Introduction to Food Safety in Hospital Catering

2. What is Food
Safety?

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

4. Why Food Safety
In hospital ?

5. 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

6. 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

7. The importance
of
Food Safety
in Hospital
Complication to
patients
Affecting Reputation
of Institution
Economical Lossess
Legal Action by
Authority

8. 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 .

9. Food Hazards
Biological
Chemical
Physical
Allergenic

10. Food Hazards
Biological
Bacteria
Viruses
Moulds & Yeast

11. Food Hazards
Chemical
Cleaning Chemicals
Pesticide residues
Non-permitted Food
Additives
Chemical bait for pest
control

12. 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

13. Food Hazards
Allegenic
Nuts
Dairy Products
Shellfish

14. Consequences of
food hazards
Biological
Food Poisoning
Food borne disease

15. Consequences of
food hazards
Chemical
Acute and Chronic effects
Food to taste unpleasant

16. Consequences of
food hazards
Physical
Choking
Cuts inside the mouth and
broken teeth
Feeling of disgust

17. Consequences of
food hazards
Allergenic
Mild to moderate allergic
reactions
Anaphylactic shock

18. 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

19. 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

20. 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