Food Safety in the Healthcare Institutions
Introduction:
Food safety is an important issue facing us in modern times. The reoccurring challenges of maintaining a safe food environment in restaurants is a scenario commonly heard about, so it’s easy to imagine how imperative it is for a hospital. Food safety is (and should be) a priority in hospitals and healthcare facilities. The dangers associated with feeding vulnerable patients such as the elderly, young children and immunocompromised individuals, that may be at a higher risk of developing a foodborne illness cannot be ignored. Food should not be the reason for otherwise preventable fatalities.
What is food safety?
The term “food safety” refers to the manner of handling, preparation and storage of foodstuffs with the aim of preventing contamination of the product and subsequent foodborne illness (or injury) of the consumer. In the best-case scenario foodborne disease outbreaks in healthcare environments such as hospitals are simply inconvenient; however, in the worst case, they are life threatening. In essence, food safety encompasses the practices that are implemented to ensure that food products served are safe to consume.
Why is food safety important?
The nature of hospitals makes them potent sources of all types of infections. Infection control protocols are essential to prevent the spread of harmful germs among patients, caregivers and staff. Part of the healing process in a healthcare environment is a nutritious diet. In addition, healthcare catering facilities provide meals to support the optimal performance of staff who work under stressful conditions. Serious illness, preventable fatalities, wastage of expensive medical treatments, spread of infection to other patients and staff and disruption of services can all occur as a result of cases and outbreaks of foodborne infection in healthcare settings. Food safety affects everyone, however because vulnerable individuals are more likely to be affected by low numbers of pathogens they are also more likely to suffer severe consequences of infection (than healthy individuals). That places a even more onerous responsibility on healthcare facilities to do everything they can to ensure that safe food is prepared and served at all times.
Food safety challenges in healthcare:
Most hospitals are outsourcing of food services. This however does not remove the liability for the provision of safe food to patients and staff. Hospital management must ensure that service providers comply with legal requirements and apply appropriate food safety management system standards. This should be defined as part of the selection protocol and also as an ongoing evaluation of the service provider. Regular internal audits by hospital management of the food preparation facilities and food safety management systems is as important as any other infection control verification. Food service operators should have robust food safety training processes in place for food handlers and these should accommodate the often-reported high turnover of staff in the kitchens. Protocols for food handler health are critical to ensure sick food handlers who continue to handle food are not the source of foodborne illness.
Which food safety standards will benefit hospitals?
HACCP (Hazard Analysis and Critical Control Points) is a baseline tool, which can be applied throughout the food chain, that focuses on preventing hazards rather than inspecting the end-products. Testing of prepared food is not an effective method to ensure safe food in healthcare settings as the results take time and food cannot be recalled. The focus must be on preventive measures.
The HACCP approach should be put in place, implemented and maintained permanently whether meals are prepared in a hospital or institution or by an external supplier. It is essential that all food suppliers involved in supplying to hospitals have a food safety management system, based on HACCP principles, in place. Food suppliers should be audited or required to demonstrate third-party certification of their food safety systems when appointed as a vendor. The HACCP system is a universally recognized food safety system, which identifies and controls hazards that may occur, by strictly monitoring and controlling each critical control point of the food production process, thereby preventing the potential hazards from occurring. This would require proper storage and handling of food from receiving to serving in the ward, monitoring and recording food temperatures and continuous education for employees.
How can you ensure patient safety?
The majority of foodborne outbreaks in healthcare settings are preventable if good hygienic practice HACCP principles and prerequisites programmes (PRPs) such as the design and construction, waste removal and pest control have been followed. By ensuring that effective HACCP and PRPs are implemented and maintained, results may show increased patient satisfaction, reduced hospital-induced malnutrition, reduced risk of foodborne infections and improve the results of food safety audits. Creating awareness and understanding of HACCP among managers and education regarding the control of risk factors remain crucial.
Benefits of food safety:
- Prevention of illness and fatalities
- Avoid the associated inconveniences and disruptions
- Optimal performance and capacity
- Safeguarding institutional reputation
- Prevention of expensive medical treatments and other resources from going to waste
For more information, please Chat with us Ask The Expert.
