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Consultant Dietitian

F880 & Infection Control: How Dietitians Safeguard Food Safety in Healthcare


Dietitians are critical when it comes to food safety in healthcare.

F880 designates the Infection Prevention and Control tag, which mandates that healthcare facilities implement and maintain a program aimed at creating a safe and sanitary environment while preventing the development and transmission of infectious diseases. The facility is mandated to have an infection prevention and control program in place. The primary objective of this program is to identify and prevent the occurrence of infections and communicable diseases among all individuals within the facility. A critical component of this program involves the reporting and control of such diseases.

Registered dietitians play a crucial role in implementing infection prevention practices within the food service setting, significantly minimizing the risk of foodborne illnesses. This is paramount because the distribution of contaminated food to staff and residents can quickly lead to a widespread outbreak.


Food Safety Policies:

1) Kitchen staff are required to strictly adhere to proper hygiene practices, including thorough handwashing, the use of hair and beard nets, and correct glove usage. The registered dietitian can actively monitor staff compliance with these practices during food preparation and tray line service.

2) Maintaining proper food temperatures is critical for food safety. Accurate temperature recordings and monitoring are essential throughout the entire process. Food temperatures must be checked on the tray line before serving. The registered dietitian can assist with tray audits, where a sample tray is sent from the kitchen. The dietitian will then visually inspect the meal, taste it for quality and safety, and check the temperature of all food and beverages to ensure they are within the appropriate range. Daily review of temperature logs for all food items is also crucial for maintaining food safety standards.

3) All food and beverages must be properly stored:

  • Refrigeration/Freezing: When stored in refrigerators and freezers, food and beverages must be covered, labeled, and dated.

  • Transportation: During transport from the kitchen to the dining room or resident rooms, all food and beverages must be covered with lids or covers.

  • Proper storage practices help prevent bacterial growth, contamination by foreign objects, and ensure that food remains at the correct temperatures. The registered dietitian should regularly review temperature logs for all refrigerators and freezers used to store food, beverages, and supplements throughout the facility.

Staff Education and Monitoring for Compliance:

1) The registered dietitian plays a vital role in providing staff education on various aspects of infection prevention within the kitchen. Key educational areas include proper cleaning and sanitization techniques, effective cross-contamination prevention measures, thorough handwashing techniques, appropriate glove use (both on and off the tray line), maintaining correct food temperatures, ensuring proper dishwasher temperatures, safe food handling practices (including thawing and preparation), and effective food storage procedures. These educational sessions are crucial for survey readiness and ensuring a safe and hygienic food service environment.

2) Kitchen sanitation audits are valuable tools for identifying areas that require further staff education on infection prevention practices. In addition to audits, the RD can actively monitor the tray line, including conducting test tray assessments to evaluate food quality, temperature, appearance, and taste. Dining room audits are also essential. These audits can help educate staff who are serving residents on crucial infection control practices. Common violations observed during dining room audits include failure to wash hands before serving meals, touching the tops of plates or silverware, and neglecting to sanitize resident hands before mealtimes. By identifying and addressing these issues, the RD contributes significantly to a safer and more hygienic dining environment.

Resident Assessments:

1) Through their assessments, Registered Dietitians can identify residents who may be immunocompromised and therefore at increased risk of infection. In these cases, dietary adjustments may be necessary to minimize the risk of disease transmission to high-risk individuals within the facility.

Call to Action:

For more information on how our Registered Dietitians can help improve infection control and food safety in your facility, contact us today!

Visit our website at www.rdnutritionconsultants.com or reach out to us directly (888)-502-2069.  


 

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