What is Food Safety?

is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food borne illness.

Food safety

Food Safety

Why Food Safety In hospital ?

Patients in the hospital

are the higher risk group of

foodborne illness

Pregnant

women

Infants and

Children

Elderly

Patient s with weakened

immune systems and

individuals with certain

chronic diseases

Review of hospital based outbreaks of food poisoning in

Scotland 2010

1972 – 1977

1,530 people

eating hospital

prepared food

involved

Clostridium perfingens 31

Episodes

Salmonella infection 11

Episodes

Enterotoxigenic Staph. aureus 3

Episodes

Grintzali, G & Babatsikon, F (2010) The Significance Of The Application Of Haccp System In Hospital Catering, Health Science Journal, 4(2) pp. 84-93

The importance of

Food Safety in Hospital

Complication to patients

Affecting Reputation of Institution

Economical Lossess

Legal Action by Authority

What is Food Safety ?

Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer .

Food Hazards

Biological

Chemical

Physical

Allergenic

Food Hazards

Biological

Bacteria

Viruses

Moulds & Yeast

Food Hazards

Chemical

Cleaning Chemicals

Pesticide residues

Non-permitted Food Additives

Chemical bait for pest control

Food Hazards

Physical

Jewellery, hair and fingernails

Plasters, broken glass, string, bits of equipment

Bits of shell or bone

Pest droppings, fur, dust and dirt

Food Hazards

Allegenic

Nuts

Dairy Products

Shellfish

Consequences of food hazards

Biological

Food Poisoning

Food borne disease

Consequences of food hazards

Chemical

Acute and Chronic effects

Food to taste unpleasant

Consequences of food hazards

Physical

Choking

Cuts inside the mouth and broken teeth

Feeling of disgust

Consequences of food hazards

Allergenic

Mild to moderate allergic reactions

Anaphylactic shock

Contaminated raw ingredients

Contributing Factors

Inadequate cooking food in hospital kitchen

Contaminated food prepared outside hospital

Cross contamination of food in hospital kitchen

Infected food handlers

Improper handling and/or storage of food in hospital kitchen

Aspects of Food Safety

• Prevention of Cross Contamination

• Time and Temperature Control

• Proper Storage

• Personal Hygiene and conduct

• Cleanliness and sanitation

• Waste Mgmt. and Pest Control

• Maintenance of Premises and

Equipment

• Prevention Contamination

Summary

Patients in the hospital are the higher risk group of foodborne illness

health effect to patients and negative impacts to organisation

Food hazards include Biological, Chemical, Physical and Allergenic

Hazards and consequences

Contributing Factors

Emphasing the aspects in food safety