Loretta Litz Fauerbach, MS, CIC
Director, Infection Control
Shands Hospital at the University of Florida
The aim of this chapter is to identify the responsibilities of the food and nutrition services department for infection prevention and in preventing foodborne illness. The purpose of this chapter is to provide insight into the variety of practices and interventions that must be used to prevent foodborne-associated infections and outbreaks. Written policies and procedures provide standards of safety for sanitation of food, equipment, cleaning supplies, and personnel. The department must also be familiar with the activities that may influence the infection risk of patients, employees, and their customers. It is also important to understand what the department should do in case of an outbreak. The Hazard Analysis and Critical Control Point guidelines are a national standard for providing safety precautions in food service and assuring safe practices.
Last Revised: 12/13/09 10:21 PM
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