Food safety is of paramount importance for all industries. Ensuring the preparation, handling, and storage of food meets certain health and safety standards is critical for businesses involved in the production of food, its distribution and service, not only to uphold their reputation but also to safeguard the public from the spread of foodborne diseases.
The healthcare industry must also adhere to strict standards in the area of food safety. This is particularly important to protect vulnerable individuals who are more susceptible to the detrimental consequences of contracting food-borne illnesses as well as the staff members who care for them.
According to figures from the CDC, each year 48 million people get sick from a foodborne illness, resulting in 128,000 hospitalizations and 3,000 deaths. This highlights the added risk of contamination within healthcare facilities and the spread of foodborne illnesses posing risks to patients and the public.
In this article, we will explore some of the measures healthcare facilities can implement to mitigate the risk of foodborne illnesses arising and spreading, ensuring the safety of their patients and staff members.
Implement Food Screening
By implementing food screening measures, healthcare facilities can ensure a first line of defense against any unsafe food products from entering their premises or being provided to their patients.
This includes checking the packaging of food to ensure it is intact and has not been compromised or contaminated in any way. Perishable food items should be visually inspected to ensure their quality and freshness and should be stored at appropriate temperatures and settings.
Healthcare facilities can also take advantage of technologies like food X-ray inspection systems which can screen incoming food items for potential contaminants such as stones, metal fragments, glass particles and plastics which may not be visible to the naked eye. By doing so, these facilities can significantly reduce the risk of foreign objects and contaminants that can contribute to the spread of foodborne illnesses. Learn more about how x-ray inspection systems work here.
Monitor Temperatures
Appropriate food temperatures are critical for maintaining food safety and avoiding the growth and spread of harmful pathogens and bacteria. To reduce the risk of any foodborne illness outbreaks, staff should regularly check refrigerator and freezer temperatures to ensure they are within safe ranges as well as those where food is stored and transported.
In addition, cooking temperatures should also be adhered to according to the type of food being prepared, and food temperatures should also be monitored before serving. By conducting such checks, staff can ensure the safety of food throughout its supply chain, up to the point of consumption.
Training and Certification
Healthcare practices should ensure relevant staff members receive the training and education they need to safely handle, prepare and serve food to patients, visitors and staff members.
This may include Hazard Analysis Critical Control Points (HACCP) certification, which can help individuals in healthcare identify potential risks and hazards in the food handling process and take steps to correct these. Regular training on the latest food safety protocols can also ensure staff members introduce measures to minimize the risk and spread of foodborne illness.
By implementing these measures, healthcare facilities can ensure food safety, safeguarding the well-being of their patients, staff, and the public.
