremely large complex facilities housing potentially thousands of people on a daily basis. In hospitals, food has to be provided 24 hours a day to patients with special diets, debilitated people, staff, and visitors. Hospitals in addition to sheer numbers of people, typically have numerous other problems including: improper storage and handling of incoming foods and improper timing and refrigeration of perishables; improper defrosting of chickens and turkeys and other meats outside of refrigeration; improper cleaning and decontamination of a variety of surfaces because of the constant use of the kitchen facilities by workers who may only stay for short periods of time and need constant training and supervision; inadequate lighting in a variety of areas especially the ware washing rooms; sick food handlers who continue to process and serve food; inadequate supply of hand-washing sinks; improper breaking down of the equipment and thorough cleaning procedures; reusing disposable water carafes and glasses; improper cleaning and temperature control, both refrigeration and heat in food carts that go on to the various floors; delaying service of food to patients and thereby compromising temperature controls; potentially serious insect and rodent control problems based on the distribution of substantial amounts of food in various parts of the facility; improper handling and removal of food from isolation units; etc.
Best Practices for Food Preparation, Handling, and Disposal (See Chapter 7, “Food Security and
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