and beverages to patients, employees, and customers—and its role in reducing the risk of foodborne illness.
FNS is an important component of infection prevention in healthcare facilities. The routine operation
Food and nutrition services provide safe food and beverages and have responsibilities involving prevention strategies.
Food should be purchased from approved sources that meet the standards
procedures to make the workplace safe, including assigned break areas for the consumption of food and beverages, frequency and method of cleaning environmental surfaces, rest periods, dress code, and general
C: Diarrheal Diseases: Parasitic
recreational activities, association with a community outbreak, occupational/animal exposures, or consumption of high-risk foods or beverages, parasitic agents should enter into the differential for chronic
never be assumed to be safe because freezing does not kill most pathogenic bacteria. The safest beverages are wine and beer, which are universally pasteurized, and carbonated drinks. For maximum safety
FNS has the responsibility to ensure that the facility serves foods and beverages that are safe and free from contamination. Statistics from 2011 show that the major contributing factors for foodborne
equipment and engineering devices, where the employee may safely consume food and beverages, and how the employee would clean up a blood spill and report an exposure. These precautions are regulated by the U
5 min–8 hr usually <1 hr
Vomiting, metallic taste
Identification of metal in beverage or food
in the United States.
The risk to travelers exists in the developing countries of Asia, Africa, and Latin America who have exposure to contaminated food or beverages. Persons visiting friends and relatives
organisms or pathogens may gain entry through third-degree burns, ulcers, intravenous catheters, surgical or instrumental manipulation, or contaminated food and beverages.1,2,4,5,7,11,16,19,20
of the ice; clean and sanitize daily by running through the dish machine.
Do not store food or beverages in the ice bins.
Frequently clean the bin.
Keep ice bin covered to protect ice from broken
Maintenance and Engineering
hazardous waste spills.
Develop and follow procedures for recycling (e.g., beverage or food cans), including rinsing and time limits for storage; evaluate the arrangement and ensure that it is working (e
EpidemiologyInfection RatesInfection rates of n...