Kuruman Hospital
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Transcript of Kuruman Hospital
o The inspection was held during a support visit at
Kuruman Hospital.
o To assist all food handlers in incorporating five key principles of food safety
o To ensure the safety of all vulnerable, sick, unhealthy patients, children and pregnant women
o To ensure compliance with related legislation
o To identify training and development needs in regards to Food safety and personal hygiene
o To monitor waste management practices
o To improve personal and facility hygiene Enforcing ‘clean as you go principles’
INSPECTION
Employees do not have proper protective equipment Rusty, greasy and dirty surfaces Pet food in kitchen surfaces Foodstuffs kept directly on the floor Wearing off surfaces Blood stains dried on the floors of the fridge Improper staking and storage No controlled entry in the kitchen Food stuffs exposed to contamination Staff wearing jewellery in the food preparation area No proper labelling of bins Bins are not kept close with fitted lids Walls and floors not entirely clean
Results
Keep the kitchen clean and tidy
Use stainless steel for ease in cleaning
Clean as you go principle
Keep your surfaces clean and prevent microorganisms from spreading
Pack your food stuffs in an orderly manner 1st one in 1st one out principle
Wash your food every time before preparation
Remedial Actions
Wash your hands after using the bathroom, touching
raw food, after smoking or after touching any part of your body.
Wear personal protective clothing, keep it clean and hygienic.
Wear gloves in case of injuries and blisters on the hands.
Do not touch you noise, hair or ears when preparing.
No jewellery is allowed in the food preparation area
Personal Hygiene
The facility management must build a solid partnership with the Municipal Environmental Health Practitioners. As in the Eyes of the law are the rightful monitors of the government facilities. As DOH Environmental Practitioners we are here to support and advice so that you within boundaries of the law.
Conclusion