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Dietetic services food handling

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This document provides guidelines for proper food handling and storage to ensure patient safety. It outlines responsibilities for maintaining food temperatures, sanitation, hygiene, and storage. Specific instructions include washing dishes in a dishwasher, keeping food in the safe temperature zone, wearing gloves during preparation and delivery, and inspecting delivered food. Patient diets are often restricted and carefully monitored by dietitians.

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Dietetic Services & Food Handling
Dietetic Services o Proper handling and storage of food is essential to the safety and health of our patients. o It is the responsibility of everyone to ensure food items are maintained properly. o It is especially important for nurses, nursing assistants, health unit coordinators, therapists, and anyone else involved in the preparation, re-heating, or delivery of the food items to ensure they are maintained properly.
Dietetic Services o Several measures must be taken to protect food from possible contamination and microbial growth. o These measures include: • Good sanitation • Strict observation of personal hygiene • Keeping foods at the proper temperature • Proper food storage • Inspection of food products upon delivery
Sanitation o It is best for all dishware to be washed in a dishwasher using approved dishwasher soap. o If a dishwasher is not available, any hand-washed dishes for patient use must be washed using approved dish soap and then sanitized in a bleach-water solution (1 capful of bleach to 1 gallon of water). o All counters and sinks that are used for food preparation must be cleaned using Virex 256 which is the currently approved sanitizer.
Hygiene Proper Food Personal Hygiene Temperature  Associates are to wash and  Food must remain in the “critical maintain clean hands in temperature zone” (40 F – 135 accordance to hospital policy. F) for as little time as possible to  In addition to good hand prevent microbial growth. washing, disposable gloves must be worn at all times while  Foods that are easily susceptible preparing food or assisting in to growth of microorganisms (ex. food preparation to prevent possible transmission of food- Tuna salad, milk products, etc.) born illness. must be kept refrigerated at all times below 40 F.
Food Storage o The refrigerators in the nourishment rooms and ADL kitchens are for patient use only. o Food products must be labeled and dated to prevent confusion with other food items that may be similar in appearance. o All personal food items belonging to a patient must be labeled with their name and the date placed in the refrigerator. o No open containers are allowed in the refrigerators. o All containers must have a non-absorbent cover to provide physical protection. o Paper towels are not approved food storage covers. o Food items must be stored in an area that is a low risk of contamination from other foods and that can be cleaned.
Food Delivery o Food items should be inspected when delivered to the patient to ensure that they are at the proper temperature; have not passed the expiration date; and are free of dust, insects, mold, etc. o Patient food items should be handled as little as possible. o Gloves should be worn by the associate delivering food items. o All ice for patient use should be dispensed through an automatic self-service ice dispenser (unless it is out of service). o If an automatic ice dispenser is not available, ice scoops or tongs may be used. o DO NOT USE HANDS to dispense ice.
Room/Patient Preparations o The nursing staff is responsible for clearing the over bed table and sitting the patient up for the meal prior to the arrival of the meal tray to the patient’s room.
Dietetic Services o Patient's are often on restricted diets when they are in the hospital o The amount of calories, carbohydrates, salt, or even the amount of water may be restricted o Everything that patients take in is monitored and may have an effect on their medical condition o Never give a patient any food or drink without checking with the nursing staff o Nutritional referrals are done on admission and by nursing if the patient is considered “at risk” o A licensed dietitian is in-house 7 days/week to see patients in house and/or meet with them after discharge.
Dietetic Services o The Nutrition Care Manual is located on the intranet. o Click on Dietetic Service under departments, then click on Nutritional Care Manual under links. o The Nutritional Care Manual is full of excellent information for our patients. It contains the following information and more: • Risk Screens • Patient Education Materials • Meal Plans • Resources • ADA catalog

More Related Content

Dietetic services food handling

  • 1. Dietetic Services & Food Handling
  • 2. Dietetic Services o Proper handling and storage of food is essential to the safety and health of our patients. o It is the responsibility of everyone to ensure food items are maintained properly. o It is especially important for nurses, nursing assistants, health unit coordinators, therapists, and anyone else involved in the preparation, re-heating, or delivery of the food items to ensure they are maintained properly.
  • 3. Dietetic Services o Several measures must be taken to protect food from possible contamination and microbial growth. o These measures include: • Good sanitation • Strict observation of personal hygiene • Keeping foods at the proper temperature • Proper food storage • Inspection of food products upon delivery
  • 4. Sanitation o It is best for all dishware to be washed in a dishwasher using approved dishwasher soap. o If a dishwasher is not available, any hand-washed dishes for patient use must be washed using approved dish soap and then sanitized in a bleach-water solution (1 capful of bleach to 1 gallon of water). o All counters and sinks that are used for food preparation must be cleaned using Virex 256 which is the currently approved sanitizer.
  • 5. Hygiene Proper Food Personal Hygiene Temperature  Associates are to wash and  Food must remain in the “critical maintain clean hands in temperature zone” (40 F – 135 accordance to hospital policy. F) for as little time as possible to  In addition to good hand prevent microbial growth. washing, disposable gloves must be worn at all times while  Foods that are easily susceptible preparing food or assisting in to growth of microorganisms (ex. food preparation to prevent possible transmission of food- Tuna salad, milk products, etc.) born illness. must be kept refrigerated at all times below 40 F.
  • 6. Food Storage o The refrigerators in the nourishment rooms and ADL kitchens are for patient use only. o Food products must be labeled and dated to prevent confusion with other food items that may be similar in appearance. o All personal food items belonging to a patient must be labeled with their name and the date placed in the refrigerator. o No open containers are allowed in the refrigerators. o All containers must have a non-absorbent cover to provide physical protection. o Paper towels are not approved food storage covers. o Food items must be stored in an area that is a low risk of contamination from other foods and that can be cleaned.
  • 7. Food Delivery o Food items should be inspected when delivered to the patient to ensure that they are at the proper temperature; have not passed the expiration date; and are free of dust, insects, mold, etc. o Patient food items should be handled as little as possible. o Gloves should be worn by the associate delivering food items. o All ice for patient use should be dispensed through an automatic self-service ice dispenser (unless it is out of service). o If an automatic ice dispenser is not available, ice scoops or tongs may be used. o DO NOT USE HANDS to dispense ice.
  • 8. Room/Patient Preparations o The nursing staff is responsible for clearing the over bed table and sitting the patient up for the meal prior to the arrival of the meal tray to the patient’s room.
  • 9. Dietetic Services o Patient's are often on restricted diets when they are in the hospital o The amount of calories, carbohydrates, salt, or even the amount of water may be restricted o Everything that patients take in is monitored and may have an effect on their medical condition o Never give a patient any food or drink without checking with the nursing staff o Nutritional referrals are done on admission and by nursing if the patient is considered “at risk” o A licensed dietitian is in-house 7 days/week to see patients in house and/or meet with them after discharge.
  • 10. Dietetic Services o The Nutrition Care Manual is located on the intranet. o Click on Dietetic Service under departments, then click on Nutritional Care Manual under links. o The Nutritional Care Manual is full of excellent information for our patients. It contains the following information and more: • Risk Screens • Patient Education Materials • Meal Plans • Resources • ADA catalog